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Bijan @ KL

bijan

The original intent to have Jalan Alor hawker food was canned after we realised that Meng Kee had moved and the hawker feast we had earlier in the day was less than satisfying. Off to Bijan for some food indulgence!

When we spied the restaurant filled with so many foreigners, I feared it would end up being a tourist trap.

waiting area

The very welcoming and nicely decorated waiting lounge.

bar

And a very inviting bar counter.

flowers

Table details.

napkin

And then more.

otah

Otak Otak (RM 12)
Steamed seafood mousse in kaduk leaf served with toasted hainanese bread

This is the first time I encountered otak otak looking and tasting like mousse, it lacked some spiciness.

beef redang

Rendang Kambing (RM 30)
Chunks of lamb shoulder cooked in an aromatic infusion of spices & coconut milk over a slow fire
As they promised, aromatic, flavourful and every bit the tasty curry that I am so familiar with. We were all wowed by the dish.  

chicken curr
Ayam Masak Kuzi (RM 28)
Tender chicken pieces with spices, fresh tomatoes, almond and raisins simmered in coconut milk gravy

A dish gentle on the tastebuds but terribly addictive. Almonds and raisins made this sweet but was surprisingly very complementary.

squid
Sotong Hitam Manis (RM 32)
Squid cooked with chilli paste, lemongrass and squid ink

Black on black, the colours were definitely not appealing. The taste was, however and thankfully. The complex flavours that came through were astonding, spicy without being numbing yet so tasty, the squid was cooked to a beautiful consistency as well. 

durian prawns

Masak Lemak Udang Tempoyak (RM 48)
Durian prawns

I gawked at this on the menu and nearly gagged when it arrived on the table looking harmlessly like cream prawns. Potency in the gravy was guaranteed yet it was so delicate. Durian so cleverly interwoven into the dish, it did not even taste like an imposing stranger. Yes, love-love-loved it!

brinjals
Terong Goreng Bercili (RM 12)
Fried eggplant topped with spicy chilli paste and shallots

Two large eggplant halves served with a delicious chilli paste, it was a simple dish but a really sedap one! 

kang kong
Pucuk Paku Goreng Tahi Minyak (RM 18)
Wild fern stir-fried with chilli, caramelized coconut and shrimp

We were surprised with the chilled salad, wild fern tasted just like spinach. 

Nasi Lemak (RM 7)
Rice cooked in coconut milk and served with deep fried anchovies, peanuts and sambal

The coconut milk was just right, not too lemak and this was remarkably fragrant, well until Nasi Ulam made its entrance.

spice rice
Nasi Ulam (RM 9)
White rice tossed with dried shrimp, salted fish, anchovies, belacan, herbs and spices

A must try! Hardly oily and so flavourful with all the dried food inside, the belachan was not overpowering but just so good, it could be eaten on its own. I think we found rice haven in this - and for the first time, I would eat nasi ulam for the rest of my life. 

durian cheese
Durian Cheesecake (RM 15)
A rich cheesecake of mascarpone, cream cheese and generous portions of creamy durian on a chocolate biscuit base

The durian foodlogue did not stop at the prawns and continued with dessert. A must try I say with cheese so cleverly and niftily combined into one stunning dessert. Move over Goodwood, this is what pulpy means in a cake - just durian and cheese.

chocolate durian

Chocolate Durian Cheesecake (RM 15)
Creamy durian sandwiched between moist chocolate cake and coated in chocolate ganache

chocolate durian

This was less outstanding as chocolate is a strong contender for the strong flavour of this dessert and having it drenched in sauce made it more chocolate than durian.

panna cotta

Pandan Pudding (RM 10)
Cream pudding infused with fragrant pandan leaves and palm sugar syrup

I wish they had a kueh option for this, just too good to stop at one. The pudding melted away so easily and deliciously we all lament its portions.

wall

For every accolade its got on the wall, it definitely is well earned and well deserves it. Very impressed we all were and for the first time, the foreigners are right!

A foodie born to eat, shop and travel. Forced to work.

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