CNY SHOWCASE OF KL’S CHINATOWN BEST HERITAGE FOOD

Speciality dishes and delicacies from 18 of Kuala Lumpur’s Chinatown famed restaurants, bakeries and street food vendors take centrestage at the ‘Jom Celebrate Reunion Dinner, Chinatown KL 2025’ initiative this year.

 

Only four tables of 10 persons will be available from 25 January to 16 February (except 29-31 January), to cater for the customary family reunion meal, and subsequently for Chinese New Year dinner from 7 pm onwards nightly.

Scheduled to be held at the original premise of Seong Ying Chai, a ‘lou chiu pai’– an established bakery since 1935 – behind Jalan Sultan, KL, the *festive dinner commences with Golden Pear Yu Sheng from Westlake restaurant as the auspicious curtain-raiser.

 

Assorted ingredients: fried yam strips, colourful pickles, freshly shredded pear and vegetables, pomelo sacs, candied peel, toasted sesame seeds and ground nuts evoked that cherished nostalgic taste, pulled together by a tart-sweetish plum sauce.

Leonard Lee, manager of Seong Ying Chai, informed us ‘ma chao’ chicken is the poultry of choice for Kam Kee’s Hainanese Steamed Kampung Chicken. Served with house concocted chilli and ginger sauces, the scrumptious offering enticed us to return for additional helpings thanks to its bright yellow skin and splendidly tender texture.

A bowl of downhome Fish Paste and Malabar Spinach Soup from Sai Kee left us gushing over its clear broth brimming with handmade fish balls, Malabar spinach and clumps of ‘egg drop’.

A culinary stalwart in Chinatown, Sze Ngan Chye has drawn legions of customers as long as I can recall. Hence it's only befitting Sze Ngan Chye’s Signature Salted Duck is slotted into the menu. Dipped into savoury bean sauce, the duck’s slight gaminess added to its allure.

Topped with freshly chopped coriander, the on-point doneness of Han Kee’s slippery smooth and soft Steamed Fresh Fish (patin) augmented by house-made with soy sauce and aromatic oil, ticked all the right boxes for us.

Prosperity Pork Trotters with Seamoss (fatt choi) from Hong Ngek drew gasps of delight as we eagerly relished the juicy, fall-of-the-bone tender meat smothered in viscous collagen-rich, seamoss-threaded sauce.

Two vegetarian dishes, Stir-fried Lotus Root with Celery from Voila and Vegetarian Kottu Roti from The Lankan brought a balance spin to the meat-centric menu.

The former comprised lightly sauteed lotus root slices with sweet peas, celery, cashews, red and green capsicums; beguiling for its delicately clear flavours.

True to our Malaysian Muhibbah spirit, aromatically spiced kottu roti – a popular Sri Lankan street food staple of chopped roti, vegetables, and spices – lent an unexpectedly welcome contrast to the proceedings.  

Kiew Yee Baru stepped up to the plate with the perennial Cured Meat Claypot Rice: a huge serving of chunky liver and pork waxed sausages, waxed duck atop rice sprinkled with chopped spring onion. Finished with a drizzle of the house mixture of soya sauce, this speciality will surely leave everyone replete.

Finishing the meal on a pleasantly sweet note will be Seong Ying Chai’s classic Almond Tofu Pudding in the famed Air Mata Kuching from Luo Han Guo Longan Dessert. We love how the combo refreshed our palate after the intense riot of flavours.

Liu Bao Aged Tea from Kean Gun Tea Merchants will keep cups filled throughout dinner whilst Cold Brew Tea from Montea in addition to Cranberry Muffins from Aooo will complete the dining experience.

The ‘Jom Celebrate Reunion Dinner’ initiative by Persatuan Rakan Budaya dan Pelancong Kuala Lumpur & Selangor is co-organised by Seong Ying Chai and supported by YB Tuan Fong Kui Lun, MP for Bukit Bintang.

Guests can also purchase a special 8-Treasure Box (RM188 each) consisting of Seong Ying Chai’s Lion Head Gong Zai Bing (baked pastry with pandas lotus paste), TK Lim’s Sliced Meat Jerky, Sweet Potato Ball’s Fried Peanut Dumpling, Ho Yoke Kee’s Lucky Candy, Washington’s Golden Grill Sponge Cake Rusk, Chai Huat Hin’s Dried Persimmon, Machi Popo’s Black Sesame Puff and Fung Wong’s Mini Walnut Cookies.

