A Taste of Kelantan in Kota Damansara: KATAN’s Nasi Kerabu

Kuala Lumpur - There are times when a meal becomes more than just lunch or dinner; it becomes a little journey into Malaysia’s rich food heritage. My recent visit to KATAN in Kota Damansara was exactly that.

It was a lovely treat from my friends Donny & Edward, and I have to say, the food was very good. The quality of the ingredients, the generous flavours and the unmistakable Kelantanese character made this a particularly enjoyable meal.

We started with Nasi Kerabu, perhaps one of the most recognisable dishes from the East Coast of Malaysia. Traditionally, Nasi Kerabu is famous for its striking blue rice, coloured naturally with butterfly pea flowers (bunga telang). It is usually accompanied by an assortment of herbs, vegetables and condiments, with budu, the distinctive fermented fish sauce, and kerisik, toasted coconut, adding layers of savoury, fermented and nutty flavours.

Interestingly, the Nasi Kerabu at KATAN was yellow rather than blue.

But there is actually a fascinating story behind the colour. Nasi Kerabu is not restricted to blue rice. Traditional versions can feature yellow, white or blue rice, depending on regional and culinary traditions. Yellow rice can be coloured with fresh turmeric (kunyit) and is considered an authentic traditional variation, with connections to East Coast culinary and royal heritage. The blue butterfly-pea version may be the most familiar commercial presentation today, but it is certainly not the only traditional one.

It was also interesting to compare Nasi Kerabu with Nasi Ulam, particularly the Peranakan-style version commonly enjoyed in Singapore. While both celebrate herbs and fragrant ingredients, they are distinctly different dishes. Nasi Ulam typically uses white or naturally coloured rice tossed with dozens of finely chiffonaded raw herbs, along with flaked salted or fried fish and toasted coconut. Nasi Kerabu, on the other hand, has its own East Coast identity, with its coloured rice, budu, kerisik and characteristic accompaniments.

Then came the Laksam and this was absolutely delicious.

Laksam consists of thick, soft rice noodle rolls served in a rich, creamy white gravy made with coconut milk and fish. The sauce was wonderfully savoury and packed with umami, with the fish and coconut creating a beautifully rounded flavour. Finished with local chilli, it was comforting, rich and incredibly satisfying. This was definitely one of my favourites of the meal.

We also had fresh fish baked with chilli, and the freshness of the fish really came through. The chilli added heat and fragrance without overwhelming the natural sweetness of the fish. Simple, fresh and delicious.

One particularly interesting dish was the green chilli preparation filled with mashed coconut and fish paste. It brought another dimension to the meal; spicy, savoury, coconutty and distinctly East Coast in character.

Overall, KATAN in Kota Damansara is a wonderful place to explore Kelantanese flavours. From the yellow Nasi Kerabu to the silky Laksam, smoky Ayam Percik and fresh chilli-baked fish, every dish offered something different.

A big thank you to Donny & Edward for the lovely treat.

A Satay Feast at Satay Putera, Kajang

Kuala Lumpur - If there is one food that immediately comes to mind when you mention Kajang, it has to be satay. Located about 21 kilometres southeast of Kuala Lumpur, Kajang is famously known as Malaysia’s “Satay Town” — Bandar Sate.

During my recent visit, my friend brought me Satay Putera, a traditional and rather unique restaurant that captures much of the old-school charm of Kajang. The setting itself added to the experience — simple, traditional and very much part of the local food culture.  This was my first time to this township.

Of course, the main attraction was the satay.

Edward, Donny, Lee, Srini & Sai

We ordered mutton, pork and chicken satay, and the skewers arrived looking generous and inviting. Kajang-style satay is known for its larger chunks of meat, and these did not disappoint. The meat was nicely grilled, with a pleasant smoky aroma and just the right amount of char from the grill.

But what really brought everything together was the rich, thick peanut sauce. Dipping the warm, smoky satay into the fragrant sauce created that wonderful combination of savoury, slightly sweet and nutty flavours. It was simply delicious.

