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2013-09-14
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I have heard about Bijan so many times and I remember it being nominated multiple times for Best Malay food in Timeout KL (and perhaps have won a few times) but I've never had a chance to check it out until last week when a couple of friends came up from Singapore. Figured it would be a nice place to chill, imagined our surprised when we walked into a roaring crowd on a Monday night. Turned out, there was a party going on but nevertheless I was impressed that it was that busy. With the reservati
When it comes to Malay food, there's often no elegance about it (much like Chinese home cooking), it's all about comfort and familiar flavours, so when the website specified home-style cooking but the restaurant looks clearly setup for fine-dining; I couldn't help but chuckled a little in my heart. Before we started I was secretly hoping the pretentiousness won't show on the dishes.
Unfortunately, the starters didn't exactly wow us. Take this "Otak Otak" for example, presented to us in a "Western" soup mug.
Immediately, I thought that this would not be good because the top looked exposed and dry, and the traditional bamboo leaves method is supposed to keep the fish mousse (if you well) aromatic and moist. And my suspicion was right: It was bland, and just.... bland. The bits of fish didn't help either. I don't think it was very fresh to start with. And the bread on the side? Stale and tired looking and tasted horrible when paired with the Otak Otak. Let's hope it doesn't get worse from here.
Acar Tauhu comes with skewers of tofu cooked in coconut milk. The tofu itself was bland and I didn't taste any hint of coconut but the acar made up for it. It was sweet, sour but not spicy enough for my liking. But at least this is a good vegan dish to cater the vegetarians.
Here's an appetizer platter that was not really that appetizing: Kepak Ayam Goreng (best dish on the platter, juicy fried chicken that was suffiently seasoned, but nothing impressive), Pulut Kuning Serunding (bland), Popiah Goreng (pretty much vegetable spring roll, that was ok, at least Frank liked it), Cucur Udang (ordinary, not seasoned well enough). The chili they provided was pretty lackluster too.
Luckily, the Sup ekor (oxtail soup) was tasty enough, though it resembles more of a Western version. At least the oxtail was lovely and tender and I enjoyed the depth of flavours in the broth. Will the main course be good enough to encourage us to come back? Stay tuned!
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