Saturday, 31 August 2013

Best Spas in Bali, Indonesia

The Yum List loves a good kneading! Six spa visits, totaling 18 hours in 11 days is what it took to try out the best reputed spas in Bali. After hours of scrubbing, pounding and massaging, if you put The Yum List on the barbecue right now she'd be the tenderest steak in town. (Oh dear, the things I do in the name of research. ;-)) Here you have The Yum List's pick of the:

Best Spas in Bali


Spa Village Resort Tembok Bali - the art of spa services has been perfected by YTL's group of spas. Making use of the region's culture, treatments are always of superb quality and infused with local healing wisdom.
Best Spas in Bali, Indonesia
Spa Village Resort Tembok Bali


Lembah Spa, Viceroy Bali, Ubud - the view from the Lembah spa is nothing short of stunning. Expert European style treatments in the capable hands of the genteel Balinese. A must visit when in Ubud.
Best Spas in Bali, Indonesia
Lembah Spa, Viceroy Bali

Away Spa, W, Seminyak - the most unique spa experience we had in Bali. A galactic setting with oxygen masks and stretching getting you warmed up pre-treatment. We loved the Chill Bar encouraging you to REtox after your Detox.
Best Spas in Bali, Indonesia
Away Spa, W


Four Seasons Resort and Spa at Jimbaran Bay - a luxurious classic. Nobody does opulence quite like the Four Seasons. 
Best Spas in Bali, Indonesia
Four Seasons Resort and Spa at Jimbaran Bay


Jamahal Private Resort and Spa, Jimbaran - this intimate spa is truly private, catering for a maximum of two guests at at time. Expert hands give one of the best massages in Bali.
Best Spas in Bali, Indonesia
Jamahal Private Resort and Spa


Mandara Spa, Nikko Bali - taking a spa treatment in your own private villa is one of the most hendonistic experiences imaginable. It's set up like magic while you're at breakfast and then whisked away again while you're in the shower, leaving you to luxuriate in relaxation without having to leave your room.
Best Spas in Bali, Indonesia
Mandara Spa, Nikko Bali

Do tell what are you favourite spas in Bali... we may have to return to conduct further research... :-)

Interview with Chef Richard Miller, Executive Chef W Retreat and Spa Bali, Indonesia

W Retreat and Spa, Bali, Aussie chef
Chef Richard Miller

The Yum List chats with Chef Richard Miller to discover his passions both in and out of the kitchen...


What do you do and how did you got into the industry? 
Director of Cuisine at W Retreat and Spa Bali. I started washing dishes back in 1985 for a small family owned French restaurant on Gold Coast in Queensland, I would also make garlic bread, prepare the escargots & salads. It was a fabulous start to the industry that taught me about hard work and discipline.


Share with us an interesting story from behind the scenes. 
10 years ago, I was working in Beijing as Chef de Cuisine for Aria Restaurant & Bar @ China World Hotel, I had finished late one night and was having a drink in the bar downstairs, a gentleman came into the bar around midnight and I overheard him asking the barman if he could get something to eat, the barman told him that the only food available was from the In-room dining menu and he replied that he did not like the options that were available as it did not suit his tastes. I approached and told him I was the Chef de Cuisine and asked what he felt like to eat, he replied that he would like to enjoy some freshly grilled fish without any wheat as he has gluten intolerance. He had just arrived and had not eaten on the plane. I told him that I would take care and went back to my kitchen and prepared a pan-fried halibut with olives, capers, roasted peppers, basil, artichokes and sauce vierge. He was very happy and appreciative. I later found out that he was the sports minister from Kuwait and was personal friends with the Hotel owners and had sent a thank you note. This experience taught me the true value of hospitality and personalized service.  


What's the best part of your job?
Best: Creating eclectic menus and personalizing dining experiences that exceed the guest expectations. I also really enjoy working closely with my team and teaching the young chefs that the great cooking not only comes from technique but also comes from the heart, blending flavours and spices with layers of textures. It does not matter how many recipes you have, but it’s about understanding the flavours and how they balance together. 
Worst: Sacrificing my health and family time due to the demands of the industry. 


What's your favourite Balinese food experience?  
Relaxing at Ibu Mitas with a bowl of Balinese fish soup at the famous Jimbaran Bay Seafood Market.


