Feb 2019 - Restoran Rebung Chef Ismail
Restoran Rebung Chef Ismail

Twenty-five Enakkers found their way to Restoran Rebung Chef Ismail on March 14th. On the fifth level at the end of a multi-level car park along Jalan Tanglin, the restaurant is a hidden gem in KL. Ample parking on the second level leads one to the end of the car park where a dedicated elevator takes you directly to the entrance of the restaurant.


When the doors open you are greeted by a colourful lobby filled with decorative plates and knick knacks that give the place a home-like atmosphere. The restaurant is huge but it doesn’t seem so as there is an abundance of brightly coloured rooms of various sizes for dining.


Restoran Rebung Chef Ismail is definitely a place to sample a wide variety of traditional Malay dishes. Open for breakfast, lunch, high tea and dinner, one can eat a la carte or partake in the huge buffet.

Chef Ismail believes that dishes, from appetizers to salads, mains and desserts should be authentic and meticulously prepared.There was a very large selection of delicious food situated in the main buffet area and the dessert area. There was also a wide selection of food to choose from in the corridor outside the main seating area. This allowed the large crowd to spread out - it was packed at 12:30!


We gave it our best attempt to sample all 67+ dishes. Among my favourites were Tempe, various salads, Popiah Basah, Rojak Buah, Rendang Daging, Ayam Masak Aneka and the desserts such as Dodol, Kuih and Pengat Pisang. I think that the extensive menu provided lots of options for our vegetarians as well.

The restaurant would be a great place to take visitors so they could sample a huge variety of Malay dishes. Rebung Chef Ismail also caters and runs a cooking school in the building. 



5-2, Aras 5, Parkir Bertingkat Bukit Aman, 3 Jalan Tanglin, Taman Botani Perdana, 50480, Kuala Lumpur

Telephone: 03-2276-3535


Many thanks to the Assistant Manager Ms. Nor Akitah for helping us set up the event and to all the staff for answering our many questions about the various dishes.


Review by Pam Currie

Photos by Norleila Abdul Rahman & Rosemary Chin