Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts

Tuesday, November 21, 2023


Cili Kampung’s show-stealing Gulai Nangka with Pucuk Manis (RM35) won us over at first bite. The chunks of tender young jackfruit and leafy Sabah vegetable (sauropus androgynus) in coconut milk had such well-balanced flavours, we instantly went for repeat helpings.

From the legendary isle of Langkawi comes Cili Kampung’s range of traditional Malay family recipes to tempt Klang Valley folks.
To evoke laidback kampung vibes at the Suria KLCC outlet, fish traps double up as pendant lights, clusters of potted palms and greenery along with paintings of kampung life and little replicas of kampung houses are artfully incorporated into the resto’s décor. There is even a cosy, well-designed private dining room with rustic touches.

The hot and spicy level of its classic kampung fare remain true to local expectations, and our recent lunch was proof of that. Sampling the Sambal Cili Api Chicken (RM40) left us hot and sweaty: the tongue-searing blend of green and red chillies, garlic and red onion was punchy and nice. 
To douse the 'fire', we sought cool comfort in house drinks such as Lychee Lime & Rose (RM16), Bunga Telang Selasih (butterfly pea flower drink with basil seeds RM14), Sirap Pandan Kenduri (RM8) and Rambutan Lengkong (a mildly sweet concoction of diced grass jelly, goji berries and red dates, RM14).
Feasting on the rich and aromatic Beef Masak Lomak (RM48) – sliced beef in a blend of ground chillies, turmeric, coconut milk, lemongrass and turmeric leaves was sublime. Best eaten with rice, the yellow curry can also be prepared with fish, chicken, squid, prawns or hornshell (siput balitong).
Spicy-hot with a tinge of sourness, the signature Asam Pedas Tenggiri (RM65) included aromatic daun kesum (polygonum minus), kaffir lime leaves, torch ginger flower and lemongrass to bestow it with depth and complexity. Okra lent textural interest to the dish.
We found several sizeable prawns in the Sambal Petai Prawns (RM65). TBH, this dish could do with less oil and more petai (stink beans) though you can request for extra petai for extra RM10.
A colourful ensemble of palm sugar ice cubes, green cendol jelly, red beans, sweet corn, buttered crumbs, fresh jackfruit strips, fresh milk and coconut ice cream making up Mama Cendol (RM22) hit our sweet spot for the finale.

Richer on the palate was Onde Onde Puding Bakar (RM25), a nice take of kuih bakar, a rich coconut milk-based cake baked over hot coals. Made of buttered bread with pandan and coconut milk, the dessert with layers of palm sugar and grated roasted coconut, came with homemade vanilla sauce.

Conceived to showcase local produce, Bukit Kelapa (RM25) enticed us with triple scoops of coconut ice cream with gula melaka syrup, crushed cookie crumbs, honeycomb, and mixed nuts.
Next time you’re in the mood for some kampung-style fare, trek home to Cili Kampung for your share of comforting Malay food in the city.
For reservations at Cili Kampung, call tel: 014-965 6124. Address: Lot 432 - 433 & OS401, Suria KLCC, Kuala Lumpur. Business hours: 11 am – 10 pm daily


Saturday, August 17, 2019


Gear up for a double celebration at Nobu Kuala Lumpur. Executive Chef Philip Leong and his Nobu KL team have put their creative culinary prowess to proffer a 7-course omakase set to commemorate Malaysia’s 62nd Merdeka Day with local ingredients and Japanese-Peruvian flavours.

Simultaneously, a selection of Lunar Fortune Mooncakes takes centrestage for the coming Mid-Autumn Festival celebration, from now until 13 September 2019.
Paying homage to Malaysia’s bounty of local ingredients, the Nobu KL team has incorporated palm sugar, tamarind, coconut and monk fruit into the Glorious Malaya Omakase (RM500++ per person). Available until 31 August 2019, the opening volley of Seared Toro with Caviar & Tamarind Sauce is an uplifting appetiser to savour.

Dollops of caviar and refreshing pineapple salsa alongside charred fern tips lend invigorating interest to fatty slices of raw tuna. The palm sugar and tamarind sauce tempers the fish’s inherent richness, making this dish a noteworthy curtain-raiser.
The gastronomic parade continues with Nobu Style Sushi — a sumptuous quartet of handcrafted sushi with choice toppings of tuna with chopped truffle, kinmedai (splendid alfonsino) with chopped yuzu & jalapeno, yellowtail with fresh jalapeno, and snow crab. This artful composition is an apt distillation of the Japanese-Peruvian influences Nobu is famous for.

Slices of fresh apple, cucumber and pear complemented by baby spinach and kataifi bits serve as a healthy, wholesome canvas to showcase the Scallop Salad with Peanut Den Miso Dressing. The flavourful clincher for this seemingly simple dish is den miso — a Japanese sweet-salty cooked paste created by founder Nobu Matsuhisa blended with peanuts.

Crushed local vegetable keropok (cracker) makes the main course of Artic Char Wasabi Palm Sugar the show-stopper of this celebratory menu. The crunchy crust atop the artic char fillet together with sweetish, tart and zingy wasabi zuke pickles and palm sugar sauce left us singing praises of the delicious dish.

Melt-in-the-mouth slices of Wagyu with Nori Cream continues the charm offensive.
Accompanied by creamy rich seaweed sauce and savoury mounds of chickpeas and lentils, the buttery beef is an indulgent treat no discerning gourmand will fault.

Then a glassful of silky Somen with Watercress Soup is entrusted to ensure a clean sweep of an amply flavour-satiated palate; an ingenious way to stave off any cloying aftertaste from the earlier meat course.
Bringing the epicurean menu to its final flourish is Monk Fruit Mousse with Coconut Ice Cream, Vanilla Sponge & Monk Fruit Jelly. Again, this dessert masterpiece ticks all the right boxes: visually pleasing, texturally exciting and tastefully balanced so you won’t walk away feeling guilt-ridden but exhilarated from such a wonderful dining experience.


Drawing from its distinct culinary approach, Nobu KL has unveiled Miso (fermented soya bean paste) Yolk, Wasabi Yolk, Green Tea and Black Sesame fillings for its range of baked, Shanghai-style or snowskin mooncakes for the Mid-Autumn Festival this year.

Presented in beautiful lacquer boxes with wood finish inspired by the interior décor of Nobu KL, each Lunar Fortune gift box comes adorned with a miniature gold or silver koi — a symbol of good luck, prosperity and fortune in the Japanese and Chinese culture.
Guests can enjoy 10% discount for purchases of 5 boxes above and 15% for 10 boxes above. The Lunar Fortune Mooncakes will be available until 13 September 2019 at Nobu KL and a special kiosk at Pavilion KL from 23 August to 12 September 2019.

For inquiries or reservations at Nobu Kuala Lumpur, please call tel: 03-2164 5084 or WhatsApp 019-389 5085.

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