Orig­i­nal Kayu Nasi Kan­dar

Time Out Malaysia Visitors Guide - - KL & SURROUNDS -

1 & 3 Jalan Dwi Tasik 1, Ban­dar Sri Per­maisuri 1, Cheras, KL (+603 9173 2777); Jalan Ko­lam Air Lama, Ta­man Dato Ah­mad Razali, Am­pang, KL (+603 4252 3777). Grow­ing from a hum­ble stall in Pe­nang, Kayu Nasi Kan­dar is cur­rently a full-fledged es­tab­lish­ment with a num­ber of branches around town. The roti tis­sue – a pa­perthin, crispy sug­ar­coated cone – is es­pe­cially pop­u­lar. For those with grainier de­sires, opt for the white rice with chicken ren­dang and fried squid. The spici­ness of the chicken blends exquisitely with the crispy good­ness of the fresh squid. Prices are above av­er­age but so is the food. Lastly, a spe­cial men­tion also goes out to their scrump­tious nasi kan­dar, as this will surely stir up the ever present de­bate on which food out­let in KL serves up the best version of this truly Malaysian dish. Daily, 24 hours. $$ turned in sweet, sticky honey when still warm. The rice set is served with a plate of mild dhal de­signed to pair with the rice, as well as a crunchy car­rot and cu­cum­ber acar. We sug­gest you mix in a dol­lop of dag­ing masak hitam gravy from the dis­play counter. As much as we like a good biryani, the rea­son we go back to Mah­bub is the naan. It’s so easy to over­work naan dough, to get it tex­tured like rub­ber wheels. But here, the naan comes pip­ing hot and re­mark­ably pil­low-y with bur­nished hol­low pock­ets that crisp up in the tan­door. And dare we say we’d rather be eat­ing Mah­bub’s tan­doori chicken than their ayam madu? You can tell that the chicken sits in a liq­uid, like yo­ghurt or but­ter­milk, for a long time for it emerges from the oven with flesh that squirts juice. We will stop gush­ing about Mah­bub once we tell you about their version of what we think is the best com­fort food dish that ex­ists in our city – sup kamb­ing. In one word, it’s badass. There’s an abun­dance of pounded co­rian­der ac­com­pa­nied by the sharp­ness of co­rian­der leaves, there are goat chunks left on the bone, and there is mar­row that brings an un­usual lush­ness. It’s an in­tensely de­li­cious perk-me-up as Malaysian as they come. Ha­lal. Daily, 24 hours. $

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