Where there’s good food, there’s Going Places. From where to get low-calorie but indulgent ice creams to luscious caviar and a cheese festival, we’ve got the lowdown of the best foodie spots in KL and beyond.
Sweet Indulgence
Looking for a less guilty indulgence? Head out to Sweet Escape, an ice cream parlour in Kuala Lumpur’s Taman Tun Dr Ismail. Launched by Malaysian ice cream brand Inside Scoop, here is where you’ll find lower-calorie ice creams and sorbets that are made with lower levels of unrefined sugar and blue agave syrup, or are completely sugar-free, making them suitable for diabetic and keto-dieters.
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A lot of work has gone into making these flavours as rich and tasty as their regular versions, so you’re not missing out by opting for these low-sugar versions. Try a scoop of staple flavours like dark chocolate, vanilla, cempedak, or strawberry and basil for starters. If you’re after a flavour that’s unique to this store, dig into the genmai (roasted rice), kefir, avocado or chrysanthemum ice creams. Vegans are also welcome here – Sweet Escape’s sorbets are vegan-friendly, as are their ice-cream cones.
An Itch For Snitch
The next time you’re hankering for a hearty meal, hit up Snitch By The Thieves. Located in The Gardens Mall in Kuala Lumpur, the restaurant is headed by the founders of Breakfast Thieves, one of the city’s go-to spots for an Aussie-style brunch. While they’ve retained their love for brekkie favourites like French Toast, Bircher muesli, fry-ups and baked eggs, the menu also features Asian favourites like curry laksa, char kuey teow, mee jawa and black pepper beef udon. Also included is a selection of burgers and pastas for hungry diners: The pick of the lot is The Yakuza, a chilli cheeseburger made with wagyu beef, complete with gherkins, chilli con carne, cheese and onion rings. The Kaprao-nara is another interesting choice: the Thai rendition of pasta carbonara, made with Thai basil, minced chicken, citrus parmesan cream, chilli and onsen egg, makes for a creamy dish with a spicy kick. If you’re dropping in late in the evening, head to its neighbouring sports bar, After Dark Social Club, which comes with beer pong and private karaoke rooms where you can party the night away.
Covetous Caviar
The craze for caviar may have been started by the Russian Tsars, but you don’t have to travel far for a taste of it, as Malaysian brand T’lur Caviar proves. Started in December last year, T’lur Caviar produces caviar from scratch, starting from its farm in Tanjung Malim in Perak state, where sturgeons are harvested for their eggs, cleaned and cooked with Himalayan salt. There are two types of caviar offered: the Amur and the Siberia, with the former having a cleaner, delicate flavour, while the Siberia has a stronger flavour. Another plus point of buying from T’lur is freshness: made without preservatives, each batch has a softer, more natural texture.
What Cheek
Those saddened by the closure of the Michelin-starred Cheek by Jowl in Singapore can now head to Cheek Bistro on Boon Tat Street. Here, diners can savour what Chef Rishi Naleendra and his wife Manuela Toniolo have done in this modern Australian restaurant. While its previous incarnation focused on prix fixe menus, Bistro combines a casual dining atmosphere with bold and playful dishes that come in small to large sharing plates. Start your meal with the signature waffle with a choice of chicken liver parfait or whipped ricotta with date jam and pickled mustard, followed by light servings of creamy burrata with heirloom tomatoes. Then move on to meatier selections like smoked duck breast with braised endive and carrot; Iberico chops with apple, black cabbage and white turnip; or T-bone or rib-eye steaks. Don’t skip out on the Goat’s Cheese Parfait, served with dehydrated white chocolate and frozen strawberry crumbs, before calling it a day.
The Cheesier, The Better
Cheese lovers will have a field day at Mould, a two-day cheese festival taking place at Melbourne’s Meat Market on 16-17 August. Presented by Revel in collaboration with Nick Haddow of Bruny Island Cheese Co., the festival will bring 15 of the best artisan producers from across the country for a day of cheese, wine, masterclasses and more. Besides having unlimited tastings of the best Australian cheeses – over 60 types will be available – local cheesemongers will also serve up dishes paired with a wide range of wines, whisky, sake, beer and cider. All are available to purchase at the bar.
