Thursday, March 22, 2018

Fu Luck Bar, TREC KL: Quirky, Vintage-Themed Restaurant & Bar

Walking into Fu Luck Bar, the first thing that caught our eye was the vibrant, quirky Instagram-worthy interior with its colorful hand-painted art on the walls, ceilings and tables. Life-size White Rabbit candy, old-school TV screen, traditional granny's face powder, toy soldiers in their commanding positions (and some flexing yoga poses) and more, come to life.

The brainchild of TREC F&B Ventures, this is the start of many more interesting restaurant and bar openings in this location. Fu Luck Bar, the 80-seater bar and restaurant is its debut venue and pays homage to the eat-drink-makemerry culture juxtaposed against a delightfully quirky backdrop of the 70s and 80s, as its overall theme.

The name "Fu Luck" has two meanings; in Mandarin, it means prosperity and happiness, while in Cantonese it carries a tongue-in-cheek translation – Fu Luk – "pants down", befitting its music nights on weekends.

Located at the Electric Boulevard at TREC, just a short walk away from Zouk, clubbers will be rejoicing at the news of Fu Luck Bar's arrival at TREC as wantan mee, dim sum and salted egg yolk squid are available until 3.30am on weekends (and 2.30am on weekdays) to satisfy those after-party munchies.

The restaurant offers delicious wantan mee exclusively from the 62-year old heritage brand Pudu Chan Fatt Wanton Mee, alongside dim sum and tapas, available for lunch, dinner and supper.

Diners will have the option of having their wantan mee, either dry or in soup, with char siew, wantan, sui kow or lion head meatballs (RM16.90 each). We love the springy noodles, coated in a delicious caramel sauce and the wantan were plump and juicy too. The char siew was a little on the lean side.  If you come at lunch (12-3pm) or supper (after 10pm), they have pretty good set deals which includes noodles, snacks and Chinese tea (scroll to end for full menu).

Wantan mee with char siew and wantan

If you like your dim sum to come with theatrics, the Signature Smoking Shanghainese Xiao Long Bao (RM12.90) is the one for you  - complete with smoke and drama.

Loved the Pan fried carrot cake here (RM12.90) which came with lovely crispy edges, served with a fragrant shrimp paste dip.

We all know that roast meats and beer go very well together - have the roasted meat combo platter (RM24.90) which comes with BBQ pork (char siu) and roasted pork (siew yuk) as well as braised peanuts. The char siu here was of the "pun fei sau" (half lean half fat) variant, which was much more to my liking.

The Bao Sliders (RM14.90) are a cross between a mantou bao and sandwich - with fillings such as Chicken cutlet and rojak sauce, Black pepper pork katsu and spicy sweet curry and Crispy prawns and wasabi mayo. We had the latter, and thoroughly enjoyed it - the soft buns were contrasted by the crispy battered prawns.

These four words "salted egg yolk squid" always gets me excited. At Fu Luck, you'll be able to find a range of sharing snacks (RM14.90) and deep fried sotong with salted egg yolk is one of them. I'm happy to report that this is a pretty good rendition, with a light batter, strong salted egg yolk taste, tinged with curry leaf and chillies.

If you are in the area and fancy a quick pint, make sure you order the spam fries (RM14.90) to go with it... it's cheat day, so go all out and enjoy the pairing. They're so addictive!

Furthermore, there will be a collection of signature cocktails (RM32) from the bar, inspired by the white rabbit candy as well as Ice Kachang Cocktails, their take on frozen favorites served with shaved ice from an old school ice kacang machine.

Hocus Pocus Abacus - Jasmine tea infused Ketel One Vodka, Mint syrup, Passion fruit Syrup, Yuzu & Lemon Juice, Lime - incredibly refreshing, fruity and easy to drink cocktail. Loved it! Served with an iced gem.

White rabbit hole - Jasmine tea infused Tanqueray Gin, White Peach Syrup, Yuzu & Lemon Juice, Egg white, Lime. 

Behind Fu Luck Bar's artworks are urban art artists Graeme "Jay" Hammond from Australia and Idris Johor from Singapore; the duo behind the spectacular works at Singapore's bohemian street, Haji Lane.

Fu Luck Bar's decor are sourced from stores in Bali, Singapore and Malaysia, and then re-constructed by hand such as the abacus "chandelier". All artworks are hand-painted. A team of up to five artists led by the Fu Luck Bar resident artists, took about five months. Next, the duo will bring their midas touch to TREC's new exciting project with the transformation of Alley block. Don't forget to bring your cameras / phones with you when you visit!

Lunch & Supper Menu

Main Menu (3pm onwards)

Drinks Menu

Fu Luck Bar opens from 12pm for lunch [Mondays – Fridays], and 5pm for dinner and happy hour
[Saturdays and Sundays]. The venue closes at 2.30am (on weekdays) and 3.30am on weekends.

Location: Fu Luck Bar, TREC KL, 438 Jalan Tun Razak, Kuala Lumpur, Malaysia. (Free parking 12-2pm; 5pm-10pm, after 10pm flat rate RM5 per entry from Sun-Thurs)

Tel: 03-2110 6938


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Wednesday, March 21, 2018

COMING SOON: Czech Guest Chef Pavel Sapik at The Ritz-Carlton, Kuala Lumpur (9 - 11 April 2018)

The Ritz-Carlton, Kuala Lumpur starts off the month of April with its second Guest Chef Dinner Series at The Library for 2018. This exceptional culinary experience, in partnership with the Embassy of the Czech Republic will showcase award-winning Guest Chef Pavel Sapik’s take on fine Czech cuisine.

Based in the Czech Republic, Chef Pavel comes from a family of culinary experts who have been in the food industry since the 17th century. With an illustrious career spanning 29 years, his culinary expertise has taken him around the world to countries such as Austria, France, Italy, India, Singapore, Hong Kong and Germany. He has received many accolades that include Cook of the Year in the Czech Republic and was a gold award recipient at the Singapore Culinary Olympics. Chef Pavel has been a creative force in the kitchen at the most prestigious restaurants in the Czech Republic such as Flambée Restaurant, The Circle Line, and presently The Terrace at the Golden Well where he is Executive Chef.

The three-day promotion will see Chef Pavel unveil the flavours of Czech cuisine through a degustation menu featuring an amuse-bouche of smoked trout mousse with beetroot slices, traditional homemade bread and salted butter; followed by veal tartare served with goat cheese, dried tomatoes, glassy egg yolk; Bohemian soup kulajda with creamy potatoes, fresh forest mushrooms, poached egg; duck confit consisting of Carlsbad dumpling, sliced duck breast cooked sous-vide, red cabbage and a decadent dessert of Old Prague’s pear dumpling with marzipan, breadcrumbs and nutty butter.


Available from 9 to 11 April from 7pm until 11pm, the five-course dinner is priced at MYR350 nett per person with an option of wine pairing at MYR500 nett per person. For reservations and enquiries, please call +60 3 2142 8000 or email

Location: The Library, Level 1, The Ritz-Carlton Kuala Lumpur, 168 Jalan Imbi, 55100 Kuala Lumpur, Malaysia.

Tel: 03-2142 8000

GPS Coordinates: 3.146901, 101.715438


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