A Gastronomic Adventure at Anak Baba: A Michelin-Guide Peranakan Delight

Kuala Lumpur - Kuala Lumpur’s vibrant food scene never fails to impress, and my recent visit to Anak Baba, a Michelin Guide-listed restaurant, was another exciting culinary journey. Nestled in the heart of the city, Anak Baba promises an authentic Peranakan dining experience, blending the rich traditions of Malay and Chinese cuisines.

The restaurant’s décor was a harmonious blend of vintage Peranakan elements and modern aesthetics, featuring intricate motifs, wooden furniture, and beautifully patterned tiles. The atmosphere was casual yet elegant, making it an ideal place to unwind and savor traditional flavours.

Kongsi Snacks

We started our meal with the Kongsi Snacks, a delightful mix of small bites that gave us a preview of the restaurant’s culinary expertise. There is Popiah, fried taufu, Pie Ti and Chendol. The snacks were simple yet satisfying, setting the stage for the courses to come.

Laksa

We indulged in a bowl of Laksa, a dish that holds a special place in the hearts of many Malaysians and Singaporeans alike. Anak Baba’s version featured a rich, creamy coconut-based broth, infused with the aromatic flavours of lemongrass, galangal, and shrimp paste. The noodles were cooked to perfection, and the toppings, including fish cakes and fresh herbs, added layers of texture and flavor. While it was a satisfying bowl, it leaned more towards the milder side in terms of spice. Nonetheless, it was a comforting and well-executed dish that rounded out our meal beautifully.

Fried Eggs

Next, we tried the Telur Goreng Special Baba Low, a deep-fried egg dish that was crispy on the outside yet wonderfully soft and runny on the inside. It was served with a savoury, slightly spicy sauce that added depth to the dish. While seemingly humble, this dish was a perfect representation of how simple ingredients can be transformed into something truly delectable

Chicken Pong Teh

A staple in Peranakan cuisine, Pong Teh is a slow-braised dish typically made with pork, fermented soybean paste, and aromatic spices. While the version at Anak Baba was rich and hearty, I couldn’t help but notice that it lacked the depth of usual Peranakan food. 

Ikan Gerang Asam

One of the signature dishes we were excited to try was the Ikan Gerang Asam, a tamarind-based fish dish known for its bold sour and spicy flavours. Unfortunately, while the sauce delivered the characteristic tangy punch expected from Gerang Asam, the fish itself was somewhat lacking in taste. It was a bit of a letdown, as a well-executed Gerang Asam should have tender, flavourful fish that soaks up the rich gravy.

Kangkong Sambal Belachan

No Peranakan meal is complete without a good vegetable dish, and the Kangkong Sambal Belachan did not disappoint. The water spinach was perfectly stir-fried, retaining its crunch while being coated in a robust sambal belachan sauce. The spicy, umami-packed flavours complemented the meal beautifully, making this a simple yet essential addition to our spread.

Dry Mee Siam

Dining at Anak Baba was a memorable experience, offering a mix of standout dishes and a few that fell slightly short of expectations. 

New township called Elmina - few km out of KL

 Kuala Lumpur - Nestled within the vibrant city of Shah Alam, Selangor, the City of Elmina stands as a testament to modern urban planning and community-centric development. Spanning a vast 6,500 acres along the Guthrie Corridor, this integrated township has rapidly become a sought-after destination for families and businesses alike.

Layout at the Showroom

Elmina town is in the state of Selangoor and for foreigners to purchase a house, the minimum purchase price is RM 2m, unlike for locals their minimum starts at RM750,000.   

As of 2024, the City of Elmina is home to approximately 67,000 residents, with projections estimating a population of 150,000 upon its full completion by 2040.   Still a relatively quiet town and footfall is small in their Mall.

Lakeside park

Adding to the township's diverse culinary landscape is Chica Bonita, a vibrant Mexican restaurant located at Elmina Lak

Chica Bonita decor

Chica Bonita captivates diners with its lively and colourful decor, featuring stunning murals inspired by Dia de los Muertos and intricate mosaic tiles that transport guests straight to the heart of Mexico. The restaurant's design creates a festive atmosphere, making it an ideal spot for gatherings and celebrations.

Edmund and I love the Chica Bonita decor and vibrant colours of this restaurant. 

