Five Four Feasts

30/12/2025

Christmas has arrived at Dancing Fish, Ampang! Great food, great vibes, full review at .

Have a holly jolly holiday season, everyone!🎄🐠

22/12/2025

Oh sayang, If you’ve not tried the new Dancing Fish at The Campus, you’re missing out. And if you’re not hearing it from me, hear it from the guys at Michelin Bib Gourmand. 😉

If Malay–Indo cuisine calls your name, consider this your sign. Aromatic dishes done right, a tasteful interior, field views, warm light — and flavours that hit hard without feeling heavy.

🌟 Every dish hit like a flavour bomb, but that nasi kunying? Fragrant, comforting, DANGEROUSLY ADDICTIVE. The sambals and grills too were on point. Quality produce, juicy, flavourful.
🙅🏻‍♀️ Kerodok Salad as on the “smellier” end — an acquired taste, just not for me!

Perfect for family meals, cosy dates, or chill catch-ups where good food does the talking.

📍 Dancing Fish, The Campus, Ampang, KL, Malaysia
💳 RM70++ pp, depending on how big the feast!
📝
Kerodok Salad (RM 20)
Ayam Panggang Percik Merah (RM 33/RM 60)
Wok-fried Petola with Black Fungus (RM 22)
Nasi Berempah Kuning (RM 5)

21/12/2025

Dreamy vibes at If Only 💭 (sans the echo though)

12/12/2025

Dearest , more please! A big throwback, but one that 100% deserves the record.

When one of KL’s best cafés teams up with PJ’s edgiest omakase spot, you know something good’s coming. 👀

I was reminded why If Only is one of the few cafés I’d visit for a proper meal, and how Chipta’s consistent quality and flavour finesse never fail to wow in the quietest, most subtle ways.

On the table:
🐚 Angel hair with scallop tataki, jellyfish, citrus-cured salmon, ikura & tofu in a lightly truffled dashi broth. Light, refreshing, zesty, yet perfectly balanced. Seafood was fresh, crunch from the daikon added an extra oomph.

🍙 Chipta Ayam Bakar with miso-butter onigiri. Despite their reputation for raw, the team at Chipta never fails to nail their grills. Exceptionally tender chicken—glazed in an aged gula melaka-shoyu sauce, beautifully balanced by a side of tropical pickles. Loved the generous protein portion too. Mini onigiris felt like a staple — flavourful, thoughtfully textured, and surprisingly addictive.

🍣 Chirashi Don — a classic. Grilled tiger prawn, Japanese madai, Engawa, Sakura Ebi, Ikura, Shima Aji & more. Gorgeously plated, always fresh, and well-portioned with just the right amount of that signature asam rice.

💳 Prices do lean steeper across both outlets, but I’d say worth a try for the food & vibes. (Est. RM 80-100+ per pax for the good stuff) You pay for what you get, I suppose?

A collab where quality, flavour, and intention were all firmly on point. More of this, please. 🍽️✨

25/08/2025

French cuisine isn’t usually my first pick, but Brasserie Léon made a strong case. 🇫🇷✨
Striking that rare balance between refinement and ease, the service was attentive, ambience effortlessly elegant and the dishes — beautifully executed! Quality cooking, delicious flavours that go beyond butter, nested in a menu full of lovely surprises. Definitely worth a (re-)visit.

Highlights
🍄 Mushrooms en Persillade: an unassuming appetiser! Served atop brioche to wipe up that silky sous vide egg. 🤤👌
🍗 Roasted Half Spring Chicken: a true surprise! Tender, juicy, irresistible with an addictive truffle sauce.
🧅 French Onion Soup: thoughtfully split into mini bowls for sharing (upon mention). A classic favourite.
🍄‍🟫 Tagliatelles aux Morilles (Morrell Tagliatelle): something special; an umami bomb.
🥖 Ask for their bread. Nuff said.
⬇️ Scroll for the rest of our feast!

📍 Brasserie Léon, Jalan Wan Kadir 1, TTDI, 60000 Kuala Lumpur, Malaysia.

💳 RM 100-200pp

Rest of The Feast
🍊Crêpe Suzette with Grand Marnier: flambéed at the table, theatrical and timeless. You’ll want to save space for dessert.
🥩 Steak Parisien: quality meat, well-executed. They clearly know their meats.
🫑 Charcoal Roasted Asparagus: Never seen them so huge. Perfect firmness, delicious sauce.
🦞 Langoustine Pasta: good, but nothing bombastic. Could be more al dante.
🐟 Saumon à l’Oseilles: could skip, nothing too special here.
🍨 Coupes Glacées: OD of (ice-)cream! Not for the faint-hearted

♥️ 9/10. Would go back for the food, service & ambience.

13/06/2025

Stay with me… You’ll want to check out for great vibes — and some pretty sexy food! Nestled above Oolam @ The Five, Otoba is a fun little izakaya-listening bar serving up some flaming yakitori, small bites, and handful of larger plates. Sans stinky BBQ hair thanks to stellar ventilation! 🤩

Dishes are a hit-or-miss but definitely decent quality and not overpriced. Nasu don was a surprising HIT 🍆🔥👅 with that crazily addictive sauce and juicy minced chicken. The chefs definitely know how to season their dishes well. Portions were not bad — salmon was large, dons were small but surprisingly very filling. Overall would reccommend for a good time!

📍Otoba Izakaya, The Five KPD, Bukit Damansara 50480 KL Malaysia

🍢 Mune: Chicken Breast, Ginger, Scallion, Ginger Oil (RM 6)
🎏 Shio Salmon Robatayaki (RM 32)
🍆 Nasu Don: Eggplant, Minced Chicken, Yuxiang Sauce (RM 25)
🫛 Spicy Edamame (RM 12)

13/06/2025

15/11/2024

Ever tried Foo Chow fermented mustard greens rice noodles? Better known as ‘Zao Cai Hong Ngan’ or 糟菜粉干, these hearty bowls of tanginess are a Sarawak specialty. The soup base is slightly sour, savoury and delightfully thick, wreathed with a fragrant wine flavour. Served pipping hot with springy Foo Chow vermicelli (hong ngan 粉干), every slurp was a taste Aunty’s love (and years of mastery)—super hearty!

The secret to this dish’s unique flavor lies in the fermented mustard greens (zao cai 糟菜), which are preserved using red rice wine residue (hong zao 红糟) from the production of red glutinous rice wine. This gives the soup its iconic tangy taste, subtle wine notes, and distinctive reddish hue. The hong ngan vermicelli used is thicker than your average bee hoon, spotting a springy texture akin to asam laksa or lor shu fun. I swapped it out for the If you’re a fan of red wine beehoon, you’ll love this hearty and flavorful bowl of goodness