What's your personal favourite meal/ drink at W? 
Steamed Foiegras Chawan Mushi with a glass of Kim Crawford Pinot Noir… simple and elegant, yet unforgettable and more-ish.


What's your favoured food and wine/ liquor pairing? 
Freshly shucked smoky bay oysters from the Eyre Peninsula in South Australia with a glass of Louis Roederer Champagne.


The perfect day off would be... an early morning long run along the beach followed by a relaxing long lunch with the most important lady in my life. 


A typical day of an Exec chef is... 
7.30am: quick coffee and juice then off to work, greet the morning team, check log books from the night before, inspect kitchens and coolrooms, check delivery schedule for expected food suppliers.
8.30am: morning breakfast routine, greeting guests, VIP’s, check breakfast buffet displays. 
10.00am: approve and check purchasing requests; kitchen briefing to discuss the any last minute guest’s requests or banqueting events and staffing matters. 
12.00pm: catch up on administration/emails, check lunch service in restaurants, ensure the day’s food preparation. 
3.00pm: kitchen briefing with sous chefs and senior talent members, visit my on-site organic herb and spice garden, cut some fresh herbs for dinner service, check all kitchen food preparation and last minute administration work. 
6.00pm: ensure the team are ready for dinner service, interact with guests/VIP’s, tasting menus, special requests, working between kitchen and floor to ensure consistency and detail. 
10.00pm: finish last minute emails and prepare for the next day.  


What do you do for fun?
I like to venture out and see what’s new and happening, the quality and variety in Bali is endless. I also try to keep fit and exercise as much as time and work commitments will allow me. I have competed in marathons in the past and am hoping to run in at least one next year.


What's something you'd like guests to know about the cuisine prepared at W? 
There is a tremendous amount of work that goes on behind the scenes and I work very closely with many of the suppliers, local farmers and artisan producers to ensure our ingredients and products are consistently delivered daily with the finest quality and freshness.


How do you select your ingredients and why? 
I am passionate about local produce and I like to visit the local producers/farmers to understand how our produce is grown and where it comes from. This helps me to create menus and talk to our guests about why I choose certain ingredients to work with, which brings greater appreciation and understanding.


What can guests look forward to in the upcoming months? 
Our menus continue to evolve and I am always making seasonal changes for our famous brunches in Starfish Bloo & Fire, ala-carte menus, weekly promotions, regular wine dinners. During the second half of this year I have plans to add the Chef’s garden dinner concept where I grow a variety of different herbs and spices and intend to add a communal table for specialty garden dinners and cocktail events.


What is your mantra?
It does not matter what I did yesterday but it’s what I do today that counts.



Friday, 30 August 2013

Mooncakes, OneSixFive & Tao, InterContinental Kuala Lumpur, Malaysia

Mooncakes, OneSixFive, Tao, InterContinental Kuala Lumpur
Assorted Mooncakes at the InterContinental Kuala Lumpur

Mooncakes at the InterContinental Kuala Lumpur

Words by Polly Szantor
Photos by The Yum List (Monica Tindall)

As the Mid-Autumn Festival, approaches, Kuala Lumpur is practically floating on a sea of mooncakes. They’re on display everywhere, in the malls and at the grocery store and every big hotel in town is sharing their new varieties for 2013. I’ve always wondered how these heavy, sweet cakes are made, so I jumped at the opportunity to attend a demonstration at the Intercontinental Hotel.  

Mooncakes, OneSixFive, Tao, InterContinental Kuala Lumpur
Mooncake Fillings
Mooncakes, OneSixFive, Tao, InterContinental Kuala Lumpur
The First One Out
Mooncakes, OneSixFive, Tao, InterContinental Kuala Lumpur
Green Tea and Salted Egg Mooncake
I watched Chinese Head Chef Wong make Mini Green Tea Paste Mooncakes with Single Salted Egg Yolk. The uncooked outer layer is a combination of lightly toasted glutinous rice flower, icing sugar, green tea powder, shortening and water and the resulting soft dough is rolled into a 4-inch circle. The salted egg yolk is encased in green tea paste, which can be bought commercially. The clever part is enclosing the little ball of paste in the dough, gently squeezing and patting until all the edges meet. A wooden mould, imported from Hong Kong, is dusted with glutinous rice flour and the ball is flattened and tamped into place. A couple of sharp taps on the table and voila, out pops a perfectly formed mini mooncake.

