Bisi Bele Bhath is a rice dish made with lentils, assorted vegetables, spices, curry leaves and tamarind pulp, and is served with raitha.
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The bisi bele bhath was served piping hot, with a nice texture from the mix of rice, lentils and vegetables, served with a side of raitha and mini popadoms. The dish had a pronounced sweetness from the vegetables, with a nutty flavour imparted by the lentils. The tamarind pulp gave it that signature sweet sourness and contrasting in flavour and texture. The poni rice used was cooked down to an almost broken rice consistency. Use the popadom as a makeshift spoon to dig into the rice for the best experience. Probably one of the best dishes at MTR. A must try.
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💵 RM9.00 / portion
💫 5 / 5
📍 #MTRMalaysia #MTR #Brickfields
‎#BisiBeleBath #Risotto #Rice
🍽 #IndianCuisine #BangaloreCuisine #IndianFood #BangaloreFood #StreetFood
📷 #GoodFood #Burpple #BurppleKL

Masala Dosa (thosai) is a South Indian dish from Bangalore made from rice and black gram into a crepe stuffed with spiced potatoes, laced with ghee and served with a side of green chutney and lentil sambar.
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The masala dosa here was crackingly crispy, falling apart with the tug with the fork. The thin layer of dosa envelop dollops of spiced potatoes, which added a nice sweet savouriness to the dosa itself. The dish is pulled together with a drizzle of ghee. The dosa is best served with a mouthful of chutney or lentil sambar, but in all honesty, both are equally delicious. Definitely a must try.
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💵 RM8.50 / plate
💫 5 / 5
📍 #MTRMalaysia #MTR #Brickfields
‎#MasalaDosa #Dosa #MasalaThosai #Thosai
🍽 #IndianCuisine #BangaloreCuisine #IndianFood #BangaloreFood #StreetFood
📷 #GoodFood #Burpple #BurppleKL

Char Kway Teow is a teochew-hokkien fried flat rice noodle dish originating from the island of Penang. This dish is fried wth prawns, cockles and beansprouts, with some versions adding fish cakes, Chinese sausage and pork lard. The key ingredient for a good char kway teow is for the noodles to be fried over charcoal with enough "wok hei", ensuring the dish have a slight burnt taste to it.
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The char kway teow here is quite renown and is definitely serving when it comes to portion, which is perhaps it’s only issue. The noodles are very much worth the money at only RM7.50 for a small portion. However, each portion is so huge, leaving it slightly soggy to the bite. For those who like a decent portion, here is definitely the place to go. The char kway teow isn’t bad, with enough flavour to satisfy most, but the sogginess takes away slightly from the char you would want from the wok hei. Still one of the better ones if you’re looking for a decent one in Bangsar.
💵 RM7.50 / serving
💫 3 / 5
📍 #RestoranShangriLaCharKwayTeow #BataiCharKwayTeow #PlazaBatai #RestoranShangriLa
#CharKwayTeow
🍽 #PenangCuisine#MalaysianCuisine #PenangFood #MalaysianFood #StreetFood
📷 #GoodFood #Burpple #BurppleKL

Ostrich is quite commonly used in South African cuisine and is usually cooked as a steak fillet served with traditional European or African sides.
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The ostrich fillet here was served with a side of wilted spinach, carrots and pap, a cornmeal preparation quite like mashed potatoes. The ostrich fillet was tender, but so much so that you would not easily differentiate it from beef. The meat was cooked medium rare which is how you would want it. The texture of the meat was more tender than beef but had a gamier aroma. The dish was served with a braai sauce, a South African barbecue seasoning.
💵 RM68.00 / serving
💫 4 / 5
📍 #OutOfAfrica
#OstrichSteak #Ostrich
🍽 #SouthAfricaCuisine #SouthAfricanFood #Braai #StreetFood
📷 #GoodFood #Burpple #BurppleKL

