Review: Deepavali Delights at Makan Kitchen, Double Tree by Hilton

**Certified Halal by JAKIM**


It was a wet evening and we left early to avoid the infamous traffic jam in the city centre to head to The Intermark along Jalan Tun Razak. Was surprised there were just only 3 of us for the cooking demo cum Deepavali Delights review for some food bloggers held at Makan Kitchen at Double Tree by Hilton Kuala Lumpur. Apparently the rest can't make it for the preview. Kinda shy to have so many people fussing over us.

Deepavali Delights started on 1 Nov and will be on till 30 Nov in conjunction of Deepavali which falls on 13 Nov. For these 30 days, you'll get to savour more than 30 delicious Indian dishes prepared whole heartedly by Chef Prem Kumar, Indian Sous Chef and his team of chefs of Makan Kitchen.

So for this special occassion, stick to the live interactive Indian kitchen to a sumptuous spread ranging from Chicken Varuval, Butter Chicken, Mutton Saag, Tandoori Chicken, various naans and for the vegetarians just don't fret as there will be something suitable for you like Aloo Gobhi, Okra Masala, Spinach Kuttu and so forth. For those with sweet tooth, it will be a galore to sample on the elaborate Indian sweets and I was told there will be a live demonstration on how to make muruku!

We were delighted to have Chef Prem to hold a rather personal cooking lesson for us. He showed us how to make a Mutton Saag which is a North Indian style mutton with spinach. Gosh so easy actually when all these while I thought making Indian dishes would be rather elaborate. It was just to fry up the dry spices followed up by aromatics like onions, ginger, garlic before adding chopped spinach and pre-boiled mutton pieces to cook for another 10 minutes and tadaaaa can dish up already!

Chef Azri dropped by and he told us that we MUST try Chef Prem's Butter Chicken - the best he ever eaten, he claimed! So we can't wait.
Chef Prem proceded to showed us how to make the muruku dough and impart some secrets hehe on how to get crispy muruku. All of us get to try out on how to press the dough out. It's not easy as shown by the pro. The dough is not totally soft, hence it does need some strength to press the dough into spiraling circles.

BoiBoi had a go

Capt'n Hook's turn

After the demo, we were lead to a huge dining table and in no time the entire table is filled with mouth watering dishes. Started off with Tomato Rasam. My fave soup as it's spicy and tangy which according to my Indian ex-colleagues that it aids digestion.

We have Cheese Naan which is a flat bread stuffed with Cheddar cheese before baking in the tandoor oven. The naan went well with the tender and flavourful Tandoori Chicken.

The naan was great to mop up the rich spinach laden Mutton Saag too! Only mildly hot to my palate.

Chicken Varuval is basically a spicy chicken cooked with dry chilli. I have a totally different version of this and was given rave reviews. Check out the recipe if you wish to attempt the modern version of it.

Goshhhh Chef Azri was so right... the Butter Chicken is simply out of this world! The tender pieces of chicken melts in the mouth along with the creamy yoghurt tomato gravy. For buffet, I usually will sample a piece of everything but this was so good that I had 3 pieces :p

Fish Jalfrezi is a change for those who can't tolerate hot stuff, this is pretty mild slightly on the sweet and sour side.

Another favourite amongst us is Chicken Lollipop. The lollipops are made using chicken wing parts where the meat is gently scraped to the bottom leaving a bone sticking out. The meat is so well marinade that it was just good on its own. The slight tangy sauce with a hint of chilli is good with the lollipop too.

Next up we tried the South Indian Prawn Curry which is quite hearty as it uses tamarind juice to give the curry a little lift.

No Indian meal is complete without a briyani. So we have a Murgh Briyani. Loved how the aromatic Basmathi rice are cooked with each grain separated nicely. I did a count... at least 10 types of dry spices in this dish! Dig deeper into the rice for the chicken pieces.

Lastly, our must haves - the vegetable dishes, a lovely Okra Masala which is cooked with an onion masala followed by ever popular Aloo Gobhi of potato and cauliflower.

We were so stuffed but yet looked forward to the Indian sweets after hearing how Chef Prem made the kulfi. We tried both Mango and Vanilla Kulfi. These are not the smooth kinda as crushed nuts like almonds are added for the flavour and texture. When Chef Prem asked which one did we preferred and seems like everyone at the table voted for the mango version.

