House made laksa broth with laksa pesto, chilli paste, crayfish, tiger prawns, fish cakes, bean sprouts and quail eggs.
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The laksa was a unique taste and is a combination of a sambal based laksa, as well as a coconut broth, quite a unique take on the Sarawak Laksa. The broth was extremely rich, with a strong smoky and fiery aroma. The mixed of vermicelli and udon made it quite an interesting play on texture. The ample fish cake gave it quite the bite, and the quail eggs added some luxury with its flavourful yolk. The crayfish were filled with rows of roe, making this dish quite luxurious. Also, please add in all the crispy chilli oil, it really enhances the dish.
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💵 RM39.00 / bowl
💫 4 / 5
#️⃣ #FoodForThought #BotanicaCo
#SarawakLaksa #Laksa #CurryLaksa #Crayfish
#Burpple #BurppleKL #Buzzfeast #TastingTable
🍽 #MalaysianCuisine #ChineseCuisine #MalaysianChineseCuisine #SarawakCuisine #MalaysianFood #ChineseFood #MalaysianChineseFood #SarawakFood
📷 #Foodstagram #Gastronogram
📍#BangsarSouth #Malaysia

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Matcha milk float is a drink made with ice blended milk houjicha, topped with a matcha soft serve ice cream.
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This drink comes in a variation of preparation, and can be mixed and matched. The combination of a houjicha milk tea with its delicate roasted tea flavour and fluffy bitter sweet match soft serve, making it quite deserving as a dessert drink. Would come back.
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RM14 / cup
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#FoodForThought #Tsujiri #TsujiriMY
#IceCream #SoftServe #SoftServeIceCream #MatchaIceCream #GreenTea #Houjicha #Matcha #Tea #焙じ茶 #抹茶
#Burpple #BurppleKL
#Buzzfeast #TastingTable
🍽 #JapaneseCuisine #Dessert
📷 #Foodstagram #Gastronogram
📍#Solaris #MontKiara #Malaysia

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Butter paneer is a type of Indian cottage cheese that is simmered in a thick and fragrant gravy, made with butter, onions, garlic, ginger, garam masala, paprika, cinnamon, tomatoes, cream and paneer.
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The paneer has the richness that you would normally have with butter chicken. The sweetness of the butter sauce was great with the heavy umami flavour of the paneer, which was firm. As paneer is a type of cottage cheese which is has quite tart taste, this dish is excellent on its own or with a heap of rice. A great and simple vegetarian dish that is a gorgeous dish to be enjoyed on on a sunny weekend.
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RM10 / dish
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#FoodForThought #TheGangaCafe
#ButterPaneerMasala #ButterPaneer #Paneer #Butter #Cheese #CottageCheese
#Burpple #BurppleKL
🍽 #IndianCuisine #MalaysianIndianCuisine #MalaysianCuisine #IndianFood #MalaysianIndianFood #MalaysianFood
📷 #Foodstagram #Gastronogram
📍#Bangsar #Malaysia

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Kkomak muchim is a type Korean side dish known as banchan (반찬). This side dish takes blood cockles and is seasoned in soy sauce, Korean hot pepper flakes gochugaru (고추가루), Korean rice wine cheongju (청주), garlic, sesame oil, spring onions, with red and green chillies.
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Blood cockles can be a tricky one with their taste high in iodine leaving a metallic and bloody after taste for those unseasoned. The blood cockles were well made as they carried the pronounced flavour of the soy sauce quite well, with the acid from chilli flakes and onions breaking down the protein just a little. This gives it that fragrance that you're looking for.
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RM5 / dish
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#FoodForThought #TwinsKoreanRestaurant #TwinsKorean
#KkomakMuchim #KoreanCockles #Cockles #Korean
#Burpple #BurppleKL
🍽 #KoreanCuisine #KoreanFood #Seafood #Banchan
#반찬 #한국요리 #꼬막무침
📷 #Foodstagram #Gastronogram
📍#Solaris #MontKiara #Malaysia

