When WTF first opened four years ago, its founders were novices in KL’s F&B scene, eager to leave a  warm impression on fellow vegetarians in Bangsar and beyond. Fast forward to 2016, and this distinctive venue has indisputably accomplished its goals – its current menu channels a captivating, colourful medley of Indian, Mediterranean, Malaysian and even Mexican cooking, prepared with an impeccably skilled attention to detail, making WTF more than a worthwhile visit, even for insistent carnivores.

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 Starters

WTF’s repertoire seems encyclopedic – the three amiable couples who run this restaurant have meticulously refined each recipe, and it’s easy to understand why they’re reluctant to omit any of these tried-and-tested offerings. What would we leave out? Certainly not appetite-whetting starters like the Dahi Ke Sholay (RM18; crispy-creamy breaded pockets stuffed with hung curd, herbs, spices, tomatoes and onions, served with a vivacious dip) or the Eggplant Bruschetta (RM20; a terrifically ingenious use of eggplant, sliced and baked to a light crunch in the tandoor. with a tangy salad to enhance each slice, peerless for snacking).

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What we love about WTF is its command of flavours and its comprehension of textures, exercising clear-eyed techniques to make the best of fresh, quality produce. Staff members head to the markets several times a week to hand-pick ingredients for dishes like the Lettuce Wraps (RM15; dollops of stir-fried tofu and vegetables cushioned with lettuce leaves. coupled with garlic-chilli sauce), Paneer Crispies (RM18; house-made cottage cheese shaped into fingers, tinged with oregano, basil and chilli flakes, dipped in a beautiful batter and shallow-fried till golden-brown) and Ghunghat Wali Subzi (RM24; literally vegetables covered with a scarf, a thickly irresistible, gravy-steeped preparation baked in the tandoor till its ‘veil’ turns into an edible naan).

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Seasonings prove spot-on, ensuring that everything tastes just right, never too salty or sugary, with firm principles anchored on painstakingly ground spices and top-notch oils, eschewing MSG, artificial additives and frozen ingredients, doing delicious justice to cherished classics like Mumbai’s Vada Pau (RM10; street food at its supremely tastiest – a huge, creamy potato patty sandwiched in a fluffy, preservative-free bun, sliced and slathered with garlic and coriander chutneys), Samosa Cholay Chaat (RM12; traditional samosa broken into pieces, crowned with a chickpea gravy, topped further with date-and-tamarind and coriander chutneys and a drizzling of yoghurt) and the marvellous Paalak Chaat (RM18; delicately battered spinach leaves, mingled with gram flour crackers, chutneys and freshly beaten yoghurt; consumed cool when served, with its crisp, comforting textures intact).

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Non-Indian dishes

The selection is predominantly Indian, but it successfully steers into other territories too, with a consistent regard for well-balanced nourishment – the Nasi Lemak Wrap (RM15) is fusion at its most fun, stuffing a stir-fried mix of rice, sambal, cucumber, tofu and peanuts in a wholemeal wrap, turning Malaysia’s national staple into newfangled finger food.

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Other playfully fulfilling pleasures include the Tex-Mex Burger (RM18; with a protein-packed kidney bean patty) and the Messy Pasta Sizzler (RM30; a substantial sharing portion of saucy Italian penne with herbed rice and vibrant roasted veggies on a sizzling plate).

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Big platters

By now, it’s obvious that customers should head here hungry, bracing for a feast of monumental proportions. We’ve scarcely scratched the surface, but suffice to say, bring your entire clan of family members or posse of friends to partake of the Tandoori Platter (RM28; a reasonably priced array of very tasty cauliflower florets, paneer, potatoes and kebabs marinated and slow-roasted in the tandoor), Biryani Sizzler (RM30; vegetable biryani with a moreish cashew gravy), Shaam Savera (RM22; soft potato and paneer koftas strikingly served in two gravies of tomatoes and spinach – red and green for a day-and-night contrast) and Tava Vegetable Sizzler (RM35; a bountiful melange of marinated tandoor vegetables), rounded out by a ravishing assortment of generous-sized flatbread, like missi roti, garlic naan, tandoori roti and butter naan. Everyone will thank you for it.

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Desserts

Desserts extend WTF’s streak of satisfyingly rich but clean, pure flavours and intricate fragrances – whether it’s kitchen-made kulfi, rose-scented falooda, halwa, gulab jamun, ras malai or malpua with rabri, these are some of the top interpretations of Indian sweets that we’ve savoured in KL, a showcase for lusciously tuned nuances. By the time we sipped our final cup of masala chai, we felt like we’d been for the best Indian wedding banquet of our lives. Many thanks to WTF for having us back.

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Location & Details

WTF – What Tasty Food

98 Lorong Maarof, Bangsar, Kuala Lumpur.

Mon-Thurs, 1130am-10pm; Fri-Sun, 1130am-11pm.

Tel: +6019-261-7070

Find: View directory for WTF – What Tasty Food here

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