We also have Laddoo, Jelebee and Palgova which are not the sickly sweet version. Great that the sweetness level had toned down but not sure if the traditionalist would like it :p

Samantha who represented Sharifah Anisa to host us requested for Rasamalai which was served to the press the night before. It's my first time hearing and seeing this dessert. Chef Prem explained that malai means milk and the white ball in the bowl is made by simmering milk with lemon juice like making paneer. After straining, the solids are then freeze, grated and then make into balls before soaking in warm water. The white liquid in there is just milk cooked with blended sugar and cardamom. The balls are then soaked in this perfumed milk over night in the chiller before serving the next day. Sounded so laborious huh? After a bite, I totally understand why Samantha asked for it again. The texture of the ball is spongy, so unexpected and sooo nice. Went extremely well with the lightly cardamom scented milk.

Makan Kitchen is a halal certified 350-seat restaurant which offers 3 live interactive kitchen dishing out Indian, Iban, Malay, Kristang, Chinese and Nyonya favourites.

The buffet is priced at:
Lunch: RM62++ per adult / Dinner RM85++ per adult

Weekend High tea RM55+ per adult

On Deepavali day itself, the first 500 guests at the retaurant will receive the 10 Best Malaysian-Indian recipe book produced by Makan Kitchen! I'm so lucky to have one copy, will definitely share the recipes once I get started cooking them especially the muruku :p

Oh ya there will be a Deepavali Cooking Class on 3 November headed by Chef Prem.

The details:

Date: 3 Nov
Time: 12.30pm,

Price: RM65++ inclusive of high tea and a recipe book

The class is limited to minimum 5 persons and up to a maximum of 15 persons. Prior registration is required. So hurry and book a place if you wish to learn all these mouth watering dishes.

To reserve, call 03 2172 7272 or click here to book online.

We would like to thank Sharifah Anisa, Samantha, Amirool, Chef Prem and his kitchen team, Chef Azri, Nazly and staff at Makan Kitchen for hosting us to such a gastronomy fare.


Makan Kitchen
DoubleTree by Hilton Kuala Lumpur
The Intermark
182 Jalan Tun Razak,
Kuala Lumpur,
50400 Malaysia
Tel: +603 2172 7272


Note: Visit my Flickr album to view more photos from this experience

Review: Devi's Corner Banana Leaf Rice @ Bangsar Baru

**Pork Free**


I've been told numerous counts that I must go Devi's Corner to check out their banana leaf rice. Seems like Devi's Corner over at Bangsar Baru is THE place for banana leaf rice (BLR). We have been to Devi's Corner for the regular Indian meals but never upstairs for BLR. BLR is sort of like a rice set with various vegetables, condiments and curries served on a piece of banana leaf.

Capt'n Hook used to frequent Nirwana Maju which is a stone throw away for his fix of BLR if he's in that area. However things do go down hill sometimes. Their service is not up to mark these days with our favourite server had gone home. Noodles and rotis - not up to mark, even their dishes in the bain marie doesn't excite him anymore.

We decided to give Devi's Corner a try once and the rest is really history. If you're there during lunch hours, don't be surprised the tables are jammed pack here. Service is fast and attentive.



On this visit, we went simple. BLR (RM7 per set) and just plain old deep fried chicken (RM5 per piece) and fried ikan tenggiri (mackerel, RM7 per piece).  Yup, sounds like an expensive affair but seriously if you are used to shop for fresh ingredients these days be it at the wet market or supermarket, you'll understand how much food prices have increased! It's really insane.

For the BLR set, it's a vegetarian affair. I'm not familiar with the condiments' names but there's a potato curry dish, a super delish brinjal dish and my fave spinach dish; then there's the deep fried gourd, cucumber in yoghurt and 2 types of chutneys. For an additional RM1 you can opt for Indian rice (which is par boiled rice). One can asked for refills of rice and any of the condiments. The server will come with his curry cylinders so just lash on any curry or curries for the matter onto your rice. I liked dhal and fish curry! The curries are not hot to my taste bud but loved the spices. Reason that I opted for fish curry is because it's a tangy sort of curry due to addition of tomatoes. Nice.



The chicken is crispy on the outside whilst inside is still moist, perfectly fried indeed. Same goes to the fish which is marinade with turmeric powder.



Washed down with a thick and creamy Mango Lassi (RM6 per glass).



