Nestled in the heart of Bukit Bintang, the recently Michelin Bib Gourmand awarded Congkak Restaurant beckoned us with promises of authentic Malaysian flavors. Intrigued by the fusion of culinary heritage from Pahang, Johor, Negeri Sembilan, and Medan, we ventured into the culinary realm curated by the talented Master Chef Firdaus.
Chef Firdaus, the visionary behind Congkak’s award-winning dishes, embarked on a journey to the local kampungs of Pahang, Johor, Negeri Sembilan, and Medan. There, he immersed himself in the culinary traditions of the old folks, unveiling long-guarded recipe secrets and breathing new life into age-old dishes.
Our gastronomic adventure began with Congkak’s pride and joy, the Nasi Ambeng. Hailing from Johor, this traditional Nusantara dish is a feast for the senses. The rice, accompanied by a symphony of side dishes—Urap, Acar Rampai, Sambal Jawa, Sambal Terung, Sambal Belacan, Serenading Kerala, Begedil Daging, Telur Masin, Ikan Masin, and Keropok—offered a delightful journey through flavors. Complemented by two types of Kuah, the Daging Masak Lemak from Johor and Negeri Sembilan, the Nasi Ambeng was a harmonious blend of textures and tastes.
The culinary exploration continued with Pahang’s Rusuk Pangang Masak Hitam, presenting beef short ribs masak hitam that were remarkably tender and juicy, accompanied by blind crackers. The Gulai Udang Galah Nenas from Negeri Sembilan featured fresh head prawns immersed in coconut milk, lemongrass, turmeric, and pineapples, offering a delightful play of sweet and savory notes.
Nusantara’s Itik Goreng Berempah, a half duck deep-fried to perfection and served with Sambal Berlado and Sambal Kicap, showcased the chef’s skill in balancing spices. The Nusantara Satay, cooked over charcoal and served with Customary Kicap Madura Chicken or Beef, was a testament to the art of grilling.
Inspired by Medan, the Tahu Telur blended fried eggs and Tauhu, coated in Rojak Sauce and Crushed Peanuts, providing a delightful twist to the traditional flavors.
To complement our culinary voyage, we indulged in refreshing drinks – asam boi, virgin pina colada, and sirap banding cincau, each enhancing the overall dining experience.
Congkak Restaurant stands as a beacon of Malaysian culinary excellence, celebrating the rich tapestry of flavors from various regions. Chef Firdaus’s dedication to preserving and reinventing traditional recipes has truly earned Congkak its well-deserved Michelin Bib Gourmand Award.
For those eager to embark on their own culinary exploration, visit Congkak Restaurant in Bukit Bintang, or explore their offerings on Instagram at https://www.instagram.com/congkakkl/. It’s an experience that transcends the ordinary and immerses you in the diverse and tantalizing world of Malaysian cuisine.
