Kuala Lumpur - I brought Edmund to SS2 DKing and it was crowded with people mostly from Mainland China. They came by bus loads and events was held especially for them to enjoy.
We chose 2 medium sized durians priced at RM68/kg. Each durian costs around RM95 and it was of very good quality - tasted sweet and delicious.
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| Musang King |
Despite bus loads of China people at this durian staff; we found a table and enjoyed our durians.
Kuala Lumpur - Dining is more than just a meal, it’s an experience. And at Benihana KLCC, dinner transforms into a full-blown performance, a lively display of skill, humour, and flames that mesmerises from start to finish. My dinner there with Edmund was one of those unforgettable evenings where food and fun blended seamlessly — an experience that was as much about laughter and showmanship as it was about flavour.
Located in Suria KLCC, Benihana is the kind of restaurant that immediately draws your attention. The interior is sleek and modern, yet warm, with the signature open Teppanyaki stations taking center stage. The sizzle of the grill, the rhythmic clang of metal spatulas, and the bursts of laughter from diners set the tone the moment we walked in.
Each table surrounds a large iron griddle, where the Teppanyaki chef becomes both cook and entertainer. It’s dinner and a show, rolled into one — and from the very first course, the evening promised excitement.
Our dinner began with a cold salad of tofu, lightly dressed in soy and sesame. The smooth texture of the tofu paired beautifully with tiny crisp greens — a refreshing start that set the stage for what was to come.
Next came smoked tuna, delicate and fragrant, with a subtle hint of sweetness that lingered on the palate.
Before the main act began, we were served a small sorbet to cleanse the palate — light, icy, and refreshing, a thoughtful transition before the sizzling performance began.
Then, the magic started. Our Teppanyaki chef arrived, spatulas in hand, radiating charisma. From the very first clang of his utensils, it was clear that this would be no ordinary meal. He cracked jokes, twirled his spatulas like batons, and created flames that leapt dramatically from the grill.
When the fire show began, the entire table gasped and cheered — the golden flame lighting up our faces. The chef played to the crowd effortlessly, turning the art of cooking into entertainment. Every move was precise yet playful
At one point, I leaned over and told the chef, half-jokingly, that it was Edmund’s birthday — even though his actual birthday wasn’t until October 12. Without missing a beat, the chef grinned mischievously and announced to everyone at the table that we had a birthday celebration in progress.
Within minutes, he crafted a birthday “cake” out of apple strudel, complete with decorative touches drawn on the grill using sauces. As he sang a lively “Happy Birthday”, the other diners joined in, clapping and laughing.
Edmund’s face said it all — sheer surprise followed by laughter. It was spontaneous, funny, and heartwarming — a small moment that made the evening even more memorable.
After the laughter died down, the chef began the main sequence of dishes. First came the Beni Onion Soup, made with a hearty onion broth and served alongside an edible onion “flower.” The flavours were earthy and comforting — a traditional start that contrasted beautifully with the drama of the performance.
Then came the vegetable volcano, the same onions that had just been part of the fire act now stir-fried together with chives, cabbage, and shiitake mushrooms. The vegetables retained their crunch, enhanced with just enough seasoning to let their natural sweetness come through.
The the main course, the grilled salmon with crispy skin and deep fried garlic. It was delicious.
Next, the aroma of butter and garlic filled the air — it was time for the garlic fried rice. Watching the chef prepare it was half the fun: he cracked eggs onto the hot grill, mixed in minced garlic, butter, and rice, then tossed it skillfully using only his spatulas. The result was rich, smoky, and irresistible. The butter shoyu lent a savoury umami depth that made every bite addictive.
Just when we thought the show was over, our chef had a challenge for us. He handed us his spatula and invited us to toss an egg into the air and catch it — a classic Benihana trick.
Sounds easy enough. In reality, it was pure chaos. The first toss, the egg slipped off the spatula and hit the table. The second attempt wasn’t much better. By the third, we were laughing uncontrollably as yet another egg rolled off the edge.
The chef cheered us on the entire time, clearly enjoying our clumsy attempts. Then came the next challenge — he cut small pieces of bread, tossed them high into the air, and we had to catch them in our mouths. Once again, our success rate was… questionable. But it didn’t matter. The laughter echoing around the table made the moment unforgettable.
Finally came dessert — a sweet ending that, for me, leaned a little on the sugary side. Still, it was beautifully presented, completing the meal’s full arc from light appetizers to hearty mains and indulgent sweetness.
Edmund, however, was in for another surprise — a second dessert, this time presented by the restaurant staff. They returned to our table carrying another sweet treat, singing “Happy Birthday” once again, this time with an even bigger grin from Edmund. It was over-the-top in the best way — and the perfect ending to the evening.
Benihana KLCC delivered far beyond my expectations. From the engaging chef and the playful antics to the perfectly executed teppanyaki dishes, every moment was filled with delight. The freshness of the ingredients, the flair of presentation, and the personal touches made it truly memorable.
As we stepped out of the restaurant and into the shimmering night lights of Kuala Lumpur City Centre, I couldn’t help but smile — knowing that this was one dinner both Edmund and I would talk about for years to come.
Kuala Lumpur - I am going for lunch by myself and sometimes the best meals are the simplest ones with rice, meat, vegetables, broth; all cooked with care in a single claypot. I made my way to Jalan Ipoh Claypot Chicken Rice, a street restaurant now celebrated in the Michelin Guide, to try their signature dish.
