Ora Dining – TTDI, Modern European Restaurant

Ora Dining – TTDI, Modern European Restaurant

Words: Nichole Ong
Photos: Rich Callahan

A fresh addition to the TTDI food scene, the newly opened modern European restaurant Ora Dining offers fresh takes on established favourites. The founders of the restaurant hail from the food supply industry but were inspired by the amount of local talent going unappreciated around them. At Ora Dining, they believe in elevating local talent. Giving Chef Xing Yu the chance to fully express his culinary vision, they wish to extend these opportunities to other chefs with character and passion. 

One peek into the semi-open kitchen will reveal Chef Xing Yu hard at work honing his dishes, meticulously interweaving flavours into plates that balance old and new, East and West. His menu blends Western, predominantly Italian bases with Japanese and South East Asian ingredients inspired by the multicultural nature of Malaysia to cater for the local palate. All the pasta is made by hand, a skill learnt by the chef after working in different restaurants around Malaysia and having free time during the MCO to explore a variety of shapes. Chef Xing Yu enjoys opening his patron’s eyes to types of pasta that are less well-known in Malaysia, bringing something new and special to every plate.  

Starters

Before sampling the rest of the menu, we were treated to some fresh poppyseed baguettes with yuzu butter. The pairing of the fresh bread with the slightly acidic butter was a perfect balance and a very positive indication of what was to come. 

Our first starter was the Cured Salmon (RM 55). As expected, the salmon was fresh and delicately seasoned with citrus and dill to give it a floral finish. For a touch of local flavour, Chef Xing Yu flavours the buttermilk (leftover from making his own butter) with Thai santan for more sweetness. The dish is also topped with diced persimmon and garnished with strawberry water, as well as sprinkled with caviar for a pop of saltiness. The cured salmon was a light and balanced dish perfect for starting a satisfying meal. 

All the ingredients for the Homage Salad (RM 48) are locally sourced, mostly from the Cameron Highlands region, renowned for its organic and fresh produce. The Stracciatella pairs wonderfully with the sweetness of the seasonal fruits, providing a nice, natural balance. Chef Xing Yu also adds a touch of jasmine oil to cleanse the palate, creating perfect harmony on a plate. 

The Wagyu Beef Tartare with Crumpets (RM 58) features a premium cut of Australian roast beef – the rump cap with the cap removed to give more bite to the tartare. The meat is mixed with diced pear for crunchiness and sweetness to undercut the rawness of the meat, as well as garnished with nori powder for additional umami flavour and red chilli pepper for a hunt of spiciness. The crumpets are a welcome addition to the dish, made in-house and brushed with beef fat in style Chef informs us are inspired by local favourite char kuey teow, making them crispy on the outside and delightfully soft in the middle. 

My personal favourite was the Chutoro Toast (RM 68) for a delicious mix of flavours condensed into a bite size portion. The dish is expertly crafted, with the fatty fish balanced out with vinaigrette and sweetened with caramelised onions on the bottom. The toast itself was perfectly crunchy, synergising with the texture of the sashimi to create the perfect bite.

Ora Dining Pasta Menu

All the pasta at Ora Dining is egg-based and made by hand for a lighter texture. Chef Xing Yu has mastered the pasta-to-sauce ratio so that the quality of the pasta is allowed to shine through while being complemented by the rich flavours of his various sauces. The first pasta dish was the Alla Chitarra Spaghetti Truffle Butter (RM 65), which showcased the uniqueness of the pasta served at Ora Dining. The Alla Chitarra Spaghetti was made on a device that looks like guitar strings, creating a shape very similar to spaghetti but thinner and flatter. This shape pairs nicely with the strong button and shiitake mushroom sauce deglazes with Chinese black vinegar for a hint of acidity. 

An elevated take on a classic comfort food, the Pan Seared Lasagne (RM 60) boasts a unique selling point in that it is seared so that everyone gets a fair share of what the chef considers as the best part of it – the crunchy caramelised ‘crust.’ The Lasagne also features a homemade Roma tomato sauce sourced from Cameron Highlands and creamy bechamel sauce with Japanese peppers mixed in for some added flavour. We were delighted by the cheese pull from the smoked provolone, tying all the flavours and textures together. 

