Eat Lokal

24/10/2024

The Deacon Halloween Pub Crawl! 👻🍸

🗓 Date: 30th October
🕖 Time: 7PM – 12AM
📍 Participating Bars: Wildflowers KL, Concubine KL, XO KL, Upper House KL, Attic Bar, Baijiu

Join us for an ONE NIGHT ONLY spooktacular in Chinatown KL! Experience a thrilling Halloween Pub Crawl across 6 amazing bars, packed with fun games and activities. Enjoy curated cocktails, dance to awesome DJs, and collect stamps on your Pub Crawl passport.

Get your tickets for your team now by enquiring through (WhatsApp: 012-899 6355)
Or Join us on the night as walk ins open for the first 50 guests!

(TIPS: go through the Consumer Journey Guide is this carousel post)
Complete the crawl, and you could win a fantastic day out for 10 people!

Don’t miss out on the frightful fun—gather your ghostly crew and get ready to haunt the night! 👻🍹

19/04/2024

23/01/2024

𝗧𝗵𝗲 𝗙𝗮𝗿𝗺 - practices farm to table concept.

From fresh vegetables and seasonal ingredients, to serve up fresh, contemporary dishes, from noodles to soup to spring chicken. Offering different cuisines based on their produce, to showcase the natural freshness and tastiness.

What we’ve tried that day at The Farm:

🥙 Crazy Rich Asian Nicoise Salad
Tuna tataki, soft boiled egg, Australian potatoes, edamame, romaine lettuce, 
cherry tomatoes, ponzu-citrus dressing

⭐️ Popcorn Cauliflower
(the star dish and must order if you’re planning to have some sides to go with your mains) Fried cauliflower florets with curry seasoning.

🌱 Hambagu Steak with Omelette Rice (Vegetarian)
Pan-fried broccoli and quinoa hamburger steak, garlic fried rice, shredded cabbage, omelette, tangy Japanese brown sauce

🐟 Fish & Chips
(This is one of those classic fish and chips that you’ll get. Decent Haddock, thick cut fries, sweet corn salad, house-made tartare sauce

🍔 Mozza Mania Chicken Burger
Two fried mozarella patties, fried chicken fillet,
gochujang mayonnaise, vinaigrette slaw

🍕Corn-ivore’s Dream Pizza
Sweet corn, white base, shio kombu, cheddar, mozzarella, parmesan, lemon zest

🍨 Lokal Sundae
Fried banana fritters, mango, coconut ice cream, pandan ice cream, passion fruit, whipped cream, gula melaka

23/01/2024

Pearlite combines the delicate words of “Pearl” and “(De)light”, now revamps into a 8-10 pax private dining concept.

Chef brings its new 8-course tasting menu for his diners in a more cosy and intimate space. At Phase 5, the menu’s theme speaks of the chef’s memories about his family. 

Complimentary Bread
To start the journey, simple toasted brioche is slathered with a thin layer of homemade kaya, and yuzu pearls for a tangy twist. 

Grandpa/Grandma’s Memories (Amuse Bouche)
Drawing inspiration from grandfather or grandmother times of drinking Chinese medicinal soup, diners are served with a serving of warm herbal ginseng soup, complemented with a fried banana shell filled with custardy banana puree. A tartlet served with soy sauce and lard-marinated cuttlefish pays homage to the Cantonese version of Hokkien Mee. 

First Course
Crema fritta is a classic Italian fried milk, where chef Sau Xiang spins it with an infusion of curry leaf, topped with yuzu pearls for a tangy twist. 

Second Course
Cured flounder is one of the highlights, where it is layered in a bouquet alternating with pickled apples for a fruity crunch. Mop in some green chilli emulsion adds complexity to the cured fish. 

Third Course
Also a highlight among the courses, chef Sau Xiang has a solid understanding of grilling ( & torching) prawns to just the right texture—pleasurably bouncy and succulent. Accompanied with it are cold components, namely a floral and spicy tom yam panna cotta infused with whisky for a more smoky profile, and a frosty nitrogen charged purple cabbage snow. This marks a beautiful contrast of temperatures. 

Fourth Course
Fish maw, ebikko and caviar steamed in a pot of glutinous rice. A tribute to a typical Chinese glutinous rice at celebratory banquets. 

Palate Cleanser
A Pu’er sorbet with a fairly uncommon domestic ingredient – monkfruit fibre, giving it a herbal, honey-sweet flavour profile like when one chews a prune.

⭐️ written by:

03/01/2024

𝗧𝗲𝗿𝗿𝗮 𝗗𝗶𝗻𝗶𝗻𝗴 - capitalising local produces into contemporary techniques with Malaysian flavours.

✨lead by head chef Chong Yu Cheng

You’ll be first welcomed into Terra’s Lounge area and with a welcome drink of; Pineapple kombucha, spice comes from cloves star anise. The cosy settings just made you sit back, and relax as if you’re back to your home! Minutes after that, (in pic 3) are the first three snacks served:
* Tiger Prawn, Bambangan, Beras Rumie
* Penang Oyster cooked in Takayoki style with breadfruit and topped it with sambal mayo.
* Salted Egg Mung Bean Curry, Onion Jam, Cauliflower, Poppadom.

Once you’re done with the snacks, you’ll then be usher in to their main dining hall and will be served with the courses. (followed by the sequence of the pictures in the post):
🍴T’lur sturgeon, roselle, mempelam masam (a refreshing start to your course and also opens up the palate really well for your next course).
🍴Slipper lobster served with Assam Laksa bisque, smoked fish bone oil. (interpretation of an Assam laksa dish 💯)
🍴’Mystery Fish’ (who would ever thought, the mystery fish they meant is actually a dry aged local Tilapia. Which these Tilapias were very carefully sourced by fish farmers where they specially breed their Tilapia fish). Masak Lemak with Beurre Blanc, Chayote leaves.

🫓 Flatbread (inspired by Roti Canai) served with asam pedas butter.

🦆⭐️ Duck breast (aged 8 days), teow chew Duck braised jus, Duck liver ‘Ngo Hiang’ and spring onion. (The flavour from the aged duck is impeccable) - “BELUM TRY, BELUM TAU”
(Optional mains to choose)
🥩 Wagyu Picanha, rendang beef cheek, carrot, Thai basil palak.

Desserts:
* Guava & kedondong sorbet, sour plum powder.
* Masala chai mung bean cake, caramelised coconut ice-cream, mango

Petit-Four:
- Beras Adan Koji, caramelised banana.
- White corn, sable Breton, century egg
- Snowskin ‘Ang Ku kuih’, cashew nut ‘cha siu’ praline, beetroot
- Single origin Malaysian chocolate (chocolate concierge), cacao nibs