Tiger Prawn Thermidor with squid ink pasta, unusually paired with tomyam sauce. It had a sourish hint and was hardly spicy. The giant tiger prawn was definitely the highlight! — Photos: BEN HOR
Belly and The Chef Dining started their story in 2020 as a healthy food delivery service. Since then, they’ve opened a number of physical outlets in the Klang Valley. We checked out their first “Space concept” dining located in Taman Bukit Indah, Kuala Lumpur, a collaboration with Zen & Co, serving gourmet food.
We found the place to be quite stylish with an industrial look, using rustic materials. Indoor plants and miniature cacti are used to complement the restaurant decor to make it look livelier and for a more cozy ambience.The food, curated by head chef Vincent Hoh, leans towards French cuisine with an Asian slant. The choices offered in the menu are innovative with a contemporary flair, and plated creatively.
Going by the tagline “Eat & Travel Responsibly”, Ben Hor hosts a food and travel blog. Recognised by Google as Local Guide Level 8, he and his wife started their foodie journey in Penang before relocating to Kuala Lumpur. His food tales can be found at iambenhor.com
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Wild Mushroom Risotto was smooth and creamy, and the aroma of wild mushrooms accentuated with truffle oil, took the dish to another level.
Pumpkin Risotto – comfort food at its best – the pumpkin was sweet, soft and melted away in the mouth.
Line-caught Sea Bass was perfectly grilled. The crispy skin paired with the delish tom yam sauce and prawn paste was quite special.
Free Range Local Spring Chicken was well-marinated and came with crispy skin and juicy tender meat. The side dish of Caesar’s salad was pretty good too.
Matcha Yuzu Lemonade – Ajisai matcha with Japanese yuzu, lemon and soda water; Healer – espresso-based mixed with Fuji red apple and peach; and Mount Fuji – cold brew Jasmine tea, rose, peach and Fuji red apple. Yuzu Mojito, refreshing drinks made of Japanese Yuzu, mint leaves and lemon.