Like all the other dishes, the Lamb Ragu (RM 75) is meticulously thought out and executed. Chef Xing Yu decided to use lamb shoulder for more texture, cooking down the ragu with gula melaka for a touch of local flavour to give more depth. Notably, the sauce is infused with tangerine skin, Xing Yu’s mother’s trick to balance out the ‘heatiness’ of the sauce with some tangy acidity. The choice of garganelli as a pasta shape nicely captures the sauce and lamb, adding fresh texture to each bite. 

On the Grill

We were treated to Oyster Blade Wagyu (RM 188) from the grill at Ora Dining, a cut of beef that is not commonly preferred due to its small size. However, Ora opts to highlight the quality of the meat, appreciating the nice biteable texture of the cut. While the flavour of the beef is allowed to stand on its own, it is also complemented by pepper sauce featuring green peppercorns for a sour and spicy flavour without being overwhelmingly peppery, as well as a side of carrots cooked with the flavourful beef fat. A resounding delight, this dish is an example of a simple meal done extremely well. 

On the more experimental side, we also sampled the Mochi Dry-Aged Chicken (78), which is a take on spring chicken with mochi included in the sauce to act as a bridge between the chicken and the sauce. While the texture of the mochi with the sauce and chicken will not be for everyone, the chicken was flavoured extremely well after being brined in Koji (used for fermenting Japanese rice) for a day and allowed to dry for four days in order to maximise crispiness in the skin. The meat is also as locally sourced as it can possibly get, purchased from the Taman Tun market just up the street from the restaurant. It is topped with beurre blanc sauce infused with saffron as well, and the yuzu added touches of acidity, making the dish sour and salty but still light. We also appreciated the touch of nutty sweetness from the Seng Kuang (Mexican Turnip), completing the dish. 

Dessert

For dessert, we were treated to the decadent Guanaja and Manjari Chocolate Torte (RM 35), which is made using almond flour to achieve a nice density while still retaining necessary moisture. The fruity chocolate paired wonderfully with the tonka chantilly compote, as well as notes of cinnamon and nutmeg alongside the blueberry compote for a slightly acidic balance to the rich sweetness. Chef lets us in on his secret trick, adding a hint of black pepper to lift up the taste. 

The Black Forest Tiramisu (RM 38) is another spin on a well-loved classic, infusing the tiramisu with cherries soaked in cherry liquor for an added sweet and boozy touch. Each bite rewarded us with creamy richness, pairing the tartness of the cherries with the decadence of the verona chocolate used in the dessert. A fantastic way to end a satisfying meal. 

Drinks Menu Ora Dining TTDI

From the drinks menu, we tried the Ora Sour (RM 45), made from Jim Beam White, Creme de Cacao, upcycled coffee, bitters, lemon, and egg white. The sourness of the lemon and acidity of the coffee is balanced evenly with the sweet earthiness of the creme de cacao, with the egg white adding a nice touch of frothiness.

We also sipped on the red and white Sangrias (RM 35 each). The red was acidic but rich, with the citrusy notes going well with most of the dishes we were served. I personally enjoyed the white, which was a bit lighter than the red. 

The broader wine list at Ora Dining ranges in price from RM 180 to RM 500 and aims to have something for everyone. It heavily features Sauvignon Blanc as a partner to many of the items on the menu, with other varieties of red wine carefully selected to cater to what is offered on the grill. Ora features a bright semi-alfresco area in front of its main entrance and aims to host happy hours in the future where guests can unwind with a drink and some light snacks after work before heading in for dinner. 

Ora Dining KL Review 

This new restaurant is most definitely one to watch as it blossoms into a success. We were delighted by the unique touches Chef Xing Yu adds to his dishes, as well as the care and attention paid to the quality and freshness of the ingredients used. The food at Ora stands apart from anywhere else and is definitely worth going out of your way to enjoy. 

Reasons to visit Ora Dining: fresh ingredients; creative European fusion flavours; modern spins on classic favourites; handmade pasta; extensive wine list; cosy and chic environment. 

Ora Dining
29, Lorong Datuk Sulaiman 7
Taman Tun Dr Ismail
60000 Kuala Lumpur
03-7731-5545

Ora Dining Opening Hours
Tuesday & Wednesday: 4 pm-12 am
Thursday to Sunday: 12 pm-12 am

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