Black Tiger at Botanica + Co Bamboo Hill
Photo By Burppler Dina Wan
Platform Hospitality Group—the management company behind Botanica+Co, its adjoining outlet, Botanica Deli, and Entier—arrived at the right time with the right concept from the start. Now opening its third outlet at Bamboo Hill, this cafe is sure to surprise your taste buds with their new menu. Botanica+Co Bamboo Hills reintroduces whole ingredients prepared using traditional methods. Fresh produce, meats, and seafood are chargrilled over open-fire charcoal grills and wood-fired ovens. With an emphasis on grilled and chargrilled foods, we tried their Black Tiger (RM 68), the 6 piece tiger prawns are char-grilled to perfection, drenched with herb butter, chilli shallot and tangy lemon are sure to make you dream about it and come back for more.
Strawberry Creampuff at Baristart x Momaku
Photo By Burppler Dina Wan
Hokkaido-born Baristart Coffee opens its first Malaysian outpost in Bangsar Shopping Centre, serving up Hokkaido-inspired food and beverages. The company takes pride in obtaining premium milk from brown Jersey cows raised in the Hokkaido town of Biei. This milk is prized for its high butterfat content, rich creaminess, and sweet undertones. You can also enjoy the milk infused into a variety of other dishes, including lusciously massive Strawberry Cream Puffs (RM 19). The crusty outside texture of the puff contrasts nicely with the velvety texture of the sweet vanilla bean pastry cream inside, and the strawberries add a little tartness to balance out the sweetness. It is truly heaven on earth.
Steamed Japanese Scallop at In colonial
Photo By Burppler Dina Wan
Consider dining in a restaurant where the West meets the East, serving halal Chinese cuisine. If that's your thing, the In Colonial—a restaurant serving authentic Malaysian Chinese cuisine—is undoubtedly the place to be, with new additions such as the Afternoon Team Dim Sum (RM59.90 for 2 people) and a live band performance every Friday at 6pm. One of the dishes we had for dim sum afternoon which is not traditionally dim sum, was the Steamed Japanese Scallop. These delectable steamed scallops were served with a salty-sweet soy sauce and caramelised minced garlic and chopped chilli over glass noodles on the half shell is truly a nod to the chef!
Chicken and Waffles at VCR Ritchie
Photo Burppler By Dina Wan
The most recent location in Persiaran Ritchie is also the biggest. A variety of seating is available in the minimalist Scandinavian style, including indoor, outdoor, communal, and two-person-wide spaces. It's a laid-back environment that's ideal for the casual dining establishment they want to build here. The new location means a new menu. Since we had a big lunch we decided to order their Chicken and Waffles (RM 38) to share for dinner. The Thai basil and sriracha mayo provide a wonderful, addicting spiciness to the buttermilk-battered fried chicken that is placed on the waffle. Pomegranate and homemade chrysanthemum syrup add a touch of sweetness to the savoury dish. We can see why this meal is the finest item on the menu because it is unquestionably a hit.
Cendol pulut at Rojak and Cendol Din Maju
Photo By Burppler Dina Wan
Located by the Tasik Ampang Hilir is probably the best Cendol in Kuala Lumpur. Driving back from a delicious tasting, we saw a food truck with the word “Cendol” on it and our full stomachs decided that there was still room for dessert. We ordered Cendol with pulut (RM 5) because, why wouldn’t we? Go big or go home! As we waited patiently for cendol the delicious smell of Char Kuey Tiow got us thinking if we should get some Char Kuey Tiow as well but alas, we decided to try it next time. A glacier of ice shavings submerged in fresh coconut milk and gula Melaka, a scoop of red beans, swirls of green jellies, and a slab of gooey pulut top off the brimming bowl of dessert. Slip your spoon through the bowl to distribute the gula Melaka's sweetness. Each bite is a pleasant marriage of sweetness and texture, and you'd eat the entire bowl in a blink.
Black Mamba at Raw Kitchen Hall
Photo By Burppler Dina Wan
Raw Kitchen Hall evokes a mid-century Manhattan stateliness, earthy in leather and stone, brassy with pillars and panelling, timeless in terrazzo and terracotta, with windows overlooking the hectic florists of Hang Lekir Road. We do like our prawns and the first thing that catches our eye was the Black Mamba (RM 58). Tiger prawns are delicately cooked with fermented chilli sambal and served on top of squid ink sofrito and egg yolk. The server told us to mix it all together and that the egg yolk gives the sofrito a luscious velvety texture, and the hint of spice from the chilli sambal on the prawns gives it a kick!
Soft Shell Crab Squid Ink Pasta at Black Bixon Cafe
Photo By Burppler Dina Wan
A Bukit Bintang bungalow that has been converted into a two-level cafe and a rooftop bar is home to BlackBixon Cafe, which bursts into the city's core. Follow the route of the coffee bean: BlackBixon's vivacious staff is happy to welcome everyone with freshly baked pastries, contemporary brunch dishes, and energising beverages, savoured on a terrace covered by a glasshouse. We decided to go straight to lunch and ordered Chilli Soft Shell Crab Pasta (RM38). Whole soft shell crabs are placed on top of house-made squid ink tagliolini that have been deep-fried to a golden brown for their crispy outside and juicy inside bites. The dish is coated in a rich, creamy, mildly spicy chilli crab sauce. They also don't skimp on the serving size.
