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SAVOUR
40 | FireFlyz
ReubenMiranda
heads
to
Bijan
to sample the
outstandingMalay
cuisine that is served and
takenwith the ambiance
and delicious food.
B
ijan
opened her doors
in 2003, and has been
going s t rong ever
since. I leaped at the
chance to do a review
for the outlet as the
food is always raved
about by anyone that I know who has
eaten there. It is Malay food redefined
and done extremely well.
A Pioneer
The food was served not long after
I was seated. First out to whet my
appetite was the Bijan Appetiser platter,
which consisted of a selection of Bijan’s
more popular starters.
Cucur Udang
(prawns),
Popiah Goreng
(spring rolls),
Daging Bungkus
(meat wrapped in
pandan leaves) and
Acar Tauhu
(pickled
tofu) were all arranged on a plate. An
absolutely delicious starter.
Next out was the new and improved
signature dish, the
Rendang Itik Bijan.
This improved duck dish marries the
French way of cooking in a local dish.
The duck is slow cooked in its own fat
(
confit
- the French way) with the sauce
made seperately and poured on the duck
only when the meat is done.
Of Dining
Bijan’s interior decoration reflects modern elegance
Flavour Explosion
Located a stone throw’s away from
KLCC and Bukit Bintang, this restaurant
is not difficult to find or hard to get
to. I had arranged to go in early, as I
did not want to get in the way of their
buka puasa
operations. Having skipped
lunch, I was hungry and ready for a
good meal.
Walking into Bijan is an experience
in itself. It is very spacious with simple
tables and chairs, laid out in a way that
maximises the space available without
feeling cramped. There is a beautiful
bar and interesting decor on the walls.
There is an open terrace area which is
perfect for groups or for a slightly more
romantic dinner.
3, Jalan Ceylon,
50200 Kuala Lumpur
Phone: +603 2031 3575
Email: admin@bijanrestaurant.com
Website: www.bijanrestaurant.com
Address