Luth By Tumis, TTDI
October 5, 2018
With dishes like a Daging Maut pizza and a Mak Kau Hijau pasta, it's evident that Luth By Tumis has a playful sense of humour - but the kitchen is nonetheless serious about its work, churning out sultry, striking flavours.
Luth is a spin-off of Solaris Dutamas' Tumis Teak 5 restaurant, which has specialised in traditional Southeast Asian recipes - mainly Malaysian and Indonesian - for more than half a decade. However, Luth (a nod to the childhood nickname of the outlet's co-founder) expands the brand's repertoire with a slew of fusion offerings.
The Maaoutt Pizza is topped with the venue's signature Daging Maut - beef cooked with cili padi, kicap manis, onions and lemongrass - as well as mozzarella cheese, kaffir lime leaves and rocket leaves, bringing together East and West in one spicy-sweet specimen (RM27).
Even more fiery is the Mak Kau Hijau (RM28; available with linguine or spaghetti), tossed with prawns and clams in a green-hued, excruciatingly tongue-scorching sauce.
For patrons seeking more conservative-minded temptations, try the Nasi Carrot, a hearty platter completed with ayam masak merah (showcasing a whole, succulent chicken leg), boiled egg, acar jelatah and keropok (RM22).
Alternatively, you could order customisable rice platters, with a choice of chicken, beef, prawns, squid or fish prepared with one of Luth's flagship sauces - Melecur, Pedas Tumis, Cili Kering, Sambal Terutup, or Hit And Run, washed down with mocktails like the Banduuuung (RM10; ice-blended milk with rose syrup, sago, grass jelly and palm sugar) and the Ribena (RM12; ice-blended Ribena, mixed fruits, nata de coco, basil seeds and mint leaves).
Luth By Tumis
No 129, Jalan Aminuddin Baki, Taman Tun Dr Ismail, Kuala Lumpur, Malaysia. Open 10am-10pm.
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