What you need to know about: Going vegan
It was just three years ago when the world was obsessed with bacon: it could be found in jams, ice cream and toothpaste – there were even novelty bacon-themed shirts, underwear and socks. Fast forward to the present day, however, and you’ll find more people talking about going vegetarian and vegan. According to Google Trends, interest in the term ‘vegan’ has never been as consistently high across the world since July last year. All around the world, high profile restaurants and bars have started to adapt to the growing vegetarian and vegan market: in 2015, three Michelin-starred restaurant L’Aperge decided to go vegetarian (it maintained its three stars, although it has since started to offer poultry and fish again), while London saw the opening of its first vegan pub, The Spread Eagle, in January this year. Davina Goh Over in KL – our city that’s known for its abundance of nasi lemak ayam, chicken rice and beef noodles – we’re also starting to see more restaurants catering to vegans and vegetarians in new and creative ways. The success of Sala, Kind Kones, WTF and Barat shows us that vegetarian cooking can be creative, healthy, and most importantly, tasty. To find out more about this rising trend, we spoke to Davina Goh, a vegan and advocate who runs DavinaDaVegan.com, about the difference between vegetarianism and veganism, its health benefits and more. Follow Davina Goh on Instagram @imdavinagoh and @davinadavegan.
Guide to kacang putih
The history of the kacang putih (literally translated as ‘white nuts’) business goes back to the 1940s, when the British brought in migrant labourers from the Ettayapuram village in Tamil Nadu to Malaya. A few families settled down near the limestone hill in Gunung Cheroh, Ipoh – until 1973, when the residents were relocated to Teluk Kurin B in Buntong after a slab of limestone fell onto a longhouse, killing 42 people. It was in the new settlement that business kicked up. The new, larger homes allowed owners to set up retail storefronts selling kacang putih, as well as other fried Indian snacks like murukku and assorted fried nuts made using recipes from Tamil Nadu. Business was so brisk that the settlement’s unwieldy name was changed to Kampung Kacang Putih – and until today, remains as the heart of a growing kacang putih industry across the country. You won’t find kacang putih sold by the kacang putih manThe kacang putih vendor didn’t start by selling different types of murukku, fried nuts and potato chips – they just sold one thing: actual kacang putih, which are steamed lentils (also known as kacang kuda). But selling that alone wasn’t enough, especially as demand started to slow down and the burdensome steamer needed to keep the lentils warm made life difficult for cycling vendors. Eventually, they diversified their offerings to include snacks that were easier to carry around and had a longer shelf life – which is how we ended up with the modern-day kacang putih man s
Best barbecue restaurants in KL
When it comes to organising a feast with friends and family, few things are better than going out to a barbecue joint and having a good time chowing down on big slabs of juicy grilled meats. Here are the best barbecue places in KL to satisfy your carnivorous cravings.
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Cielo Kuala Lumpur
With its multitude of mamaks alongside bars and clubs that blare out Top 40 hits, Changkat Bukit Bintang isn’t where you’d normally go for a quiet romantic night out – which is why Cielo KL is such a welcome addition to the chaotic nightlife hotspot. Taking over what used to be the gym and rooftop pool of Vida in Bukit Ceylon, Cielo KL is owned and operated by Werner’s Group, which also owns other Changkat mainstays The Whisky Bar, The Rum Bar KL, El Cerdo, Opium and Dining in the Dark. True to form, Werner’s never repeats the same trick twice whenever it tries its hand at a new venture. At Cielo, the group has placed its focus on providing a refined dining experience by using imported seafood ingredients, and creating an ambience that makes you want to linger on long into the night. No expense is spared in creating a romantic mood, from the retractable roof that opens up to reveal the night sky to the immaculately set tables and Bluetooth-controlled table lighting that changes as the evening wears on. A glance through the menu reflects the restaurant’s ambition of providing a classic seafood meal that gets the basics right first, and then some. Starters include pan-seared scallops with creamy celeriac mousse, tomato confit and green lentils (RM52); grilled octopus with red capsicum purée (RM78); and akami tuna tartare with mango salsa and wasabi tobiko (RM68). The combinations and flavours are nothing new, but there’s plenty to admire about the technique and quality of ing
The Burnin' Pit
