Don't get left behind. These are some of the top trends taking over the KL food scene.
America’s obsession with pairing yoga sessions and green smoothies seems to be a lifestyle trend snaking its way into KL. And if KLites are already paying RM12 for a cup of blended fruit at BOOST, there’s no stopping them from continuing. La Juiceria started with a small range of cold-pressed juices but has now expanded to four shiny kiosks in various malls. More recently, Juicyfy in Damansara Uptown and Juice D’ Fruitz in Puchong are proof that we’re susceptible to drinking our daily dose of spinach and beetroot out of mush through a straw.
Try: Juicyfy Juice Bar, La Juiceria and Juice D'Fruitz
Top chefs in KL may be fixated on Norwegian salmon and Hokkaido oysters, but there are few who are picking a leaf from Europe’s established farm-to-fork movement. The promising Darren Teoh of Dewakan could be the pioneering chap to trigger a frenzy of top chefs running into our local rainforests with baskets in hand. His multi-course menu is an exhilarating showcase of local seafood and vegetables, jolted to life by modern techniques.
Try: Our list of farm-to-table restaurants in KL.
Five years ago, most KL diners were probably still clueless about the near-magical qualities of the famed Spanish black pig. These days, the dropping of the Ibérico name is a (stylish) selling point. Proof? A new restaurant in Ara Damansara took it upon themselves to dedicate their entire menu to the pig. A word of caution: There are many restaurants selling white pigs disguised as Ibérico, but while it’s difficult to confirm a black pig’s authenticity unless you’re a pork expert, tread with caution anyway.
Try: Ohla Tapas and Iberico Kitchen
Grill bars and restaurants are inching their way into our city quicker than one can say ‘Josper’. This year, there will be plenty of ribs, loins and wings – all submitted to the pressure of the grill by young men with sleeve tattoos. There will also be fancy comfort food on the side – like mashed spuds with dukkah, organic mac and cheese with lobster, or something ridiculous but altogether delicious like smoked aubergine fries.
Try: Bakar and Drift Dining & Bar
Soft serve parlours
KL is usually late to jump on the food trend bandwagon, but in the case of the soft serve craze currently sweeping the US, we’re right behind them. Considering the long lines at Milkcow, one can already foresee the buzz that is soon to revolve around Softsrve, the new college student hangout with a missing letter in its name. The parlour’s signature flavour seems to be an attempted replica of Momofuku Milk Bar’s trademarked cereal milk creation.
Try: Softsrve and Milkcow