This restaurant in Pantai Dalam was introduced by Faye’s family friend, Tengku Nasrun and his wife, Che Puan Rosila, who are both Kelantanese. Now, if you ever wanted legit Kelantanese food in KL, this is it. What makes the difference here is their sambal tumis, which takes hours to make, and is an essential ingredient in nasi kerabu and Kelantan laksam (a type of laksa that uses flat noodles). As Tengku Nasrun once told us, it’s not real Kelantanese without the tumis.
WHAT TO ORDER: Their laksam and nasi kerabu for sure, but also worth trying is the kuih akok (a traditional dessert using eggs, flour, coconut milk, pandan and sugar) and Jala Emas, a dessert made from egg yolk that’s cooked in syrup.