WARUNG Wok is one of the food outlets that stand out to me at Cookhouse – a premier and well-equipped shared kitchen in Glo Damansara. I had ordered two Kelantanese rice dishes here two weeks ago and liked them very much.

With the water supply disruption, this new cloud kitchen is a clean space from which to buy food, so I ordered a nasi kerabu ikan keli (RM11) and nasi gulai ikan (RM9). As I live nearby, the delivery costs only RM5.

Warung Wok is a full-fledged restaurant in Bandar Puchong Jaya, which is far from where I live, so ordering at Cookhouse is the next best thing.

Its signature dish is the nasi gulai ayam Kak Wok, which I ordered two weeks ago and was immediately hooked on its awesome gulai ayam.

The curry for the nasi gulai ikan – cooked in a masak lemak-style – was just as good, and I loved the balanced flavours – sweetness panning out with saltiness.

The dish consists of an ikan tenggiri fillet, cili padi, eggplants and long beans in the curry, while the rice is served with sliced cucumber.

The nasi kerabu ikan keli comes with a whole, deep-fried catfish dipped in spiced batter and topped with shredded cabbage, long beans, bunga kantan and kerisik. It is completed with fish crackers and two kinds of sambal at the side.

I enjoyed the crispy fried ikan keli and light, but robust flavours of the sambal combined with the blue rice.

Baps the Name

Baps the Name is a Korean cloud kitchen that offers a limited menu with no frills. I tried the Baps bibimbap with bulgogi beef (RM16), soy garlic Korean fried chicken (RM16) and kimchi pancakes (RM10).

The bibimbap contains sticky Japanese rice topped with julienned carrots, beansprouts, lettuce, kimchi, spinach and a generous serving of bulgogi beef. All these elements stirred up with a fried egg and home-made gochujang sauce made a delicious, wholesome meal with enough protein and vegetables.

Baps’ soy garlic Korean fried chicken leans on the sweet side, thanks to its sticky garlic soy sauce. The kimchi pancakes were a welcome addition to the meal, with kimchi juice poured into the batter to add a tart taste.

This cloud kitchen offers a steak fried rice (RM27), kimchi fried rice (RM16), bulgogi beef bowl (RM24) and salmon yakitori bowl (RM30). If you must pair something sweet with your coffee, it also offers chocolate chip cookies (RM5).

Bengbeng Sourdough

Bengbeng Sourdough is the first online bakery that delivers sourdough bread and pastries throughout Peninsular Malaysia. It is proud of its sourdough country loaf (RM20), which is a bestseller on its online store.

Should sourdough be sour, one may ask. Apparently, a more mature sourdough starter will impart certain tartness to it, and I like the sourdough country loaf because of its sour tang.

The sourdough babka (RM20) is made from a rich dough fermented overnight and braided with Belgian chocolate. It is soft and chocolaty inside, and a little crispy outside. It is a bread to tempt the children and those with a sweet tooth.

There is also the Bengbeng special gift box (RM85), which contains one sourdough croissant, three assorted croissants (almond, lemon and double chocolate), two kouign-amann, two sourdough doughnuts with cinnamon sugar, three chocolate chip and macadamia soft cookies, and one sourdough melonpan.

My top two favourites from this gift box are the sourdough croissant and doughnuts. I like them because they had a little bite and a faint tartness. You can also order a jar of kombu butter (RM25) from Bengbeng.

Wanna Banana

Wanna Banana offers banana-inspired bakes and desserts. I savoured two banana puddings – The Classic and The Biscoff.

The Classic is a rich, vanilla pudding with chunks of banana and layers of vanilla wafers, while The Biscoff is layered with fresh banana chunks and caramel-tinged biscuits.

You can order all these and more at www.cookhouse.com.my/orderonlinetddi or visit Cookhouse TDDI, Level 1, Glo Damansara, Jalan Damansara, Taman Tun Dr Ismail, Kuala Lumpur. For enquiries, please contact 014-613-1686. – October 16, 2021.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.