Priced at RM1,388 nett per table of 10 persons, table reservation for the ‘Jom Celebrate Reunion Dinner, Chinatown KL 2025’ must be made at least 3 days in advance on first-come-first-serve basis via mobile no: 011 1179 9082 or 016 3810 810. 

*Kindly take note necessary changes to the set menu are anticipated with substitutions offered by the 21 participating vendors.

A REFINED TASTE OF CULTURE AT FLOUR

 

Allow spice master and culinary maestro Yogesh Upadhyay a.k.a. Chef Yogi take you on a whirlwind tour of India, culturally and gastronomically at Flour.

Throw whatever you presumably know about Indian food and let Chef Yogi change your perspective of Indian cuisine. The chef-restaurateur is redefining the food of his native land for the future in his own intrepid way, where “each and every course at Flour is a planned journey of the food feeding the body; the intention feeding the soul.”

His mind-changing, progressive French-Indian offerings are so future-forward, only adventurous and liberal diners will find his specialities acceptable.

According to Chef Yogi, “the Indian continent consists of different regions and each has its own unique flavours and ingredients. Likewise, each course in Flour’s menu is my interpretation on how Indian food has evolved whilst remaining faithful to its roots.

 

“Indian specialities are characterised by the use of spices, not chilli. You’d discover fresh narratives on the judicious and diverse use of spices here, learn about the origins of regional dishes and delve into vegetarianism which is inherent to India’s foodscape. I’m serving a taste of culture, not just food at Flour.”

Housed in a charming, white-washed bungalow in the heart of KL since 2020, Flour was initially located at Damansara Heights some seven years ago. The sleek and contemporary interior is almost monochromatic in its colour scheme, with some eye-catching artworks and a water fountain serving as key focal points.

According to the Rajasthan-born chef, “The restaurant name was inspired by flour, an essential ingredient for the making of bread. Without flour, there’d be no Indian food.”

Although Chef Yogi was roped into his father’s restaurant business in his teens, the rebel in him opted to pursue hotel management and French culinary arts. Determined to make his own mark, he relocated to Dubai and ventured into the aviation industry.

In 2014 Yogi came to Malaysia, to work for Air Asia X. He met and married his wife who then encouraged him to open Flour. “She said my culinary efforts changed her perception of Indian food and I should showcase my skills to a broader audience.”

Chef Yogi said “Flour brings the future of Indian cuisine to the present, based on my knowledge and research on the past, using modern French techniques and thoughtfully composed degustation-style menus.”

The chef will personally share interesting facts on the historical aspects and origins of the food served, with every element down to the smallest details meticulously planned. “I’m the guide on the culinary journey; to help diners gain greater understanding of Indian cuisine. Dining here is more than just an experience; it’s a taste of culture.”

From the a la carte menu, the stellar opening of smoky Quail Tikka (RM35++) left us spellbound. Spiced curd-marinated quails were tandoor-roasted to perfection, rendering the quail tender and juicy down to the bone. A side dip of housemade curd dotted with tamarind lent a lush, appetising dimension.

“Quail and game birds are native to India; in the old days, people used to forage for them as the native protein source” said Chef Yogi. “The secret lies in mustard seed oil, to give the quail deep-seated flavour and incomparable aroma.”

Unsurprisingly, his adroit skills shone through in the Vegetable Charcoal Roast (RM38++). Banking on a useful tip gleaned from the Persians, he infused rose water into the saucy base of housemade curd and bird’s eye chilli oil, letting it bring the inherent vegetal-fruitiness of the roasted baby eggplants, capsicum, and cherry tomatoes to full bloom onto our palate.

Italian Marzano tomatoes formed the backbone to Flour’s legendary Butter Chicken, listed as Spring Chicken & Tomato (RM68++) in the menu. Lightly spiced with green cardamom powder and fenugreek leaves, Chef Yogi had cooked those tomatoes to such velvety consistency, it seemed like he had unleashed a burst of brilliant sunshine onto our tastebuds, through the vermillion sauce.

Dousing that sumptuous sauce onto Jeera Rice (RM18++) then savouring the cumin-speckled rice, as we picked the bones clean off those deliciously tender chunks of spring chicken tikka, was heavenly.

How could we not lick the plate clean when the stellar dish of Konju Moilee appeared. Every exquisite bite of the charcoal-grilled prawns in mustard seed-accented coconut milk sauce and bird’s eye chilli oil knocked our socks off.

