ENAK KL,
LG2, Feast Floor, Starhill Gallery,
181, Jalan Bukit Bintang,
Kuala Lumpur.
Tel: 03-2141 8973
Business hours: Noon to midnight, daily.
Last order at 11.30pm.
Traditional Malay cuisine and a unique fine dining experience in the city.
TRADITIONAL Malay cuisine brings back fond memories of the old days.
This is especially true for restaurant owner Sherena Razaly, who has crafted 15 new Malay dishes for Enak KL’s new menu.
The cozy and dimly lit ambiance is comfortable for diners.
Sherena said the dishes evoked memories of her grandmother’s cooking which she enjoyed as a child.
“The authentic dishes underline recipes of over 120 years with Muar influence that has been passed down over many generations.
“We take pride in our food and they contain no MSG. The flavours of the food come from using a combination of various spices.
The plate of Otak-otak Maharani, Kerabu Ikan Pari and Kerabu Ayam Bunya Kantan is appetising.
“At Enak KL, we offer dishes that stick closely to the roots of traditional cuisine presented in a unique fine dining experience,” she said.
The restaurant’s cosy interior with soft lighting created a soothing ambiance, which helped to enhance the kaleidoscope of flavours featured in Enak KL’s dishes. First up during the preview of the new menu was a plate of Otak-otak Maharani, Kerabu Ikan Pari and Kerabu Ayam Bunga Kantan.
The grilled stingray or Ikan Pari Bakar is best eaten with the tamarind sauce.
The otak-otak was made of mackerel with creamy coconut milk and fresh lemongrass, steamed with kaffir lime leaf, while the Kerabu Ayam Bunga Kantan is a dish with shredded chicken, julienne cabbage, red chilli, lime juice and finely chopped ginger.
The trio of starters was immensely appetising.
Diners were each served hot steaming rice to go with the variety of main courses, such as Kacang Panjang Goreng Chilli, Kari Ayam Kering, ikan pari bakar and kambing kurma.
The Kari Ayam Kering (top pic) is one of Sherena’s favourites and it was impressive. It was not extremely spicy and is something everyone can enjoy.
“The key step is to fry the spices in oil and to cut the chicken in smaller pieces to allow the flavours to sink in,” she said.
The restaurant uses imported lamb from New Zealand for its kambing kurma.
The Lamb Kurma (Kambing Kurma) is a main dish that compliments well with a plate of hot steaming rice.
“We pay a lot of attention to the details of this dish. We cook the lamb on slow fire for a long period so that the lamb will be soft and tender.
“We balance the taste of the kurma and other spices in the dish to enhance the quality of the food,” she said.
The lamb shoulder in this dish is simmered with the restaurant’s signature blend of spices — cinnamon, star anise and cardamom. The gravy went well with the rice as it was flavoursome.
Other dishes available are Sotong Sumbat Kelapa, Tempe Goreng Kentang, Kacang Buncis Masak Lemak,botok-botok and kambing bakar.
Enak KL’s new menu also offers crowd-pleasing desserts such as the durian gulung and puteri mandi.
The Puteri Mandi is great way to end a meal.
Puteri mandi, which is a traditional Terengganu dessert made from glutinous rice flour and drenched in coconut milk with melted brown sugar, made the best end to the meal.
This is the writer’s personal observation and is not an endorsement by StarMetro.
