ENAK KL @ Feast Village – Modern Malay Cuisine

Enak KL is now back in town, after a short break some months back. Still in Feast Village, Starhill Gallery, Enak KL now occupies the lot where Tarbush used to be. Enak’s kitchen is still helmed by Chef Rani Ghazali who has been with the restaurant from the very beginning. Translated to mean “delicious”, “Enak” lives up to its name serving up traditional Malay cuisine, cooked lovingly by Chef Rani using age-old recipes from his family.

Kerabu, the Malay-styled salad using fresh local ingredients sits at the top of the menu and there are are 6 varieties listed there. We love our salads – we had 4 kerabus from that list!

I was told their most popular kerabu is the Kerabu Jambu Air Ikan Bilis, a unique mix of crunchy rose apples, fried anchovies tossed with shredded lemongrass, honey and lime juice.

Kerabu Jambu Air Ikan Bilis

Kerabu Kerang with cockles, beansprouts, coconut cream, kerisik (fried shredded coconut) and tamarind juice is another palate teaser. We also had the Kerabu Nangka with young jackfruit, prawns and bound together with ground fresh chillies, onions, belacan and kerisik. Kerabu Pucuk Paku had fiddlehead fern and chicken mixed with musk lime juice, kerisik and chilli padi for an extra kick.

Kerabu Kerang

Kerabu Nangka

Kerabu Pucuk Paku

We’re so glad we ordered their Sup Ekor because those chunks of oxtail were amazingly tender having been boiled for hours in a rich savoury broth perfumed by star anise, cardamom, cloves and even chill padi.

Sup Ekor

Once our oxtail soup has been slurped up, Chicken Satay made its way over. Tender juicy chunks of chicken meat dunked in a rich nutty sambal sauce – absolutely no complaints there!

Chicken Satay

Continuing with grilled items, we checked out some seafood items. After all, Malay-styled “ikan bakar” is always a favourite. So we had the Grilled Grouper and King Prawns and totally enjoyed the sweet freshness of the seafood. The fish and prawns had been marinated with a secret terutup glaze before grilling and that explains the incredible flavours. You can choose to eat the grilled food with several “sambals” – sambal asam jawa, kicap chilli padi or the regular sambal belacan.

Grilled King Prawns

Grilled Grouper

If you are a beef lover, do not miss the Rusuk Daging here! It’s truly one of the best grilled beef ribs I’ve ever had. Tender yet with a yielding bite, the charcoal-grilled juicy meat was absolutely delicious – it’s our top favourite dish at Enak!

Rusuk Daging

Asam Pedas is such a typical Malay dish and we just had to have this. We chose the fish version – our Asam Pedas had a generous portion of seabass in it. With dried red chillies, tamarind juice, laksa leaves and wild ginger paste ground into the paste for this gravy, be sure to have lots of rice ready.

Ikan Asam Pedas

Talking about rice, Enak serves complimentary rich with their main dishes and diners can choose from white rice, nasi tomato or nasi biryani. Both the nasi tomato and nasi biryani were divine, beautifully scented by spices embedded in the grains.

Delectable Nasi Tomato

To go with our rice, we also had the Sambal Udang Petai, Ayam Percik and two vegetable dishes – Kailan Goreng Ikan Masin and Kangkung Belacan. Needless to say, these made us did justice to the rice!

Sambal Udang Petai

Ayam Percik

Kailan Goreng Ikan Masin

Kangkung Belacan

There are several traditional Malay desserts on Enak’s menu. Popular ones are their Pisang Goreng, Serawa Durian and Ais Batu Campur. Our favourites are the deep-fried bananas served with a sweet-spicy dip and the rich durian “congee” cooked in coconut milk and palm sugar which we happily dipped the roti jala and steamed glutinous rice balls.

Pisang Goreng with spicy-sweet thick soya sauce dip

Serawa Durian

Ais Batu Campur

If you are looking for a comfortable and elegant venue to dine on traditional Malay cuisine, Enak KL is just the place. Service is attentive and friendly.

