The best chai lattes in KL

Where to get a cup of the creamy, spicy drink that's slowly taking over the city

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What's in your chai

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 places for chai latte

Yellow Brick Road
Photo: Stacy Liu
Restaurants, Cafés

Yellow Brick Road

icon-location-pin Bukit Damansara

Speckled with floating spices, the beige-hued chai latte at Yellow Brick Road is made with Australian brand Chai Me, where organic ingredients such as Assam black tea, star anise, cloves, cinnamon, ginger, cardamom and Australian honey are brewed in urns for over four days. Yellow Brick Road make their chai latte with a dose of ginger powder for extra spiciness. The chai is then topped with cinnamon powder (sometimes, you’ll get a stick of cinnamon to stir it with). With a slightly higher milk-to-spice ratio, this light chai is reminiscent of ginger-infused milk.

RM10

The Forum
Photo: Hizwan Hamid
Restaurants, Cafés

The Forum @ The Signature

icon-location-pin Hartamas

The presentation of the chai latte is the handsomest of all here at The Forum. A small glass (with a fine mesh strainer balanced atop) and a stainless steel pot of chai (from boutique chai tea company Prana Chai) come served on a wooden board. Fun fact: Prana Chai crushes (instead of grinding like most other brands) and then pan roasts the ingredients for a more complex flavour.

Allow the tea leaves and spices (we spotted cardamom pods, peppercorns, cinnamon bark, star anise and more) to steep in the pot for a few minutes before pouring the contents into the glass through the strainer. With the flavours of the spices unfurling with every sip, the tea is strong, creamy and smooth.

RM16

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Closer
Photo: Hizwan Hamid
Restaurants

Closer Kitchen & Espresso Bar

icon-location-pin Mutiara Damansara

When KL cafés were still making chai lattes from syrups and powders, Stan and Paige from Closer Kitchen & Espresso Bar decided to bring in Prana Chai from Melbourne before there was an official distributor of the brand in KL. Using a natural blend of cloves, ginger, honey and cinnamon, the chai latte made with Prana Chai has a slightly subtle but lingering aftertaste.

Firstly, the chai is steeped in a French press with honey and hot water at 95C to extract the full flavours of the tea. After that, milk is steamed separately to 85C and then added into the chai brew. The chai latte is then served in the French press with a cinnamon stick on the side as a stirrer. Settling warmly in the stomach, this rich, flavourful chai is best nursed on a rainy day.

RM13

Where to go for masala chai

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Chai means ‘milk tea’, and masala actually refers to the spices (think cloves, pepper, star anise, cinnamon, ginger and more). Hence masala chai, the spiced, milky, sweetened black tea, is somewhat like teh tarik’s more sophisticated and complex cousin. Order a cup at these places.

Aunty's Home Foods
Photo: Daniel Chan
Restaurants, Indian

Aunty’s Home Foods

icon-location-pin Brickfields

For authentic masala chai in KL, Aunty’s in Brickfields has a cult following for the warm, ginger-rich chai that comes in small disposable cups here.

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Saravanaa Bhavan
Photo: Daniel Chan
Restaurants, Indian

Saravana Bhavan Brickfields

icon-location-pin Brickfields

Saravana Bhavan serves a heavily sweetened version (strong black tea, fresh cow’s milk and their own blend of spices) that comes in a metal cup with a deep saucer; the tea is expertly pulled by the waiter before being set down upon the table.

Khukuri
Photo: Daniel Chan
Restaurants, Nepali

Khukuri

icon-location-pin Pudu

For those who prefer less spice, Nepalese restaurant Khukuri serves their milky chai in large teapots with a container of sugar on the side. The chai at Khukuri is brewed with spices, fresh milk and organic tea from Nepal.

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