Delicious, The Malay Way

*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.


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


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,

Tel: 03-2141 8973
Fax: 03-2148 9549
Business Hour: 12pm – 1am (Last order: 11.45pm)
(Pork free)

36 thoughts on “Delicious, The Malay Way

  1. totally agree with jojo..a truly malay fine dining!!
    if im not mistaken its a fermented stuff made from ubi kayu..u can taste the alcohol..try it..i love it cold..i dunno do u know that tapai has around 8% of alcohol same as carlsberg but it is HALAL!

  2. Very nice looking food. I somehow dont associate malay food with presentation, but this is so different. Hope the judges who gave them the award were tasting with their mouth though!

  3. kelasnyerrrr! masakan Melayu ala jamuan halus (fine dining..hehe)…nampak sedap..oh, enak pulak tu! hehe…

    the coconut dessert looks like one of those souffle thingy..interesting!

  4. Jojo: Yeah, it’s fine dining style. 🙂 Tapai is made of fermented ubi kayu, which is actually alcohol but it’s halal to the Malays.

    Christine: Actually, I feel that the alcohol content is a bit higher than Carlsberg (but I seldom take beer by the way 😛 ). Yep, have it cold and the alcohol hits you right at the nose. Kewl!

    Mama Bok: There’s a few similar restuarant here.

    LotsOfCravings: Hehehe, don’t worry. They actually have set lunch at RM 18++ but I don’t know how large the portion will be.

    Ai Wei: Fine dining pair with formal write ups. 😀 The food are great!

    Cumi&Ciki: Thanks. Yep, we love the presentation of the Kerabu too.

    Aidan: Thanks!

    Hazza: The presentation and taste are both equally good. Come back and try it yourself!

    Mimidevils: We also have Chinese fine dining nowadays and maybe next time, Indian fine dining!

    Nic: Jamuan halus! Wakakakka~ That’s a good one! Nice right? It’s actually meringue (whipped egg white and then baked).

  5. Never try any Malay fine dining before. This one looks so great, and the food is marvelous. I like all those dishes with prawns, the appetizer ler, the sambal tumis prawns lah…

  6. malay food is great , but only in the kampungs ,
    why , becoz as fine dining something’s missing from them which is supposed to sweeten, relax and make people go high 5 and horny!

    …and which will not be allowed correct or not

  7. Tummythoz: *Pass a big bowl of rice and sambal tumis udang*

    Jun: Actually I don’t know cos the kind soul kept it away from me… Hmmm…

    BBO, NKOTB: Thanks you guys. 🙂

    Little Inbox: You like prawns a lot? 🙂

    Team BSG: LOL.. correct!

  8. How was the pricing ya?
    everything looks extravagant!
    For the whole day,I was thinking of having prawns and now… my condition of prawn craving has even gone worse!! * thanks to to u jason* 🙂

  9. hey! tapai is an acquired taste rite? someday someday … 🙂 Malay fine dining. sound strange, but could be a new venture, something diff from the norms. but, no pork. =P

  10. Wenching & Esiong: Well, if compare to Japanese food, I think the prices are almost similar (won’t cut neck, don’t worry :p ).

    Christine: Hahaha! Blame the pictures! The price… more or less, almost on par with most higher end restaurant lo.

    J2Kfm: Not really, but it’s like a pudding with alcohol (cos it’s made of fermented ubi kayu).

    Simon: Soon soon! Will let you know when I’m going ^^

    Yammylicious: Lol.

    Durianberry: Actually, there’s quite a number of them around in KL.

  11. Oh, ENAK definitely wins top marks for presentation, esp. for their Kerabu Asparagus in my opinion. Loads of creativity abound amidst traditional fare fused with a little bit of culinary magic, no?

    Btw, was nice bumping into you in McD last night. Aiyo, that place was packed, man… ever since they turned 24/7! 😛

  12. Kenny: That’s the magic of fine dining, bro… which we can’t find at our nearby hawker stalls.

    Haha, since when they became 24/7?

    Dr. Carolyn: Thank you for visiting!

  13. Hi Jane!
    It wasn’t plagiarism. I was once a contributor to Food Street for a period of time hence the same post in both sites! Hope that clarifies. 🙂

    Do drop by again some other time!

  14. Tapai is made of fermented gloutinous rice(pulut)or tapioka(ubi kayu)which is taste so sweet and not contain alcohol,many peoples always mention when the gloutinous rice is fermented it become or contain alcohol but tapai process different between rice wine,not all fermented items contain alcohol.

  15. Zamzuri,
    Hi, thanks for the info. Most people think that tapai has alcohol because there was this distinctive smell which resembles very much like alcohol in it. 🙂

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