I'm not a rice person and do not like to stuff myself with too much of rice, so for me to enjoy a banana leaf rice, it's kind of a rare affair. I would asked for little rice that the server will give me a hard stare lol. For this time at Devi's Corner, nope I did not ask to add more rice but instead I had more rice than my usual portion as you can see in the pic above. I did ask for more condiments though even though I'm so stuffed... hehe the greed in me can't help but to ask for second helpings of brinjal and spinach. Oh so yum!


Devi's Corner
14 Jalan Telawi 4,
Bangsar Baru,
59100 Kuala Lumpur
Tel: +603 2282 7591
Opens 24 hours (great huh???)
(Same row as Papparich & MooCow)

Review: Tiger Jit Singh Chapati @ Jalan San Peng

**Pork Free**


With the Chinese New Year celebration all over... I guess we're a bit overwhelmed with the amount of Chinese food we have been feasting. How about going for some Indian food instead?

I've been coming to Tiger Jit Singh Chapati for more than 15 years ever since my colleague brought me here. We loved the fact the chapatis (wholemeal flat bread) are made on the spot but over the years due to high amount of patrons, the Indonesian helpers made them in batches and kept them warm inside a plastic warmer. However, they'll cater to your request for freshly made ones IF they're free to make them sighhhh...

Chapati is made out of atta flour (a type of wholemeal flour) mixed with water to form into a dough. The dough is kneaded until it's firm and a bit like elastic before resting it for a while. A small amount of dough is pinch off, shaped into a ball and roll out into a flat disc with a rolling pin. In between, atta flour is dusted to prevent sticking. The chapati disc is placed on a hot skillet without any oil, hence chapati would be a healthier alternative to roti canai. The chapati disc will slowly puff up and a muslin cloth bag filled with flour will be used to flatten the disc down. Once the disc is filled with brownish spots, it's cooked!



My apologies for the name of dishes as I'm not so familiar with Sikh's dishes, my Sikh friend cannot help me too! He's really hopeless even when his mom made him these dishes everyday! *roll eyes*

We have this thickish chicken curry which has strong spices flavours but not that hot. Nice to go with the chapati.



This mutton curry is da bomb here! They just have a way to kill of the gamey smell of mutton here with the use of spices. The meat is fork tender which helps a lot when savouring them with my fingers. The vegetables dhal (shown in the background below) is my utmost favourite as I prefer my dhal thick and filled with big pieces of vegetables and chickpeas.



Since we were there past lunch time, not much vegetable choices so I picked these sambal stuffed baby bitter gourd. They look fiery, don't they? Actually the sambal stuffing is not as hot as it look and usually baby bitter gourd can be pretty bitter but not these though. We were also served a plate of mung beans dhal (with skin, as seen at the background below) which tasted totally different from a normal dhal. Perhaps dhal might not even be a correct name for it. So sorry, next time if I bump into Uncle Tiger Jit, I'll ask him for the proper names.



We both have a glass of mango lassi each which washed down our hot and spicy meal pretty well. I can't remember how much is a glass but it's not super cheap at around RM5 or so. Worth the money though as the mango flavour is fresh and strong, plus plus point - the lassi is thick!

To locate this place, look for Telecom Malaysia exchange building. Opposite this building has a row of hawker stalls. They do not have signages but you can look out for Tiger Jit Chapati scribbled on paint on one part of the stall. Parking can be quite horrendous here during lunch hour, so be warned.

If you're interested to make your own chapati and vegetables dhal, check the recipes here.


Tiger Jit Singh Chapati
Jalan San Peng
Kuala Lumpur
Closed on Sundays

Review: Kashmir Cafe

We were in Petaling Jaya 2 weeks back and we're usually very lost when we're in PJ when it comes to food but thanks to the numerous amount of blogs we read plus recommendations from friends plus most importantly armed with not one but two GPS, that really save us!

The first time I heard about Kashmir Cafe was when my ex-colleague informed me that her husband was working there but he has since left. The next time, I read all about it at Marky's. So I googled the address and punch in the road in the GPS and we were good to go. The best part was there was an empty parking lot right in front of the restaurant, what a bliss!

I ordered a Chicken Biryani (RM10) to be shared but later on we added one more portion of the rice (RM8) which on the chit stated Vege Biryani. Gee... we should have ordered Chicken then for the extra RM2 for a few pieces of chicken but I didn't know it until I paid the bill!

