Damansara Heights has long been celebrated as a diverse hub of culinary delights, and among them, Pepper KL—despite residing on a tranquil side street—stands out. The establishment’s ambience effortlessly evokes the charm of a sun-drenched city along the Côte d’Azur, where one would sip on drinks al fresco beneath its green-striped canopy. A year into the vibrant local food and beverage scene, Pepper has found its path to the brunch enthusiasts. This loyalty is earned through an extensive day brunch menu, which proudly features their own house-baked sourdough as a cornerstone of its inviting appeal.
The glass door opens onto a warmly lit space, revealing an open kitchen behind a terracotta-toned counter, where the chef and crew perform their magic. While their morning offerings are marvellous, Pepper has also crafted an exceptional dinner menu available every Friday to Sunday. It highlights French culinary artistry in a way that it harmoniously blends with quintessential Malaysian ingredients like ulam, sambal ijo, and Bidor duck—think a perfectly seared cod fish elevated by a fragrant Kantan bisque. True to its name, “A Journey Through Malaysia”, each dish in this menu presents not only the spicy, bold, and comforting flavours that define our palates but also celebrates the distinct food cultures inherited from every corner of this land. For instance, the Kedah oxtail soup—that we would otherwise have to travel 200 miles to taste—snuck its way into our hearts.
Kantan Bloom and Pandan Tuak & Tide
Before we dive into the food, the inventive drink pairings certainly deserve their own spotlight. Our top two recommendations are the Kantan Bloom and the Pandan Tuak & Tide. The former, as its name implies, showcases the versatile kantan flower, moving it far beyond a simple garnish. For the uninitiated, this blossom offers a piquant and tangy flavour reminiscent of ginger. Mixed with heady elderflower, sweet Vermouth, and gin, the Kantan Bloom is a refreshing and elegant starter for the evening. The Pandan Tuak & Tide, on the other hand, is a vibrant blend of pandan-infused tuak, zesty lime, tropical passion fruit, and Bacardi rum. The pandan shines with its distinctive grassy note, beautifully enhanced by the quenching citrus, making it a palate cleanser between courses.
Kuih Loyang and Kerabu Taco
It’s a surprise to see Kuih Loyang—a treat typically reserved for festive celebrations—appear as the opening act of an eight-course menu. This version features a crust made from black glutinous rice, which arrived crowned with glistening Ikura, and drizzled with a spicy Jalapeño Mornay sauce—an apt condiment for a restaurant named Pepper. The first bite is delightfully deceiving; for those who grew up with the sweet, honeyed original Kuih Loyang, the burst of savoury flavour is an unexpected thrill. We’re not complaining though, because its aromatic sensation immediately awakens the senses and builds anticipation for what follows.
Equally memorable is the Kerabu Taco. While the taco shell looks familiar, its filling is a revelation—a vibrant mix of sambal kelapa, fresh ulam, sweet flower crab, and Budu aioli originated from Kelantan that adds a profound umami depth. Each component is packed into a single and glorious bite—a salty and tangy explosion that further heightens excitement for the main event.
Oxtail Soup
In Malaysia, a meal feels incomplete without a hearty and satisfying bowl of soup, and you can quote us on that. Before we even considered its ingredients, the presentation itself captivated us. Rich broth was served in an elegant milk jar alongside a delicate cup and saucer, accompanied by bite-sized beef croquettes. These crispy-on-the-outside, tender-on-the-inside morsels were the perfect accompaniment, much like cookies served with coffee.
It’s easy to see why this oxtail soup is an instant favourite. Beyond its photogenic appeal, the broth itself is a scene-stealer—rich oxtail soup added with bold notes of Black Sambal and Budu aioli. While the clear broth recalls the slow-boiled Cantonese soup, its flavour is uniquely and unrepentantly robust. This is a profoundly wholesome bowl of savoury joy, one we would gladly return for.
Semai Choc
Our journey concludes in Pahang with a dessert made with ingredients from the Semai community. At first glance, the Semai Choc appears to be a classic molten cake—perfectly textured, neither too dense nor too fluffy—accompanied by a generous scoop of vanilla gelato. The true magic, as always, is the moment your spoon releases a river of rich flowing chocolate. However, the Semai chocolate tells a different story upon the first spoonful—an incredible fragrance unfolds with fruity and tea-like notes, making the dessert feel surprisingly light and delicate rather than cloying. The addition of salted crumble and refreshing gelato is far more than a plating choice; when enjoyed together, the saltiness brilliantly enhances the chocolate’s sweetness, creating a truly delightful mouthful. A satisfying finale to an unforgettable night, to say the least.
Address: 7, Jalan Setiapuspa Medan Damansara, Bukit Damansara, 50490 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Make a booking here.
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