Plotting a revolt against cut-throat food prices & cut-rate coffee standards? “Viva La Rebellions!” could be your rallying cry.

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Rebellions bubbled up in mid-2015, created by a cluster of conspirators who formerly belonged to various notable cafes. This month, its kitchen finally sprang into action, firing up a hodgepodge of crowd-rousing specialities with broad-ranging influences.

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Tex-Mex

Rebellions’ menu is partly a propaganda piece for Tex-Mex culinary supremacy: You’ll uncover an uprising of burritos, quesadillas & baked chicken with pico de gallo, with plans for tacos to enter the fray eventually. At RM16, this big burrito empowers supporters to spend small – two light eaters could conceivably share this mega-meal with minced beef, kidney beans, mozzarella, parmesan & pomodoro sauce that packs a tangy, take-no-prisoners wallop.

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A revolutionary spirit also spreads across Rebellions’ signature spaghetti with shredded duck, hoisin sauce & Chinese herbs (RM18) – it features subversively Oriental flavours & textures that would fit in a Hakka restaurant, not a Roman trattoria. Note: If you prefer sandwiches to spaghetti, you could order this same mix of duck with toasted baguette (RM18) instead of pasta.

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Beverages

Rebellions scores a coup with its cold brew (RM13 per distinctively designed bottle) – black is available as a superlatively smooth, soothing house blend or a comparatively less mellow single-origin with a lovely purity of flavour, while white showcases coffee with milk (no water added), delivering a delicate nuttiness that’s drop-dead delicious; it’s firmly on the front-lines of our favourite cold brews in the Klang Valley. We’ll also cast an approving vote for the Snow Ball Affogato (RM16), a textured treat of Kapiti vanilla ice cream in a shot of espresso with crushed walnuts.

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Location and Contact Details

Rebellions

2-1 Jalan PJU 5/4, Dataran Sunway, Kota Damansara

Tel: +603-74967103

Daily, 10am-12am

Find: Contact details and map for Rebellions

1 Comment Leave a comment

  1. Vian Sam August 18, 2015 Subscriber

    Rachel Yap

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