Chuckles

Chuckles has local, Western, Italian and fusion cuisine all over its menu, making it pretty tough to decide on what to order. From ayam percik to carbonara, seafood marinara, local delights and their versions of Western favourites, the list is never-ending (we haven't even gotten to their mocktails)! Go for their unique curry carbonara (Curry Chuckbonara, RM20) for a little fusion flavour, or the Chicka Chicken Basil (RM23.00) for a Western dish. Add calamari rings (RM12.00) on the side and finish off with a Lychee Virgin Mojito (RM9.00). With such a wide variety, this is a great spot for groups of friends — there's something here for just about anyone!

It's really good, and I enjoyed eating it. Sometimes aglio olio can be a little too garlic-y, and oily. This one is cooked well and the portion of prawns, mussels and squid is just right. However, maybe i would say a little more spice will improve its' taste 😉

Welcome to Chuckles. Where they have an interesting wifi password, yellow lights that make you cry when taking pictures at night, and a large menu ranging from Western to Asian foods as well as drinks from juices, to mojitos to coffee.

Chuckles (yes I try not to amuse myself everytime I type this) is located in TTDI, new, with no Facebook page (only instagram) and has been featured on Jalan Jalan Cari Makan - not to be sidetracked but am I the only one who knows Abang Naz from him Kelab Disney Malaysia days?- and serves western food with a Malaysian twist, western food with cute names as well as apparently really good Ayam Percik (only available during lunch)

My Curry Chuckbonara (RM 22.00) was basically a carbonara with a local curry-flavoured twist. It came with beef bacon, lots of parmesan cheese and some button mushrooms with a hint of curry. The amount of curry is not very significant that it makes the whole pasta dish taste weird. It just happens to taste like a creamy cheesy pasta with hints of heat that slowly build up along the way as well as a tint of curry fragrance. Pasta was slightly overcooked (I like mine al dente, but that's me being me) and wished the mushrooms was sweated out a bit more. If you're sick of the normal carbonara you could try this and get all confused and have mixed feelings on the dish.

On a side note : prepare for major color correction.

On another side note: no tax. There, I said it.