There is something special about enjoying satay in Kajang itself. This is a town where satay is more than just another dish — it is part of the town's identity and heritage.

At Satay Putera, the traditional setting, generous skewers and delicious peanut sauce made this a memorable stop.

Dinner at Jatujak Bangkok Street: A Taste of Thailand in Kuala Lumpur

 Kuala Lumpur - There is something special about catching up with a good friend over a satisfying meal, especially when the food comes with plenty of conversation, laughter and a few dishes worth remembering.

During my recent visit to Kuala Lumpur, I had dinner with my good friend Donny at Jatujak Bangkok Street, a Thai restaurant that serves up a variety of familiar Thai favourites.

We started with the live steamed barramundi (sea bass), and this turned out to be one of the highlights of the evening. The fish was fresh and nicely cooked, with tender meat that paired beautifully with the Thai-style lime and chilli sauce. The balance was just right; tangy from the lime, with enough chilli to give it a pleasant kick without overpowering the natural sweetness of the fish.

Next came the grilled prawns, which were fresh, juicy and delicious. Grilling brought out the natural sweetness of the prawns, and they were a simple but satisfying addition to the table.

We also ordered Paku, a Malaysian wild fern vegetable that is sometimes confused with midin. Both are edible wild ferns commonly enjoyed in Malaysian cuisine, particularly in Sarawak, but they are different species and have noticeably different characteristics.

Midin is generally thinner, crunchier and cleaner-tasting, while Paku is thicker and coarser, with a slightly sticky or slimy sap when cooked. Paku grows widely in damp, shaded and hilly areas across Malaysia and Southeast Asia. Midin, on the other hand, is largely associated with the damp swamplands and jungles of Borneo, especially Sarawak, where it is considered a very local delicacy.

Our dinner at Jatujak Bangkok Street was, on the whole, a good meal. The combination of fresh seafood, vegetables and Thai flavours made for an enjoyable evening.

More importantly, good food always seems to taste better when shared with a good friend.

A Nostalgic Charcoal Hotpot Dinner at Yu Jia Fish Pot PJ

 Kuala Lumpur - During my recent visit to Kuala Lumpur, I met up with my good friends Edward and Donny for dinner at Yu Jia (鱼家) Fish Pot, a restaurant that has built a loyal following for its traditional Penang-style charcoal fish hotpot. It was my first time experiencing this style of hotpot, and it certainly did not disappoint.

What immediately caught my attention was the unique hotpot itself. Unlike modern gas or induction hotpots, Yu Jia continues to use a traditional charcoal-fired pot with a distinctive tall central chimney. Burning charcoal is placed inside the chimney, allowing the heat to spread evenly throughout the pot while imparting a subtle smoky aroma to the broth. This old-school cooking method not only keeps the soup piping hot throughout the meal but also creates a nostalgic dining experience reminiscent of the traditional Chinese steamboats of the past.

The heart of the meal is undoubtedly the signature broth. Yu Jia prepares its fish stock by simmering fresh fish and ingredients for around 10 hours, resulting in a rich, nourishing soup packed with natural sweetness and deep umami flavours. Every sip was comforting and full of character without being overly salty or heavy.

Our hotpot arrived generously filled with an assortment of ingredients. There were crispy fried grouper fish pieces, handmade sai-to fish balls, soft tofu, seaweed, fresh vegetables, and chunks of taro that absorbed the flavourful broth beautifully. As the ingredients continued to cook over the charcoal fire, the soup became even richer, with every component contributing additional layers of flavour.

One of the interesting recommendations from the restaurant was to customise the broth by adding a splash of rice wine or fresh milk. The milk creates a creamier, fish-head noodle-style soup, while the rice wine adds a subtle fragrance that complements the seafood wonderfully. It's a clever way to personalise the dining experience according to your own preference.

