I have been a vegetarian my entire life, so when The Yum List asked me to write a review on WTF, a 100% vegetarian restaurant, I thought I was the perfect candidate. This has been my whole life experience. This is what I know. I was introduced however to a whole new collection of dishes that have expanded my vegetarian horizons and opened up another yummy place for veggie-loving me to enjoy in Kuala Lumpur.
The restaurant is conveniently located on a residential street, nestled with other small businesses, on the other side of the main road to Bangsar Village. The kitchen uses no MSG, cholesterol-free oil, no eggs, Australian vegetarian cheese only, they make their own bread.
There is a great range of dishes ideal for snacking and sharing on the menu. The first we tasted was the Fried Momos (RM18). These Nepalese-inspired dumplings are cooked quickly at a high temperature, producing a crisp yet not oily pastry. They came filled with shredded vegetables (carrot, spinach, broccoli, long beans, cabbage), and the dippings of soy sauce, vinegar, and chili garlic sauce were perfect accompaniments.
I felt as though I was on a little adventure with the next snack, Pani Puri (10 pieces RM13). Crisp spheres of semolina are first cracked (much like a boiled egg shell) to create an opening to the hollow inside. One at a time they’re then filled with a stuffing made of potato, brown chickpeas, chili and green beans, and topped with tamarind and date sauce. Finally you top them up with a liquid of mint, coriander, and lemon, and quickly pop the whole ball into your mouth before it ruptures. They’re both tasty and fun.
The famous WTF Pasta Sizzler (RM28) gave the impression of an Indian-Italian dish to me. All the carbs I crave in one meal: risotto (cheese, rice, chili flakes), saucy red penne with bits of broccoli with tiny red peppers, and corn cheese balls on the side. Be sure to get a good run-in before a visit if you plan on ordering this calorie-packed stack.
Another eye-boggling plate was the Tandoori Platter. Although we sampled from a smorgasbord selection (pictured below), all items are sold separately. Sheekh Kebab (RM16), Shammi Kebab (RM16), Tandoori Broccoli (RM16) and Paneer Sheekh Kebab (RM18) and brandished that distinct tandoor edge.
The recipe for Multani Paneer Tikka (RM20) hales from the south of India, but the cheese is made in-house from buffalo milk sourced locally. Thick soft fresh layers of cheese are presented in a double layer and stuffed with cottage cheese and onion – another delicious bite.
Yet another hearty plate was the Stir-Fried Veggies and Brown Rice Sizzler (RM28). Small eaters might want to share this monster. Mon particularly likes the choice of brown rice in this dish.
We couldn’t have visited an Indian restaurant without a selection of curries and bread and WTF did not disappoint in their offerings. Any number of flat bread can be served with the curries, with Vegetable Kolapuri (RM20), WTF Aalu Gobi Ka Bharta (RM18), and Methi Matter Malays (RM20) all-satisfying choices. Tava Vegetables (RM28) and WTF Ghunghat Wali Subzi (RM22) are equally good picks.
Do save some room for drinks, as they are so flavorful and packed with goodness that some could even be substituted for dessert. The Mango Bliss (RM18) is one such example, made with fresh mangoes, a basil seed base, topped with a scoop of vanilla ice cream (no eggs), and sprinkled with sliced almonds – spoon recommended. An assortment of fresh juices comes in enticing combinations. Watermelon Chiller, Detox Cooler, Pineapple Detox, and Orange Mint Cooler each have their charm. Remember to ask for ‘no sugar’ if you prefer just fruit.
And, while on the topic of sweets, the WTF Falooda (RM18), a famous North Indian dessert, is layered with rose, strawberry, mango, ice cream, vermicelli, and topped with saffron, almonds, milk, and cubed cherries. It appears as a drink but does not be fooled, this glass could easily take up the tummy space of an entire meal.
WTF has a chef dedicated solely to the making of Mithais (sweets). Unlike the overly saccharine sweets often associated with Indian cuisine, WTF significantly reduces the sugar content of their recipes, and color and flavor all come from natural ingredients. A few of my favorites from the sampling were: Date and Chocolate Barfi (made with an edible silver layer); Chum Chum (a specialty sweet made from curdled milk from West Bengal); Kaju Katli (cashews with edible silver garnish); and the Mali sandwich (cream sandwich with almonds).
There is an overwhelming number of items to choose from at WTF. With nine chefs, however, each dedicated to his own specialty, just about anything we ordered was well prepared and full-flavored. I highly recommend visiting with a group of friends so that you can try multiple dishes.
Reasons to visit: a comprehensive selection of Indian vegetarian dishes; efforts made to reduce sugar, unhealthy fats and eliminate MSG; our favorite dishes – Multani Paneer Tikka, Pani Puri, Mango Bliss, Spinach and Pumpkin Soups.