February 26, 2019
Soto Ayam, the traditional breakfast staple, is available all day at Faroz, with a playful twist. The chicken soup is served separately in a clear teapot, kept warm by a candle, so customers can choose whether to drizzle or drench their noodles, chicken, bergedil and bean sprouts with the broth. It's a striking but suitable way of serving soto ayam; the broth conveys clean-tasting subtleties, best relished with some lime and Faroz's house-made sambal blend to punch up the flavour.
If you enjoy the classics, rest assured Faroz's repertoire is filled with everything from lempeng to lontong, nasi dagang to nasi kerabu, bubur lambok to bubur lemak.
We like how the kitchen not merely promotes local dishes but makes the initiative to utilise local ingredients widely - the nasi kerabu contains budu (Kelantan's fermented anchovy sauce), the ulam and kobis bakar showcase geragau (krill from the Straits of Malacca), and even the pasta marinara highlights prawns, squid and clams from Pulau Besar.
If you're searching for further splashes of creativity, they're peppered throughout the menu, from a Sarawak umai-inspired squid temptation to steak that promises a nod to Moroccan spices.
Many thanks to Faroz Cafe for having us.
39, Jalan Tun Mohd Fuad 3, Taman Tun Dr Ismail, 60000 Kuala Lumpur. Open 9am-9pm; closed Sundays. Tel: 03-77279068
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