Nestled within the historic Old Malaya is Irama Dining Kuala Lumpur, a popular eatery that specializes in classic Malay cuisine. The restaurant is an extension of Irama Dining Penang, which has received widespread acclaim for its authentic Malay recipes.
Old Malaya
Old Malaya is located at the foothills of Bukit Nanas in Kuala Lumpur. Built in 1919, it original served as housing for British military officers during the colonial days. The building was later converted into a Eurasian neighborhood, earning the moniker “Old European Settlement”.
Post independence, the place was abandoned for decades and was slated for demolition. Thankfully, a team of conservationists acquired the property and restored the dilapidated building into its former glory.
Today, Old Malaya’s prime location in the city center affords it front-seat views of the iconic Kuala Lumpur Tower.
Elegant Decor
Irama Dining Kuala Lumpur pays homage to the building’s storied past through carefully preserved vintage details.
Arched doors and wooden windows fill the dining area with nostalgic charm.
Hanging from the ceiling are fancy chandeliers, illuminating the mosaicked floor tiles beneath.
A narrow flight of stairs leads to the upper floor, giving the restaurant a touch of rustic charm.
The upper floor reveals a more spacious dining area. Soothing music fills the air, creating a bubble of tranquility within the solid brick walls.
Like its sister outlet in Penang, Irama Dining Kuala Lumpur features a large mural of Bella, the graceful lady of the house.
Next to the main dining hall is a private dining room covered by glass ceilings.
As the sun sets, the glass ceiling frames KL Tower in a distance, creating mesmerizing ambience within the room. The romantic atmosphere here sets the perfect opportunity for one to get down on one knee!
Reserve an evening table upstairs to enjoy your meal bathed in the golden radiance of Kuala Lumpur’s most iconic landmark.
Appetizers
Pulut Kelapa Dip with Rendang Kerang
Pulut Kelapa Dip with Rendang Kerang is an ideal sharing starter. This dish features glutinous rice coated with grated coconut and kerisik (toasted coconut butter). Grated coconut gives a refreshing taste, while kerisik lends its iconic toastiness.
These sticky rice balls are accompanied by rendang kerang, a curried gravy containing juicy cockles. The fact that premium glutinous rice is used allows the rice balls to blend harmoniously with rendang kerang.
Rice Choices
Rice is the staple food in the Malay Archipelago since time immemorial, so it comes as no surprise that Malay cuisine resolves around rice. Irama Dining offers three versions, each of which induces appetite in a special way.
Nasi Bunga Telang
Nasi Bunga Telang is infused with extract of butterfly-pea flowers. Originating from the east coast of Peninsular Malaysia, this rice dish is renowned for its alluring blue hue. Unlike Nasi Kerabu elsewhere, Irama Dining’s Nasi Bunga Telang has a hint of creaminess thanks to the presence of coconut milk.
Nasi Ulam
The Malay Archipelago is blessed with a myriad of herbs and spices, many of which make their way into Malay cuisine. In return, these ingredients are useful in combating the tropical heat here. Nasi Ulam is one good example. The rice dish contains finely chopped herbs, delivering refreshing herbal notes in every bite.
Nasi Beringin
Nasi Beringin was originally served to royalty and guests of the Johorean palace. This regal dish is prepared from two key ingredients: lemongrass and pandan leaves.
Sambal Platters
Sambal is an essential element of Malay cuisine. These dipping sauces are traditionally prepared by pounding spices using stone mortar and pestle. Although you can order each type of sambal individually, we recommend that you go for Sambal Platters so that you savor three varieties at once!
Sambal Hijau Petai
Sambal Hijau Petai contains petai (stink beans), green chilies and shallots. Petai has a distinctive aroma and crunchy texture, which stands in contrast to the green chili paste. If you are not familiar with petai, we recommend that you give this condiment a try as petai is a unique ingredient unlike any other.
Sambal Belacan
Sambal Belacan combines red chilies and belacan (fermented shrimp paste), pounded to a coarse consistency. Squeeze some lime juice into the condiment just before consuming it. This allows the citrusy fragrance to be more pronounced.
Sambal Goreng
Sambal Goreng is prepared by sautéing red chilies in oil, i.e. “tumis” style. During the cooking process, the hot oil allows the chilies to ripen and release their full-bodied flavors. This explains why Sambal Goreng also has sweet and savory dimensions instead of mere intense heat.
Kerabu Platters
Kerabu are crisp salads prepared from vegetables, fruits, spices, coconut and seafood. Irama Dining offers three types of kerabu, all of which you can experience by ordering the Kerabu Platters.
Kerabu Pucuk Paku Kerang
Cockles are mixed with chopped bunga kantan (torch ginger) and pucuk paku (fiddlehead ferns). Pucuk paku is fairly juicy and crunchy, making it a good pairing with the briny cockles.
