Grilled Fish & Local Baby Vegetables: A Taste of Malaysia's Fresh Produce

Ember, a Modern Bistro located in the awesome KL suburb of TTDI (what a great excuse to venture here), is run by an inspiring Malaysian chef called Gary Anwar. Although essentially a Modern Asian eatery, this grilled fish and baby veg couldn't be more Malaysian.

Chef Gary, who is passionate about local, fresh produce, visits Pudu wet market every morning to hand-pick his ingredients, including the local fish for this dish. Each time I've tried this meal, I was served a lip-smacking snapper that's cooked on a Malaysian charcoal grill. I ignorantly thought it was a hibachi grill, but Gary informed me that the Malaysian one is more shallow. The difference might seem subtle, but it's this attention to detail that sets Ember apart.

To top it off, this succulent fish is served with local veg that grows abundantly in Malaysia: pucuk paku and pucuk labu. It has distinctive frond curls, although I'd never eaten or seen them before. It totally blew my mind. The combination of the smoky, charred fish with the fresh, slightly crunchy greens is a match made in culinary heaven.

So that's why Ember's grilled fish and veg, created by a Malaysian chef, using local Malaysian ingredients and cooked on a Malaysian charcoal grill, is a must-try on this list. Apart from it being totally delicious!

The Magic of Malaysian Produce

Malaysia is blessed with an abundance of fresh produce, and Chef Gary Anwar is on a mission to showcase it. His daily visits to Pudu wet market aren't just about sourcing ingredients—they're about connecting with local farmers and producers, understanding the seasons, and ensuring that every dish that leaves his kitchen is made with the freshest, highest-quality ingredients available.

The fish for this dish is always locally caught, and the vegetables are sourced from Malaysian farms. This commitment to local produce not only supports the local economy but also reduces the carbon footprint of the restaurant. It's a win-win for everyone—and the food tastes better for it.

Pucuk Paku and Pucuk Labu: A Taste of the Jungle

The vegetables served with the grilled fish are pucuk paku and pucuk labu, two types of wild greens that are commonly found in Malaysia. Pucuk paku is a type of fern shoot that grows wild in the Malaysian jungles. It has a distinctive curly frond and a slightly earthy, grassy flavour. Pucuk labu is the young shoot of the pumpkin plant, and it has a delicate, slightly sweet taste and a tender texture.

Both vegetables are rich in vitamins and minerals, and they're a staple of traditional Malaysian cuisine. They're often stir-fried with belacan (shrimp paste) or simply blanched and served with sambal. At Ember, they're served simply, allowing their natural flavours to shine.

The Malaysian Charcoal Grill

One of the things that makes this dish so special is the cooking method. The fish is grilled over a Malaysian charcoal grill, which imparts a smoky, aromatic flavour that you just don't get with gas or electric grills. The charcoal used is made from mangrove wood, which burns hot and clean, giving the fish a beautiful char and a subtle smokiness.

The Malaysian charcoal grill is shallower than the Japanese hibachi grill, which means the heat source is closer to the food. This allows for more control over the cooking process and ensures that the fish is cooked evenly and perfectly every time.

Where to Get Your Mouth Around It

Ember Modern Bistro is located in the popular expat hangout of TTDI. Believe me, eating here is well worth the Grab ride if you're not staying locally. The restaurant has a warm, inviting atmosphere, with exposed brick walls, warm lighting, and an open kitchen that allows you to watch the chefs at work.

To accompany the fish and veg dish, the rest of the menu is divine, but another exceptional favourite of mine is the grilled lamb and noodles. I had no idea that noodles could taste so good, and the lamb was enormously tender, sticky and succulent. The lamb is marinated for hours in a blend of spices and herbs, then grilled to perfection. The noodles are cooked al dente and tossed in a savoury sauce that complements the richness of the lamb.

Note: They are closed on Sundays and Mondays and serve a range of awesome craft beers, but they are BYO for wine with a small corkage fee. This makes it a great spot for a special occasion or a relaxed dinner with friends.

The Ember Experience

Dining at Ember is more than just a meal; it's an experience. From the moment you walk in, you're greeted with warm hospitality and a sense of excitement. The menu is constantly changing to reflect the seasons and the availability of fresh produce, so there's always something new to try.

Chef Gary Anwar is often in the kitchen, and he's happy to chat with diners about his cooking and his philosophy. His passion for local produce is infectious, and his dedication to his craft is evident in every dish that leaves the kitchen.

Ember's grilled fish and local baby vegetables are a dish that encapsulates everything great about Malaysian cuisine: fresh, local ingredients, traditional cooking methods, and a commitment to flavour. It's a celebration of the country's culinary heritage, and it's a testament to the skill and passion of Chef Gary Anwar.

If you're visiting KL, make sure you make the trip to TTDI to try this dish. And if you're a local, well, you already know it's one of the best meals in town.