Enak, meaning ‘delicious’ in Malay, serves a combination of authentic Malay and Indonesian cuisine. Run by a family determined to set out traditional Malay fare in a chic atmosphere, Enak sets a standard of its own in the quality of its food and service.

Approaching the restaurant, the motifs of leaves (designed by the father, architect Datuk Razaly Wahi) on the floor-to-ceiling windows and doors wave you a welcome. With mum, Datin Fawzia Abdul Ghani anchoring the kitchen and daughters Shelina and Sherena as the co-managers, this is a family business run with a lot of passion.

The menu attests to the family’s heritage – Datuk Razaly is of Aceh descent while Datin Fawzia is of Bugis lineage – and is a compilation of the family’s favourite recipes, some of which have been passed down from generation to generation.

A well-balanced mix of mouth-watering dishes includes the must-have botok-botok, a traditional Johor dish of fish fillet with herbs and spices wrapped in banana leaf and steamed. This dish is not to be confused with Enak’s unique otak-otak, which uses salmon for a refreshingly different taste. Likewise, the sotong berisi, or stuffed squids, is a charming surprise to the palate.

To complete the meal, have a taste of Enak’s manisan kelapa muda, which is made of young coconut custard topped with meringue as an end to an enjoyable meal.

Address:
Enak Restaurant
Starhill Galery 181,
Jalan Bukit Bintang,
55100 Kuala Lumpur