Mooncakes, OneSixFive, Tao, InterContinental Kuala Lumpur
Rolling Out the Dough
Traditional baked mooncakes are golden brown in colour, but Dim Sum Master Chef Lo demonstrated making a baked white crust for a giant-sized Red Date Paste with Macadamia Nut Mooncake in a Tao Almond Snow Skin. The handmade mould for this mooncake, which is over six inches across, was specially commissioned for the Intercontinental. Green pea powder, almond flour, icing sugar and shortening are combined for the outer layer, and the mixture is cooked slowly in a wok for 1 hour then chilled overnight. 

Mooncakes, OneSixFive, Tao, InterContinental Kuala Lumpur
Giant Mooncake with Red Date Paste
The filling is a ball of red date paste mixed with macadamia nuts, and the cake is formed exactly like the mini version, though the bangs on the table are considerably louder from this heavy hardwood mould, and the whole thing is altogether more spectacular. The finished cakes are baked in a fairly hot oven for 20 minutes, and the results are delicious. The red date paste is enlivened by the nuts and the almond flour gives the white skin a lovely flavour. 

Mooncakes, OneSixFive, Tao, InterContinental Kuala Lumpur
Assorted Nuts Paste with Chicken Ham
The giant red date mooncake will be part of the 7 Stars Premium Collection 2013, which includes 7 mini mooncakes and retails for RM288++. There are other collections available, and the Intercontinental’s mooncakes can also be purchased individually, ranging in price from RM17 to RM33++.

Mooncakes, OneSixFive, Tao, InterContinental Kuala Lumpur
Clever Packaging
Mooncakes, OneSixFive, Tao, InterContinental Kuala Lumpur
Pandan Paste with Egg Custard and Walnuts
If you really love mooncakes, why not indulge in the Intercontinental’s Mooncake Afternoon Tea for two.  The selection of 10 mini mooncakes is tastefully served on a Chinese-inspired circular shelf, and combines traditional baked favourites such as Lotus Paste with more unusual creations, for example Mini Peanut Snow Skin with Dark Chocolate Paste and Rice Crunch. I especially enjoyed the Roseberry Snow Skin with Spirulina Paste and Gummi Bears and of course, the Snow Skin with a filling of Durian and Oats. My vote for the most unusual mooncake however, goes to the Almond Milk Cream Snow Skin with Birdsnest, which was cool, smooth and delightfully almond-scented.

Mooncakes, OneSixFive, Tao, InterContinental Kuala Lumpur
OneSixFive, InterContinental Kuala Lumpur
Mooncakes, OneSixFive, Tao, InterContinental Kuala Lumpur
Mooncake Afternoon Tea Set
There’s an excellent selection of gourmet teas to accompany the mooncakes, sourced from Tea Leaves in Canada. I sampled the Shanghai Rose Tea, Ceylonese black tea subtly perfumed with rose petals and lychee oil, which I highly recommend. It was refreshing yet comforting, reminiscent of strolling in a rose garden. 

Mooncakes, OneSixFive, Tao, InterContinental Kuala Lumpur
Tea Leaves Sniffer Box
Mooncakes, OneSixFive, Tao, InterContinental Kuala Lumpur
Bird's Nest Mooncake
The Mooncake Afternoon Tea for Two is priced at RM128 ++ and is available in OneSixFive Lounge. 

Mooncakes, OneSixFive, Tao, InterContinental Kuala Lumpur
Who's pinching my charcoal mooncake?
Reason to visit: For the inspired collection of mooncakes and for the bright ambiance of the lobby lounge, complete with koi ponds, bubbling water and lush greenery. 

InterContinental Kuala Lumpur
165 Jalan Ampang
50450 Kuala Lumpur
Malaysia
+ 6 03 2161 112



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Thursday, 29 August 2013

Jamahal Private Resort and Spa, Jimbaran Bay, Bali, Indonesia

Jamahal Private Resort and Spa, Jimbaran Bay, Bali,
Jimbaran Bay
The Jamahal Private Boutique Resort  and Spa Jimbaran, Bali
Jamahal Private Resort and Spa

Jamahal Private Resort and Spa
“A hideaway in privacy, find yourself at Jamahal”

Words and Photos by The Yum List (Monica Tindall)


Jamahal is a play on the Indonesian word, “jam” meaning hour and the Sanskrit word, “mahal” signifying love or precious. The final interpretation is “precious time” – a phrase most of us can relate to. At Jamahal Private Resort and Spa, every moment is considered a blessing and, the team here does their best to help guests take pleasure in each one.

