Kuala Lumpur - Superb Malay Street Food at JP Teres, Grand Hyatt KL
JP Teres at Grand Hyatt is my new go-to place for some really great Malay street food:
- Chicken satay were succulent, served with a thick, rich, perfectly-spiced peanut sauce.
- Roti canai (prata) were thicker than I expected, but very crisp & tasty, and served with 3 types of dips: dhal curry, spicy chili, and chcken curry - all were flawlessly cooked.
Have to return & try more menu options there.
Grand Hyatt Kuala Lumpur
12 Jalan Pinang,
50450 Kuala Lumpur
Tel: +60 3 2182 1234 extension 2333
JP Teres is not the only notable restaurant at the Grand Hyatt - the other one which seemed to be receiving a lot of notice (and lavish praise) from some local bloggers is Thirty8, located on the 38th floor of the hotel.
Great view from up there. My lunch there today:
- Caesar salad: a concatenated one: very fresh Romaine lettuce, ultra-crisp croutons, good quality shaved Parmesan. Not much taste of anchovies here - perhaps to cater to local tastes. No coddled egg.
- Seafood bisque: don't like - too watery, overly-bitter, not a single bit of solid seafood or whatever in the soup.
- Crab cakes on creamy mayo & tomatoey ratatouille. Very fresh crab meat used here, but otherwise pretty average tasting.
I think Thirty8, like other Western/Continental restaurants in KL, is generally not of international standards. I can get better rendition of these dishes in top restaurants in Bangkok, let alone HK or Singapore.
Anyway, Thirty8 is designed like other similar set-ups like Mezza9 in Grand Hyatt Singapore or Made in China in Grand Hyatt Beijing - large common dining area with separate cooking stations. In the case of Thirty8, there are the Japanese, Chinese & Western stations.
Great service, superb views, pity about the so-so food. Not sure I'll be returning any time soon.
Back to JP Teres this evening - this time to try the Mamak Mee Goreng - Indian-Muslim-style spicy fried noodles, using yellow Hokkien noodles with tofu, beansprouts, shrimps, squid and Chinese choy-sum greens, flavoured with loads of chillis, and served with fresh cut red chillis and a squeeze of kalamansi lime. It's a quintessentially Malaysian dish: a fusion of Indian cooking and spices, and Chinese ingredients.
JP Teres also served "sirap Bandung", a pink-hued chilled drink of evaporated milk flavoured with rose syrup.