CỘNG CAPHE @ Nu Sentral, KL

Stop and smell the coffee

December 3, 2019

The wood-panelled walls and a bright orange settee catch my eye. Then I see quirky chairs and tables, with customers seated at a wooden balcony over the kitchen area. I look up and see a huge toy propeller plane hanging from the ceiling. 

This is Cộng Caphe (pronounced Kerb Café in Hanoi), styled after the original cafe in Hanoi, the undisputed home of coffee culture in Vietnam. Cong Caphe was started by singer and entrepreneur Nguyen Ha Linh, who wanted it to stand out among the numerous cafes in the city. So she decided to bring memories of her childhood into the café; it was an instant hit. Today, there are 62 outlets in Vietnam alone and the Cong Caphe in Nu Sentral is the first in Malaysia. We’re told that the furnishings are all sourced from Hanoi and closely resemble those in Cong Caphe there.

Old books line the shelves but unfortunately, these are written in Vietnamese, so we can’t read them. There are more books upstairs where the ambience is snug and cosy.   

A row of shining coffee filters 

But My Best Friend and I are here for the drip coffee. Vietnamese coffee is thick, strong and unapologetic… and it’s almost always served with condensed milk, though black is available. 

 We start with Phin Brew, made with a drip filter. Cong Caphe’s Jaemie Lew and Peter Tan tell us that the coffee is made fresh daily with Vietnamese metal coffee filters. You can see a row of these on the bar counter.  

Iced and hot Vietnamese coffee

The Nau-Da (RM10.90/hot) makes a perfect morning pick-me-up for those on their way to work. It’s creamy and strong with an irresistible fragrance.

I had expected it to be sweet, given the 1.5cm thick layer of condensed milk at the bottom, so I take a cautious sip, but to my surprise, the level of sweetness is just right. Perhaps this is because the café uses condensed milk that’s imported from Hanoi which probably has a lower sugar content.

iced Coconut Milk Coffee Smoothie

We sigh with contentment until Bac-Xiu or Coconut Milk With Coffee (RM12.90/hot; RM13.90/iced) is served. The combination may sound a little strange (but hey, Malaysia has durian coffee), yet the mild coconut aroma proves extremely congenial with the coffee flavour, resulting in a creamilicious treat, whether hot or cold.

Iced Coffee and lime juice

Peter tells us the café signature drink is actually Coconut Milk Coffee Smoothie (RM14.90-RM16.90) and we waste no time trying it. One sip and we can see why it’s so popular. To say it’s delicious does not quite do it justice. Whether stirred up and sipped or scooped up teaspoonful by teaspoonful, this is my coffee dreams come to life. I am already making plans for a second visit. Soon.

Cong Caphe also offers Western-style brews such as Americano, cappuccino, espresso and latte. 

Pretty as a picture: Passionfruit tea and a plate of roasted sunflower kernels

 But after a few rounds of Vietnamese coffee, these taste somewhat flat. If you’re not a coffee drinker, the café offers teas and juices. There’s lime and passionfruit juice as well as Iced Honey Kumquat (RM14.90) and Peach Tea with Passionfruit (RM13.90/hot).

Cong Caphe is not just about drinks but the food menu is rather limited for now. Sunflower kernels (RM4.90/plate) and cakes are available, together with a buttery croissant, served with a saucer of condensed milk (RM6.90). 

Snacks: Croissant with condensed milk, chocolate brownie and poppy seed cake

Banh mi will be a better choice for the hungry. The baguette for the banh mi is one of the best I’ve had. Although we are taking our own sweet time to snap pictures, it stays crisp and crusty. There is nothing more depressing than a banh mi turned soft and soggy. 

Really scrumptious and flavoursome vegetarian tofu banh mi

There are three varieties of this Vietnamese baguette sandwich, including a delectable vegetarian Tofu Banh Mi (RM11.90). The tofu, marinated with soya sauce and sesame oil, is panfried and sliced thickly. It makes interesting filling when combined with shredded lettuce, cucumber, carrot and coriander.

Chicken Ham Banh Mi with house-made ham

Beef Ham Banh Mi

I actually prefer this to the Chicken Ham Banh Mi (RM13.90). My Best Friend, though, is thoroughly enjoying the Beef Ham Banh Mi (RM15.90), pausing in between bites to give it the thumbs-up. The meat banh mi filling also includes pate, shredded vegetables, onion and coriander. Peter says the ham patties and pate are made in-house.