Anyway, our biryani was served on banana leaves with the various vegetables and condiments that cost RM3 for both of us. I loved how the vegetable are not fried to death and still retain the fresh green colour. The curried gourd was just so-so but I liked the refreshing cucumber yoghurt. Come to the biryani rice, it's rather fragrant and not overly oily. There were like 6 pieces of chicken hidden beneath the rice plus half piece of hard boiled egg.



We were served korma gravy but I find this gravy a little different from the norm, perhaps it's the different kinda spices use which I'm not quite used to so I asked for some dhal curry which came thickish and filled with carrot pieces. Now, this is the kinda dhal curry that rocks as quite a number of those curry houses version are so watered down.



Capt'n Hook went up to the food display and came back with a fish cutlet (RM3), chicken varuval (RM5) and chicken 65 (RM5). Gosh so much chicken LOL... anyway we did enjoy both versions of the chicken especially the chicken 65. The marinade did penetrate through the thick cut of breast meat.



Since it was a Friday I asked for rasam and payasam which the waiter obliged much to his surprise to see Chinese asking for payasam especially. It's Capt'n Hook's favourite! Payasam is usually available on a complimentary basis on Fridays. It's a sweet milk with sago and some noodles strands in there. At times there are cashew nuts and raisins.

I also have a hot lime drink (RM1.50) and Capt'n Hook had mango lassi (RM5.50). So our total bill came up to RM41.30. Sounds like a bit pricey for the portion served and surprisingly the cafe is rather empty on a Friday lunch hour. Other than 2 of us, there were like a total of 5-6 diners during our duration there.

We have to packed our left over rice and a few pieces of chicken. I've asked if they could give me some dhal curry but was told it will cost me RM2 which I decided to give it a pass. Hmmm I always thought dhal curry is complimentary after all we have already spent so much here sighhh but then again prices of ingredients are rising each day, so I do understand. Even my wantan mee has gone up 50 sens and I wonder if it's for Chinese New Year only or it's going to be permanent??


Kashmir Cafe
58 Jalan SS3/31
Petaling Jaya
Tel: 010 777 6622
Click here for map





I'm submitting this for Muhibbah Malaysian Monday blog event. This event is the brainchild of  Shaz (Test With A Skewer) and Suresh (3 Hungry Tummies). Read more here.

New Style Chicken Varuval

I've actually posted this recipe before but here it is again with some tips and tweak. I brought this dish to PureGlutton's potluck party last weekend and we have a blast there!

During deep frying the chicken, you will need to use a metal slotted spoon to sieve out the "rempah (garlic and ginger)" remnants from the oil. Keep doing this to clear up the oil from these bits and pieces, otherwise your oil will not be hot enough to fry the chicken until crispy. You may throw the deep fried bits away but if you like them like I do, I kept them and add to the chicken whilst stir frying with the spices. Just make sure don't use the bottom bits as they're extremely oily.

If you have kids who can't take hot food like mine, remove the seeds from the dried chillies. In order to remove them easily, we learnt this tip from Rohani Jelani's class recently. Cut or snip the chillies with scissors diagonally and soak them in hot water for a while until softens. Once done, just shake the chillies and the seeds will come out with ease.

New Style Chicken Varuval

Ingredient
1 chicken, deboned and cut into small chunks (I used 5 pieces of chopped up thighs with bones and all)
4 tbsp ginger and garlic paste
2 tbsp curry powder
1 tsp turmeric powder
10 dried chillies (cut into pieces)
10 shallots (shredded)
2 pc cinnamon stick
4 pc cardamoms
2 pc star anise
A few stalks of curry leaves, just use the leaves only, discard the stems
black pepper and salt
oil for frying

Method
1. Clean the chicken and cut into small cubes. Add ginger-garlic paste, curry powder, turmeric powder and salt. Mix well and marinate for 15 minutes.

2. Fry the chicken in batches till golden brown and set aside.

3. In another wok, add a little oil. Sauté the onion, spices, curry leaves and dried chilli until onion turns light brown.

4. Add the chicken and stir well. Add black pepper and salt to taste. Best served with rice or as snack with beer!

Review: Gopala Vegetarian Restaurant

Recently, Capt'n Hook was looking around for a decent Indian vegetarian to bring a group of nuns from Kopan Monastery & Nunnery for lunch after prayers. We went around trying to find a suitable place and I remember there was a place in Brickfields that boo_licious had blogged about. Her post got my Indian colleagues excited as they were wondering where the heck is Jalan Thambipillai. I was roped in to google for the map and later on we found out where exactly Gopala Vegetarian Restaurant was located.