Also jostling for our attention and tummy space was Ajwaini Baingan (RM55++), cute roasted baby eggplants in a robust sauce of onion, tomato with ajwain and thyme.

 

We couldn’t help but soak up that bright, tantalising sauce with freshly made Laccha (RM15++), thin, multi-layered wholewheat bread which the chef referred to as the croissant of India.

For textural contrast, we returned to sample those irresistible dishes again with pieces of feather-light Puri (RM15++), fried wholewheat bread with semolina, with equally agreeable results.

Served with basil curd, crisp-fried shallot graced the bowl of Mutton Biryani (RM90++); a show-stopping speciality that could have easily left us replete on its own. Cubes of meltingly tender mutton embedded within the saffron-scented basmati rice, proved second-to-none in the taste department.

Wrapping up our lavish cultural passage to India came Kubhanika Meetha (RM35++), a dainty white apricot tart which the chef told us to eat in one bite. Its ephemeral sweetness was a most befitting masterstroke to conclude our insightful discovery of Indian culture through Flour’s refined repertoire.

For reservations at FLOUR, tel: 03-4065 7400, 012-9600 053. Address: No.12 & 14, Jalan Kamuning, Off Jalan Imbi, Kuala Lumpur.

 

EAT LIKE A VEGETARIAN AT ELEGANT INN HK CUISINE

In conjunction with the Nine Emperor Gods’ Festival, Elegant Inn HK Cuisine (E.I.) will proffer vegetarian cuisine for those who observe a vegetarian diet for the nine-day festival. Restaurateur Jeannette Han and her team have painstakingly created a Unique Vegetarian Set (RM138++ per person, minimum of 2 diners per table) and some a la carte dishes; available from 15 to 23 October.

Having sampled E.I.’s plethora of delicious offerings, I’d happily go vegetarian any day. Nice presentation and great taste are de rigueur here, starting with the platter of appetising Chilled Fresh Chinese Yam Konjac ‘Cherry’ with a centre of sour plum- marinated cherry tomato, a dainty Radish Flaky Puff and E.I. Crispy Vegetarian Rice Roll.

Every item drew our effusive praises as we savoured the chef’s delicate culinary handiwork. FYI, the konjac cherry and airy-light taro-radish puff can be ordered a la carte at RM23.80 per person (min 2 person per order), whilst the silky-smooth E.I. Crispy Vegetarian Rice Roll is RM6.80/pc (min 4 pcs per order).

Sweet and crisp wawasai blossom (miniature napa cabbage) took centrestage in the soup course of E.I. Double Boiled Soup of Murrill Mushroom (a la carte RM29.80 per person). Those earthy mushrooms lent flavourful depth to the salubrious broth, with organic soy beans providing delicate textural interest.

The inventive Fiery Cordyceps Flower Organic Beancurd with Lightly Spicy Cucumber Pickles (RM26.80 per person, min 2 person per order) was memorable for its soft and slightly crumbly texture. We love the discernible zing on our tastebuds as the tofu-cordycep flower mixture was spiked with a little chilli oil.

Presented in a square, chequered board pattern, the visually pleasing Braised Taro, Winter Melon and Hand-made Plant Based Patty with Hong Kong Liu Ma Kee Fermented Beancurd Sauce (RM23.80 per person, min 2 person per order) was a wonder to behold and savour. The masterstroke was the reddish discs of plant-based patty, made from quinoa, chickpeas, red yeast rice and beetroot. They formed an irresistible combination with the powdery soft taro and winter melon cubes, slickly covered by some glossy savoury sauce. 

Just when we thought nothing could outshine that, we encountered the show-stealing Truffle Oil Teriyaki Eggplant Steak with Organic Cabbage Rice (RM23.80 per person, min 2 person per order). Meltingly tender eggplant brushed with housemade teriyaki sauce and scented with truffle oil, the sumptuous ‘steak’ left us spellbound with its uncanny similarity to unagi kabayaki.

Housemade Cashew Nut Cream with Australian Pumpkin (RM19.80 per person) and Golden Banana Osmanthus Water Chestnut Cake (RM4.80/pc, min 4 pcs per order) brought our exquisite vegetarian meal to a sweet finale. The specialities’ ethereal sweetness and delicate textures left us on a heavenly high.

For reservations at Elegant Inn HK Cuisine, call tel: 03-2070 9399. Address: 2.01, 2nd Floor, Podium Block, Menara Hap Seng, Jalan P. Ramlee, Kuala Lumpur.