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Introduction
We do not believe in overloading the taste buds with spicy ingredients. So you will not find very spicy dishes here. Instead we coax flavors out of all our dishes by relying on the freshest and highest grade of ingredients and our chefs who are highly skilled in our complex cooking processes.
Our ingredients are carefully selected to bring the true unadulterated and uncompromised flavors of Malaysia and Indonesia. There is no compromise in our cooking processes and ingredients used. Absolutely NO MSG is added to our food.
All our meat produce and vegetables are delivered fresh daily. Fish are fresh from our fish tanks.
Each dish has its own unique taste and not duplicated in any other dish. Even the sambals and chili sauces used are different (7 varieties).
Our specialties include the fried Dancing Fish, Gulai Pucuk Paku, Balinese Crispy Duck, Seafood Coconut Soup, charcoal grilled Oxtail, Calamari and Spring Chicken.
We also cater to corporate events where you can customize your own menu within your budget. Please do not hesitate to contact us for further enquiries
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Awards and Titles
Michelin's Bib Gourmand (2024)
Good For
Private Party
Special Occasion Dining
Opening Hours
Today
11:30 - 22:00
Mon - Sun
11:30 - 22:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Recommended Dishes
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There is one nice restaurant located inside Bangsar Shopping center which famous of its Malay-Indo Cuisine. I, myself loves Indo food as my dad was from Indonesia and we always had homemade Indo food here in Malaysia. We had this emping with their sambal plus lemon, something light before start our meals. Emping is a food in Indonesia which looks and taste like keropok in Malaysia but made from nuts. Nice having it with sambal.
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最近都很喜欢吃rendang，所以自己也吃了不少的rendang料理。这个牛肉rendang的味道完全渗入里面，肉质软和不烂，而且没有牛肉本身奇怪的味道。里面的椰浆味道为这个rendang加分不少。非常下饭。
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Is there a fish called dancing fish? The funny name of the restaurant the main attraction for me to visit this restaurant. To end my curiosity, I ordered their signature dish- The dancing fish. It should be good enough for the owner to name their restaurant after this dish, right? I was right and not disappointed at all. The fish was so crunchy that you can eat almost every part of the fish, starting from head, bones, tails and even fins! The fish is really fresh and goes well with some soy sauce. The negative part is the service of the wait staff. They often cleared our plate before I even finish my meal. As if they are rushing us to finish our meal. I will still keep going back as long as the fish stays good. Remember to make a reservation, as they get pretty full during weekend.
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Shimmying straight into BSC's sea of restaurants, Dancing Fish excels in a repertoire of recipes from Bali, Java and other parts of Indonesia. Emping melinjo. Crunchy, bittersweet crackers made from crushed nuts, served with a mildly spicy sambal terasi, the Indonesian shrimp chili sauce version of our sambal belacan. Karedok, a Javanese salad comprising freshly cut cucumber, cabbage & long beans, tossed in a peanut-&-herb sauce. Reminiscent of gado-gado, but with no boiled eggs or potatoes. Bebek Goreng Bali. Crispy duck, marinated in Balinese herbs & spices for 24 hours, then fried. Absolutely addictive; not the healthiest way to cook a duck, but we gobbled up every sliver of this fowl's tender, fragrant flesh. Nila Goreng, Dancing Fish's namesake. Now that KLCC's House of Sundanese is no more, this is where to get our fix of this gorgeously presented deep-fried fish. Nasi putih & nasi kunyit. Unnecessary carbs, since we had no curries or gravies in our meal, but the rice looked irresistible in these traditional pots. Astica Chardonnay (Argentina). Wine is available on request (by both the bottle and the glass), though the selection is sorely limited for now. The setting is serene and service is stellar. Thumbs up, totally.
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The snacks they serve you at Dancing Fish is a refreshing change from the usual peanuts. The crackers were delightfully crispy, slightly bitter in aftertaste but went well with the piquant dip.The spring duck was also good, though a little small. The marinade was really flavourful, and the meat tender! Great dish to share.But of course, the highlight had to be the restaurants namesake, the Dancing Fish! Sliced in such a manner that the fish "blooms" during the deep frying process to resembling a dancing fish in motion, the fish becomes so crispy that even the bones are crunchily edible. What's even better is that the flesh remains soft and freshly sweet! Our favourite of the night
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