CLASSIC AMERICAN DINER EXPERIENCE AT KGB

 

Channelling retro American diner vibes in blue and white, the KGB Diner at Tropicana Gardens serves more than run-of-the-mill burgers. Once we stepped into the cheery, brightly lit outpost, the menu reveals a wide array of burgers with either flame-grilled beef or chicken patties, fried chicken fillets and even breakfast options for early birds.

Topping our list of ‘must try’ eats here is Cluck Cluck Baby (RM23.80), an offering sure to have diners seeking a novel spin clucking with approval. Dusted with Korean red pepper flakes, the two crispy fried chicken thigh patties sandwiched between spicy Jjapaguri (mixture of two South Korean instant noodles), tomato slices, fresh lettuce, melted mozzarella cheese and KGB’s secret sauce slaps; delivering a riot of robust flavours with each mouthful.

The generous portion is enough for us light eaters to share but younger diners will find utmost satisfaction from devouring it. Personally, I like the unexpectedly agreeable pairing of slightly spicy noodles with the hearty taste of fried chicken.

Another winsome feather in the KGB’s cap has to be Sizzling Buldak Wings (RM22.80). Served in a sizzling skillet of triple melted cheese, the spicy Korean soy glazed chicken wings look deceptively lethal but the demure heat quotient makes them alluring. Slathered on the creamy cheese sauce and the delish wings instantly hit the spot.

Cool aid comes in the form of Asamboi Lemon (RM7), lemonade spiked with salted preserved plums, or Pink Lemonade (RM7), strawberry purée and lemonade.

Parties of two may want to sample The Jabba Set (RM69.90 set for 2, RM49.90 a la carte), KGB’s festive twist on melding juicy burger with beef Wellington. A thin pastry crust encased a humongous burger of flame-grilled patty oozing with cheese, layered with tomato slices and fresh lettuce.

Complemented by cheese-drenched Texas jalapeno steak wedges and garden salad, this huge ensemble includes in two drinks of your choice (add RM5 for a milkshake). For those who eschew beef, feel free to ask KGB swap the beef patty to a grilled chicken patty.

Again, this oversized burger exceeds our expectations. The beef patty was deliciously juicy; its taste appeal dialled up by the cheese, tomato and lettuce. You’d be replete if you can polish off the serving of wedges in addition to drinks.

Those seeking a typical Americana experience should consider Philly Cheesesteak (RM16.90). Sink your teeth into two slices of toasted sourdough filled with pastrami (salt beef) slices, caramelised onion, mozzarella and garlic ranch sauce. A messy albeit yummy affair guaranteed.

Can’t get enough of that skillet of melted triple cheese? We suggest digging into KGB’s Skillet Cheese Burger (RM22.90 + RM2 for grilled 120g Angus beef patty or +RM6 for grilled 180g Angus beef patty). The scrumptious beef burger comes with fried onions and shack sauce atop a pool of burbling melted cheese.

Prefer the ‘less in more’ approach? You’d find the aptly named Big Daddy (RM25.80 double patty, RM19.80 single patty) ticks all the requisite boxes. Savour two flame-grilled patties dressed with zingy black pepper sauce sandwiched between soft yet sturdy brioche buns. A sprinkling of fresh onion adds fresh, sharp piquancy to the offering.

Wash it down with the house Oreo Milkshake (RM14.90), a towering concoction of milk, cookie and cream ice cream, cookie crumbs finished with Oreo cookies and whipped cream.

Complete your American diner experience with KGB collectibles from the Merchandise Corner. Take your pick of specially designed canvas tote bags and cute enamel pins as fond reminders of your visit to KGB Diner.

KGB Diner is located at Lot CC-83, Concourse Floor, Tropicana Gardens Mall, Lorong Tropicana Mall, Tropicana Indah, Petaling Jaya, Selangor.

HENING: A SERENE MALAY FOOD OASIS

Ikan Pekasam Utara (RM15), traditional Perakian fermented ikan loma (river carp) with ground roasted rice and salt is one of the must try dishes at Hening. Sautéed with sliced chillies and onion, the slightly funky, acidic sour-salty and gritty pekasam fish isn’t for the faint-hearted. I love it precisely due to that distinct taste.

We are stoked to savour this and other Malay dishes at Hening, one of the handful of Malay cuisine outposts in the city. Housed in a repurposed old bungalow, three enterprising young men (pic above): Mohd Syariman Zulkifli (centre) and brothers Irham Shah bin Azhar (left) and Ehsanuddin Shah bin Azhar (right) strive to raise Malay cuisine beyond no-frills stall setting into classier environs aimed at locals and tourists.

Banking on their collective strengths and F&B experience coupled with guidance from Syariman’s father and former hotel chef Zulkifli Aziz, the partners aim to draw city folks, urban families and foreign visitors to Hening.

Hening which means serenity or peaceful in Malay, exudes charming old-school vibes thanks to its terrazzo floors and vintage elements. Ehsan relied on his architectural expertise to update the all-white interior with colourful artworks by local artist Rahim Ismail.

Chef Syariman who has 17 years of industry experience is responsible the restaurant’s food and kitchen whilst Irham takes care of marketing and financial matters, and Ehsan, manpower.

Menu-wise, Johor and Perak specialities take centrestage. Lunch dishes are ideal for communal sharing, served alongside Nasi Putih Daun Pisang (RM4 per portion), steamed basmathi rice wrapped in banana leaf.

