Strumms Bistro opened in April this year, replacing Pipers at The Fare in Mont Kiara. In the past three months, Strumms has been serving Malaysian recipes with visual twists, paired with 'tuak' rice wine-based cocktails (!), but unfortunately, the management now feels the menu isn't working. Everything below is being phased out, & the restaurant is being refurbished. When Strumms reopens soon, expect an American diner-style selection of burgers, hot dogs & buffalo wings instead.
It's a shame, since we liked the nasi lemak here - it hit the right notes for flavour & fragrance, presented in a striking leaf-wrapped cone that evoked Kelantan's 'nasi tumpang.' RM14 for a satisfying serving that included crispy fried chicken & all the usual-suspect accompaniments.
Goodbye also to the rest of Strumms' local fare - most noteworthy were the contemporary platings for 'ayam percik' with 'bergedil' potato patty (RM27, with the chicken rolled into a roulade) & the 'ikan assam' (RM26; the sea bass fillet was poured over with a tamarind-infused broth). Other highlights included a glass-noodle 'kerabu' salad with 'som tam' flavours (RM13) & Malaccan Eurasian Devil's Curry with salted fish pickles (RM14). Nicely prepared fare, with well-defined dynamics.
We also enjoyed Strumms' unique cocktails made with a base of 'tuak' (Borneo's traditional rice wine), mixed with the likes of cranberry juice or blue curacao, with names like 'Sarawak Sweetheart' & 'Sipadan Sip' (mostly RM15-RM18 each). Fun fermented flavours, capably balanced to become very cool cocktails. But from July onwards, Strumms will no longer serve wine & cocktails, though customers can bring their bottles. We wish Strumms well in its next incarnation.
The Fare, Jalan Kiara 1, Mont Kiara, Kuala Lumpur
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