What makes Yu Jia stand out is that it doesn't rely on fancy presentation or extravagant ingredients. Instead, it focuses on quality, tradition, and authentic flavours. The combination of the slowly simmered broth, fresh seafood, and charcoal heating creates something that feels both comforting and unique.

Of course, the meal was made even more enjoyable by the company. Sharing a hotpot naturally encourages conversation, and Edward, Donny, and I spent the evening catching up over steaming bowls of soup, fresh fish, and plenty of laughter. There's something about gathering around a charcoal hotpot that creates a warm and relaxed atmosphere, making the meal feel more personal than simply ordering individual dishes.

In an era where many restaurants embrace modern technology and convenience, Yu Jia reminds diners that some traditions are worth preserving. The charcoal-fired hotpot, the painstakingly prepared broth, and the emphasis on fresh ingredients all contribute to an authentic dining experience that is becoming increasingly rare.

Exploring the Colourful Streets of Petaling Street, KL's Chinatown

Kuala Lumpur - After enjoying a hearty meal and a delicious Musang King durian, I spent the afternoon exploring Petaling Street, the vibrant heart of Kuala Lumpur's Chinatown. Rich in history and culture, this bustling district has been a commercial centre since the late 19th century when Chinese immigrants settled here during the tin mining boom.

While Petaling Street is well known for its bustling market selling souvenirs, clothing, snacks, and local delicacies, what captivated me most was wandering through its charming side streets and hidden alleys. Away from the crowds, I discovered a different side of Chinatown that beautifully blends heritage with modern creativity.

Many of the old shophouses have been transformed into canvases for colourful street art. Large murals depicting scenes from old Kuala Lumpur, Chinese culture, traditional trades, and everyday life decorate the walls, creating countless photo opportunities. Every mural seemed to tell a story, celebrating the neighbourhood's rich history while adding a contemporary artistic flair.

The narrow alleys were equally fascinating. What were once ordinary back lanes have been revitalised with vibrant paintings, decorative lanterns, potted plants, cafés, and boutique shops. Walking through these hidden passageways felt like discovering secret corners of the city that many visitors might easily miss.

One of the things I enjoyed most was simply slowing down and observing the contrast between old and new. Historic buildings with weathered facades stood proudly beside trendy cafés, artisanal coffee shops, and modern street art installations. It is this unique combination of heritage preservation and urban creativity that gives Petaling Street its distinctive charm.

Whether you come for the shopping, the food, or the photography, Petaling Street offers far more than its famous market. Take time to venture into the surrounding lanes and appreciate the impressive murals and restored heritage buildings. They reveal the soul of Kuala Lumpur's Chinatown and make every walk through the neighbourhood an enjoyable adventure. It is truly one of the city's most colourful and character-filled districts.

Indulging in Malaysia's King of Fruits – Mao Shan Wang Durian

 Kuala Lumpur - No trip to Kuala Lumpur is complete without indulging in Malaysia's most famous fruit—the Musang King durian. This time, I headed to Durich, located at 136, Jalan Petaling, right in the heart of the bustling Chinatown district. It is a convenient stop for both locals and tourists looking to experience one of Malaysia's greatest culinary treasures.

To my delight, Musang King was selling for just RM28 per kilogram, a price that would have been unthinkable a few years ago. I picked out a beautiful durian weighing 1.57kg, bringing the total to RM44. It was all mine to enjoy!

As soon as the durian was opened, its rich golden flesh looked absolutely inviting. Every segment was soft, creamy, and perfectly ripe. The first bite delivered exactly what Musang King is famous for; a luxurious combination of sweetness with a pleasant bittersweet finish. The flesh literally melted in my mouth with its smooth, custard-like texture, releasing layers of complex flavours that lingered long after each bite. It was simply one of the best durians I have ever eaten.

Malaysia remains the world's premier producer of Musang King, officially known as Mao Shan Wang. Its abundance today is largely due to widespread commercial cultivation over the past decade. Massive plantation investments in states such as Pahang and Johor, combined with Malaysia's ideal tropical climate, have resulted in thousands of mature trees now reaching peak production. This surge in supply has created a temporary glut in the domestic market, leading to historically low prices that benefit durian lovers like myself.

