First to arrive was the Daging Rusuk, and the staff promptly portioned it out for us and served it on our plates. Great service! The beef ribs has first been braised, then charcoal grilled, imparting a delicious smokiness to the tender meat. The meat was especially good eaten with the air asam jawa as the tangy sauce pairs well with the rich meat. Highly recommended!
I was told their most popular kerabu is the Kerabu Jambu Air Ikan Bilis, a unique mix of crunchy rose apples, fried anchovies tossed with shredded lemongrass, honey and lime juice.
Ayam Percik Grilled spring chicken with creamy coconut sauce. It is moist, tender and well packed with different spices, creating a plethora of flavors.
Kerabu Sotong (RM 15) The Kerabu Sotong is of course my favorites. The Spicy squid salad with tomato, lakse leaves, lemongrass, lime juice, wild ginger flower and chillies. Being a fans of kerabus, their kerabu are packed with the sour blend and it is indeed a mouth-watering.
全新的餐厅拥有宽敞舒适的空间,予人一种温馨宜人的氛围,让人倍感温暖。
Another new addition to the à la carte menu is the serawa durian – the king of fruits simmered gently in coconut milk and palm sugar and paired with steamed glutinous rice and roti jala.
Another new addition to the à la carte menu is the serawa durian – the king of fruits simmered gently in coconut milk and palm sugar and paired with steamed glutinous rice and roti jala. Guests can expect to dine in comfort enveloped by the warmth of the earth tones and textures that adorn Enak, accompanied by the flavourful and familiar aroma that fills the air.
Reasons to visit: For those with a hankering for authentic Malay cooking experience, blending Malaccan and Johori culinary traditions with modern fusion accents, Enak KL offers the big city equivalent of a home-cooked meal prepared with subtlety and restraint. Warmly recommended are the satay, roasted chicken, and Australian topside. And give the Pineapple Tart a bud-tingling taste to start – (and perhaps conclude!) – your feast.