So one evening, we both set out to check out the restaurant. Parking was quite easy as there's an open air car park a stone throw away but look kinda weird cos it's actually a widened road complete with bright street lamps. However, the road is blocked both ways. Upon checking with the attendant, we were told there is no way they'll open up the road as the end of the road there's a temple sitting on it. As it's sensitive to demolish temple at the moment, hence the road leading into the many worship places around Jalan Berhala never materialise. If you want to save on a few ringgits, just watch out and pray for empty parking lots in front of the restaurant.

It's not difficult to look for Gopala as there's a huge signage over 2 shoplots. One lot is air-conditioned and there's no guessing which lot we stepped into :p with the current weather. The place is absolutely clean and pleasant. Service was attentive too.



We were told they practice Hare Krishna beliefs, hence all food served here is vegetarian and cooked without garlic or onions. The menu dotted with photos is quite extensive and there were Chinese and Western dishes as well. We placed our order and the food came rather quickly.

I had the Chapati with Keema set (RM3.50) which came with 2 pieces of chapati and the vegetarian keema. The keema was quite all right but I forgot to tell them I wanted freshly made chapati, hence my chapati was a bit limp.



Capt'n Hook asked for Kashmir Fried Rice (RM4.50) which we found ingredients like vegetarian bits, mixed vegetables, cabbage, cashew nut, raisins and dried chillies. This fried rice had enough wok hei and even though fried chillies were used, they only give the rice a slight hint of hotness.



We ordered a Stir-fried Kai Lan with Salted Fish (RM8). We find the kai lan were too fibrous swimming in a pool of light gravy with shreds of ginger, otherwise it's quite decent but of course can't compare with stir-fried vege at Chinese tai chow.



This is the Satay Set (grilled soy bits, RM5.50 for 5 sticks) which was strongly recommended to us. No regrets ordering this as they were good even on it's own without dipping into the mediocre peanut sauce.



The Mango Lassi (RM4.60) lacked the fruity mango goodness while the ABC (ice-kacang RM4) was vibrant with all the colourful toppings ranging from red kidney beans, creamed corn, cendol, jelly, peanuts and huge sago pearls.




Gopala Vegetarian Restaurant
59 Jalan Thambipillai
Brickfields
Kuala Lumpur
Tel: 603 2274 1959
Halal. Open from 7am till late every night.


Technorati tags: vegetarian + indian food

Hot Date with Paprika

UPDATED 8 June 2007
Amendments in red below! Thanks to Paprika's update!!!

As mentioned yesterday, I had a lunch date with the hot hot Paprika after learning that she practically breathing in the same air as I do everyday. After seeing her face now, it does ring a bell that I did said hi to her at Sandias albeit it was a short hi and bye thingy. Come to think about it, I've even noticed her face in a few of the yoga classes that I've attended, strangely somehow... we never seems to be able to recognise each other.

Setting aside all these, I got excited when she told me she had gotten a Kitchen Aid mixer. I had one too and guess what??? We both are having the same colour - yellow!!!! Well, except mine is an older and no longer in production model. Talk about coincidence...

Basically Paprika had summed up about the food we had at Aryan. The Palak Paneer (RM14.90) was good but I had tasted better ones elsewhere. The Mushroom Chilly is way way too salty but thank goodness the manager offered to recook. Somehow it took them super long to recook the dish, they ended up packing up for us. To add on to this good customer service (in my book lah), he did not charge us for the mushroom. Just saw Paprika's comment, wahliau, this is totally unethical and unacceptable! We were given the impression that they will recook the mushroom dish and pack them for us BUT they did not do so! And I was wondering why they needed so long to recook them. BOYCOTT!!!!

Paprika indicated it was pretty pricey for this vege meal without the mushroom dish in the bill, so I had a look at the receipt which was with me. Arrrghhhhh... they actually charged RM11.90 for the dhal!!!! All these while I thot it was complimentary, no? Strangely I remember it was complimentary when we ordered the set meal... sighhh whatever happened? Maybe to compensate for the mushrooms??? Next time I wanna go with bigshot Lanatir to get some more freebies ie. garlic chutney and masala tea! Bila Boss???



Here's her account of our date.

