After two and a half years of blogging, I'm ashamed that it's taken this long to post about the place we eat out at most regularly. Kuala Lumpar Malaysian Restaurant (which we usually refer to as KL) has been our favourite place to dine at for many years as their delicious veg food won us over and still entices us back often. It's always worth the 10 minute car trip to the suburb of Carnegie which is bustling with so many other types of restaurants we simply cannot bring ourselves to try.
A variety of dishes have been sampled over the years although our order rarely changes from our favourites these days. The vegetarian Mee Goreng (ordered without egg) is a pile of stir-fried wheat based noodles with some onion, carrot, Asian greens and beanshoots. The sauce can vary in spiciness on a given night so if we are feeling like some extra heat we ask for it to be extra spicy and they never disappoint us. The man loves this dish and gets especially excited by the slightly charred noodles.
Spicy salted tofu is adored by everyone who tries it, our extended family members also order it regularly too. The deep fried chunks of tofu are cooked in a salted batter with a subtle hint of Chinese 5 spice. The tofu is served on a bed of deep fried vermicelli noodles and topped with shallots, spring onions, chillies and lots of garlic. It's important to note that all of the tofu items on the menu use a homemade egg tofu by default which can be switched to a standard tofu upon request. Ask for the "white tofu" when placing your order as that's how they refer to it at KL.
Last but not least is the Claypot mixed vegetables in a Malaysian curry sauce. The claypot is full to the brim of carrots, broccoli florets, snow peas, a mixture of Asian greens and occasionally some mushrooms. It is delivered to the table with a piping hot bubbling sauce which the claypot keeps warm for ages - we learnt the hard way to let it cool down a bit before diving in. The curry sauce is spiced with star anise, cloves, curry leaves, chilli and coconut milk amongst other things. The quantity of curry sauce and it's spiciness can vary on a given night, we love it when there is loads of sauce so we can finish our meals with extra curry sauce ladled over the remaining rice in our bowls.
Some of the other meals we have sampled over the years are curry eggplant, mixed vegetables with garlic sauce, spinach with garlic sauce and other noodle dishes. A new dish called Nonya tofu was recently added to the specials board - we haven't ordered this yet but plan to in the near future. We were advised during a recent conversation with one of the owners that they are looking to expand the veg section of the menu as their vegetarian customers have been on the rise.
Kuala Lumpar has been in operation for many years and maintains a very good reputation amongst the locals. It's advisable to book a table for dining on Friday or Saturday night as the restaurant is generally very busy. The service is usually efficient and the food is always delicious.
123 Koornang Road, Carnegie
Open Tues-Sun for lunch and dinner
Veg main meals range from $13-$16