The Vibes Culture and Lifestyle tries: What’s good to eat?

THERE’S no shortage of awesome food options in sunny (and rainy) Kuala Lumpur, with many new and exciting spots opening up all the time. But there are also plenty of reliable standbys in the community that we find ourselves going back to time and time again. 

Over the past couple weeks, members of the Vibes' CnL team set forth to sample some of the flavours and culinary experiences of the greater KL area and have brought back with them some recommendations.  

Dodo Dim Sum – Adam Ayzzat, intern/reporter

The only thing better than the divine ensemble of food here is the adorable story behind this restaurant’s name. Inspired by the first words uttered by the boss’ niece (just Dodo, not the dim sum part), Dodo Dim Sum offers two very flavourful cuisines in one spot. Can’t decide between dim sum or Thai? Why not both?

Usually people are stuck between two options when going for a dim sum meal. They can either opt for authentic ones (albeit usually non-halal), or severely processed ones, where the quality is compromised. But it’s different with this restaurant. 

Located at Tropicana Gardens Mall (with another location in Subang Jaya, with a third in Bukit Jelutong on the way), Dodo Dim Sum takes pride in its dim sums being fresh and handmade, and honestly, they should. The dim sum fillings were not dense and compact with salt preservatives. Instead, you can actually taste the freshness and genuine flavours of each dumpling. Notably, the ‘Har Gow’, ‘Siew Mai’, and the ‘Szechuan Chicken’ act as the restaurant’s dim sum Holy Trinity.

Nonetheless, the absolute best dish on the menu is their ‘Chicken Kerabu’ dumplings. I had it earlier in my meal, but it was on my mind until dessert. There’s no hidden flavour behind the purple exterior, but the filling is aromatic thanks to the lemongrass and torch ginger mixed in with the meat. The fragrant aftertaste will have you wanting seconds. 

The restaurant’s dessert selection is also not to be missed. The ‘Mango & Sticky Rice’ is a great combo. The richness from the coconut milk and glutinous rice, and the natural sweetness from the mangoes really gives a sensation to the taste buds.

Their Thai Classics section is decent, but it's not any different from any other Thai restaurant. It’s still worth trying out their ‘Kra Pow’ chicken and ‘Tom Yam Goong’ though, those two really capture the authentic taste of Thailand.

Beef Wellington two ways – Shazmin Shamsuddin, Culture and Lifestyle editor

Ever since Chef Gordon Ramsay opened the doors of his restaurant Gordon Ramsay Bar & Grill in Sunway Resort, it seemed as if every Tiktoker and social media influencer has had their chance to review the famous Classic Beef Wellington.

The finest fillet steak, coated in a layer of duxelles (mushrooms, sauteed with onions, shallots, garlic and parsley as stuffing or sauce), wrapped in a perfect delicate puff pastry, presented elegantly, befitting the occasion and setting. 

If sensory memory serves correctly, the fillet steak melted in the mouth as sauce dribbled from the corner of our lips as we partook in this gastronomic happening. Yes, it was a ‘happening’. 

The silkiest buttery pomme puree accompanied this, making any meat and potato lover retain the sensuality of this experience long after this dining affair became a distant memory. My mouth waters at the thought of it.

We were not sure if we could find another Beef Wellington (in Kuala Lumpur) to compare. Enter the newly launched Kenny Hills Bistro, located at The Shoppes, Four Seasons Place KL. 

This was more a casual and contemporary setting, unlike the gilded gold and reds of Ramsay’s fine dining establishment. No reservations needed, and no long wait for a good spontaneous date night.

But how would their Beef Wellington measure up?

Well, let me tell you, it measured up – but on a different kind of scale. This was not a frufru plated experience. Our BW arrived in its compact little bundle on a wooden cutting board, rustically presented, with roasted heirloom carrots, asparagus, pomme Anna, and Sarawak pepper beef jus.

This order serves two, and to my simple plebeian palate, felt exceedingly more satisfying than Ramsay’s BW. While the mouth-feel of the 60-day aged Angus tenderloin was chunkier, the marbling on the meat was more than enough to retain a juicy tenderness that pleased my old soul. The beef jus was thick and smooth, and gave the perfectly cooked pastry a delightful peppery kick.

I especially enjoyed the Anna potatoes, which is a nice diversion from the usual mash served with Beef Wellington. Kind of like fries, but not (Google it). You should experience this for yourselves, but make sure you order your meat medium rare for optimum tenderness. 

Getting the fish at Meat Point – Zaidatul Syreen Abdul Rashid, reporter

Meat Point – located in Taman Tun Dr Ismail (TTDI), Kuala Lumpur – is a halal steakhouse which offers a wide range of meats (hence the name), ranging from wagyu to black angus to lamb.  

Although the establishment’s calling card is indeed steak, nevertheless, their Fish and Chips is apparently also a star dish. 

But who goes to a steakhouse and orders fish?

Well, as a seasoned diner there, I finally decided to try the fish and chips after four years of patronising the restaurant. 

The fish being used is sea bass fillet, breaded and fried to a golden brown, crusty on the outside while firm and moist on the inside, served with tartar sauce and a portion of salad. The dish is also accompanied with a generous serving of thick cut fries, as is typical for fish and chips.

A variety of fusion fruit mocktails are also available and I decided on a Ginger Fix, which is made with ginger, lemongrass, apple, and fresh mint. 

We also ordered the baked mussels – plated with six plump and juicy fresh mussels scattered in parmesan and mozzarella cheese, garnished with parsley and lemon wedges, which was truly delicious. 

Our second entrée was bruschetta – with garlic butter spread on wholemeal bread topped with diced tomatoes, chopped garlic, chunky black olives finished with a splash of olive oil. 

For dessert, the tiramisu looked irresistible – layers of rich cream, mascarpone cheese and coffee-soaked sponge fingers with a dusting of cocoa powder and the crème brulee came in next, made with a lush custard base, topped with a glazed layer of torched sugar.

How did the meal fare? Well, it is pretty standard not to order fish at a steakhouse, and it was a nice change of pace this time around, but the other entrees and the creme brulee will always be a winning choice. 

Bindhu Vegetarian Restaurant – Kalash Nanda Kumar, reporter

This restaurant has become a home away from home for me. They serve by far the best sattvik-based (no onion, garlic and mushroom) Indian banana leaf meals in Kuala Lumpur. For vegetarians, the establishment is familiar, having been in operation for years now. 

Nestled in the neighbourhood of SS14, Subang Jaya, the personal touch and service provided by the staff, as well as the overall ambience feels like I’m back at home sharing a meal with my family. 

Their lunch menu is straightforward, but supremely confident: a thali (full plate) set that serves 10 dishes on a banana leaf with an option to add on 9 varieties of plant-based meat. Served alongside the rice are three vegetable dishes, dhal, Chettinad style vegetarian fish curry, mango pickles for a tangy flavour, a cup of rasam, traditional Tamil Milagai podi, mooru molaga or dried chillies and the classic papadom. 

Bring a friend. Nourish your taste buds. Make an event out of it, you will not soon regret it. – The Vibes, October 2, 2022