[NON-HALAL]
Enter Lim Ding Liang, a chef on a mission to popularise Kelantanese Peranakan cuisine through his restaurant, Mangkuk by GC. Nestled in the commercial hub of Bandar Menjalara in Kuala Lumpur, Mangkuk has been enticing diners since its opening last March.
Lim pays homage to his culinary heritage by drawing inspiration from his mother and grandmother, who are Kelantanese Peranakan from Salor in Kota Bharu, and whose dishes he enjoyed growing up.
A business-management graduate from Switzerland’s Culinary Art Academy, 32-year-old Lim infuses a touch of elegance into his establishment, leveraging upon his Singaporean and Swiss training.
Start your Kelantanese Peranakan journey with the pomelo long bean salad. This kerabu-inspired dish, composed of thinly sliced lemongrass, mint, daun kesum (Vietnamese coriander), bunga kantan, long beans and pomelo, offers a delightful burst of flavours.
Chopped peanuts add a satisfying crunch, while the pomelo pulp elevates the salad with a zesty twist.
For a palate-awakening experience, indulge in the laksam umai – a fusion of Kelantanese laksam/laksa and Sarawak’s umai, a traditional Melanau raw fish salad.
Reminiscent of steak tartare, this unique dish combines laksa leaves, onions, ulam, fresh fish, vinegar, salt, and lime juice, all enveloped in a thick fish-based coconut-milk gravy.
Take a spoonful, drench it in the fish broth, and get ready for all your senses to be awakened by this sour yet refreshing appetiser that showcases Ding’s prowess.
On to the mains! The labu masak lemak, featuring lightly roasted pumpkin atop a pucuk-manis puree, exemplifies fine-dining sophistication: light and flavourful despite the richness implied in its name.
The star of Mangkuk’s menu has to be hong bak, a Nyonya braised pork belly traditionally reserved for celebrations and weddings.
Crafted with a homey touch, Ding’s version is tender, succulent, and bathed in a flavourful concoction of spice mix, dark soy sauce, fermented bean paste, and gula nisan (palm sugar). Pair it with rice or noodles for an exercise in indulgence.
Another standout is the kerutuk, a Terengganu and Kelantan specialty akin to rendang but with a sweeter, milder spice profile. Cooked in coconut milk and kerisik, this dish – with options of chicken or pork – offers a decadent experience.
Eat it on its own or with rice: whichever way you prefer, you will fall for the sweet and tender meat bathed in delicious gravy.
End your Mangkuk journey with a cup of Golden Latte, a heartwarming blend of ginger and turmeric essence topped with steamed milk.
If you are here in the afternoon, savour refreshing beer cocktails such as the Jamu Shandy, a mixture of Mangkuk’s Jamu syrup, lime juice and light lemonade beer; or the Nangka Buzz, a fruity cocktail made with jackfruit pulp, lime juice and lager.
Overall, Mangkuk is a terrific introduction to Kelantanese Peranakan cuisine, offering a culinary experience that will spark engaging conversation about local culture and heritage while you relish its delicious offerings.
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Mangkuk by GC (NON-HALAL)
44, Jalan Medan Putra 3,
Medan Putra Business Centre,
52200, Kuala Lumpur
Business hours: 11am-9pm (closed on Sundays)
Contact: 012-944 6189