An Evening of Great Food and Friendship at Shin Zushi, Subang Jaya

 Kuala Lumpur - Good food always tastes better when shared with good friends. During my recent trip to Subang Jaya, I met up with Edward, Donny, and Lesley for dinner at the ever-popular Shin Zushi, a Japanese restaurant that has earned an outstanding reputation for serving premium-quality sushi and sashimi at surprisingly affordable prices.

Despite arriving during dinner hours, the restaurant was buzzing with customers. Shin Zushi is known for attracting constant queues, and it is easy to understand why. It has successfully bridged the gap between expensive omakase restaurants and budget conveyor-belt sushi chains. Diners enjoy expertly hand-pressed Edomae-style sushi, thick-cut sashimi, and fresh ingredients without paying premium prices.

We began our meal with a pot of hot green tea before moving on to one of my favourite parts of Japanese cuisine—the sashimi. 

We ordered the Salmon Belly Sashimi, Hamachi (Yellowtail) Sashimi, and Madai (Sea Bream) Sashimi. Every plate was beautifully presented, and the fish was exceptionally fresh. The slices were generously thick, allowing us to fully appreciate the texture and natural sweetness of each variety. 

The salmon belly literally melted in the mouth with its rich buttery flavour, while the hamachi offered a delicate sweetness and firm bite. The madai provided a clean, subtle flavour that highlighted the freshness of the fish.

One of the evening's highlights was the Ishikari Nabe, a traditional hot pot originating from Hokkaido. Originally created as a hearty meal for fishermen, the dish features fresh salmon and vegetables simmered in a rich miso-based broth. Our pot was packed with salmon, mushrooms, tofu, vegetables, and noodles. The broth was wonderfully comforting, full of deep umami flavours, and perfect for sharing around the table. Every spoonful was warm, satisfying, and ideal for a relaxing evening meal.

To complement the excellent food, we decided to enjoy a bottle of Kubota Senjyu Ginjo sake. Brewed by the renowned Asahi Shuzo Brewery in Niigata Prefecture, Kubota Senjyu is one of Japan's most celebrated premium sake labels. Our 720ml bottle, priced at approximately RM180, proved to be an excellent choice. It had a clean, crisp, slightly dry profile with a silky smooth finish that paired beautifully with both the delicate sashimi and the richer flavours of the hot pot. Rather than overpowering the food, the sake enhanced every course, making the meal even more enjoyable.

What impressed me most about Shin Zushi was its consistency. Although the prices remain remarkably reasonable, there is no compromise on quality. The chefs clearly take pride in their craft, carefully preparing each piece of sushi and sashimi with attention to detail. It is this dedication that has earned the restaurant its loyal following.

Beyond the delicious food, the evening was made even more memorable by the wonderful company. Sharing stories, laughter, and great conversation with Edward, Donny, and Lesley reminded me that the best meals are not simply about what is served on the table, but about the people gathered around it.

A Delightful light Lunch at Don Omakase, Chinatown Kuala Lumpur

 Kuala Lumpur - I decided to have lunch at Don Omakase, located inside the Four Points by Sheraton Kuala Lumpur. Although the restaurant has yet to receive any major culinary awards, it has quickly become one of the city's hottest dining spots. Following the success of its flagship outlet in TTDI, this Chinatown branch has gained tremendous popularity among local foodies and social media influencers for its premium omakase-style rice bowls that offer excellent value for money.

The restaurant has a clean, modern Japanese interior and a lively atmosphere, with diners eagerly waiting to enjoy its beautifully presented seafood bowls. The concept is simple—serve fresh, high-quality Japanese ingredients over perfectly seasoned rice without the hefty price tag associated with traditional omakase restaurants.

