Earthy textures balance clean lines, while cosy nooks invite intimate conversations, and communal tables hum with shared laughter.
This is Oolam, nestled at The Five in Bukit Damansara – a restaurant that captures the vibrant soul of Southeast Asia in every detail.
The name “Oolam” is a nod to the Malay word ulam – a term for foraged herbs and plants used in traditional Southeast Asian cuisine. It also reflects the restaurant’s commitment to fresh, vibrant ingredients.
More interestingly, Oolam is also a playful tribute to Molam, the lively folk music of Thailand and Laos. Much like the music, Oolam’s dishes are bold, spirited, and rooted in tradition, yet modern enough to spark joy and curiosity.
Chef Rakesh Varma, the culinary visionary behind Oolam, brings a wealth of experience to the table. His extensive travels across Southeast Asia and internships with some of the region’s most celebrated chefs have shaped his approach to cooking.
Rakesh takes these inspirations and gives them a contemporary twist, celebrating the bold flavours of Southeast Asia while making them accessible to a modern audience.
Start your adventure with the Bò Lá Lot, a Vietnamese delight of Angus beef wrapped in betel leaves.
This smoky beef is infused with the natural, earthy taste of the leaves, while the spicy, gingery kick keeps your senses wide awake. When dipped in sweet chili sauce, you’ve got a flavour-packed opener that sets the tone for what’s to come.
If you’re after something fresh and vibrant, the Urap Pucuk Paku with Pegaga will charm you.
This dish looks like it was plucked straight out of an enchanted forest, with vibrant ferns, pennywort, and edible flowers creating a colourful, garden-like masterpiece.
Toss everything together, and the result is a spicy, zesty plate of greens that’s as beautiful to look at as it is to eat.
The Amok Trei might look like a Malaysian otak-otak, but it’s actually a Cambodian gem.
This fish and prawn custard, steamed in banana leaf, is a spicy, coconutty treasure. The custard is silky with a hint of heat, while the prawns bring a natural sweetness to round out the flavours. It’s an intriguing dish that’s bound to spark conversation at the table.
Then there’s Oolam’s Crab Curry, which is nothing short of a masterpiece. Every bite is a testament to the care and effort behind this dish – steamed mud crabs meticulously hand-peeled so you’re left with just the juicy meat.
The rich, spiced red curry is thick and indulgent, with the crab flavour shining through. It’s the kind of dish that makes you want to savour every bite.
For something lighter, the Pomelo and Jackfruit Salad is a refreshing palate cleanser. The sour tang of pomelo and the sweet notes of jackfruit make it the perfect foil to the richer, spicier dishes like the crab curry. Tossed with fried krill, herbs, and lemongrass, this salad is crisp, zingy, and wonderfully balanced.
Seafood lovers will love the King Prawn with Vietnamese Mint and Scallion Oil. Flame-grilled over charcoal, the prawns are sweet, buttery, and fresh, with a light smoky aroma. Paired with the tangy Nam Jim Jaew sauce, this dish is a clean and simple delight – ideal for sharing.
End your meal on a refreshing note with the Ginger-torch Ice Cream. Unusual yet utterly delightful, this ice cream delivers a floral, citrusy punch. Paired with lychee mint jelly and caramel shards, it’s a sweet, cooling treat that leaves your tummy happy and your meal perfectly rounded off.
In every sense, Oolam embodies the spirit of Southeast Asia. It’s a celebration of culture, flavour, and hospitality, delivered with the perfect balance of tradition and modernity.
Follow Oolam on Instagram.
‘Oolam’
E-1-03, Block E, The Five
Kompleks Pejabat Damansara
Jalan Dungun, Bukit Damansara
50490 Kuala Lumpur
Business hours: 6pm-10pm (Closed on Monday)
Contact: 012-600 6170
For location, click here.