Jamahal Private Resort and Spa, Jimbaran Bay, Bali,
Welcome Drink
Service with a Smile

With over 60 staff members and a maximum capacity of 30 guests, the ratio of carers to the cared for is two to one! This is taken to the extreme in the kitchen where fifteen full time staff is employed even though the resort has no restaurant. Breakfast is included in the accommodation package and can either be taken in the lobby or delivered to the villa. With a private deck overlooking the pool, most guests usually opt for it to be taken on their garden table. Other meals throughout the day are cooked to order. I suppose all of this dispatch of in-room dining warrants all of those staff. Specials change daily but there is a good menu of staples too. We tried the gnocchi and the ahi tuna salad. Both were superb.

Jamahal Private Resort and Spa, Jimbaran Bay, Bali,
Fresh Fruit Daily
The kitchen’s not the only place where you’ll find a bountifulness of personnel. The guardhouse team keep the small compound highly securely but also perform other duties too such as helping you cross the road and giving directions to taxi drivers. It might sound a little extreme getting help to move from one side of the road to the other, but anyone who has experienced the ever increasing onslaught of motorcycles, bicycles and cars that has found Bali, you’ll know that a little assistance with navigation is much appreciated.

And then there’s the beach club crew. The shoreline is a short walk (400m) away and don’t dare dream of traipsing it by your self. A Jamahal mini-van driver will insist on taking you down there. In fact, guests need to be quite reassuring that walking is actually a pleasant pastime (to which they’ll receive a look of doubtfulness) to be allowed to stroll the path alone. Once on the sand, an attendant will set you up you with a sun chair, cool moist towels, cold water (or another beverage as you request) and a bowl of fresh tropical fruit (served in a coconut bowl and refilled as many times as your stomach permits).  Manned until the sun falls, Jamahal’s private beach club is one place you’re guaranteed first-rate attention on Jimbaran Bay.

Jamahal Private Resort and Spa, Jimbaran Bay, Bali,
Beach Club
Jamahal Private Resort and Spa, Jimbaran Bay, Bali,
Sunset Viewed from the Beach Club
Upon return to the resort, guests are again welcomed by the friendly reception team. Tea? Coffee? Cold water? Hand towel? Whatever they can do to help, they will. Help with calling a taxi, making a dinner reservation or arranging a tour - it’s all offered by the graceful lobby team.

Consideration of the Finer Points

The attempt to value every minute continues with subtle touches of individuality and thoughtful attention to detail, making Jamahal true to its name.

The Jamahal Private Boutique Resort Jimbaran, Bali
Stunning Cascade Pool
Ten luxurious one-bedroom garden and pool villas plus three master and spa pool villas were designed with traditional Indonesian architecture in mind. Originally established as an enormous holiday home with individual Balinese bales for each sleeping quarters and common areas, the owners made enough space for family and visitors to each have their own living space while in residence. This holiday home has since been turned into a small private resort and spa. The early blueprint, though now changed slightly, still ensures intimacy and privacy that is unlikely to be rivaled by many other accommodations on the island.

Jamahal Private Resort and Spa, Jimbaran Bay, Bali,
Villa
Our villa sat on the end of a meandering lagoon pool with a cascading waterfall splashing over rocks about half way up. From our deck we had direct access to the water and a quick dip became habit to transition from one event to the next (waking up to breakfast, breakfast to reading the paper, reading the paper to spa treatment – any excuse really). While we saw no other guests during our stay (even though the resort had 100% occupancy) we supposedly shared the plush pond with a couple of other villas too.

Jamahal Private Resort and Spa, Jimbaran Bay, Bali,
How would you like to wake up to this? 
Besides our own private deck, our room was surrounded by a walled garden of lush tropical green. Natural light was easily harnessed with three glass walls and a transparent section of the roof above the bathroom. Drawing heavy curtains brought darkness and seclusion.

