*Took me some time to write this in a formal way, hence the lack of updates. Hehe.*

Tucked away behind Luk Yu Tea House on the Feast Floor of Starhill Gallery is a warm, cosy restaurant specialise in traditional Malay cuisine. Named as Enak (the Malay word for “delicious”), the place is decorated to a beige palette and furnished with tikar accentuated tables, chairs, red batik cloths, rustic bamboo blinds and oil lamps, the setup is a nice balance of charming kampung-style and modern Malay. The moment you step in, your ears will be treated to the rendition of some popular Malay oldies.

Perhaps the best recognition for Enak was last year, where they clinched the award of being one of the Best Halal Malay Restaurant 2007/2008 and was the first Malay restaurant invited to participate in Malaysia International Gourmet Festival 2007. Enak also received the Merit Award Best Restaurant 2005/2006 (under Malay restaurant category) from Malaysia Tourism.

Enak Appetiser

For starters, go for their Enak Appetiser which is grilled prawns and tangy fruit salad, a blend of diced young papaya, young mango and sengkuang in tamarind juice and a dash of chilli padi (bird’s eye chilli), served together with emping melinjo, a type of cracker imported from Indonesia and sambal belacan. Their Pergedel is equally good too, with a perfect balance of potatoes and grounded beef with a mild hint of local spices.

Pergedel

Sambal Tumis Udang

If you fancy something spicy, try the signature dishes, Sambal Tumis Udang and Daging Hitam. The Sambal Tumis Udang is very fragrant; the prawns are stir-fry with chilli, onion, tamarind juice and layered with daun kadok (betel leaves). The Daging Hitam, basically is a beef dish where the beef were first marinaded in dry red chillies and then slowly cooked in thick gravy of grounded spices for about three hours, resulting a very tender and flavourful beef pieces. Do inform the waiter if you wish to reduce the spiciness.

Daging Hitam

Tauhu Telur

The visually appealing Tauhu Telur (Indonesian-style Egg Beancurd) and Kerabu Asparagus has our votes as well; the firm, yet smooth egg beancurd is deep fried with medium heat and then garnished with cucumber strips, shredded carrot and red onion, and drizzled with kicap manis. The aparagus on the other hand, were cooked with prawns in grounded red chilli, lime juice, onion and roasted desiccated coconut. The chef at Enak actually took the effort to create this impressive presentation by painstakingly arrange the ingredients layer by layer!

Kerabu Asparagus

Otak-Otak

While you’re here, you might also want to check out the Botok-Botok, a classic Johor dish made from steamed fish mixed with spices and other ingredients and wrapped with 9 types of leaves and also the Otak-Otak which is made of salmon instead of cod fish.

Manisan Kelapa Muda Enak

For dessert, Manisan Kelapa Muda Enak is highly recommended (subject to availability) - sweet, warm but refreshing coconut dessert made with young coconut juice and flesh, complete with feather-like meringue on top. Simply irresistible. Also top the list is the Tapai, Pisang Karamel and Serikaya Labu, a delicious chilled pumpkin and gula melaka pudding served with sunflower seeds.

Serikaya Labu

Tapai with vanilla ice cream

Price is slightly on the high side (it’s Starhill anyway) but the food are great. I don’t mind to come again provided someone can fork the bill. :p

Enak KL
LG2, Feast Floor, Starhill Gallery,
181, Jalan Bukit Bintang,
55100 Kuala Lumpur,
Malaysia.

Tel: 03-2141 8973
Fax: 03-2148 9549
Email: info@enakkl.com
Web: http://www.enakkl.com
Business Hour: 12pm - 1am (Last order: 11.45pm)
(Pork free)

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