LogoKampung
Kampung
Est. Kuala Lumpur · Since 1987

Kampung

Pandan bruised by hand. Sambal pounded before dawn.
The kitchen your grandmother kept.

Grandmother hands squeezing fresh coconut milk through muslin cloth over a clay bowl
Santan squeezed by hand
Hands tearing warm roti canai revealing flaky golden layers on banana leaf
Roti torn at dawn
Clay pot of rendang bubbling over charcoal fire, dark caramelised coconut gravy
Rendang mid-bubble
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Stall

Morning Market

The hour when the kitchen smells like the whole country.

Nasi lemak served on banana leaf with crispy anchovies, boiled egg, peanuts and rich red sambalHouse Favourite

Nasi Lemak Kampung

Nasi Lemak

Our santan is squeezed at 5am. The sambal has been simmering since Tuesday.

🌶🌶Medium fire
RM 14.00
Flaky golden roti canai on banana leaf with dhal curry and coconut chutney

Roti Canai

Roti Canai

Dough rested overnight. Pulled thin as paper, folded by the same hands every morning.

🌶Mild heat
RM 4.50
Stir-fried yellow noodles in dark sauce with egg, tofu, bean sprouts and lime wedge

Mee Goreng Mamak

Mee Goreng

A recipe walked up from Penang in 1987. Wok hei that takes thirty years to learn.

🌶🌶Medium fire
RM 12.00
Frothy pulled milk tea in tall glass with caramel-brown colour and thick foam

Teh Tarik

Pulled Milk Tea

Pulled from arm's height until the froth is two fingers thick. No shortcuts.

RM 3.50
Weathered hands pulling tapioca root from red earth with morning light across a hillside farm

"Every root pulled from this earth carries the memory of the person who planted it."

— On the kampung method

Stall

Afternoon Kuih

The hour between lunch and dinner that belongs to sweetness.

Green pandan rice balls coated in white grated coconut arranged on banana leafChef's Pick

Ondeh-Ondeh

Pandan Rice Balls

Rolled in freshly grated coconut. The gula melaka inside pops like a secret.

RM 6.00
Colourful layered kuih lapis showing pink and white alternating steamed rice cake layers

Kuih Lapis

Layered Steamed Cake

Nine layers. Each steamed separately. Our grandmother counted them every time.

RM 5.00
Bowl of cendol with green pandan jelly, shaved ice, coconut milk and dark palm sugar syrup

Cendol

Iced Pandan Dessert

Pandan jelly pressed through a brass mould. Gula melaka from Muar, not a bottle.

RM 7.50
Golden brown spiral curry puffs stacked on rattan tray with chilli dipping sauce

Karipap Pusing

Spiral Curry Puffs

Spiral pastry folded sixty-four times. Potato and sardine filling from Tok's recipe.

🌶Mild heat
RM 4.00
Charcoal grill glowing deep orange at dusk with silhouetted satay skewers over the embers

"The charcoal is lit at four. By six, the smoke has already told the street what's coming."

— The Evening Fire ritual

Stall

Evening Fire

The mains that justify the whole day's hunger.

Dark caramelised beef rendang in clay pot with dried chilli and kerisik on banana leafSignature

Rendang Tok

Slow-Braised Beef Rendang

Our rendang recipe walked from Perak. Six hours on charcoal. The fat renders last.

🌶🌶Medium fire
RM 28.00
Bowl of asam laksa with thick rice noodles in sour fish broth topped with pineapple and mint

Asam Laksa

Kelantan Sour Fish Laksa

Our nasi kerabu recipe walked from Kelantan to this kitchen. The broth knows the way.

🌶🌶🌶Tongue-scorching
RM 18.00
Clay pot of assam pedas stingray curry with torch ginger flower and okra in red tamarind broth

Assam Pedas Ikan Pari

Sour-Spicy Stingray Curry

Stingray from the wet market at dawn. Tamarind sourness that wakes every nerve.

🌶🌶🌶Tongue-scorching
RM 32.00
Chargrilled chicken pieces basted in golden coconut cream marinade with charred edges

Ayam Percik

Grilled Coconut Chicken

Marinated overnight in santan and rempah. Grilled over coconut husk charcoal.

🌶🌶Medium fire
RM 22.00
🌿

Come to the Table.

Banana leaves laid out. Charcoal lit. The sambal waiting.

Hours

Mon–Sat 7:30am – 10pm

Sunday from 8am

Location

No. 12, Jalan Kampung Baru

Kuala Lumpur 50460

Reservations

+60 3-2698 8812

Or reserve below