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Chicken and waffles is a traditional southern American dish, where fried chicken (sometimes with buttermilk) is deep fried and served with a stack of waffles and may be accompanied by honey.
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The fried chicken was hot and fragrant, served in the form of a chicken chop. The slightly sweet pancakes were fluffy and absorbed the flavourful oil from the fried chicken. The gravy was a great complement to the simple soul food, with chunks of onion and bits for a play of temperature and texture. The coleslaw gave the dish a tinge of tang and sweet, which was quite nice. Recommended for fried chicken lovers, but who isn't really.
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RM22 / dish
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#FoodForThought #DailyGrindKL #DailyGrind
#ChickenAndWaffles #ChickenWaffles #Chicken #Waffles #Coleslaw #FriedChicken #FingerLickingGood
#Burpple #BurppleKL
🍽 #AmericanCuisine #SouthernCuisine #SouthernAmericanCuisine #Soulfood
📷 #Foodstagram #Gastronogram
📍#Bangsar #Malaysia

The Sarawak laksa is a variation of laksa served in Borneo, Malaysia. Consisting of a soup made from prawn and sambal belacan, giving it a bright red hue with specks of chilli. The broth uses tamarind and coconut milk, and must be consumed with rice vermicelli, prawns, fish cakes and shredded omelette.
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The broth had heavy flavour, pungent with the sambal belacan from the soup stock. The dish was served with 3 large prawns, a generous helping of vermicelli noodles, beansprouts, shredded omelette and fish cakes. The prawns were very fresh and succulent, a rare find today for street food that won't break the bank. One of the better ones in Kuala Lumpur.
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💵RM10.00 / bowl
#FoodForThought #AuntyChristinasSarawakLaksa #NamChun
#SarawakLaksa #Laska #AsamLaksa #CurryLaksa
#Burpple #BurppleKL
🍽 #SarawakCuisine #ChineseCuisine #MalaysianCuisine #MalaysianChineseCuisine #Seafood #Streetfood
📷 #Foodstagram #Gastronogram
📍#Bangsar #Malaysia

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The crabs were sizeable and full of flesh, sweet to the bite. The pincers were actually filled well, but the best bits were really the sectioned body bits with the softest and sweetest flesh. The sweetness was mild and not overpowering like marmite crabs, but had the fragrance that kam heong crabs are famous for. A unique offering and definitely worth a visit, and bring your appetite.
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RM58.00 / kilo
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#FoodForThought #MeiSinRestaurant #美新茶餐室
#Crabs #HomestyleCrabs #FragrantCrabs
#口味蟹 #螃蟹 #金香蟹 #螃蟹
#Burpple #BurppleKL
🏮 #CNY2017 #CNY #ChineseNewYear #CNYeats #FFTCNY #🐓 #金玉門堂
🍽 #ChieneseCuisine #MalaysianCuisine #MalaysianChineseCuisine #Seafood
📷 #Foodstagram #Gastronogram
📍 #KualaLumpur #KualaLumpur #Malaysia

The meat usually is made from pork with a variation of Chinese spices added before cooking. This dish is a festive snack common throughout the lunar new year amongst Chinese communities around the world, predominantly Malaysia and Singapore.
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The bakkwa was made from minced pork meat. What sets this one apart from most brands is the amount of meat to fat ratio, which is perfect where most can be a little too fatty or not enough fat. The meat is also coated in honey which is not common for most varieties. Highly recommend, you will not regret it.
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RM50.00 / kilogram
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#FoodForThought #HockMoonHiong
#Bakkwa #YukGon #LoongYuk
#肉乾 #龍肉 #肉干
#Burpple #BurppleKL
🏮 #CNY2017 #CNY #ChineseNewYear #CNYeats #FFTCNY #🐓 #恭喜發財
🍽 #MalaysianCuisine #ChineseCuisine #MalaysianChineseCuisine #StreetFood
📷 #Foodstagram #Gastronogram
📍 #KotaDamansara #KualaLumpur #Malaysia