KL is no stranger to Texan barbecue joints with cult favourites Beard Brothers’ BBQ and Mom’s BBQ food truck, but The Burnin’ Pit dwarfs them in terms of scale and ambition. Occupying a prominent corner lot on Desa Sri Hartamas’s main strip, the two-storey restaurant is the lifelong dream of Kok Fung, who fell in love with the art of slow-smoked barbecue after spending a few years exploring the US and learning from local pit masters there. The restaurant is impossible to miss: even before stepping in, an always-working outdoor smoking pit lures you in from the street with its smoky aromas. Inside, large sharing tables, wide open spaces, heavy dark-wood furniture and an open kitchen carry the look of an upscale restaurant, but the restaurant is cosy enough to make you feel comfortable to eat with your bare hands if you feel like it. Upstairs is where you’ll find ‘The Pit Master’s Lounge’, a drinking space that opens from 5pm and is decked out to look like hunter’s lodge filled with all manner of Americana, including books about barbecue, a faux fireplace and a bourbon-stocked bar. On the menu is a variety of starters, sides, roast chicken, lamb and house-made sausages. The main attraction, however, are the beef ribs and brisket, which have been rubbed with salt and pepper before being smoked for eight to 14 hours until they’re completely tender and oozing with melted fat. Fung has also tweaked the Texan barbecue recipe with small, but significant gestures: the rub, for inst
What started out as a humble vegetarian eatery in Bangalore almost a century ago in 1924, Mavalli Tiffin Rooms – or MTR – now has multiple outlets across Asia and the Middle East. Its latest outpost in KL promises hearty South Indian vegetarian fare that’s not only affordable, it’s also good for your waistline. Inside, posters on the brand’s long history are plastered on the bright red walls, while simple furniture and a spotless space allow the food to shine. The expansive menu is made up of familiar South Indian dishes like idli, vada, dosa, thali sets and more. A must-have is the masala dosa (RM9) – light and crisp, made with a mixture of grains and pulses laced with ghee, filled with spiced potatoes, and accompanied by green chutney, lentil sambar and even more ghee. The smooth, shiny surface of the crust is telling of a good dosa; here at MTR, it’s good. If that doesn’t fill you up, go for the Mini Meals (RM13). Don’t be fooled by its innocent-sounding name; this hefty meal consists of palya, vegetable sagu, plain rice, curd rice, sambar, rasam, papadum, pickles, payasum and a choice of either plain dosa, poori, chapathi or akki roti. If you’re really hungry, the Special Mini Meals (RM19) comes with even more items such as bisi bele bhath, kosambari salad and a dessert. If you’re working in the vicinity, you’ll be happy to know that MTR offers daily specials alongside the regular selection. We visited on a Thursday, so our options were pulliogre (RM8.50), thatte idly
Run by the co-owner of Klang’s Seraph Awaken Chun Hoong, Prana Alchemy is a coffee shop offering a compact list of Turkish-style coffees. With Seraph Awaken’s success and growing fanbase, Hoong finds it difficult to add new creations onto the café’s menu as he worries they won’t be able to cope with the demands; hence the birth of Prana Alchemy. Located in a quiet commercial centre in a residential area in Bandar Sunway, the shop is easily distinguishable with its wooden façade and a smattering of potted plants – you won’t miss it considering every other lot along the row sports steel shutters. Inside, there’s not much to look at as Hoong focuses on the coffee rather than making this an Instagram hotspot: the rustic cabin-like theme is accented with wooden furniture and a long table that acts as a makeshift coffee bar, while dim lighting adds to the shop’s laidback atmosphere. Prana Alchemy is Hoong’s passion project, where he experiments with new coffee ideas. Both him (who’s based at Seraph Awaken but drops by occasionally) and barista Andy Chia man the bar here offering two variations of Turkish-style coffee – traditional and ‘modified’. They use beans sourced from Seraph Awaken, so you’re always getting the freshest tasting cup of coffee possible. If you want something with a kick, go for the traditional Turkish-style coffee (RM12). It’s made with a copper ibrik (Turkish coffee pot); but instead of brewing the coffee over hot sand (which is the traditional Turkish way),
As a professional food stylist, photographer and community manager for food discovery app Burpple, Trisha Toh is never short of recommended places to eat in KL. We asked her for her top five, and this is what she told us. Continue to follow Trisha's food discoveries on her Instagram.
The best restaurants and cafés in KL
The best of food and drink in KL
The best cafés in KL
You’ve got to admit that a trip to a good café sets you in a cheery mood – the sun-soaked space, glorious sunny side ups and that tingling dose of caffeine. The Time Out KL team maps out the best cafés for every occasion, from Instagram eye candies to the brunch of champions.
The best chai lattes in KL
Gaining precious real estate space on KL café menus is the chai latte, an updated version of the masala chai available on the streets of India and in most Indian restaurants around town. Instead of espresso, the chai latte is made with frothed milk and concentrated spiced tea. The next time you crave chai, here’s where to go.
The best restaurants and cafés in KL
The Time Out Kuala Lumpur Food 40 is our monthly, definitive guide for where to eat in the Klang Valley. Establishments will only appear in this list if they offer cuisine of a very high standard that is truly unique and worthy of your custom. No entry into the Food 40 has provided any Time Out team member with a free meal or other incentive – although plenty have tried! All have been chosen honestly, anonymously and after a great deal of deliberation by our team of expert food critics.
The best restaurants in KL for healthy eating
Get in on the healthy food movement and start eating clean at these top restaurants for healthy eats in KL. We've also included a quick guide to meal portions and healthy-eating alternatives as recommended by some of the individuals behind these eateries. RECOMMENDED: Guide to eating clean