Tai Wong TTDI: New Chinese Muslim restaurant for London crispy duck, sang har meen & more

 

Photos: https://drive.google.com/drive/folders/14Iu8Kwc3ImR4FGPsw3tQBwLt5bVbmgw9?usp=drive_link 

While Tai Wong, Leo’s, and King’s Court are technically separate entities, customers are allowed to mix and match the drinks and dishes throughout all three spaces as of the time of our visit





London Style Crispy Duck (RM38 for quarter, RM58 for half)
Deep fried and served with popiah skin, cucumber, spring onion, homemade chilli sauce, and hoi-sin sauce 
They say the difference with London style is that it’s cooked all the way through so the insides are juicy but it still has the crispy skin - shredded by the staff to make it easy to put into the popiah skin





Kam Heong Prawn Mee Hoon (RM58 for small, RM88 for medium)

Sang Hang Mee Udang Galah (unlisted)



Dim Sum
Chicken Siew Mai (RM13.80)
Crystal Dumpling (RM13.80)

Seen Chuk Roll (RM13.80)

Cucumber Cooler (RM12)

King’s Court
Four courts at RM50 per hour during weekday afternoons, RM70 per hour for weekday nights and weekends
Reservations at Courtsite




Tai Wong
Ground Floor, Kings Court @ TTDI, Jalan Datuk Sulaiman, Sungai Penchala, Kuala Lumpur.
Open Daily, 11am-230pm, 5pm-1030pm. 

Jan's Gelato & Bakes, Menara KEN TTDI

TTDI’s terrific new gelateria, Jan’s Gelato, slow-churns its creations every morning, fresh and ready by noon in classic and contemporary flavours.

Jan’s gelato stretches with a supple sheen, superbly tuned in texture and temperature, milky and silky, decadently balanced between dense and delicate.

Indulge in a double scoop of flavours, a nutty duet of Pistachio and Macadamia or Asian innovations like Cendol and Banana Miso.

Jan’s crafts everything from scratch, including green rice-flour jellies for the coconut-milk Cendol, drizzled with pure gula Melaka from Malacca. Real nuts and fruits fuel the flavours, not concentrates.

Fun fact: Jan’s refers to Janice Siew of Petiteserie, whose bakes are also available here in Menara KEN, from pain suisse to pistachio orange butter cake.

Battered, REXKL

Hull-born brothers Charlie and Danny bring British fish and chips to REXKL, with their friendly team frying up crisp and hot, thick and tender fillets at the new Battered.

Golden-armoured, crackly-coated perch, chunky-cut chips, mushy peas, tartar and curry sauce offer a Humber harbour-worthy haul with a tropical KL tan.

Battered casts its net this weekend as a pop-up, poised to become a long-term kitchen in REXKL that’ll soon serve sausage rolls, pies and other Brit comforts, plus a wider school of fish.