Rambutan

Chalet is closing down at the end of this month. What a pity, the place has been around since 1973 and one of the longest running fine dining restaurants in KL. They are going to tear down Equatorial Hotel and henceforth the fate of Chalet has been sealed....

Agree with you about Suzy's corner. it's not only visited by locals but I know for a fact the Expatriates living In KL regularly visits the place too. It's in Jalan Ampang and any decent Taxi Driver would know it by name. Cheap steak and casual dining experience the malaysian way. As for The Ships claim for the best steak in town, i would they have the best chewy steak in town is more accurate. If you like to exercise your jaws, than The Ship is the best place to go to.... Another place worth mentioning is Chilis at Suria KLCC. Good portions and the price not so bad.

Since we are in the topic of Heritage Row, a must is the South Indian Restaurant at the entrance of the strip facing Wilayah Complex. For a truly authentic Malaysian dining experience, try the small packed Nasi Lemak that the put on the tables there. And don't forget the soup that they have there, you can have any parts of a cow and mutton available and plus chicken soup. For the adventurous you try the ox tongue soup, ox tail, tripes or even the Famous 'Torpedo' which is the private parts of a male cow(to put it in a subtle way). It might seem a little bit exotic, but if you are in for the experience, give it a try.

Disagree completely with you. You're out of order 'marching' into the kitchen. It's the waiters responsibility to deal with the guest; they are the link between the kitchen and if an issue arises it should be the front of house you discuss it with. Successfully dealing with it is what's worth the tip. Agreed 100% with your opinion that the service staff is the vital link between the kitchen staff and the guest. I f the waiter does not acknowledge your grievances in a proper manner then the restaurant itself does not deserve your patronage. If there is any online restaurant review sites such as what Tripadvisor is doing, then maybe you should highlight these lack of responsibility and courtesy so that they would understand that the customer is their source of paycheck and should be treated with respect. About marching into the kitchen, traditionally chefs has always regarded the kitchen as their domain and are very sensitive about who comes into the kitchen. They might consider it as an insult if anyone goes in without any proper invitation. It must have been a shock to them to see a customer walking in and complaining about their food.

Ikan selayang is commonly used as the main ingredient in the laksa gravy(the white gravy commonly eaten in Kelantan and Terengganu) and also used to make kerepok. Though it has the many tiny bones, but the meat is considered 'tasty' and it comes cheap.

And let us not forget about the food court at Souk(near the Putrajaya Mosque) Lots of variety and the view overlooking the lake is simply breathtaking...

There is a Malaysian kueh similar to this. In the east coast they called it Kosu Its made from rice flour and a few other ingredients including palm sugar. It's eaten together with shredded coconut.

In some places Mata Kuching is called Longan In Kelantan the Kueh you mentioned as Tikam Lado is also known as Lompat Tikam Lompat ==> Jump Tikam ==> Stab So directly translated the kueh is Jump Stab

Cow brain curry... delicious, nice texture and goes well with rice

Used to remember my late mother using bunga telang to make nasi kerabu. The colour is quite nice and better then using artificial colouring. It also emmits this nice smell when it's still hot. Sure miss her Nasi Kerabu.