a modern Malaysian restaurant with courses inspired by ingredients from all over Malaysia.
Modern Malaysian restaurant Beta delights with a new menu inspired by the country’s rich cuisine and terroir.
Reasons to try the Tour of Malaysia menu at Beta KL: an exceptional and exciting dining experience celebrating wonderful local ingredients; expert technique and preparation; I recommend going the whole hog; loved the fish main, and if you are an adventurous cocktail drinker, sign up for that pairing too.
We relished the sweet, juicy Tiger Prawn, skewered onto sugarcane and then deep fried with some quinoa. It was served with a spicy turmeric cream inspired by the gulai masak lemak from Negeri Sembilan. The accompanying spicy winged bean salad with budu was delish.
On the other hand, Baby D's favorite was the Duck Spaghetti (RM28) with confit tomato and quinoa. Of course this ain't no ordinary pasta - the duck is braised with spices and wood ear fungus. It tastes just like the braised Hakka pork dish, only this is made with duck since the restaurant is pork-free. The quinoa gives extra texture to the dish and the tomatoes are slowly cooked with assam boi (and the result is amazing, a mini umami bomb).
Reasons to try the new Beta KL Menu: set menus make it easy to decide with the experts already making suggestions of what goes well together; must try the new cocktails with or without food.
The Tiger Prawn Roulade is the perfect example of head to tail eating, utilising every part of the prawn including its head and shell. Drawing inspiration from yong tau foo, the roulade is made with locally sourced prawns; with minced and diced prawns and chestnuts for added texture. The shells are used to make the aioli which the deep fried prawn head sits on. Pickled torch ginger flower and pickled radish complete this delightful dish. One of my favorites from the new menu!
Chicken @ RM 45, add on with bentong ginger and lotus crips. As for this dish, I have no idea what to say as for us being local, we had too much street food and I felt that I am just eating “atas” Hainanese Chicken. not much twist of it. Too normal for my liking even knowing the meat is sous vide.
Reasons to visit Beta KL: Cocktails with ingredients you’ve either never heard of, or never had in a cocktail before, deconstructed and reimagined dishes featuring traditional recipes and flavours, and a sense of royalty in every mouthful. The Harvest Sour and Eastern Stew are our cocktail picks, while the Soft Shelled Crab, Fish Collar and Chicken are inspired takes on cherished local meals. And if you’re after an Instagram sensation, try the Bird’s Nest.
The Duck Leg (RM60) is inspired by the Peranakan pongteh dish. The duck leg is first confit, and then before serving, given an oil bath to make the skin crispy. This is served with a thick, caramelised dark sauce made of fermented black beans. You can enjoy the duck meat with some roti (RM8), like a wrap.