By Haifa Hasim on May 30, 2019


Selangor State Economic Planning Unit (UPEN), in collaboration with Gaya Travel Magazine, organised the eighth Eat.Travel.Write (ETW) programme with the theme “Will Travel for Food #wtffood8” for a group of media representatives, bloggers and social media influencers to embark on a four-day and three-night culinary adventure around Hulu Langat district, which is home to communities of Minangkabau, Mandailing and Kerinci descent.

Eat Travel Write 8.0

Programme participants and guests of honour with The Honourable Datuk Abdul Rashid Asari, Chairman of Standing Committee on Culture and Tourism, Malay Civilisation and Heritage of Selangor during Eat.Travel.Write 8.0 opening dinner at Terra Pong Restaurant.

Below are the places that you should check out when visiting Hulu Langat.


Selera Anggerik D’Nanding Nasi Padang Masakan Minang

This humble restaurant, located by the roadside at 11 ¼ Mile, gives diners the chance to savour authentic home-cooked dishes such as Gulai Ayam (chicken cooked with coconut milk and mixture of spices), Daging Rendang (beef simmered with coconut milk and spices until dry) and more on daily basis from as early as 10:00 a.m. Other must try dishes are Ikan Pais (fish marinated in spices wrapped in banana leaf) and Urat Keting (hock cooked with coconut milk and spices). Customers are advised to come before 1:00 p.m., as the dishes would have already been cleaned if you were to arrive later!

Operation hours: Daily | 10:00 a.m. until finish (Lunch only)
T: +6 012 927 1797

Kuih Jongkong by Bulan Jongkong

A Mandailing ethnic specialty, Kuih Jongkong is a sought-after traditional dessert during Ramadan (Muslim fasting month) and can only be found in Hulu Langat! This sweet dessert is prepared by mixing the flour with pandan essence and water until it turns into a thick paste, which is then be scooped in spoonfuls and placed onto banana leaf before smothered in coconut milk and palm sugar. After steaming it for three to four minutes, the dessert is ready. But if you prefer a little road trip, then drive up to Hulu Langat to get a taste of this yummy dessert first-hand!

T: +6 016 995 3979


Teratak Dusun D’Lui

Overlooking the calm waters of Sungai Lui, Teratak Dusun D’Lui is a homestay cum multipurpose venue that serves up delectable Kerinci cuisine! The star of Kerinci cuisine is Gulai Lemak Umbut Pisang with Ayam Kampung (banana stem and chicken cooked with coconut milk). It’s spicy gravy and well-cooked tender chicken was delicious and when paired with steaming hot rice, it becomes even more satisfying! Other delicious dishes include Sambal Tempoyak Ikan Bilis (anchovies cooked with fermented durian and chilies) and Sambal Belacan made from pickled mackerel and Palembang leaves.

T: +6 017 601 5574

Masakan Kampung Asli Ikan Sungai

Masakan Kampung Asli Ikan Sungai

Some of the menus that we savoured at Masakan Kampung Asli Ikan Sungai.

True to its name, Masakan Kampung Asli (Ikan Sungai) serves up dishes based on river fish for instance catfish caught within the rivers of Hulu Langat and cooked in authentic kampung style. This restaurant offers dishes that are accompanied by an assortment of sambal and ulam (traditional salad) such as Gulai Lemak Ikan Kelah (mahseer cooked with coconut milk and spices), which is a must-have because the moment it hits your tongue, you will know that the fish is fresh and well done. In short, this is the place to go when you’re in the mood for genuine kampung taste!

Operation hours: Daily | 11:00 a.m. till finish (Lunch only)


Terra Pong Restaurant

Terra Pong Restaurant

A fish pond located at the centre of Terra Pong Restaurant.

Pronounced as terapung, the restaurant’s name is a play on the Malay word that means ‘floating’. Deemed as the largest floating Thai restaurant in Malaysia, the restaurant serves appetising Thai-inspired menu prepared by a Thai chef such as tom yam, sea bass cooked in three flavours, butter prawn, and stir-fried Chinese kale mixed with salted fish. The fragrant tom yam is definitely the most outstanding dish of all, which is a perfect combination of spicy and sour flavours with aroma that is sure to satisfy even the most demanding gourmands!

Operation hours: Daily | 12:00 p.m. – 12:00 a.m.
T: +6 03 9021 3399



Madu Kelulut Kasih Asli

Started with only 30 nests but now have grown to over 100 nests, the Kelulut Kasih stingless bee farm extracts honey from kelulut (stingless bee). Different from the typical honey that is quintessentially sweet, the taste of honey from kelulut differs depending on the pollens the bees feed upon. For example, if the bees fed on mangosteen pollen, the honey produced will taste like mangosteen!

Operation hours: Saturday & Sunday | 9:00 a.m. – 5:00 p.m.
T: +6 012 974 1379 / +6 019 964 4558

Herb Camp Sungai Congkak

To learn more about herbs, head to Herb Camp Sungai Congkak, founded by Dr Mohd Noor, who lectures about the various types of herbs and fruits. One of the most intriguing plant is is Synsepalum dulcificum or Miracle Fruit, which makes any sour or tasteless fruit eaten afterwards turn sweet like honey! Another plant that travellers might find fascinating is the beautiful flower called Bunga Baba Balun Nyonya or Hibiscus Mutabilis, which is white in the morning, then turns slightly pink at noon and completely becomes red by the evening!

T: +6 012 305 7161 / +6 012 902 5852

Galeri Tok Siak at Bazar Karat

Bazar Karat at Bangi Gateway Street Mall is a must-go for antique enthusiasts, and Galeri Tok Siak, is the shop selling antique keris for those who love the traditional Malay dagger! Never mistake old keris as junks because they could fetch thousands of ringgit. A weapon synonymous to Malay culture, the keris is said to be made specifically for each individual, therefore you can never find two keris the same because the design and make of a keris vary according to a person’s status. If you think you or your family have any old keris lying around at home, go have it examined because it might reveal that you are of royal descent!

T: +6 018 224 9077

This article is featured in Gaya Travel Magazine Issue 14.2


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