I've written earlier about the hot off the oven cupcake that she gave me... but did I mentioned about the Heavenly smell??? I did that a few times as in opening the zip and rezip just to have a sniff of the chocolatey smell *blushing and stick out tongue*

The first bite was was uttery delicious... it's so fudgey, sticky with choc bits inside!!! The chocolate taste is absolutely fabulous. I can't believe it's eggless too! Paprika, did you use Valrhona??? I must go get the 500 cupcakes cookbook ASAP!!!



Very happy now that I've found another lunch partner and someone I knew in the yoga centre. I'm actually a really terrible person, never mingle around in gym/yoga class. Forever just go workout all by myself and then off I went *shame shame*...

Jackson, wanna do lunch one day??? So don't complain nobody to have lunch with in this area hehehe...

(opps did a booboo at the photo labelling, should have been taken with my W800i instead)

Review: Aryan - Fine Indian Cuisine

Mr Chairman called me out for lunch last week and I told him to meet me at The Weld. After pondering over the makan places, I told Mr Chairman that our makan connoisseur, Lanatir, highly recommended the fine Indian cuisine place called Aryan. Opened since last August or was it September, my Indian colleagues have been raving to me about how delicious the Indian food were at Aryan but somehow, I never got round trying it out. Since Mr Chairman is a fellow foodie, we gamely checked Aryan out. Upon entering, we could see a buffet spread lined out for those who wished to have a scrumptious lunch at only RM25++ (5% Government Tax and 10% Service Charge) per person. The decor is very clean cut and pleasant. You can opt to sit out at the balcony, alfresco style.

We checked out the Lunch Menu which consist of the buffet and a few set meal options ranging from biryani to tandoori with naan. After placing our order, a basket of papadoms and 3 different types of chutneys were served. Service was extremely attentive I would say. Back to the chutneys, the white one is yoghurt based and the green is basically a mint chutney that we both liked. Coming to the red one, Lanatir have yet to stop raving about it. He lectured explained to me that it's a garlic and ginger chutney but all I tasted was kinda sourish like mango chutney but I could be wrong. Need another trip to verify.



Mr Chairman and I decided to share the Mutton Briyani (RM16.00++) and Tandoori Chicken with Butter Naan (RM16++) sets. The briyani came first and the server scooped some rice on our plates. On closer observation, the mutton pieces were actually hidden underneath the colourful and fragrant basmathi rice. The rice is simple delicious on its own, very fluffy and tasty with wonderful fragrant of ghee and spices. Lovely! It was a wise choice of Mr Chairman picking the mutton rather than chicken. The meat was extremely tender under the long cooking hours. The spices mended well into the meat. Two thumbs or rather 4 thumbs up from both of us.





Next came the tandoori chicken with butter naan and dhal. I was delighted to see Aryan's tandoori chicken is not super red in colour could be a real turn off for me. I have to say this chicken is one of the better tandoori meat I've eaten for quite some time. The chicken meat portion is huge. Best of all its tender and juicy unlike most places where they baked the chicken till its like tree bark! Too bad we waited too long before we attacked the naan which have turned cold. It's no longer fluffy. I'm a big fan of dhal and Aryan's dhal passed with flying colours haha... I liked mine thick and with loads of lentils and vegetables like carrots and radish.

Overall, this is an excellent place for Indian fine dining without paying thru your nose. Do try the buffet, it's really value for money. Mr Chairman and I are very satisfied with the food quality and the service rendered. The restaurant is not overly crowded but sometimes during dinner time, you'll get bus loads of Indian tourists dining at Aryan. We will definitely return for more especially those ala carte dishes and the masala tea that Lanatir claimed was superb. And oh yes, thank you very much to Mr Chairman for spending me such a lovely and scrumptious lunch.

By the way, if you happened to catch last Sunday's 8TV Ho Chak, the delicious nyonya laksa and mee siam shown were prepared by Lanatir's mummy. The eatery is known as Donald and Lily's (behind 31, Jalan Tun Tan Cheng Lock formerly known as Heeren Street . Tel: 606-284 8907. Coordinates: 2°11'39"N 102°14'48"E). It was even mentioned by Matt Gross in The New York Times. I hope one day, I'll get to try all the yummilicious dishes here!


Aryan Restaurant
Lot L1-10-11, Level 1
The Weld Shopping Complex
No 76 Jalan Raja Chulan
50200 Kuala Lumpur
Tel: 603-2031 4211

Technorati Tags: malaysian food