KL's food scene,
curated for you
Discover where KL is eating, drinking, and exploring - updated from top local blogs and publications.
GulaiNya, Bukit Damansara
GulaiNya serves Nyonya cooking in Bukit Damansara, drawing on both Penang and Melaka styles. It is an offshoot of Little Yum Yum in Kota Damansara, and it carries that kitchen's signatures across along with a fairly extensive menu of its own. It fills up — a Sunday night is a full house, so book a table rather than chance it. What to Order at GulaiNya The Gulai Tumis Red Snapper (RM48, small) is the anchor: fresh, firm fish in a gravy balanced so neither the spice nor the tang runs away with it. Paku Masak Lemak (RM22, small) is rich without turning unctuous, and the fern leaves keep their crunch — arguably better here than at the original. The Signature Egg (RM22, small) is the comfort order, though the yolk tends to arrive over-medium rather than runny. Asam Sambal Petai Prawn (RM28, small) glazes juicy prawns in a sambal that is more flavourful than fiery, and the petai stays tender and mild. Creamy Basil Chicken (RM28, small) is worth ordering even though the sauce runs thinner than it should to coat the chicken properly. Itik Tim is a newer addition for anyone who already knows the Nyonya version. For Nyonya food in Damansara Heights, or gulai tumis in Bukit Damansara, GulaiNya is the closer branch of a kitchen people have been driving to Kota Damansara for since 2012. Prices are for small portions, as quoted in the source review.
Bangsar Venicia
Bangsar Venicia is a Chinese restaurant tucked inside Bangsar Puteri Condominium, and finding it is part of the experience — the signage is minimal, so look for the entrance marked Lobby, or ask the guard to point you. It has run long enough to be a regulars' place, the sort of room Bangsar residents have been bringing family to for over a decade. What to Order at Bangsar Venicia The Nyonya pucuk paku (RM16, small) is the one to order first: rich with coconut milk, carrying real depth from the belacan, lemongrass and spices, and the fern kept tender rather than fibrous. Sambal petai prawn (RM38) is good enough to convert people who avoid petai — the beans crunchy and tender with barely any odour, the prawns plump, the sambal aromatic and spice-forward. The curry fish head is the crowd order, and you can see it on half the tables; the flavours build gradually rather than arriving all at once. Jiang Nam prawn rounds out the signatures. For a curry fish head in Bangsar or Chinese food in Bangsar Puteri, this is the neighbourhood institution hiding behind an unmarked lobby door.