Fook KL: Artistic Contemporary Asian Fusion Cuisine in Kuala Lumpur

Fook KL is the newest contemporary Asian restaurant nestled into the hillside on Jalan Sultan Ismail. Formerly, Neo Tamarind, the restaurant upholds the classy mood, contemporary feel, yet with a touch of mysterious vibe.

The entrance screams festivity with Chinese Lanterns hanging on a bamboo plants leading to a chic atmosphere. From Huge chandeliers to massive paintings bring the ambiance of Fook a trendy modern finish. Fook means prosperity in Chinese and we were in luck to sample some of the fun and innovated recipes!

Foreplay

They call they’re appetizers “Foreplay” adding some fun into the menu. Oh, how I love the playful concept that not only bring excitement, but as well as a curiosity to begin such food exploration and what’s behind its creation. We had Crispy Soft Shell Crab (RM 23), served on a charcoal bun. It was gorgeously presented on a white rectangular plate. The soft shell crab engulfed in a cucumber was literally crunchy and taste just right.

An addition to the foreplay is the Fook Platter by Chef Sombat (RM 45), consists of Prawn Coconut with baby romaine, Steamed Crab Dumpling, Steamed Salmon Seaweed, and deep fried chicken roll. Each of the dumplings looked stylish on it’s own and has its distinct taste. Talking about dumplings, these aren’t regular dumplings! The dumpling star of the night for me was the steamed Salmon Seaweed! Chef nailed it to the core. My least favorite though is the prawn coconut baby romaine, it taste quite acquiring.

Fooking Hell

Fooking Hell is the section for alcohol drinks with wicked beginnings. The concept is the stronger the better! I had Hola Let’s Fook (RM 48) comprises of Pisco, Lime, Bitters, and Grapefruit Puree. Interesting flavors, bold and the combination of sour and grapefruit was a match made in heaven. Van, on the other hand, had V4 Cocktail (RM 46), entails Gin and tonic with broccoli, apple, cucumber and lime. The Mixture was superb!

Something Meaty

For the mains, we had Roasted Spring Chicken (RM 55) and Grilled Lamb (RM 80), served with roasted chili sauce; farm vegetables and the former came with peppercorn sauce and Farm Vegetables. The chicken was full of richness and tender, whereas the lamb was soft and succulent. I fell in love with the chili sauce. I normally had no expectations with chili sauce, as it all taste the same, however, this one is special. Addictive to the core!

Sweet Endings

We finished with Fook Tiramisu (RM 25) and Mango Panna Cotta (RM 25). Perfect Italian desserts that won’t go wrong! The Mango Panna Cotta’s texture is so rich and creamy almost velvety. The mango adds vibrant to the panna cotta making it more look vivacious. Tiramisu comes with Kahlua syrup that beautifully blends all the flavors.