 

ENAK KL
Feast Village, Starhill Gallery
JW Marriott Kuala Lumpur
Jalan Bukit Bintang
55100 Kuala Lumpur
Tel: 03-2782-3807

PAK TAI – Southern Thai Restaurant @ Feast Village, Starhill Gallery

Southern Thailand cuisine is known to be spicy and fiery, with flavours more intense than other parts of the country. Fans of such cuisine will be happy to know that there’s now a brand new restaurant in town specialising in Southern Thailand fares.

Pak Tai was recently unveiled in Feast Village, Starhill Gallery and helming it is a Thai native, Chef Guk. This is the sister establishment of the original Pak Tai at The Ritz-Carlton, Koh Samui.

Born and raised in Thailand, Chef Guk’s love for cooking started at the tender age of eight. His culinary education began in the kitchen of his family-owned restaurant, where his mother imparted the fundamentals of preparing and cooking Thai cuisine, thus igniting a passion in him for the culinary arts which took him from The Land of Smiles to the United States in the pursuit of developing and honing his skills.

The affable Chef Guk helms Pak Tai

From Pak Tai’s menu of authentic spicy food and rich and fiery curries, we tasted some of Chef Guk’s signature dishes. Fresh local produce and Thai ingredients specially flown in from Thailand are used to ensure that each dish is an infallible tribute to the chef’s homeland. The fresh herbs and spices used are incredibly aromatic, giving the dishes that “oomph” that’s so necessary in Thai food.

We started our meal at Pak Tai with some of their comforting classics such as Tom Yum Goong and Tom Kati Talay (seafood coconut soup, turmeric and kaffir lime leaves) alongside regional specialities unique only to southern Thailand such as Khua Kling Nua (wok-fried spicy minced beef with turmeric, kaffir lime and herbs); Tod Mun Bai Cha Plu (fried shrimp cakes with wild pepper leaves served with sweet chilli sauce) and Gaeng Kua Sapparod Goong (yellow curry shrimps with pineapple, kaffir lime leaves).

Tom Yum Goong (RM50)

Tom Kati Talay (RM55) – Seafood Coconut Soup, turmeric and kaffir lime leaves

Khua Kling Nua – Wok-Fried Spicy Minced Beef

Fried Shrimp Cakes (RM55) with wild pepper leaves and sweet chilli sauce

Gaeng Kua Sapparod Goong (RM90) – Yellow Curry Shrimps (RM90) 

Yum Sa Rai (RM55) – Seaweed Salad with scallops, red onions and lime juice

Som Tam (green papaya salad)

Wok-fried Morning Glory (RM30)

Chef Guk is a wizard in frying fish – his fried fish dishes are pieces of delicious art. Fried to perfection and served with various types of sauces, the fishes are excellent.

Deep-fried Grouper with Sweet Chilli Sauce (RM105)

Crispy Red Snapper with turmeric and herbs (RM125)

Pad Thai

Signature Thai desserts not to be missed are Kanom Jaak (rice pudding and coconut wrapped in a palm leaf and chargrilled to perfection) and the perennial favourite, Khao Niaw Mamuang (mango with sticky rice and coconut cream). My personal favourite is the Bua Loy (steamed silky chewy rice dumplings in coconut milk).

Bua Loy (RM15) steamed rice dumplings in coconut milk

Tub Tim Krob (RM15) water chestnuts, jackfruit, young coconut

Khao Niaw Mamuang (RM15) mango sticky rice coconut cream

Let your palates travel through a plethora of Thai classics at the all-new Pak Tai – where every dish is carefully crafted with warm and genuine Thai hospitality.

For reservations and enquiries, please contact +60-3 2782-3814, email paktaikl@ytlhotels.com.my or visit feastvillage.com.