Kerabu Mangga Anchovies
As for Kerabu Mangga Anchovies, young mangoes provide sweet and tart overtones that induce appetite. Also included are fried anchovies that lend their satisfying crisp every mouthful.
Kerabu Kacang Botol Sotong
Kerabu Kacang Botol Sotong combines two ingredients with distinct texture: Kacang botol (winged beans) and squids. The former is crispy and juicy, while the latter is soft and chewy.
A traditional yet satisfying meal could be this simple:
Nasi bunga telang paired with Kerabu Mangga Anchovies and sambal belacan. For the full experience, eat with your hands Malay-style, the perfect way to blend these vibrant flavors.
Main Dishes
Let’s turn our attention to main dishes. From poultry to seafood, each entrée reflects the rich culinary traditions of the Malay Archipelago.
Lamb Shank Kurma
Kurma distinguishes itself from other curries through its delicate balance of flavors. If you have low tolerance for spicy food, Lamb Shank Kurma is the ideal choice for you.
The succulent lamb is braised in creamy kurma for hours until the meat falls of the bones with ease. Potatoes are also added to the stew to lend their starchy consistency.
Pais Barramundi
Pais is a traditional technique of grilling food wrapped in banana leaf. Banana leaves serve two purposes: to impart smoky aroma and to preserve the filling’s moisture. Indeed, the dish is bursting with mouthwatering aroma as soon as the banana leaves are opened.
Pais Barramundi is seasoned with turmeric, coconut and cili padi (bird’s eye chili). After being enclosed in banana leaves, the herbs penetrate the fish thoroughly such that every bite is filled with untold savoriness. Meanwhile, air asam (tamarind sauce) heightens the taste buds and allows its sour taste to cut through the intense richness of the fillet.
Smoked Duck Massaman Curry
Smoked Duck Massaman Curry is another recommended delicacy. What we enjoy most with the gravy is its soothing sweetness contributed by gula melaka (palm sugar). The lovely curry blends harmoniously with tender slices of smoked duck. If smoked duck breast is not your cup of tea, there are also smoked beef and chicken smoked breast versions of this dish.
Smoked Duck Massaman Curry also contains terung pipit. These pea-sized aubergines are crunchy and have slightly bitter aftertaste. Fortunately, the sweet massaman curry prevents the bitter aftertaste from terung pipit from lingering on the tongue.
Pucuk Ubi Masak Lemak Udang
Pucuk Ubi Masak Lemak Udang consists of prawns cooked in creamy curry based on coconut milk. The gravy of this dish is also infused with turmeric and other spices, resulting in complex flavors that soothes the taste buds.
There is something deeply comforting about plump prawns swimming in the creamy gravy! Having said so, the contribution from sweet potato leaves should not be underestimated either. The fibrous texture of this common vegetable prevents the creamy gravy from being surfeiting.
Sotong Sumbat
Hailing from Kelantan, Sotong Sumbat offers more pronounced sweetness that is emblematic of Kelantanese cuisine. Made of coconut milk, the whitish gravy is spiced with halba (fenugreek) seeds.
Meanwhile, the chewy squids are stuffed with glutinous rice. The soft filling does a great job in absorbing the rich flavors of gravy.
Desserts
Serawa Pisang
After a bountiful feast, it is nice to have palate cleansers and end the meal on a sweet note. Serawa Pisang is a soupy dessert that contains sweet bananas, soft sago pearls and creamy coconut milk. This classic dessert is comforting despite only using simple ingredients.
Beverages
Iced drinks are popular considering Malaysia’s tropical weather.
Irama Teh Ais
Irama Teh Ais is prepared from black tea sweetened with condensed milk and rose syrup. A scoop of vanilla ice cream transforms this classic drink into dessert-like indulgence.
Irama Dan Lagu
Translating as “rhythm and song”, this mocktail harmonizes lime, apricot and lychee with multi-layered sips.
Strawberry Mint Tea
Fresh strawberries and mint leaves are steeped in tea, creating a vibrant infusion that refreshes the palate.
Why You Should Visit Irama Dining
✅ Historic Old Malaya building with British-style charm
✅ Authentic Malay cuisine of premium quality
✅ Comprehensive menu that covers a wide variety of dishes
✅ Recipes using locally sourced ingredients, all prepared from scratch
✅ Mesmerizing views of Kuala Lumpur Tower especially at night
Irama Dining Kuala Lumpur is open daily from 12:00pm to 10:00pm except on Mondays. To make a reservation, simply contact the restaurant by WhatsApp. Happy dining!
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Direction to Irama Dining Kuala Lumpur