Situated along Jalan Ipoh, this unassuming eatery has gained recognition for elevating a humble Malaysian classic. Their specialty is claypot chicken rice cooked over charcoal, bringing out a smoky richness and deep flavor. The Michelin Guide listing underscores the consistency and quality of their preparation. Local food bloggers and guides also praise their attention to detail; charcoal heat, well-balanced seasoning, and ingredients chosen for freshness and harmony.
The ambiance was modest and the weather was hot and sunny. I focused on the food rather than fancy décor. At a street-level shop in a busy part of Kuala Lumpur, it’s the kind of place locals frequent.
This was the star of the show. The chicken was tender and well seasoned, infused with the charcoal’s smokiness without being overpowering. The rice had a lovely crust at the bottom of the claypot. The prized “wok hei” equivalent for claypot rice, while still being moist and flavourful. The Chinese sausages added a sweet-salty contrast, giving bursts of umami in each mouthful. The interplay of textures—meat, soft rice, chewy sausage that made each bite meaningful.
The kai lan (Chinese broccoli) provided freshness and a slight bitterness that balanced the richness of the claypot dish. Blanched just right, they retained their crispness and vibrant colour, offering a nice palate reset between heavier bites.
The ice herbal tea (Lou Han Kuo) was a refreshing finish. Slightly sweet and cooling, it soothed the palate after savoury bites. It’s a smart pairing, providing comforting, cleansing, and complementary to the main dish.
What makes Jalan Ipoh Claypot Chicken Rice exceptional isn’t just its technique, but its consistency, balance, and respect for tradition. Many places attempt claypot rice, but few nail that smoky aroma, the rice texture, and the right seasoning without overdoing salt or oils. Here, they deliver that balance.
Moreover, recognition from the Michelin Guide gives confidence to new diners that this place is more than a hidden gem; it’s worthy of attention. My meal cost me RM25.
Kuala Lumpur - Dinner with friends is often about more than food; it’s about conversation, connection, and savouring good company over dishes that make you pause with appreciation. That’s exactly what my evening with Donny and Edward at One Gourmet Restaurant in Kota Damansara felt like: a perfect balance of comfort, familiarity, and culinary delight.
Located within walking distance from their office, One Gourmet Restaurant has earned a reputation among locals for serving high-quality Chinese cuisine that combines homely flavours with fine-dining presentation. The restaurant’s sleek modern décor and comfortable ambience make it a great choice for business lunches, family gatherings, or casual dinners that feel just a little bit special.
We decided to go with their promotional menu featuring Grouper with Black Fungus and Bean Curd, along with a few of their signature dishes. Every plate that arrived at the table reflected the chef’s careful attention to texture, flavour balance, and presentation.
This was the highlight of the evening. The grouper, sliced delicately and cooked just right, was remarkably fresh; firm yet tender, with that clean sweetness only fresh fish can deliver. The black fungus added an earthy crunch that contrasted beautifully with the silky smoothness of the homemade bean curd.
The light brown sauce tied everything together—savoury but not overpowering, allowing the natural sweetness of the grouper to shine through. The subtle aroma of ginger and garlic complemented the dish perfectly, giving it both depth and balance.
It was a dish that spoke of experience in the kitchen: classic Chinese technique executed with finesse. The freshness of the fish was unmistakable, and it was evident that the restaurant takes pride in sourcing quality ingredients.
Next came One Gourmet’s signature homemade beancurd, and it lived up to its reputation. The beancurd was incredibly soft inside, with a thin golden crust outside. It was topped with mayonnaise. The teddy bear is not edible.
No Chinese dinner feels complete without a classic like sweet and sour pork, and One Gourmet’s version was one of the better renditions I’ve tried in a while. The pork cubes were lightly battered, crisp on the outside and juicy within, tossed in a tangy sauce that struck the right balance between sweet and acidic.
The sauce clung perfectly to each piece without being overly sticky. The bell peppers and pineapple added freshness and texture, ensuring every bite had a little burst of flavour. It’s a nostalgic dish that evokes memories of family dinners, yet at One Gourmet, it felt refined with less greasy, more balanced, and beautifully plated.
After several rich dishes, the stir-fried Kai Lan were a refreshing change. The vegetables were vibrant green, crisp, and glistening lightly from the wok. You could tell they were cooked over high heat to retain their natural crunch and flavour.
The seasoning was simple with garlic, a touch of salt, and a dash of superior stock; but that simplicity was its strength. It complemented the richer flavours of the other dishes perfectly and provided a healthy, satisfying balance to the meal.
Finally came the Fried Rice with XO Sauce, a dish that brought everything together. The rice was perfectly separated—each grain coated with a hint of the spicy, umami-rich XO sauce made from dried scallops and shrimp. The aroma was intoxicating, and the taste was layered with gentle heat and savoury depth.
It’s the kind of fried rice that’s both luxurious and comforting at the same time—each mouthful delivering bursts of smoky XO richness. A perfect finale to an already delightful dinner.
What made the evening special wasn’t just the food—it was the combination of good flavours and good company. Sharing dishes with Donny and Edward felt like a reunion of sorts, where conversation flowed easily over steaming claypots and sizzling plates.
Kuala Lumpur - I brought Edmund to SS2 DKing and it was crowded with people mostly from Mainland China. They came by bus loads and events w...
