Congkak KL: Serving Classic Malay and Nusantara Cuisine

Congkak Restaurant is a hidden gem in the heart of bustling Kuala Lumpur. The restaurant is named after the traditional Malaysian game, congkak, which has been inherited and passed down for generations. Located on Jalan Beremi, off Jalan Sultan Ismail, this newly opened restaurant is all about keeping traditions alive (just like the game) and delivering flavours of both Malay and Nusantara cuisine to guests.

The kitchen here is helmed by Chef de Cuisine Firdaus Daud, who has over 15 years culinary experience in various established hotels and restaurants in Malaysia. The menu comprises of Malay and Indonesian specialties such as nasi ambeng, satay, kerabu pucuk paku, urap, itik goreng berempah, sambal udang petai, udang kara masak lemak gulai, rendang tok, rusuk panggang, oxtail belado and more.

One of the bestselling dishes here is the impressive Nasi Ambeng, a rice platter which originated from Jawa. A feast for the eyes and palate, the nasi ambeng platter is customised for 1-2 pax (RM28), 4-6 pax (RM120) or 6-8 pax (RM175). The 1-2 pax portion comes with white rice, acar rampai, serunding kelapa, telur masin, ikan masin, sambal belacan, sambal Jawa, kerabu sayur, terung sambal, keropok Belindo, begedil, ikan kembung belado and a choice of either ayam masak kicap or gulai ayam. The nasi ambeng offers a multitude of flavours and textures; spicy, savoury, sweet and crunchy, all in one mouthful. Delish!

Not to be missed here is the Tauhu Telur (RM25), a popular street food from East Java in Indonesia. A soft, silky smooth egg beancurd is stacked and deep fried to golden brown perfection. Additional deep fried egg threads sit atop the beancurd to give extra crunch. Julienned fresh vegetables such as cucumber and carrots as well as an appetizing sweet and savoury peanut sauce, similar to a rojak sauce completes this delicious dish. I'm so in love with this!

Ikan Wayang (RM48), is aptly named so - wayang translates to theatrics and with this dish, the deep fried fish is theatrically displayed on a wooden tray to mimic a "dancing fish". Turmeric, fennel, coriander and cumin are blended into a powder and used to marinate the fish. The fish is then coated in some tapioca flour and batter, before deep frying. The deep fried fish is served with homemade sambal tirasi and sambal kicap. Chef Firdaus explains that sambal kicap is usually made from fried shallots, cili padi, calamansi and palm sugar, however his version also includes Thai chilli sauce, which adds sourness and gives this dipping sauce a unique, tangy twist.

Click here to view their full menu.

Opening times: 12pm to 10pm daily.

Location: Congkak KL, 24, Jalan Beremi, off Jalan Sultan Ismail, Bukit Bintang, 50200 Kuala Lumpur, Malaysia (Street parking or open air car park).

Tel: 03-2110 6005

Nearest MRT: Bukit Bintang (take Exit F and walk 200m to restaurant,which is located next to KL Journal Hotel).



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