Jamahal Private Resort and Spa, Jimbaran Bay, Bali,
Our Deck with Direct Pool Access
High thatched ceilings and select antique furniture kept true to the indigenous intent, while stereo system, LCD Flat screen TV, DVD player, I-pod dock, Wi-Fi, mini bar and safety box saw it outfitted with contemporary conveniences. A selection of music CDs – Chill, Groove and Classic – gave choice over desired ambience.

Jamahal Private Resort and Spa, Jimbaran Bay, Bali,
Bedroom Opening up to Deck
Rich merbau floors contrasted cement washed walls and were softened with maroon curtains and low lighting. A canopy over a comfortable king size bed fostered a sense of coziness and local art pieces gave each room a unique splash of individuality.

Jamahal Private Resort and Spa, Jimbaran Bay, Bali,
Neneq Bath Products - heavenly scents
The bathroom, while enclosed and air-conditioned was tiled with pebbles and covered with a sheer roof giving outdoor appeal, with indoor comforts. The oversized bathtub was filled with a blanket of red bougainvillea petals and frangipani blossoms. Nene-q toiletries, made locally using all natural ingredients invited much more washing than necessary. After using them, we’d catch whiffs of their fragrance on our skin and hair throughout the day reminding us of Jamahal and inducing a desire to return if we were on the street at the time.

Jamahal Private Resort and Spa, Jimbaran Bay, Bali,
Bathroom
Frangipani blooms dotted the premises – as welcome necklaces, on the towels, in the bath, spread around the tops of furniture – and a bowl of fresh tropical fruit was replenished every day with local pickings. Sturdy his and hers slippers and light stylish kimonos proved additional details delivering a sense of care for each guest.

Going the Extra Mile

Although rarely used, a well-equipped gym is available 24 hours for guest use. An in-house spa uses Nene-q products and provides a mix of Javanese, Balinese and Ayurvedic treatments as well as, the now famous, Polynesian hot stone massage. Set in its own villa, bookings are a necessity as the location caters for one booking (couples no problem) at a time.

Jamahal Private Resort and Spa, Jimbaran Bay, Bali,
Gym
Jamahal Private Resort and Spa is only ten minutes from the airport and 15 minutes to an hour to other Bali hot spots such as Nusa Dua and Ubud. Located on the same strip as other prestigious properties such as the Four Seasons Resort and Spa, Jamahal offers comparable blue-ribbon luxury in an intimate discreet hideaway.

Jamahal Private Resort and Spa, Jimbaran Bay, Bali
Spa
Reason to visit: ideal for honeymooners and couples wanting a luxurious yet peaceful and private getaway, gorgeous rooms, wonderful hosts, minutes walk to the beach

Jamahal Private Resort and Spa
Jalan Uluwatu 1
Jimbaran
Bali 80364
Indonesia
+62 361 704 394


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Wednesday, 28 August 2013

WTF, What Tasty Food, Vegetarian Restaurant, Bangsar, Malaysia


WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Back from left: Paneer Butter Masala (RM16), Hara Bhara Subzi (RM12), Mirchi ka Saalan (RM16)
 Front from left: Plain Paratha (RM4), Butter Naan (RM5)

WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
WTF Vegetable Biryani (RM14)

WTF, What Tasty Food, Vegetarian Restaurant in Bangsar

Words by Kristin Cosgrove
Photos by The Yum List (Monica Tindall)

It may have a cheeky name, but WTF (What Tasty Food) lives up to its moniker with seriously delicious vegetarian fare. Visitors to WTF will find a casual, cheery atmosphere and an expansive menu featuring only freshly made - never frozen - foods with no MSG. Though the bulk of the enormous menu is Indian, there are other cuisines to choose from including Chinese, Mexican and Italian dishes.  

WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Mexican Burrito with Mexican Rice and Salad (RM25)
WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Double decker Veg Grilled Sandwich (RM10)
WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Multani Paneer Tikka (RM14)
Before we began our tasting, fellow Yum-lister, Caning, declared himself a staunch carnivore. While eager to try the food, he remained doubtful a vegetarian meal could really be all that satisfying. But by the end, even Caning was convinced that vegetarian fare can be just as filling and mouth-wateringly delicious as any meat dish. 

WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Tava Masala Sizzler (RM25)
Now, I am typically skeptical of menus that are as large as WTF’s, as I often find restaurants offer either variety or quality, but seldom both. But WTF delivers both with panache. Perhaps it is because on a busy day at WTF as many as 9 chefs from all over India as well as their assistants can be found working the tiny kitchen, each specializing in food from their own region!  

WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Chole Tikki (RM10)
A great way to sample the many flavors of WTF is to order several appetizers, though many are hearty enough to be a meal in and of themselves. Among the favorites were the chef’s special, Hara Bhara Subzi. This colorful dish is perfect with the Plain Paratha or Butter Naan. Also be sure to try one of the many paneers – the Afghani Paneer Surprise is outstanding.

WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Afghani Paneer Surprise (RM12)
WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Garlic Naan
The Dahi Puri, also a starter, was my favorite dish of the evening. Exploding with flavor, this popular Bombay street food starts with a delicate shell filled with a spicy blend of potatoes and chickpeas, chili powder, and sweet chutney and is then topped with yogurt and coriander. The result is a shocking but pleasurable blend of spicy, sweet and salty - a must try when visiting WTF. It went perfectly with my absolutely dreamy glass of mango lassi.

WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Dahi Puri (RM8)
WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Mango Lassi

WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Jaljeera (RM6) and Kesar Sikanji (RM9)
A savory but similar dish is the iconic Paani Puri, the most popular street food in India. Paani Puri utilizes the same crisp shells as the Dahi Puri, but these we filled ourselves with the provided masala potatoes and coriander and mint flavored water to avoid the shells becoming soggy. 

WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Pani Puri (RM8)
The poor man’s “burger”, Bombay Vadu Pau, is a simple delight.  A spicy vegetable patty is served on a small, soft bun, the buns of which are homemade by a local baker especially for WTF. It’s hard to imagine finding a tastier Vadu Pau even on the streets of Bombay.

WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Bombay Vada Pau (RM7)
While the menu is heavily Indian based, there are other cuisines to choose from, including Indo-Chinese fusion dishes; we tried both the Dry Manchurian and Chinese Bhel. The Dry Manchurian consists of vegetable dumplings, deep-fried in a tangy sauce. These chewy morsels serve as a nice meal on their own, or are easy appetizers to share. The Chinese Bhel, a WTF special, is a heartier dish including Manchurian balls and crispy noodles – delicious!  

WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Chinese Bhel (RM14)
WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Dry Manchurian (RM14)
WTF offers an array of delectable desserts – my favorite being the mighty Falooda, an Indian/Pakistani version of a sundae. A large glass is filled with layers of rose syrup, basil seeds, rice vermicelli, and ice cream and is just the thing to put out the pleasant fire smoldering on the tongue after a spicy meal.  

WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Falooda (RM15)
WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Rasmalai
The WTF Indian sweets are also a great option.  Bite sized morsels can be sold individually, or patrons can opt to purchase an assortment for gifting in a beautiful box. The nut-based candies are akin to marzipan, though I think better tasting.  We slice off bites indiscriminately trying them all, and while some were better than others, I’d be hard pressed to pick a favorite.  

WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Mixed Indian Sweets
WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Tiranga (RM5)
WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Strawberry Basket (RM5)
Surprises for the palate lurk in every corner of the menu at WTF. If the menu overwhelms, you can always opt for the “Something” (RM6), “Anything” (RM12), “Everything” (RM20) or “Whatever” (RM15) options. Order one of these and the helpful servers will choose your food for you – a clever idea to help those of us who have a hard time deciding.

WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
Pav Bhaji (RM12)
As we were walking - no, ROLLING - out of WTF, I was sad that I don’t live closer to Bangsar so that I can partake at WTF more often. It was then I heard the heavenly word, “delivery”. Yes, WTF delivers – even to Ampang - for a reasonable RM15. It should be mentioned that WTF also caters for all kinds of functions. 

WTF, What Tasty Food, Vegetarian Restaurant, Bangsar
WTF, What Tasty Food
Reason To Go:  Vegetarian dishes made with fresh ingredients and no MSG, an outstanding array of Indian food in a relaxed atmosphere.  

WTF (What Tasty Food)
98, Lorong Maarof, Bangsar  
59100 Kuala Lumpur, Malaysia
+6 019 261 7070
enquiry@wtfrestaaurants.com.m
www.wtfrestaurants.com.my
Open Mon - Thu: 11:30 am - 10:00 pm
Fri - Sun: 11:30 am - 11:00 pm