Tasty meals inspired by mixed heritage


  • Eating Out
  • Thursday, 20 Aug 2020

Curry mee at Komo Cafe with generous amount of cockles, fried tofu, fish ball and fish cake are cooked over a slow fire for about 30 minutes until it becomes concentrated. — Photos: AZLINA ABDULLAH/The Star

HIS mixed heritage inspired the owner of Komo Cafe to serve Chinese cuisine at his eatery located in Taman Tun Dr Ismail, (TTDI), Kuala Lumpur.

Aiman Haziq Wahi, 27, said most of the dishes at the cafe were derived from traditional recipes passed down from generation to generation.

“My mother is Chinese and all the recipes are from my late grandmother. Knowing how difficult it is to find halal Chinese food, we decided to start the business.”

Having started operations in October 2019, Komo Cafe has become a hit for its signature dishes, namely Nasi Lemak Ayam Rendang, kolok mee, curry mee and dry wantan noodles.

Aiman said their curry mee was served with a generous amount of cockles, fried tofu, fish balls and fish cake.

Among the signature dishes sold at the cafe are Nasi Lemak Ayam Rendang (right) and kolok mee.Among the signature dishes sold at the cafe are Nasi Lemak Ayam Rendang (right) and kolok mee.

“To make the curry, the mixture of spices and coconut milk is cooked over a slow fire for about 30 minutes until it becomes concentrated. Customers can choose from different types of noodles, ” he added.

Dry wantan noodles is also a speciality at Komo Cafe.

Aiman said the dumplings were made from scratch using minced chicken.

“To give it even more flavour, we use soy sauce in the soup base which is from a traditional recipe.

“For our signature kolok mee, we mix onion oil with the base sauce.”

He said the taste might vary slightly from the original kolok mee from Sarawak but it was still a hit.

The cafe also serves a variety of desserts such as brownies and cakes.The cafe also serves a variety of desserts such as brownies and cakes.

This was confirmed after conducting a taste test on a few Sarawakian customers prior to introducing the dish on the menu.

“I did not expect the kolok mee to receive such a good response from our customers.

“We order the noodles directly from Sarawak so as to keep aspects of this dish as close to the original kolok mee as possible, ” he added.

Another highlight from the menu was the chicken rendang and spiced fried chicken (ayam berempah) served with nasi lemak.

“We make Chinese chicken rendang which uses a lot of galangal as its main ingredient. This is our cafe’s speciality, ” Aiman shared.

He said the dish was priced at RM7.50, except for the spiced fried chicken which cost RM10.90 for a quarter piece.

The cafe also serves light bites such as sandwiches and various desserts, including brownies and chocolate cake. Komo Cafe is located at Pusat Komuniti TTDI, Jalan Athinahapan, Taman Tun Dr Ismail, Kuala Lumpur.

The cafe is open daily from 9am to 10pm, from Monday to Saturday, and from 9am to 7pm on Sunday.

For details, call 012-609 8108.

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