Jalinan weaves a tasty tapestry of Malaysian flavours

Jalinan, a new noodle bar in Taman Tun Dr Ismail, Kuala Lumpur, weaves together flavors from various cultures and traditions. The restaurant's name itself reflects this fusion, coming from the Malay word for "connection" or "interweaving". Co-owners Aaron Khor, Aaron Phua, and Bimmy Soh, all experienced in the local noodle scene, aimed to create dishes that are familiar yet surprising.

This is evident in their popular Dry Laksa Ulam, which features a medley of fragrant local herbs, grilled golden pomfret, and springy noodles. Another standout is the Sea Prawn Sambal Goreng, with its plump prawns in a sauce of coconut milk, asam jawa, lemongrass, and belacan. The founders emphasize the use of natural, locally sourced ingredients, such as vegetables from Bentong, Perlis, and Shah Alam, and fish sourced from Kuala Selangor.

While some dishes have a spicy kick, courtesy of locally grown habaneros, Jalinan also offers sweet endings like pineapple doughnuts and cucumber raita ice cream. The menu includes a glossary of Malaysian ingredients for those unfamiliar with local cuisine. The founders express their hope for guests to enjoy their culinary journey, as they continue to refine the menu and create a warm, inviting atmosphere.