For lunch, I ordered the Kaizen Don (small bowl). One thing I appreciated immediately was the portion size. The bowl contained just 100 grams of rice, making it an ideal choice for those who want a lighter meal without sacrificing quality. Instead of filling up on rice, the focus remained on the fresh seafood.

The assortment of sashimi was beautifully presented and tasted exceptionally fresh. Every slice had a clean, natural sweetness and a delicate texture that reflected the quality of the ingredients. Combined with the lightly seasoned rice, each mouthful was well balanced and satisfying. The smaller portion also meant I could fully enjoy the freshness of the seafood without feeling overly full afterwards.

What impressed me most about Don Omakase is how it successfully bridges the gap between casual Japanese dining and the premium omakase experience. It delivers quality ingredients, attractive presentation, and thoughtful portioning at a price that is accessible to a much wider audience.

Breakfast at Ho Kow Hainan Kopitiam – A Taste of Old Kuala Lumpur

Kuala Lumpur -  I finally had the opportunity to experience the famous Ho Kow Hainan Kopitiam. Located in the heart of Chinatown, this traditional coffee shop has become one of the city's most popular breakfast destinations, often attracting long queues of locals and tourists alike.

Ho Kow's story dates back to the 1950s when it first opened as a humble Hainanese coffee shop serving traditional breakfast favourites. Over the decades, it built a loyal following through its commitment to preserving old-school recipes and preparation methods. In recent years, social media exposure and word-of-mouth recommendations have further cemented its reputation, making it one of Kuala Lumpur's most sought-after breakfast spots.

Despite the crowds, the atmosphere retained a nostalgic charm, with vintage décor and the bustling energy of a traditional kopitiam.

I started my breakfast with their Jade Shrimp Siew Mai. The siew mai was delicious, packed with flavour and generously filled with shrimp. Halfway through my meal, I unfortunately encountered a small bone in one piece. When I informed the waitress, she immediately apologised and promptly brought me a fresh replacement plate. It was excellent customer service and a gesture that left a positive impression.

Next, I tried their colourful roll, a steamed fish cake filled with tiny bits of vegetables. Served piping hot, it was soft, flavourful, and wonderfully fresh. The delicate texture and light seasoning made it a delightful dim sum-style dish.

No visit to a Hainanese coffee shop would be complete without kaya butter toast. Ho Kow's version was toasted over charcoal, giving the bread a crisp exterior and a subtle smoky aroma. Combined with the rich butter and fragrant kaya, it was simply outstanding.

To accompany the meal, I ordered a Teh-C Kosong. It turned out to be one of the best cups of tea I have had. The generous amount of evaporated milk gave it a creamy, rich texture while maintaining a smooth tea flavour.

Overall, it was a thoroughly enjoyable breakfast. Great food, excellent service, and a touch of nostalgia made Ho Kow Hainan Kopitiam well worth the wait.

Happy Birthday Edward ......

Kuala Lumpur - Birthdays don’t always need grand venues or elaborate plans to be meaningful. Sometimes, the most memorable celebrations are the simple ones — thoughtful, warm, and shared with the right people. This year, Edward’s birthday was one of those moments, celebrated right in his office.

I wanted to do something special for Edward. The idea was simple, surprise him with a birthday cake and take a moment to celebrate together, no matter how busy the schedules were. After some thought, I decided to pre-order a chocolate cake from Aloft Hotel, known for its consistently good desserts and quality. Choosing the cake felt like the most important part of the plan, because a good cake can instantly set the mood for any celebration.

Edward blowing out the candle

On the day itself, I picked up the cake and brought it over to Edward's office.  The deep chocolate aroma filled the office and turned an ordinary workspace into a small celebration spot. When Edward saw the cake, his surprised smile made all the planning worthwhile.

Have a great Birthday, Edward !

A Night to Remember: Teppanyaki at Benihana KLCC

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.

The Feast — From Onion Soup to Garlic Fried Rice

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.

The Games — When Diners Become Performers

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.