Bubu Rooftop Restolounge,
7& 9, Tengkat Tong Shin,
Kuala Lumpur.
Tel 03-2145 8003/019-212 0784
Business hours: 7.30 -2.30pm and
7.00pm -10.30pm daily.

 

WALKING along the streets of Tengkat Tong Shin, Kuala Lumpur is always a pleasure. It is fascinating to see how colonial era buildings have been turned into contemporary guesthouses, hotels and restaurants while maintaining their sense of history, culture and distinctive charm.

Amid the interesting mix of quaint and trendy shophouses is Bubu Rooftop Restolounge, boutique hotel Anggun’s restaurant.

Offering a medley of Malay, Indian and International cuisines in the KL traveller’s accommodation hub, Bubu appeals to the senses with its wooden furniture and lush, tropical plants.

Friendly and helpful staff greeted us, and a quick glimpse through the menu showed an array of interestingly named dishes including Coconut Shrimp Lollipops, Blackened Ahi Sashimi, Avocado Citrus Salad, and Kissing Chocolate Wantons.

The two-man team comprising Chef Zamri Harun and his assistant Anju Rai may operate from a modest kitchen, but the dishes whipped up for us were hearty and delicious.

We were served a combination of Malay, Indian and Nyonya dishes – steamed rice with Chicken Rendang, Tenggiri Fish Asam Pedas, Beef Vindaloo and Claypot Nyonya Golden Vegetable Curry.

The rendang, said to be the restaurant’s specialty quickly became a favourite, thanks to its thick and spicy, pandan-flavoured gravy.

5E7AB26F9B224C089DFD0DAC8A751297Tender offering: Bubu’s very own Beef Vindaloo.

Though the asam pedas was fragrant and tantalising, we found it a tad salty. It could have been more tasty had it been cooked with more chillies.

We enjoyed the Beef Vindaloo as the beef was tender and deliciously spicy. It was slightly different from the Goan hot and sour dish, but pleasing nevertheless.

The lightest of the lot was the vegetable curry with its light coconut-based gravy, which will appeal to vegetarians with its generous helping of long beans, brinjal, bean sprouts and fried bean curd puffs.

To end the meal, we were served the dessert that is apparently favoured by travellers – Banana Pancakes, a simple yet sinful creation of pancakes layered with sweet bananas, topped with cold vanilla ice cream and honey, and a sprinkling of chopped nuts.

BE820518BB864089A8FD68707ED3700ATempting: Warm pancakes servedwith cold vanilla ice cream, sweetbananas and honey.

All in all, the dishes served were tasty and generously portioned. It would have sealed the deal had the dishes been more spicy to suit the Malaysian palate.

We were quickly assured that the dishes cooked were mildly spiced to cater to the travellers’ taste buds. So if you prefer your dishes to be hot, be sure to be specific when placing your order.

Bubu also offers a set lunch from Monday to Friday, priced at RM10 and RM14.90.

The restaurant is also able to accommodate private functions for up to 60 pax.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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