On Thursday, June 13th, 27 Enakers and 2 guests journeyed to Chinta by Chinoz. Our hosts for the afternoon were Rosemary Chin and Ming Goh, both seasoned enakers.
In March 2023, an era concluded as Chinoz on the Park at Suria KLCC served its final meal after 24 years, led by founders Sandra and Wee Jeh. However, the tale didn’t end there, Sandra & Wee Jeh, passionate food enthusiasts, introduced Chinta by Chinoz in Bangsar, embracing a new chapter.
Located along Jalan Kemuja, this area has evolved into a bustling hub for food enthusiasts! Chinta though is one of the hidden gems: the front is shrouded from view by a charming collection of potted plants. Step inside and you’ll find a space furnished with hallmarks of a bygone era — antique dishes, cabinets, mirrors and the old tiled floor transporting you to a little oasis of retro in the middle of modern Bangsar.
Chinta, true to its name, embodies love—particularly the love of food! The menu showcases Chef Sandra's expertise in cozy home-style Malay cooking. Hailing from Penang, Sandra infuses her dishes with a touch of her hometown's essence. Each recipe reflects her upbringing and personal experiences, making them uniquely hers. Sandra takes pride in emphasizing that every element of their cuisine, from the sambals and kerisik to the gravies, sauces, and kuihs, is meticulously crafted in-house, with nothing outsourced.
Our afternoon menu featured sharing plates, following the Asian tradition of communal dining!
To Start:
A tasting portion of Johor Laksa - contained ground fish with a thick gravy and its signature spaghetti noodles. It was a wonderful introduction to our meal served in a little Nonya bowl that set the tone for the rest of the meal.
Daging Salai Gulai Lemak – The pieces of beef were smoky and tender, and the gulai itself mellow, keeping the depth of flavour from the turmeric, lemongrass and kaffir lime leaf. I thought it was a strong contender for the best dish of the afternoon.
Ayam Rose – To Sandra, this pink, slightly creamy dish embodies the Ayam Masak Merah she grew up with. However, the Kuala Lumpur crowd seemed unfamiliar with this interpretation and Sandra renamed it Ayam Rose. Interestingly, it bears a closer resemblance to the Northern style of ayam masak ros, reflecting Sandra’s familial roots. Her mother, hailing from Perak and tracing her lineage back to Medan, likely influenced this culinary tradition.
Sambal Sotong Squid – featured tender squid cooked in a fiery sambal sauce, boasting a
spicy, tangy, and aromatic flavor profile.
Kerabu Pucuk Paku – was a welcome respite from the richer, heavier dishes. Bright and tangy, the crunchy fern with bean sprouts worked wonders with the toasty notes of desiccated coconut.
Taugeh with Ilan Balis and beancurd – A refreshing dish, perfectly balanced with the addition of ikan bilis for a crunchy, salty kick, complemented by the beancurd to complete it.
Nasi Ulam – This was a delightful extra touch from Sandra, offering us a sampling of her Ulam rice. Remarkably aromatic, it’s one of my personal favorites. Sandra mentioned it contains an impressive array of 20 different herbs or Ulam.
Each set of 6 dishes, generously portioned for 4 people, featured white rice at its center. I, for one, contemplated skipping dinner after such a fulfilling feast. Yet, the culinary journey wasn’t over, we eagerly anticipated our sweet finale!
Sweet Ending
A Selection of Kuih - A sweet finale to conclude this delectable meal: four kuihs, each served individually on petite plates.
● Kuih Buah Melaka - This is what we know as Onde Onde. It's delicately light with just a
hint of Gula.
● Kaswi - dark brown & bouncy due to the distillation of palm sugar.
● Seri Muka - a happy marriage of glutinous rice, pandan custard and coconut milk,
wonderfully balanced and not too sweet.
● Kuih Lapis Sakura - It looked almost too beautiful to eat, with the charming
resemblance to a Sakura flower. The vibrant color palette beckoned us to partake
immediately. Delicately flavored, it struck the perfect balance of sweetness yet again.
Leaving with contented stomachs, we felt that Sandra and her team at Chinta not only excel in their craft but also imbue it with genuine care and affection. The price we paid undoubtedly offered exceptional value, and then some!
‘Thank You’ to our hosts, Rosemary and Ming Goh, for a deliciously satisfying afternoon, and to the Enak Team, led by convenor Santhi, for their precise organization and execution.
A note – Chinta is pork free and predominantly non vegetarian.
Address: 24 Jalan Kemuja,
Bangsar, 59000 Kuala Lumpur
Wilayah Persekutuan Kuala Lumpur
Opening hours: Daily: 10am – 9pm. Phone: 03-2201 3756
Review by Nisha Dobberstein
