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Spicier than Singapore's. Their dishes were all tiny. Separately, I forgot to photograph but the salted egg sotong was great.
Shout out to the elderly owner, who still serves customers despite being big boss. That's why I don't wanna be overly harsh. But Malaysian chicken rice really cannot compare with Singapore's. They're usually skinny and boney.
One of the best foods we ate in KL. The flavour of clams combined with rice wine was through the roof. For some reason, that made something as simple as beehoon so delicious.
Apparently also a signature here, but KL chicken is inferior to Singapore's. That makes this dish lame.
One of our best eats this trip. The delicious minced beef and the perfect mee kia were a match made in heaven. The beef balls and sliced beef were good quality, but we didn't eat the innards.
Complex and refined. No wonder the reputation.
Bom was bom but the kosong was poor. It's neither crispy nor fluffy and quite bland.
I insisted on icing my teh halia and it's quite a nice drink. Because ginger should always be in moderation.
Top priority. Unfortunately it didn't hit the high expectations. It's just prata drenched in curry and sambal plus soft eggs. It's enjoyable enough, but why use old prata and not fresh prata?
Gorgeous, first-class and progressive hotel. At its restaurant, this braised five-spice Australian lamb was okay. Strong, Malay-style sauce, but I wish the meat was gamier.
Gorgeous, first-class and progressive hotel. At its restaurant, this rice is a good alternative to white rice.
Gorgeous, first-class and progressive hotel. At its restaurant, this salad was more on the inferior end. I like asparagus and I enjoyed the pomelo, lotus crisps and ginger torch, but this asparagus had so much tough stem.
