Ginger KL jazzes up KL's brunch scene with a gorgeous space that lifts the spirit, inspired by modern Australian cuisine with inklings of Indian and Middle Eastern spices.
Salads are lively, soups are lovely - burnt butter ulam with berries, pomelo, pomegranates and pine nut noisette; beautifully melty burrata, burnished with basil leaves and balsamic; a soulfully robust rasam of flower crab with dried chillies and garam masala.
The Maharaja is a majestic main course of linguine with udang galah in a deep, dense prawn bisque, Other fun choices include chicken confit with nasturtium leaves and a fish sandwich of perch fillet layered with kyuri, pickled onions and house tartar sauce in a kouign-amann bun.
Breakfast runs from 11am to 4pm with Smashed Avo that's made memorable with halloumi cheese, heirloom tomatoes and saffron hollandaise, and Baked Eggs turned hearty with shredded lamb shank, chickpeas and roasted eggplant in tomato curry.
Snack on crunchy bitter gourd chips and crispy-creamy polenta sticks, before finishing with comforting hotcakes with saffron honey. Service is sterling, with supervisor Fiona and her team members working hard to ensure an excellent experience.
Ginger KL
Unit P05, Bamboo Hills, Off Lebuhraya Duta Ulu Kelang, Taman Bamboo, Segambut, 51200 Kuala Lumpur.