Laghman (لەغمەن / 牛肉面‎) is a dish from Xinjiang cuisine of the Uyghur minority in China. This soup noodle has been borrowed from the Muslim Hui Chinese of Lanzhou. Laghman comes from the Chinese word lamian (拉面) and is primarily made from hand pulled noodles served with braised beef and vegetables in soup.
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The noodles were decent and springy, and came is an almost too big bowl with a hearty but light broth. The broth had that distinctive coriander flavour, lined with chilli oil. A good laghman has a clean broth that is not oily on the palate and comes with thick chunks of beef. However, the ones here had only a minuscule portion of beef, albeit served with 3 sides of marinated beef, chicken and preserved cabbage. Although not the most authentic you will find outside of China, it does give the taster an exposure to something different. If the flavour is too light, try adding some chilli oil and vinegar to up the ante.
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💵 RM20.00 / set
💫 3 / 5
📍 #Amber #Amber1Utama
#Laghman #Lamian
‎#لەغمەن #拉面 #牛肉面 #MeeTarik
🍽 #XinjiangCuisine #ChineseCuisine #XinjiangFood #ChineseFood #StreetFood #Halal
📷 #GoodFood #Burpple #BurppleKL

Prawn mee is a distinctly Malaysian Chinese dish originating from the island of Penang. The dish is made from prawn stock which is boiled prawn heads along with pork bone. This imparts a sweetness to the broth. The dish is served with egg noodles and / or rice vermicelli, with prawns, half a boiled egg, beansprouts, kangkung (water morning glory), fishcakes and a side of sambal (spicy chilli and fermented dish paste).
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The broth had that rich flavour from a day’s boil which gives it that sweetness you would expect. The noodles were portioned well. The bowl was served with a 2 big prawns, about 7 smaller prawns, squid, pork rib, pork intestine and pork tail (I requested a change to more pork intestine). The one thing about this place is that you do get your money’s worth, even though it came up to RM21.90. The bowl was huge and definitely satisfying. However, the broth can be a bit heavy from the tons of prawns used, so for people who love full flavour this is definitely one of the best. If you’re used to Penang standards, then this can be a bit heavy, but nonetheless, one of the better ones you’ll find in Kuala Lumpur.
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💵 RM21.90 / bowl
💫 5 / 5
📍 #
#ChoonPrawnMeeHouse #春虾面
#PrawnMeeKing #PrawnMee
#蝦麵王 #虾面王
🍽 #MalaysianCuisine #PenangCuisine #MalaysianChineseCuisine #MalaysianFood #PenangFood #MalaysianChineseFood #StreetFood #Merdeka
📷 #GoodFood #Burpple #BurppleKL

Sarawak laksa is a Sarawakian noodle dish consisting of bee hoon (rice vermicelli) served in a sambal coconut broth made with tamarind, lemongrass, galangal, served with shredded chicken, prawns, beansprouts, shredded omelette, with a side of sambal and lime.
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The Sarawak laksa here had quite a heart broth, especially if you prefer than medium bodied curry as opposed to the thicker or lighter version. The dish was served with 2 fresh prawns and shredded egg, but the broth itself was a standout, with the laksa paste itself being imported from Sarawak. People who are familiar with Sarawak laksa will see it as more of a Chinese Sarawak laksa than a Malay Sarawak laksa. This is easily one of the best kept secrets where Sarawakians tend to not tell their peninsular counterparts about. The queue is fairly long so do go early.
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💵 RM6.00 / serving
💫 5 / 5
📍 #7thMileKitchen #KelanaJaya
#SarawakLaksa #LaksaSarawak
🍽 #MalaysianCuisine #SarawakCuisine #MalaysianFood #SarawakFood #StreetFood
📷 #GoodFood #Burpple #BurppleKL

Poke bowls are of contemporary Hawaiian cuisine which is traditionally made from raw tuna, served on rice with a garnishing of vegetables and layered with sauce. The modern interpretation of this dish internationally is highly influenced by Japanese cuisine which is apparent in the Hawaiian local diaspora.
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The best thing about most poke restaurants today is the ability for you to choose what you want. This bowl was served with raw spicy salmon, served with julienned wakame, edamame, sweetcorn, a poached egg and garnished with furikake (dried bonito fish, seasoning, sugar, salt and MSG), pickled ginger, takuan (pickled radish) and drizzles of sriracha mayo. I also added some chuka idako (Japanese-Chinese style seasoned baby octopus) for RM5. My advice when selecting your ingredients is to choose what will give you the most umami punch. Honestly, Paperfish does one of the best poke bowls in Kuala Lumpur.
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💵 RM21 / bowl
💫 5 / 5
📍 #Paperfish #PaperfishTTDI #TTDI
#Poke #PokeBowl #Salmon
🍽 #HawaiianCuisine #AmericanFood #JapaneseFood #JapaneseChineseFood #StreetFood
#アメリカ料理 #日本料理 #中華料理
📷 #GoodFood #Burpple #BurppleKL

