You may be familiar with the south Indian “pancake” thosai or dosa made from a fermented batter. In appearance, it looks almost like a crepe. But what makes Thosai Cafè stand out from all the thosai’s you can find in your general mamak and Indian shops? The Thosai Cafè serves out about 70 different types of thosai on their menu. Ranging from the plain thosai to combinations that would even boggle a person who’s had thosai all their lives.
Situated in a back alley at Seapark, Nasi Lemak Bumbung is one of the nasi lemak hotspots in the Klang Valley. You can see many people from various parts of of the country paying a visit to this stall. Contrary to its name don’t expect to spot a roof above your heads. What makes this nasi lemak stand out from the others? The fried chicken is super crispy on the outside and juicy tender on the inside. The sambal especially, which is the crowning jewel of the nasi lemak, is the right amount of spicy and sweet.
You would be familiar with eating banana leaf rice in an Indian restaurant. Here’s a pleasant twist to the tale. This banana leaf eatery is run by an Indian and Chinese uncle. Situated closeby the Klang KTM station, this place is flocked by locals during lunch hour. So we suggest that you go there early in order to secure a decent seat. The menu here is pretty straight forward. They serve a lip-smacking mutton peratal. You’d also never go wrong with their fried chicken and fried tenggiri fish.
A Malaysian version of comfort food, clay pot rice is a rice dish sprinkled with sweet, dark soya sauce, topped with chicken, salted fish, Chinese sausages and green onions. Located in Damansara Jaya, Choong Kee Kampar Claypot Rice was once a hawker stall in a coffee shop just down the road, and when the business grew they upgraded to a restaurant of its own. This shop serves the best chicken clay pot rice in the Klang Valley. What is distinctive about the clay pot rice here is the addition of sliced onions to the dish, which gives it a tangy taste and a crunchy texture.