Tucked within the corner of Starhill Gallery on Jalan Bukit Bintang is a little traditional Malay restaurant that lives up to its name… Enak Kuala Lumpur. Delicious indeed, the restaurant serves contemporary masakan kampung with a refined twist. This restaurant serves to elevate the dining experience of traditional Malay dishes, a refinement that is not very common in Malaysia. Based primarily on the southern state of Johor cuisine, Enak brings flavours you can only achieve passed down from generation to generation, but with fine cuts and great quality. Continue Reading
Dalam Starhill Gallery di Jalan Bukit Bintang terletak sebuah restoran tradisional Melayu yang terharum namanya… Enak Kuala Lumpur. Seperti namanya, restoran ini menyediakan masakan enak dengan sentuhan halus. Mereka bertujuan untuk meningkatkan pengalaman hidangan tradisional Melayu, sesuatu yang tidak biasa dicapai di Malaysia. Kebanyakan resipi masakan sini adalah dari masakan Johor di mana citarasanya telah dicapai dengan menggunakan resipi yang diturunkan dari generasi ke generasi, ditambah dengan menggunakan daging dan kualiti yang tinggi.
The Pearl of the Orient is definitely filled with many drops of exquisite precious culinary pearls, from the internationally known Asam Laksa, to the Char Kway Teow. The plethora of different street food, and its variations, is splattered all over the island. This UNESCO World Heritage site is home to some of the best tasting quality food you will find in Malaysia, as is a melting pot of Chinese, Indian, Malay, and British influences. We now explore 26 dishes of Penang’s best street food, some common, and others generally not found outside the island of Penang. Continue Reading
Cooking culture takes time to develop, and requires a lot of work and attention. It all stems from a certain culture and experience that not all of us are afforded. Chefs take years and years to hone their craft, from understanding how to balance flavours to cooking techniques. Some chefs are classically trained in culinary schools like Cordon Bleu, while others are learned from generational cooking, like most Thai chefs. Some are more refined which developed through the french styles of nouvelle cuisine, while others study molecular gastronomy. In the east, chefs may specialise as sushi chefs for years, while others learn the right way to cook yakitori. Chinese chefs weighs fillings for dumplings down to the gram when making dim sum, while bakers know that an ounce of flour may make your baking change greatly in texture. Each chef approaches food differently, with different methods and philosophies. Continue Reading