Ipoh is home to one of the most picturesque towns in Malaysia, encapsulated by its infamous limestone hills. Located in the state of Perak, Ipoh is famous for its colonial past, as well as its significance in the growth of Malaya. The home to some of the best local fare from the Ipoh Bean Sprout Chicken Rice to the Sar Hor Fun, Ipoh food is known to locals as some of the cleanest and freshest there is. Recently named 6th of Best in Asia by Lonely Planet, the melting pot of Chinese, Malay, Indian and European colonial cultures is apparent in the food that you hear about. From the arty revival of the Kong Heng block to the once famous Concubine Lane, we have a look at what they have to offer.
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For more information visit http://foodforthought.com.my/ultimate-guide-ipoh-street-food/.
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#WesakDay #FoodGuide
#️⃣ #FoodForThought
🍽 #MalaysianCuisine #IpohCuisine #MalaysianFood #IpohFood #StreetFood
📷 #GoodFood #BurppleKL
📍#Ipoh #Malaysia

Clay pot chicken rice comes from Chinese cuisine and is found throughout Malaysia, Singapore and China. The rice is cooked in an earthen pot, together with marinated chicken in light and dark soy sauce, together with slivers of lap cheong (Chinese sausage) and salted fish.
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The clay pot chicken rice here has a nice sweet savoury intense flavour to the juicy chicken, with the rice cooked perfectly. Because they use old pots, you get a nice char at the bottom resulting in umami rich crispy burnt rice. The salted fish adds a nice saltiness and top it up with chilli padi for a little kick. Also, treat yourself by asking to add chicken and a fried egg.
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💵 RM7.00 / portion
💫 5 / 5
📍 #ChunHeong
#ClayPotChickenRice
#砂煲鷄飯 #瓦煲鷄飯, #黄焖鸡米饭 #煲仔鷄飯
🍽 #MalaysianChineseCuisine #MalaysianCuisine #SigaporeanCuisine #MalaysianFood #StreetFood
📷 #GoodFood #Burpple #BurppleKL

Khao Kha Moo (ข้าวขาหมู) is a central Thai dish that has its origins in Chinese cooking. This dish is similar to the Hokkien tau yew bak, but has a more pronounced Thai spice. The dish consists of braising pork leg in soy sauce and dark soy sauce, star anise, cinnamon, pickled mustard greens, Chinese five spice, and palm sugar. The dish is served with a side of pickled mustard greens, kailan and a braised egg. The key here would be the garlicky chilli sauce.
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The Khao kha Moo here never fails to impress, with its meat tenderly simmered until it pulls apart with a simple tug. The broth is served on the side which has an intense sweetness which complements the dish. The dish is served with a side of brown rice, but the star of the dish would definitely be pulling everything together in a burst of flavours when you top it up with the chilli sauce.
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💵 RM8.00 / portion
💫 5 / 5
📍 #FrameThai
#KhaoKhaMoo #PorkLegRice #BraisedPork
#ข้าวขาหมู
🍽 #ThaiCuisine #CentralThaiCuisine #ChineseThaiCuisine #ThaiFood #CentralThaiFood #ChineseThaiFood #StreetFood
📷 #GoodFood #Burpple #BurppleKL

Waffles are historically a Belgian dish cooked from dough and batter between two iron plates resulting in a criss cross pattern, and is commonly found throughout many cuisines around the world.
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The Monkey King waffle at Fluffed in served with black chocolate ice cream, caramelised banana, salted caramel and almond praline. The waffle itself was crispy, flavoured well and cooked thoroughly, without that undercooked batter you sometimes find elsewhere. The black chocolate ice cream gives it a heavy and luxurious richness that you won't not expect, with caramelised bananas and almond praline adding an intense fruity and nutty sweetness. Definitely a great find.
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💵 RM20.00 / portion
📍#Fluffed #FluffedCafe
🍽 #Waffles
👨🏻‍🍳 #BlegianFood #AmericanFood #Dessert #StreetFood
📷 #Foodstagram #Gastronogram #Burpple #BurppleKL