Our travel bucket list is overflowing with various destinations and one of the more wild and exotic ones would be Eastern Nepal, apart from things like visiting Finland’s Lapland to see the Northern Lights or doing a hike up Machu Picchu. However, before we even plan for a trip to Nepal, I consider ourselves incredibly fortunate to be able to experience the food culture here in KL.
So, without further ado, let us introduce to you Restaurant Nepal Himalayan Cuisine that serves up some of the authentic Nepali and Thakali food originated from the Himalayan region. Most of the dishes are no stranger to us, as Nepali food is greatly influenced by the Chinese, Indian and Tibetan in the its ways of preparation and cooking style. However, the special combination of herbs and spices used in preparing these dishes is what gives Nepali/Thakali food its very distinctive character.
Shangri-La (Rm 9 by glass/ Rm 40 by jar)
The Shangri-La is a harmonious and light drink , much like the mystical Himalayan utopia which it shares name with.
Fresh Mango Lassi (Rm 12)
It was a deliciously creamy blend of fresh mango and yogurt – just about the coolest, most satisfying drink around.
Snack Platter (Rm 24)
The snack platter is a great introduction to Restaurant Nepal’s menu. There were Chicken Chili, Bhuteko Bhatmas (crispy soya beans marinated in Nepalese spices), Nepali Salad, Mushroom Peas, Aloo Silam (boiled potatoes marinated with red onion & silam), Momo (steamed dumplings) in our platter.
We loved the Bhuteko Bhatmas which makes for a great beer snack. The Aloo Silam was really something too, the spices gave the boiled potatoes extra flavors and aromas.
Deep fried Momo (Rm 7 for 4 pieces)
We preferred the deep fried momos over the steamed one. The skin was crispy and non greasy while the fillings remained juicy even after deep-frying.
Chata-Mari (Rm 12)
Chata-Mari is Nepalese version of pizza. The rice battered crepes was so thin and so light, and it managed to hold a delicious and thick toppings of minced chicken, spring onions, tomatoes and egg. It was one of our favorite dish that night.
Fapar Ko Roti (Mum’s Recipe)
The roti is made of organic buckwheat and served with Daal and Chutney. It was delicious, especially when we dipped the roti onto the dipping sauces.
Jhol Maccha (Rm 18)
The light and sourish fish curry really whetted my appetite for more. However, the grass carps fish fillets were a bit too boney and tasted a little ‘muddy’. The owner has already replace them with garoupa fish fillets during our second visit. That makes the jhol maccha a perfect dish!
Fars Ko Daal Ra Khasi Ko Nali – from Mum’s Recipe (Rm18)
The Mutton Bone Marrow curry was everyone’s favorite that night. With soft and tender textures, the mutton was cooked to perfection. The slight gamey taste strikes a perfect balance with the creamy and rich pumpkin curry that is heavily infused with Nepalese spices.
Sudip (Rm 6)
One should not overlook the sweet offerings here. We love the sudip; creamy and thick yoghurt served with sliced bananas and spiced cinnamon powder.
Sewai (Rm 6)
The sewai is an interesting dessert. It is actually vermicelli cooked with milk and coconut cream. The vermicelli is a fatter version of our beehon and it remains ‘al-dente’ even after going through long hours of boiling and cooking. It had a nice almond-y flavor too!
Nepali Masala Chya (Rm 5)
We washed everything down with a cup of spiced Nepalese tea.
It was such an amazing dinner. It changes our perception towards Nepalese food culture and a good chat with the affable owner, Robin opened our eyes to his country, his culture and also his life experiences.
Restaurant Nepal – Himalayan Cuisine
F-0-6, Plaza Damas,
60 Jalan Sri Hartamas 1,
Sri Hartamas, 50480,
Kuala Lumpur, Malaysia.
Tel: +603 6206 3904 or +6016 9770 718
Business hours:
Mon – Fri: 11:30am – 3pm , 6pm – 10pm
Sat – Sun: 11:30am – 10pm