Aside from pekasam, the appetising Thai-inspired Kerabu Limau Bali (RM15), is a notable spicy-tangy-salty pomelo salad. We recommend accompanying the rice with robustly flavoured mains such as Masak Lemak Daging Bakar (RM40) or Masak Lemak Siakap Goreng (RM45), smoky grilled beef slices or fried whole seabass in rich, turmeric-accented curry prepared following Negeri Sembilan style.

Subtly spicy-tangy tamarind sauce, chopped tomatoes and onion boosts the appeal of Daging Batang Pinang Bakar Air Asam (RM40), grilled tenderloin skewers. Mellower but no less tempting is Johor-style Asam Pedas Jenahak (RM45), fleshy whole snapper in piquant chilli-tamarind gravy.

To wrap up your meal, try nostalgic sweet treats of Pisang Madu Tiga (RM12), caramelised bananas with vanilla ice cream, and Sago Gula Melaka with fresh mango dices. Local tea-time treats such as Curry Puffs, Onde Onde and Bubur Cha Cha are available from 3pm onwards.

Alternatively, sample thirst-quenchers: Hening Pagi (RM12) using fresh pomegranate, Hening Senja (RM12) with crushed strawberries, soda and lemon, or Hening Malam (RM12), fresh watermelon juice with soda.

When it comes to good, comforting Malay food, Hening rules the roost.

For reservations, call Hening restaurant at tel: 017-331 6964. Address: 56, Lorong Damai 1, Jalan Damai, Kuala Lumpur. Business hours: 8am to 6pm daily

BEST OF PERU AT FELIZ

 

Do you know chifa is the Peruvian version of fried rice? Heavily influenced by the Chinese, a gastronomy article published in Journal of Ethnic Food reveals chifa originated from the Chinese words: “chi” (eat) and “farn” (rice). The term emerged around the 1930s in Lima when Peruvians overheard Chinese restaurateurs cajoled potential customers to patronise their eateries to chi farn. 

Egg chaufa or fried rice with ceviche, egg, sesame oil, spring onion and beansprouts is Peruvians’ carb of choice along with French fries, to complement Pollo A La Brasa (RM118), roasted chicken which has been marinated 24 hours with garlic and cumin.

To amp up the flavour, they rely on aji de la casa (house-made chilli), chimichurri (a blend of flatleaf parsley, coriander, garlic, salt, chilli flakes, vinegar and olive oil) and tartara (tartar sauce).

 

This Peruvian speciality is one of the many offerings rustle up by Chef Franco Aldana at Feliz, Klang Valley’s first and only Peruvian restaurant at Avenue K.

Feliz, meaning happy in Spanish, flaunts an open rooftop bar surrounded by gleaming skyscrapers. A tiered water feature and a long, shaded patio decked with potted greenery complete the al fresco section.

Within the entrance, a narrow walkway flanked by multiple shelves of greenery leads into a tastefully decorated dining space. Peru’s vibrant cultural heritage is evoked through a jade-green glass tile wall, a circular wine glass chandelier, colourful Peruvian tassel and macrame wall hangings, and turquoise-toned furnishings.

Our culinary journey to Peru began with chicha morada, a boiled purple corn and pineapple peel drink. It tastes like blackcurrant juice, infused with cinnamon and cloves.

The opening salvo of Ceviche Limeno (RM38) is Peru’s most famous dish. Although it seems simple, Aldana said a good ceviche must be perfectly balanced; from the use of leche de tigre (tiger’s milk), a bright, salty-spicy marinade of aji panca, lime, salt, ginger, garlic and coriander, to the combination of white corn, sweet potato and canchita (fried corn kernels).

We like how the leche de tigre’s punchy sourness melded cohesively with the white corn and sweet potato’s delicate sweetness. Strands of sea grapes lent pops of savouriness as we relished the slippery succulence of marinated fish. Canchita and crispy fried plantain injected crunchiness to the well-balanced dish.

Raw, sashimi-style tuna slices accompanied by a sauce of cold potato pureé, vinegar, leche de tigre, cucumber and mango juices form the chef’s Tiradito De Tuna (RM145). Topped with chalaquita de mango, Peruvian salsa of tiny mango, red onion and cherry tomato dices, the riot of delicate textures and assertive flavours tantalised our tastebuds.

Feliz’s signature Arroz Con Mariscos (RM119), was faintly similar to a perfectly cooked risotto albeit dialled up with aji amarillo (hot yellow chilli), assorted seafood and cilantro.

We also enjoyed meltingly tender and piquantly flavoured Anticuchos De Lomo Fino (RM158), skewers of marinated and grilled tenderloin accompanied by white corn, sliced fried potatoes and chimichurri.

Light and sweet Alfajores (RM27), two buttery biscuits sandwiched between creamy dulce de leche (caramelised condensed milk) wrap up our Peruvian party.

 

The milk-soaked sponge cake topped with Chantilly cream, dulce de leche and fruits making up Tres Leches (RM45) was winsome whilst the Petit Foie Selection (RM45) comprising mini glasses of tres leches, tocino del cielo (creamy caramel flan) and alfajores paves an introductory pathway to Peruvian desserts.

For reservations at Feliz, contact: 011-1771 7742. Address: L4-05, LEVEL 4, Avenue K, 156, Jln Ampang, Kuala Lumpur