Masak Ku — Gastrology

Gastrology bloggers dined courtesy of MATRADE's Malaysian Kitchen Program.

Meaning “my cooking”, “Masak Ku” is wonderfully Malaysian. Showcasing the melting pot of cuisines and culture that is Malaysia, Masak Ku serves a cosmopolitan of delicious food that has predominantly Malay, Chinese and Indian influences.

The menu encourages sharing with friends and family (the Malaysian way!) with an array of dishes that range from small portioned plates to larger mains. We absolutely adored all the dished we sampled.

Soft shell crab salad

Our meal began with the simple, yet ever so enticing, soft shell crab. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh.

Chicken 55 - Succulent morsels of marinated chicken flash-fried and wok-tossed in a chilli spice mix with garlic

Malaysian chicken satay

We adored the succulent, aromatic, freshly grilled chicken on skewers. We loved how the satay was authentically served with cucumber and delicious ketupat which helped soak up the decadent and perfectly spiced satay sauce.

Sambal Fish Char-grilled in Banana Leaf

The Sambal Fish Char-grilled in Banana Leaf was a modern interpretation of a favourite hawker dish. Beautifully smoky, the deboned whole trout was stuffed and smothered with a beautiful belachan based sambal paste and wrapped in a banana leaf parcel then chargrilled. It had the perfect level of heat and was cooked very well.

Kelantan Chicken

Chicken Maryland marinated in a tamarind, turmeric and coconut milk mix then chargrilled. Served with a sauce reduction

Fried Duck

The fried duck was another crowd pleaser. Deboned and braised in master stock, the duck had then been lightly floured and flash-fried. Of particular note was the tender duck’s velvety texture and crisp skin.

Lamb Pepper Curry

The lamb pepper curry was decadent. The melt in your mouth morsels of lamb were full of flavour. The full-bodied, pungent rendang gravy had been cooked with a fragrant selection of spices, coconut cream and boasted lovely notes of crushed black peppercorns.

Purple Rice Pudding with Coconut Milk

The desserts at Masak Ku were outstanding.

Mango Sago Pudding

The Mango Sago Pudding was scrumptious with beautiful mango flavours infused into the sago and topped with pomelo, lime zest and dried mango and drizzled with creamy coconut milk - yum!

Mango Jubilee

Visually attractive, the mango jubilee was a delight. We enjoyed the fresh mango served with two creamy scoops of house-made mango ice cream. It was refreshingly light, well balanced and cleverly constructed.

Durian ice cream

The durian ice cream (strictly for Durian lovers ONLY), was a stand out. The decadent durian ice cream was a welcome departure from the usually weak flavours and instead was vibrant, creamy and absolutely moreish.