Cong Caphe also sells coffee beans, paper products (notebooks, envelopes, postcards), clothing and ceramic pottery.

phoenixbee@gmail.com

CONG CAPHE (pork-free)

LG19, Nu Sentral 

201 Jalan Tun Sambanthan

Brickfields, Kuala Lumpur

Malaysia

Facebook

https://www.facebook.com/congcaphe.my/

Telephone

+603-2276 3135

Opening Hours

Daily, 10am to 10pm

TrEats Restaurant & Bar Oakwood Hotel & Residence KL

Sajian Melayu Asli

April 4, 2019

Stalls set up around the pool

Berbuka puasa by the pool, under the twinkling stars. This is the scene at the Sajian Melayu Asli buffet at TrEats Restaurant, Oakwood Hotel & Residences.

Nine warung (action stalls) have been set up along the perimeter of the pool. 

There’s satay on the grill with lemang and ketupat, gulai kawah, gearbox soup, spiced chicken soup, mutton soup, fish head curry, burgers, roti John and grilled lamb while on the other side, dessert stalls include ais kacang, cendol with durian and fritters a la minute. 

Roasted 30-day lamb legs with tender, succulent meat

 At Warung Kambing Bakar, the 30-day lamb legs are well marinated. The meat is tender and juicy while the use of spices cleverly masks any remnant gamey smell. The lamb is served with nasi Arab, grilled vegetables and a choice of mint, barbecue and black pepper sauce.

At the Warung Lemang & Satay, there’s chicken and beef satay, to go with nasi impit and peanut sauce, as well as lemang with chicken rendang or chicken floss.

If it should rain or you prefer air-conditioned comfort, the seating inside is comfortable, with a private room that seats about 15. This is also where you’ll find drinks corner, with chilled juices as well as hot coffee and tea.

Kerabu kacang botol and kerabu prawn

Kerabu mango

Local salads are inviting, with kerabu daging, kerabu prawn and squid, kerabu pucuk paku (fiddlehead fern), kerabu pucuk ubi (potato leaf), kerabu mango, kerabu kacang botol, kerabu beansprout, kerabu chicken and kerabu deboned chicken feet.

But if you prefer to mix your own, take your pick of papadum, keropok and ulam-ulam (raw salad) with various dips, including sambal belacan, sambal chili padi goreng, sambal bawang, sambal hitam, budu, tempoyak, cincaluk, air asam, Thai sauce, mint sauce.

Hot off the grill  - fish, squid and prawn

You’ll find chefs busy grilling seafood. There’s kembung, prawn, squid, catfish and mackerel. Lovely when eaten with air asam, budu or sambal belacan.

Colourful Nasi Hujan Panas

Sometimes I prefer to dive straight into the mains, starting with Nasi Hujan Panas, so named as its many colours (blue, green, red and brown) resemble the rainbow after heavy rain. 

Ayam Masak Merah

Mutton Dalca

Asam Pedas Ikan Pari

Ketam Goreng Bercili

This is perfect with the hot dishes of Ayam Masak Merah, Mutton Dalca, Asam Pedas Ikan Pari (stingray), Sotong Kembang Kicap Pedas, Ketam Goreng Bercili and Kailan with Salted Fish. Malay curries somehow entice us to reach for more rice.

Bread pudding

Variety of kuih muih

Jelly and creme caramel

Tarts and more tarts

In a quiet corner, the dessert spread awaits. Bread pudding, green bean porridge, cakes, pudding, mousses and colourful kuih muih make it a bit difficult to decide, so I help myself to a bit of each. It’s good that the local kuih varieties are cut into halves.

Meanwhile, a bowl of ais kacang or cendol with freshly husked durian will end the meal with a satisfied burp.

phoenixbee@gmail.com

TrEats Restaurant & Bar

Oakwood Hotel & Residence KL

222 Jalan Ampang

Kuala Lumpur, Malaysia

Telephone

+603-2720 3827

Promotion

Sajian Melayu Asli

May 10 to June 2, 2019

RM75 nett (adult)

RM38 nett (children under 12 and senior citizens)

Early Bird before May 3: 

RM68 nett (adult), RM34 nett (children under 12 and senior citizens).

Group deal: Buy 8, free 1 (max 40 pax)

Prawn Dynasty Restaurant

Prawns ‘r’ us

March 24, 2019

There is no need to wonder what the specialty is in this restaurant. Its very name, Prawn Dynasty, and the two huge prawns on its logo shouts it out loud and clear.