 

PAK TAI
Feast Village Starhill Gallery
JW Marriott Kuala Lumpur
181 Jalan Bukit Bintang,
55100 Kuala Lumpur

Open daily for lunch 12.00pm to 3.00pm & dinner from 5.30pm to 10.30pm

PAK TAI – Southern Thai Restaurant @ Feast Village, Starhill Gallery

Southern Thailand cuisine is known to be spicy and fiery, with flavours more intense than other parts of the country. Fans of such cuisine will be happy to know that there’s now a brand new restaurant in town specialising in Southern Thailand fares.

Pak Tai was recently unveiled in Feast Village, Starhill Gallery and helming it is a Thai native, Chef Guk. This is the sister establishment of the original Pak Tai at The Ritz-Carlton, Koh Samui.

Born and raised in Thailand, Chef Guk’s love for cooking started at the tender age of eight. His culinary education began in the kitchen of his family-owned restaurant, where his mother imparted the fundamentals of preparing and cooking Thai cuisine, thus igniting a passion in him for the culinary arts which took him from The Land of Smiles to the United States in the pursuit of developing and honing his skills.

The affable Chef Guk helms Pak Tai

From Pak Tai’s menu of authentic spicy food and rich and fiery curries, we tasted some of Chef Guk’s signature dishes. Fresh local produce and Thai ingredients specially flown in from Thailand are used to ensure that each dish is an infallible tribute to the chef’s homeland. The fresh herbs and spices used are incredibly aromatic, giving the dishes that “oomph” that’s so necessary in Thai food.

We started our meal at Pak Tai with some of their comforting classics such as Tom Yum Goong and Tom Kati Talay (seafood coconut soup, turmeric and kaffir lime leaves) alongside regional specialities unique only to southern Thailand such as Khua Kling Nua (wok-fried spicy minced beef with turmeric, kaffir lime and herbs); Tod Mun Bai Cha Plu (fried shrimp cakes with wild pepper leaves served with sweet chilli sauce) and Gaeng Kua Sapparod Goong (yellow curry shrimps with pineapple, kaffir lime leaves).

Tom Yum Goong (RM50)

Tom Kati Talay (RM55) – Seafood Coconut Soup, turmeric and kaffir lime leaves

Khua Kling Nua – Wok-Fried Spicy Minced Beef

Fried Shrimp Cakes (RM55) with wild pepper leaves and sweet chilli sauce

Gaeng Kua Sapparod Goong (RM90) – Yellow Curry Shrimps (RM90) 

Yum Sa Rai (RM55) – Seaweed Salad with scallops, red onions and lime juice

Som Tam (green papaya salad)

Wok-fried Morning Glory (RM30)

Chef Guk is a wizard in frying fish – his fried fish dishes are pieces of delicious art. Fried to perfection and served with various types of sauces, the fishes are excellent.

Deep-fried Grouper with Sweet Chilli Sauce (RM105)

Crispy Red Snapper with turmeric and herbs (RM125)

Pad Thai

Signature Thai desserts not to be missed are Kanom Jaak (rice pudding and coconut wrapped in a palm leaf and chargrilled to perfection) and the perennial favourite, Khao Niaw Mamuang (mango with sticky rice and coconut cream). My personal favourite is the Bua Loy (steamed silky chewy rice dumplings in coconut milk).

Bua Loy (RM15) steamed rice dumplings in coconut milk

Tub Tim Krob (RM15) water chestnuts, jackfruit, young coconut

Khao Niaw Mamuang (RM15) mango sticky rice coconut cream

Let your palates travel through a plethora of Thai classics at the all-new Pak Tai – where every dish is carefully crafted with warm and genuine Thai hospitality.

For reservations and enquiries, please contact +60-3 2782-3814, email paktaikl@ytlhotels.com.my or visit feastvillage.com.

 

PAK TAI
Feast Village Starhill Gallery
JW Marriott Kuala Lumpur
181 Jalan Bukit Bintang,
55100 Kuala Lumpur

Open daily for lunch 12.00pm to 3.00pm & dinner from 5.30pm to 10.30pm