SUPAMALA Hotpot: Supa Lunch Buffet Bonanza in Sunway Pyramid

SUPAMALA Hotpot has launched an eat-all-you-can extravaganza!

The Supa Lunch Buffet Bonanza starts from just RM38.90+, Monday to Friday, 11am to 5pm (last entry at 3pm).

The Value Buffet costs RM38.90+ per person; RM24.90 for kids aged 4-7 years, at a more affordable cost for the same delicious experience!

Other options are also available: Basic Buffet, Meaty Buffet, All-In-One Buffet, Supaluxury Buffet, starting from RM49.90+ during lunch hours.

SUPAMALA Hotpot is proud to be Malaysia’s first halal-certified Szechuan hotpot restaurant, featuring a completely halal mala soup base with authentic Szechuan flavours. Enjoy a wide variety of meat, seafood, and unique ingredients.

Lot LG2.122C, Sunway Pyramid (Marrakesh Lane, Behind Sushi Jiro), Bandar Sunway

Daily, 11am-10pm

Tel: 016-265-7579

BibiChik, Petaling Jaya

BibiChik is back: SS2's Nyonya dining institution closed in mid-2024 after more than 28 years in business but has relaunched this month under fresh ownership, with a full physical facelift.

For BibiChik's loyal fans, the restaurant's longtime chef remains in charge of the kitchen, ensuring that pongteh chicken, assam fish, lemak nenas prawns, crispy brinjals and joo hoo char stay entrenched on the evening menu.

There are new temptations to lure contemporary customers.

For lunch, Bibichik currently serves only nasi lemak, a contender for one of PJ's most pleasurable - fluffy, santan-saturated rice, full of fragrance in each distinct grain, complete with crunchy ayam goreng berempah and accompaniments with Peranakan flavours.

Dinner specials include decadent A5 Wagyu Rendang, relying on richly marbled Japanese top-tier beef, moistly stewed in classic Malaysian spices with coconut milk.

Aunty Aini's, DC Mall

From a family’s rustic herb nursery in Nilai to the corridors of DC Mall: Aunty Aini's KL is a fresh offshoot of Negeri Sembilan’s two-decade-old garden cafe of the same name.

Lined with family portraits, this pop-up restaurant - slated to run for eight months - is cheerfully commanded by Aunty Aini’s eldest daughter, Merlissa, with meat smoked by their household and ulam-ulaman nurtured on their plot.

The kitchen serves with sincerity, mainly embracing Negeri Sembilan’s Minangkabau Sumatran-rooted culinary traditions.

Specialities span rendang itik salai and burung puyuh goreng kampung to kerabu pucuk and kuah tempoyak masak lemak. Each is evidence of Merlissa’s experience, with patient cooking that results in robust flavours and resonant textures.

The duck is brawny with bone-deep sultriness, penetratingly aromatic in rendang that’s more full-bodied and fragrant than fiery; the quail is joyously juicier than its petite proportions suggest, finger-licking and lip-smackingly luscious; the fiddlehead fern packs a vibrant crunch with an earthy richness; and the kuah tempoyak masak lemak is steamy and soulful, creamy but not cloying, powered by fermentation that’s potent without being punishingly pungent.

Up, The Row

Turkish tapas? Things are looking up on The Row, thanks to the new Up Restaurant, where Istanbul-inspired small plates include beef manti, boiled or crispy-fried, paired with yoghurt; borek cheese spring rolls with chilli jam; Ottoman kebab of grilled lamb with eggplant and baked cheese; and sutlac bruleed rice pudding with berries.

Pal Gae Ook: Desa Sri Hartamas' specialist for succulent Korean BBQ chicken & more

Debuting in Desa Sri Hartamas this year, Pal Gae Ook has fast become a neighbourhood favourite for Korean BBQ chicken and more.

Spearheaded by a South Korean founder with a chef from his homeland with formal certifications in Korean cuisine, this pork-free venue offers an authentic barbecue experience.

Pal Gae Ook takes pride in its produce and cooking techniques. 

The kitchen harnesses sauces sourced from South Korea, spanning gochujang chilli paste to ssamjang dipping sauce and doenjang fermented soybean sauce.

Even the soy sauce marinade for the meat is magical, blended with about 15 herbs and spices.

The charcoal is a mix of coconut charcoal and high-grade charcoal - less ashy and more long-lasting, enhancing the meat's flavours with a restrained smokiness.

Fun fact: Pal Gae Ook translates into Eight Chicken House, a reference to the number of different chicken parts that the restaurant relies on throughout its menu. All chicken comes from halal-certified suppliers.

Pal Gae Ook is cosy and comforting, a welcoming space for a feast with family and friends.

The team is experienced and efficient, ensuring every meat and vegetable is perfectly cooked for maximum taste and texture.

Pal Gae Ook's latest sensation is Spicy Chicken Soup with Gop Doritang, suitable for two or three to share (RM149; inclusive of refillable servings of banchan side dishes and sauces).

It's a sumptuous speciality of beef large intestines, intensely savoury, imported from South Korea, featuring a firm, full-bodied bite, served with boiled chicken, various vegetables and silken noodles in rich, spicy-sweet soup. This is absolutely addictive, monumentally meaty with pleasurable proportions of heat and fermentation.

If you're not a fan of beef intestines, no worries: Pal Gae Ook also offers map doritang (RM89), which is basically gop doritang but without intestines.

For the BBQ, recommendations include Charcoal Chicken Dakgalbi - Special Soy Sauce (RM33 for 300 grams), marinated with Pal Gae Ook’s secret soy sauce, complex with herbs and spices for a deliciously distinctive delight.

The Charcoal Chicken Dakgalbi - Spicy Sauce (RM33 for 300g) boasts a well-controlled fieriness, capturing the enjoyable essence of BBQ chicken with chunky, flavourful juiciness.

This is of the most satisfying Korean BBQ chicken preparations in KL!

Fresh seafood such as Pen Shell Scallops (RM35 for eight pieces) are also available, tender with a smooth, clean taste.

The chicken, sizzling and steaming off the grill, is luscious when layered with lettuce, seaweed, shiitake mushrooms and wasabi - add on some scallops to elevate the experience!

Other seasonal banchan and sauce possibilities include yuja white kimchi,  stir-fried kimchi, pickled papaya, soybean paste, spicy sauce and garlic mayo.

Other chicken cuts include Boneless Neck (RM35 for 180g), exceptionally tasty with rich flavour, superbly succulent.

Customers can also explore components like chicken soft bone, tail, and feet for wide-ranging poultry pleasure.

Also check out the Chicken Wing Shrimp Dumpling (RM30 for 3 pieces, RM54 for 6 pieces), stuffed with naturally sweet, fleshy shrimp to bring together sea and land in lovely harmony.

Complete the meal with Corn Cheese Fondue (RM18) - playfully stretchy, this is delightful for dunking the chicken, fantastic fun for patrons of all generations.

The Steamed Egg Bomb (RM18) is also a smash hit, tall and fluffy with a moist, melt-in-the-mouth softness.

Pal Gae Ook
42-G, Jalan 27/70a, Desa Sri Hartamas, 50480 Kuala Lumpur.
Open Thursday to Tuesday, 12pm-3pm, 5pm-12am. Tel: 014-650-1203