Bijan Bar & Restaurant

The Pucuk Paku Goreng Tahi Minyak (Wild Fern With Burnt Desiccated Coconut), consisting of wild fern stir-fried with chilli, caramelised coconut and shrimp. The Malay term ‘tahi minyak’ refers to the leftover from the deep frying of desiccated coconut, leaving a burnt but full of umami flavoured ingredient which only a spoonful is drizzled over the dish.
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The fern itself was young, nimble and curly, and because of its age, crispy and not woody. This very simple dish is packed with flavour from the caramelised coconut, and a touch of sweetness and texture from the springy prawns. A definite must try.
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For full review see www.foodforthought.com.my.
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💵 RM23.00 / portion
💫 5/5
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The Rusuk Panggang (Chargrilled Beef Ribs), consisting of chargrilled marinated short ribs served with pegedil, sweet soy sauce & sambal belacan.
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The ribs were perfectly chargrilled, with strands of meat so tender it comes apart with a tug of the fork, while the outer part crisps to a perfect crunch. The meat is so well flavoured that each bite leaves you wanting more. Pegedil or begedil is a type of Javanese potato and meat croquette made with spices, and is eaten with the sweet soy sauce, giving it a nice intense sweet-savoury touch. This is definitely one of the better rendang dishes you will find, anywhere.
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For full review see www.foodforthought.com.my.
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💵 RM75.00 / person
💫 5/5
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This high-end Malay restaurant is the epitome of Malay kampung meets modern diner. Providing an intimate ambience with warm lighting, this is an underrated venue for dinner dates in the city. Lauded here is their one-of-a-kind appetiser, Daging Bungkus Kukus (RM13) — a steamed savoury crepe encasing tasty minced meat. But the highlight is a dish that will convince you to eat your veggies. Order the Pucuk Paku Goreng Tahi Minyak (RM23) to go with rice. Stir-fried with chili, caramelised coconut and plump prawns, the crunchy wild ferns relent to an incredibly sweet, buttery flavour. End your meal with a dessert fit for kings. Many come for the rich Chocolate Durian Cake (RM18) and the dessert of intense durian flavours is every bit as lush as the combination promises to be. If you ever had qualms about having the otherwise economical cuisine in an upscale setting, Bijan will prove to be well worth what you're paying for.
Avg price per person: RM60
Photo by Burppler Phoebe MQ

It was good. Lovely decor and lighting, and food wasn't as expensive as I thought it would be. Well, okay, the desserts werent expensive (almost all sub-RM 20 if memory serves me) though we didn't try those. We tried the food. .
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Overall thoughts? Nasi lemak was terrible (mushy un-fatty rice, salty horrible sambal etc) but everything else ranged from good to great. Like the nasi minyak (good) and the fermented durian shrimps (funky, funky durian gulai with an almost umami sweetness). Pictured, though, is the Gulai Lemak Daging Salai with Jantung Pisang. That's chargrilled sirloin (look at the proper doneness yum, although the beef isn't the best around) on a bed of banana flowers (very comforting fare) and a thick, robust, rounded turmeric gravy. A very well worked dish, really. That gravy pares perfectly with the beefu. Is it a two-hour-wait gyukatsu? No. But it's home, and a good reminder that just maybe not everything is terrible at home. Maybe. .
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