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The lamb meat was fresh, with the strong aroma of lamb still present. The cut had a low amount of fat, such was perfect for barbecuing. The seasoning was sweet and delicate with notes of soy sauce and mirin. For lamb lovers, highly recommended.
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RM28.00 / set
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#FoodForThought #MomotaloYakiniku #桃太郎焼肉
#LambYakiniku #LambBBQ #Lamb
#焼き肉 #焼肉 #ラーム肉 #羊肉 #日本料理
#Burpple #BurppleKL
🏮 #CNY2017 #CNY #ChineseNewYear #CNYeats #FFTCNY #🐓 #金玉門堂
🍽 #JapaneseCuisine #BBQ #Yakiniku
📷 #Foodstagram #Gastronogram
📍 #Hartamas #KualaLumpur #Malaysia

Pork porridge, also called congee or juk is a traditional comfort food made from boiled rice, cooked with minced pork, blood pudding, intestine, liver and kidneys.
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This dish was cooked in the Cantonese style, which is more viscous compared to Teochew style porridge. The blood pudding was firm enough to be picked up with chopsticks, and the liver was tender and not overcooked. The kidneys were springy and fresh, which makes a difference. The flavourful minced meat with garlic and preserved vegetables were the highlights, but of course the star was the ultra crispy deep fried intestines.
💵 RM8.00 / bowl
#FoodForThought #ChunHeongCoffeeShop
#Porridge #RicePorridge #Congee #Juk
#猪肉粥 #豬肉粥 #粥 #お粥
#Burpple #BurppleKL
🏮 #CNY2017 #CNY #ChineseNewYear #CNYeats #FFTCNY #🐓 #恭喜發財
🍽 #MalaysianCuisine #ChineseCuisine #MalaysianChineseCuisine #StreetFood
📷 #Foodstagram #Gastronogram
📍 #Bangsar #KualaLumpur #Malaysia

Chilli pan mee is a flat wheat noodle, served in a bowl with minced flavoured pork, fried onions, garlic, ikan bilis (deep fried anchovies), a poached egg and most importantly, a chilli mix.This dish is also served with a side of potato leaves soup.
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The noodle was served dry with a side of condiments to be added to your liking. The anchovies added a nice briny crunch, while the egg yolk made the dry noodles rather creamy. The star of the dish was, of course, the crunchy and extremely spicy chilli mix.
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💵 RM6.00 / bowl
#FoodForThought #SuperKitchenChilliPanMee
#PanMee #ChilliPanMee #Spicy
#板面 #辣椒拌面
#Burpple #BurppleKL
🏮 #CNY2017 #CNY #ChineseNewYear #CNYeats #FFTCNY #🐓 #金玉滿堂
🍽 #MalaysianCuisine #ChineseCuisine #MalaysianChineseCuisine #StreetFood
📷 #Foodstagram #Gastronogram
📍 #KotaDamansara #KualaLumpur #Malaysia

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Chicken back end, also known as bishop's nose or bonjiri, is a type of yakitori, grilled over binchotan, a charcoal that burns on a low heat ensuring the meat is cooked slowly.
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The chicken tail was cooked well, with a crispy and nice bite as it had a high fat content. The key to this dish is it's delicately musky flavour, which is worth a try.
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RM6.00 / stick
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#FoodForThought #Kouzu
#ChickenEnd #BishosNose #ChickenTail #ChickenButt #Bonjiri #Kushiyaki #Yakitori #Japas #ぼんじり
#Burpple #BurppleKL
🍽 #JapaneseCuisine #Yakitori #Izakaya #日本料理 #ヤキトリ#居酒屋 #イザカヤ #サーロイン
📷 #Foodstagram #Gastronogram
📍 #TTDI #KualaLumpur #Malaysia