Opened in August 2024, the Lakeside mall has quickly become a central hub for dining and entertainment.  

Beef Buritos

Tacos

It was a nice and delicious meal added with the company of Edmund, made this trip wonderful.

A Culinary Journey at De.Wan 1958: A Michelin-Guide Dining Experience

 Kuala Lumpur - Kuala Lumpur is a melting pot of cultures, and its culinary scene reflects this diversity in the most vibrant way. On my recent visit to the city, together with my friends, Donny, Edward and Nat - I had the privilege of dining at De.Wan 1958, a Michelin Guide-listed restaurant that pays homage to Malaysia’s rich gastronomic heritage. 

Helmed by the esteemed Chef Wan, this restaurant is renowned for its elevated take on traditional Malaysian cuisine. With great anticipation, I embarked on this culinary journey, eager to savour the artistry and flavours of one of the city’s most celebrated dining spots.

Stepping into De.Wan 1958, I was immediately captivated by the modern yet warm ambiance. The space exuded a sophisticated charm, blending contemporary aesthetics with traditional Malaysian elements. Intricate batik motifs adorned the walls, and elegant chandeliers cast a golden glow over the room. The setting perfectly complemented the fine-dining experience that awaited us.

Pucuk Paku

A delightful surprise was the Pucuk Paku, a traditional Malaysian fern shoot dish. Stir-fried to perfection, it retained its natural crispness while absorbing the rich flavours of coconut milk and aromatic spices. The hint of lemongrass and chili added a subtle heat, elevating this humble green to a memorable dish.

Satay Mix

The meal commenced with a classic Malaysian favourite—satay. Presented on a stylish platter, the skewers of chicken, mutton, and beef were grilled to perfection, exuding a tantalising smoky aroma. Each bite was succulent and juicy, complemented by the luscious peanut sauce that added a depth of nutty, slightly sweet richness. The mutton was particularly outstanding, its robust flavor pairing beautifully with the aromatic spices.

Cucur Udang

The Cucur Udang, arrived crisp and golden brown. These prawn fritters were light yet satisfying, with a crunchy exterior giving way to a tender, flavorful center. Accompanied by a tangy chili dip, this dish delivered an addictive combination of textures and tastes, making it an instant favourite at our table. 

Tempe Petai

For a unique touch, we tried the Tempe Petai, a dish featuring fermented soybean cakes and bitter beans. To many this dish can be an acquired taste, but I love tempe and petai. The bold flavours does not bother me, with firm texture of the tempe complemented the spicy, savoury sauce. It was a delightful contrast to the other rich dishes on the table, offering a punch of umami with every bite.

Ayam Rendang

No Malaysian feast is complete without Rendang, and De.Wan’s Ayam Rendang did not disappoint. The chicken was simmered to perfection in a luscious, coconut-based gravy, infused with galangal, kaffir lime leaves, and other fragrant spices. The slow-cooked preparation allowed the flavours to develop beautifully, resulting in a dish that was both deeply flavorful and incredibly satisfying.

Dading Besamah

A highlight of our meal was the Daging Besamah, a slow-cooked beef dish that showcased the mastery of Malaysian spice blends. The beef was incredibly tender, melting in the mouth with every bite. The rich, savoury sauce had deep notes of turmeric, coriander, and lemongrass, making it an aromatic delight. Paired with rice, it was the epitome of comfort food with a gourmet twist.

Ikan Tilapia Red

For our seafood course, we indulged in the Ikan Tilapia Red. The fish was expertly cooked, its tender, flaky flesh infused with an exquisite blend of spices. The sauce—an intricate balance of sweet, sour, and spicy—coated the fish beautifully, making each bite an explosion of flavours. The dish was both comforting and sophisticated, embodying the essence of Malaysian cuisine.

Wajik

Wajik, a traditional sticky rice cake infused with coconut milk and palm sugar. The chewy texture and caramel-like sweetness made for a comforting treat, leaving a lingering taste of nostalgia. It was a fitting conclusion to an unforgettable meal.

Chendol

A beloved Malaysian classic, Cendol was a refreshing delight. The combination of pandan jelly, coconut milk, and palm sugar syrup created a creamy yet light dessert that was both cooling and satisfying. The crushed ice melted into the syrup, enhancing its sweetness while balancing the richness of our previous dishes.

It was a lovely dinner with friends.