Seputeh’s Kedai Makanan dan Minuman Ah Gan is reborn as AG. Deli & Charcoal Grill, serving housemade charcuterie and steaks grilled over an open flame
KUALA LUMPUR, Sept 25 — When chef/butcher/restaurateur Logan Terence Lopez converted his Seputeh central kitchen i...
KUALA LUMPUR, Sept 25 — Chef Logan Terence Lopez transformed his Seputeh central kitchen into Kedai Makanan dan Minuman Ah Gan, but after viral fame and chaos, he shuttered it early this year. Now, Lopez has returned with AG. Deli & Charcoal Grill in the same shophouse, spruced up with memorabilia and a nod to Ah Gan.
The menu is divided into three sections: sharing starters, carbohydrates, and a grill focusing on beef, pork, and lamb. A sharing starter includes stuffed piquillo peppers with Sauternes sauce, a French dessert wine. The main event is a 200-gram Tajima Australian crossbred Wagyu steak cooked over an open flame, which is more flavorful than the pork coppa.
AG. Deli also offers a charcuterie board with 90-day cured meats, including bresaola and coppa, showcasing Lopez's expertise in meats. Desserts include Eton mess, a simple and solid dessert that highlights Lopez's adherence to his training roots.
Written by urgent.news from Malay Mail's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