Yes, udang galah (Chinese call it big head prawn) is what customers can’t get enough of here. And no wonder. The crustaceans here are big, fresh, firm and sweet.

Opened just three months ago, Prawn Dynasty already commands a stream of regular customers.  Housed in a bungalow unit, there is limited parking inside its compound but plenty of spots on the roadside.

One can sit outside on a cool, balmy day; otherwise the air-conditioned interior is a better choice and there are two private rooms with karaoke option.

As mentioned, udang galah, a river prawn, is the big deal here and it’s so affordable at RM39.90 per plate, whichever way you prefer it cooked and there are 21 styles. We have it with three sauces: Kam Heong Butter, Black Pepper and Salted Egg Yolk.

Prawn with Salted Egg Yolk Sauce

Each is distinctly different but I love the Salted Egg Yolk best as the gravy is lusciously creamy and I can’t get enough of it, scooping it up with my spoon to coat the prawn thoroughly.

Udang Galah in Kam Heong Butter

Kam Heong Butter, a new addition to the menu, is best eaten with plain rice. Chef Mak Kok Bah (“call me Ah Wah”) says he constantly comes up with new sauces for the prawns.

Prawn in Black Pepper Sauce

But seriously, udang galah aside, there’s plenty to satisfy the palate at Prawn Dynasty. It offers live crab and fish, live and frozen. Swimming in tanks are red tailed catfish, red tilapia, and marble goby. 

NZ Orange Roughy is sweet and mild flavoured

We pick Orange Roughy (RM8.80/100g), a deep sea fish imported from New Zealand. Steamed simply with soya sauce, ginger, scallions and Chinese rice wine, the white flesh of the fish is sweet and mild flavoured.

Excited? Yes, this Excited Clam is clam and pork in a yummy soup 

We want clam (from RM20) and, frankly, feel a tingle of excitement to see Excited Clam on the menu. This turns out to be a lovely soup with a yellow hue (from the use of butter) and mildly hot taste from the addition of whole chilli padi. The clam is cooked together with slivers of pork and coarsely chopped garlic, with evaporated milk and a splash of wine to bring out the flavours. Slurpilicious to the last drop. 

Claypot Salted Fish Pork Belly

3 Cup Chicken in Claypot

It’s not all seafood at Prawn Dynasty either, though seafood is enough reason to dine there. Chicken, pork, egg and tofu are popular items.

We have Claypot Salted Fish Pork Belly (from RM25), cooked with a sprinkle of dried chilli. The aroma from the salted fish quickens the pulse and we quickly get some rice to do this justice. Then there is 3 Cup Chicken (from RM20), with meaty chunks of chicken cooked in a claypot. 

Drool-worthy Saliva Chicken, a literal translation of its name, Kou Sui Ji

Peering a little down the list on the menu, we are tickled by the name Saliva Chicken (from RM40). A literal translation of its name in Mandarin,  Kou Sui Ji (口水鸡), this describes the dish as drool-worthy, not unappetising. And no saliva is used in the cooking process! Served with florets of broccoli, the kampung chicken is firmer in texture and tastes better too, with the garlic chilli sauce. Lots of garlic here, almost blanketing the chicken. 

As for tofu, we are recommended Kam Si Tofu (from  RM18) or in English, Crab Meat Beancurd. The tofu is silky smooth, and made even smoother by the eggy crab meat sauce. Deepfried enoki mushroom is added on top for a contrast in texure.

Seaweed with Stirfried French Bean

Our pick of vegetable for the day is a plate of Seaweed Stirfried French Bean (from RM18). This is a partnership made in culinary kitchen, the stringy beans and Chinese style seaweed doing a perfect tango together. Can eat a plateful all by myself.

Don’t worry if you’re dining solo. Prawn Dynasty also offers individual servings of set lunch (RM16.80) comprising rice with udang galah cooked in 8 styles. Otherwise, there are noodles and rice dishes (from RM9).

phoenixbee@gmail.com

Prawn Dynasty Restaurant (non-halal)

26 Jalan 6/91, Taman Shamelin Perkasa

Kuala Lumpur, Malaysia

Telephone

+603-2856 0765

Email

prawndynasty@gmail.com

Opening Hours

Daily: 10.30am to 2.30pm; 5.30pm to 10.30pm

Specialty

Udang galah or tai tau har (big head prawn)