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So pumped to find Fin back in action, now with a broader menu and serving a ‘hawt’ version of my fave ‘Moana’, the Sumo Salmon; miso-glazed salmon with the usual trimmings. Most noteworthy, however, is the flavourful wasabi-ginger soy sauce which I cannot stop thinking about. One thing’s for sure, Fin has got this bowl thing down to a fine art by now. #takemymoney

Tucked in a neighbourhood sports complex with a dated and rustic interior, you’d be forgiven to think that Out of Africa would simply be your average, run-of-the-mill restaurant. Serving South African soul food with exotic but delicious-sounding creations such as the Ostrich Carpaccio and Tongue Kalahari (pan-seared ox tongue with mustard sauce), it’s the chef’s special and most-written-about Venison Pie that blew my mind here. Crispy, golden pastry casing packed with a delicious filling of medium cubes of succulent venison in delicious mushroom gravy… this is comfort food at its best. Totally unexpected melt-in-your-mouth goodness, nailing great flavour and texture. Who would have thought!
Couple this with the fact that the restaurant is child-friendly with a playground on deck, and a Kudu bar with live sports on screen for the adults, this really could be anyone’s favourite hang out spot.
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Had the Jackfruit flavour and it tastes as close to eating the real fruit on its own! So yummy with a nutty aftertaste (cashew as the nut base for this). Went back again to try their other flavours and their Salted Chocolate, Mocha Almond Choc Chip and French Vanilla flavours are all fast favourites. A complete dessert game changer.
p.s. Emphasizing on natural ingredients, be mindful that some flavours may need getting used to such as the Black Sesame which is hard to explain but tastes more and more delicious every bite you take. So stick around, it's worth the try!
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Replacing old Plan B is sparkly new Bistro Benji’s; a welcoming addition to Bangsar’s dining scene and the ever-evolving BIG Group! The menu doesn’t go far off from its predecessor, drawing Malaysian inspiration to create a fusion menu with signature items such as the Pan Mee Impasta and Johor Laksa, served in a chic, nautical atmosphere. Both delicious and contemporary is the Pan Mee Impasta (the waitress’ top pick) of spaghettini sautéed with chilli and soy shrimp mushrooms, fried anchovies and roasted chilli flakes, plated and topped with a poached egg, sesame and coriander. And of course, a slice of cake from Ben’s Bake Shop is always a good idea. Come here for a casual breakfast, lunch or after-work dinner, solo or with your best buds.
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If you’re looking for a little sustenance/pick-me-up as the day wears on, Analog's sourdoughs is your answer. Put on your lose pants and find comfort in their sloppy joe’s (with egg) — my absolute go-to. It’s filling and messy, and no one’s going to judge you for indulging with your hands.
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While Sitka’s ramen was the centerpiece of my dining experience, their dumpling-heavy starters were treats that should not be skipped too. I highly recommend their Prawn Wanton in Thai Butter Sauce. These slippery morsels are chewy and so delicious, with a tom yum and butter sauce that sparks fireworks. Let’s agree that everything tastes better with butter!
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The newly minted menu at Sitka is pretty impressive, if not better from when it first opened in 2014. Bringing an all mod-asian menu to our bellies with everything from handmade dumplings and hearty sharing plates to noodles with flavours that pack a mighty punch. It’s better than good and priced so reasonably well for its location.
Simple does it best every time and it is proven here with their RM9 ramen with x.o sauce. Topped with some minced meat stuff that reminds me of Yang Kee’s dry beef ball noodle dish, but with a bit more spice. Damn, Sitka really nailed this one. Try not to leave without ordering this.
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Covering all the Thai staples, it’s the tender and smoky BBQ Tilapia fish 🐟 that you have to get your hands on here. Served with khanom jeen (thin rice noodles), Thai herbs, vegetables and delectable sauces, eat this dish like you would with Miang Kham. So good. Other standout dishes include their spicy-sour som tam, crispy fried chicken and fragrant green curry (which is runnier than most restaurants but super packed with flavour). Simply Thai-riffic!
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The cocktail menu boasts some Asian tropical flavours with ingredients such as pineapple, ginger and lime. The Best Before (pineapple + malibu) transports you to some tropical island. Ask them to make it less sweet, or amp up the rum to a double shot. I kinda forgot what was in the Neither Do I, but there were some passionfruit in it. I’m 110% sure when they made this drink, at some point the conversation might have went “I can’t remember what was in that drink.” “Neither do I.” Drink up.
P.S. Cash only!
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The bak kut teh broth here isn’t as thick and herby as the ones you find in Klang, but if you’re in the area and looking for a soupy, meaty bowl of goodness served with a side of tofu pok, this will do. Drink it while it’s hot.
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BKT price list:
RM12 (small)
RM24 (medium)
RM36 (x-big)
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Relaxed and friendly, Lushbowl will have you feeling right at home in no time. Featuring a smattering of Japanese flavours, get your sushi rice (or cauliflower rice soaked in 8 hour broth for a healthier twist) with a combo of ingredients like salmon sashimi, seared salmon or baked chicken breast, with a side of ebiko, edamame, chukka wakame; choosing what to order ain't gonna be easy feat.
Pictured here is the Janey Mama as recommended by a friendly girl named Sim — salmon sashimi with creamy togarashi and a kick of sriracha, served with an additional 4 veggies of my choice. Couldn’t resist topping up a six minute egg (RM5). If you’re looking for something on the sweeter side, they’ve got smoothie bowls, cold-pressed juices and a killer raw cacao treat. Defo one to add to your hit list!
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I have to admit that I’ve not tried the original version so comparison is futile. As with most beef noodle restaurants, you get to choose what cuts of meat you like in your dish. I can’t help but to feel like a kid in a candy store whenever I visit a beef noodle restaurant. The combination choices are endless! I went with my standard pick — combination of lean meat, lam (beef brisket) and tripe, with lai fun (thick rice noodle). I’m no beef noodle expert but I thought there was something amiss in the soup. It wasn’t as rich as I had hope, the offals were cooked alright. If I could just sum up my thoughts about this in two words, it would be lingering saltiness. Unlike the kid in a candy store, the excitement for this was short-lived.
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