Wildflowers Menu Update
Words: Monica Tindall Photos: Rich Callahan
Wildflowers KL is one of our favourite places to dine and send friends to in the Chinatown area. Its pretty two-storey location, an abundance of plants, creative cocktails and delicious menu are a sure win every time. During this visit, we discover some new menu items and note some updates on the interior too.
Downstairs, with its open walls, offers a semi-alfresco feel and great crowd-observing opportunities. Upstairs is a little more private. Tables are enveloped in lush greenery, and the high ceiling and air well gift an open, airy feel. The kitchen is now better-seen thanks to a larger pass, and there seems to be a state of calm within. I’m told this is thanks to the head chef’s hotel background and implementation of standard operating procedures.
Founders, Ken Ho and Matthew Goh, want the restaurant and bar to be a place to “come and be, just enjoy.” While the menu has distinct Chinese flavours reflecting its home and neighbourhood, the pair have never been ones to hold themselves to tradition. “If it tastes good, it will be considered.” They’ve upped the game recently by paying closer attention to ingredients’ providence and invested much time in sourcing quality produce for their recipes.
Wildflowers Menu Update – Cocktails
A fine beginning (middle and end) for any experience at Wildflowers KL is with a cocktail. Devotion to liquid experimentation has certainly paid off. The restaurant has become as equally well-known for its cocktails as for its food. While they sport a solid wine list, it seems the vibe here is well-suited to a creative tipple.
At the top of my list for all-day drinking is the Doki Doki (RM 45). On a gin base with yuzu, grapefruit and lemon, it’s bright, refreshing and perfect for Malaysia’s warm climate. “Doki” is an onomatopoeia for the sound of a heartbeat in Japanese. This bevvie got its name due to its overwhelming popularity on menus for wedding lunches hosted at Wildflowers KL. Have a sip, and tell me if it makes your heart flutter too.
Slightly more intense in profile is the Chinatown Baba Yaga (RM 45) featuring assam boi, pineapple, lemon and vodka. And, pushing to spirit-forward in style, you can’t go past a Mezcal Negroni (RM 50). Replacing gin with the smokey agave spirit, it’s guaranteed to warm your soul.
New Wildflowers Menu
Small Plates
Balinese Chicken Skewers (RM 24) are excellent for sharing and make a hearty start. Beautifully charred from the hot-stone grill, the sticks are served with a tangy torch ginger dipping sauce made on a dahl base. The sauce is a refreshing and light alternative to the popular peanut satay.
Appealing very much to my taste is the Seared Eggplant (RM 20 ). The veg is pan-seared, offering a slightly caramelized edge. Dried shrimps give crunch, and a dark sweet soy sauce is deliciously balanced with a squeeze of lime.
Greens
Another dish that is expertly grilled is the Assorted Vegetables (RM 34). Seasoned with salted fish and topped with an onsen egg, it’s a fine example of East meets West.
Carbs
Kim Chi Ribeye Pasta (RM 46) is something we have not seen anywhere else. Wildflowers Kl serves it over spaghetti with kimchi and gochujang. Shredded nori makes an appealing cover.
Big Plates
Continuing with the sharing concept, only in larger portions, the Sambal Matah Prawns (RM 69) look frightfully spicy with their red chilli topping. However, scraped aside (or not if you so choose), the heat is a gentle warmth. The charcoal-grilled crustaceans are tossed with Balinese-style raw sambal. Lime juice and leaves, red chilli and onion bring out the sweetness of the flesh. The sides of white rice and hand-cut purple and orange sweet potato chips are refillable. I bet most tables get seconds of the chips.
In another seafood option, Brown Butter Garoupa (RM 69) is pan-fried with brown butter sauce and served with kailan stalks underneath. Deep-fried shredded kailan leaves make a wonderfully crunchy top.
Wildflowers Menu – Dessert
Sweets are not a mere afterthought at Wildflowers KL, and even though I’m not a dessert-eater myself, I think they’re something worth saving some space for. The team’s version of Rhum Baba (RM 38) is drizzled with Black Tears Rum (ask the owners for the story in the naming) rather than soaked overnight, making it lighter than the traditional recipe. It’s paired with Guinness ice cream, and an array of sliced seedless grapes make a stunning translucent shield.
Lastly, Rosemary Creme Brûlée (RM 32) is an inviting rendition. As mentioned, I’ve lost my sweet tooth, but the herbal notes in this dessert encourage me to scoop back in multiple times. The custard is velvety smooth and perfectly set. The brûléed blanket surface is paper-thin and crisp, and both char-grilled lychees and mango sorbet gift fruity sweetness.
Reasons to try the new Wildflowers menu: Vibrant South-east Asian flavours; generous portions; gorgeous setting; lovely for dates, small groups, or even alone to people watch from downstairs; don’t miss the Rosemary Creme Brûlée or Seared Eggplant; cocktails drinkers must try the Doki Doki.
Wildflowers Petaling Street
153, Jalan Petaling
50000 Kuala Lumpur, Malaysia
*Five-minute walk from Pasar Seni MRT station
+6 03 2856 3369
[email protected]
www.facebook.com/wildflowers.kl
Wildflowers Petaling Street Opening Hours
Tuesday to Thursday: 5 pm – 10 pm
Friday & Saturday: 12 noon – 12 midnight
Sunday: 12 noon – 10 pm
Nice place, food looks great, nice name…just no sign of any wildflowers or anything wild. LOL!!!