Kuala Lumpur Revisited - Cuisine

Roast pork buns, baked with a flourish and taste - Dragon-I Restaurant





Nasi Lemak version 4.0 from Benjamin Yong's WanderMama, Bangsar Village One, KL, with prawn curry (background) and the chicken rendang (foreground).   The curry tradition in Malaysia is primarily based on significant Indian influences, as for thousands of years before the Arab traders arrived in south-east Asia, Indian politics, language, culture and customs predominated this region.




Fish head noodle soup, garnished with tomato, shallots and bean curd - a Cantonese favourite from Goon Wah Restaurant, Jalan Kuchai Lama, KL






Kl street food - the wanton egg noodles, mixed with two types of soy sauce, a great any time snack that has its roots in immigration tradition from South China - the versions I prefer are from Hong Kong and Kl.






Marinated chicken wings, peppered with sesame seeds, a classic favourite of Goon Wah's, Jalan Kuchai Lama, KL.





Wok stir fried meal, garnished with scrambled egg, bean sprout and shallots - from Dragon-I.


Centre court at the Pavilions KL, Bukit Bintang district -this shopping centre has the best food court choices as well.


Cheese cake or coconut mixed with oats biscuit? - Artisan Cafe, Bangsar Village Two.



Hakka classic - the Yong Tau Foo, from the Ying Ker Lu Restaurant, Pavilions KL.




Not what I see as cream brûlée, but this was offered at one of the trendy expresso cafes in the Klang Valley.


Classic plate and bowl setting in a Chinese restaurant  - replete with chill condiment, vinegar sauce and Guangzhou dessert of longan and twice boiled almonds.



Dainty dumplings from Shanghai - as in most cities around the world, central and northern Chinese food are now easily available around the world.  This photo depicts the siew long pau, with hot soup and minced pork inside.

Traditional Hakka dish, a one spot meal.  The Hakka heritage of KL is not emphasised these days, although it is a fact that Kapitan Yap Ah Loy established and strengthened  a multi-racial community KL in the 19th century, that was later chosen by the British colonials to be the administrative capital of Malaya, covering the Straits Settlements as well.



Yum cha has always been a much appreciated practice amongst the Chinese in KL - above the delicately shaped steamed wortip, eaten with a dipping sauce and with held chopsticks.

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