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Digest 6 Ways That Restaurants Are Serving Langit Collective Rice

6 Ways That Restaurants Are Serving Langit Collective Rice

6 Ways That Restaurants Are Serving Langit Collective Rice
By Samantha Lim
By Samantha Lim
March 04, 2020
Here's where you can try Langit Collective's heirloom produce, especially if you're not a home cook. "Our humble rice has gone places!" enthused the Malaysian social enterprise

Spearheaded by an awesome foursome—Chan Zi Xiang, Melisa "Bulan" Lim, Lilian Chen, and Chia Yong Ling—whose respective backgrounds couldn't be more different, Langit Collective is an award-winning social enterprise headquartered in Klang. Tastemakers can't get enough of their one-of-a-kind heirloom grains, which range from the black-purple Beras Keladi to the rounded Dale Kerukub also known as Job's Tears. Learn to tell the difference between the different varieties here.

By supporting Langit Collective, your contribution is twofold:

  1. Increased sales equate to improved livelihoods for the smallholder farmers in Sabah and Sarawak, as swindling middlemen are cut out of the equation. 
  2. Eating Langit Collective grains encourages eco-friendly farming efforts. It took the team a long time to convince their partners to give chemical-free farming a shot, and the farmers will only stay heartened with continued demand.

1/6 Bobo KL: Bobo's Famous Beras Sia' Nasi Lemak

Photo: Khairul Imran / Malaysia Tatler
Photo: Khairul Imran / Malaysia Tatler

Bobo KL, everyone's go-to for live jazz or comedy shows (especially since No Black Tie quietly slipped away for a sabbatical) has a fully equipped kitchen that serves 'modern Malaysian makan.' Regular patrons are likely to have seen triangular packets of their famous nasi lemak being passed around post performance; grab a packet to taste Langit Collective's Beras Sia' that isn't heavily weighted down by santan yet still full of flavour. Better still, arrive an hour before your show for a proper sit-down dinner and to experience a full portion of Bobo's Famous Beras Sia' Nasi Lemak, which includes spiced chicken, Nyonya sambal prawns, and the usual sliced cucumbers, crunchy anchovies, and roasted peanuts.

65-1, Jalan Bangkung, Taman Bandaraya, Kuala Lumpur | 03 2092 5002 | Mon-Sat, 5pm-12am.

2/6 Tapestry: Grilled Chicken With Beras Sia Rice

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Grilled Chicken | Charred herbed cauliflower | Mustard | Beras Sia' rice. Photo: Tapestry

Tapestry, which operates as Rise & Shine by Tapestry in the day and Tapestry Dining come dusk, works with local farmers, fishermen and small-scale manufacturers—all the better to serve fresh, seasonal and sustainable food. The restaurant's goals dovetail nicely with Langit Collective's model.

Beras Sia', a ruby red rice with a slightly nutty flavour, provides a cushy scaffolding for the grilled chicken dish on the lunch menu, whereas slightly chewy Job’s Tears replace Italian arborio rice in a dish of seafood risotto that's only served during dinner.

The Beras Sia' and Job's Tears add wonderful texture to the respective dishes.

28, Jalan Kamunting, Chow Kit, Kuala Lumpur | 03 7622 8720 | conversations@tapestrydining.my | Lunch, Mon-Fri, 8am-4pm, Sat-Sun, 8am-5.30pm; Dinner, Wed-Sun, 6.30-10.30pm.

3/6 A Little Farm On The Hill: Baby Kale & Dale Kerukub Salad

Photo: Alleena
Photo: Alleena

Often spotted sporting torn jeans, Alleena may be A Little Farm On The Hill's operations manager on paper, but really does a bit of everything, from getting soil underneath her fingernails to delving into recipe creations. 

"Our Baby Kale Kerukub Medjoul Dates & Almond Salad is served in all our private lunch set menus. It was quite a challenge to find a suitable balance of flavours," she mused. "But in the end I combined the sweetness of medjoul dates, the sharp tang of white wine vinegar marinated onions, roasted almonds for crunch, and baby kale for green and earthy depth. It now goes very well with our dishes, something different yet exciting to showcase our local hero Dale Kerukub."

Lot 161, Tanarimba Janda Baik., Persiaran Enderong, Bentong, Pahang | 09 233 0194 | info@alittlefarmonthehill.com | Bookings.

See also: An Unforgettable Feast At A Little Farm On The Hill

4/6 Dewakan: Porridge

Photo: Aaron Khor
Photo: Aaron Khor

Beras Keladi is the star of Dewakan's porridge dish at present. The moreish chuk or congee is one component of a whole spread that includes a rice foldover, breaded liver, baby goat, and goat hearts.

"Partly because of the way it is grown, the rice is denser and requires a little prolonged cooking, but it has a better consistency," said executive chef Darren Teoh approvingly.

What we really find great about the rice is the starch it gives out, which lends the congee its velvety texture and a lingering sweetness.

Level 48, Skyviews, Naza Tower, Platinum Park, 10 Persiaran KLCC, Kuala Lumpur | hi@dewakan.my | Mon-Sat, 6-10pm.

See also: Dewakan Shakes Up Its Overall Dining Experience In 2020

5/6 Flock, W Kuala Lumpur: Wok-Fried Red Rice

Photo: W Kuala Lumpur
Photo: W Kuala Lumpur

Flock at the W Kuala Lumpur successfully snagged Tatler Dining's first ever Best Sustainable Restaurant Award thanks in large part to executive chef Richard Miller's insistence on shopping local, which includes getting their grains from Langit Collective.

"I was excited to hear their story about how they work directly with the local farmers," commented the locavore.

These are grains that you don't often find in commercial farming practices these days.

The chef likes jazzing up Langit Collective's red rice with garlic, beancurd, sweet corn, and kale before topping the lot with a 64-degree egg and dried seaweed.

121, Jalan Ampang, Kuala Lumpur | 012 347 9088 | Lunch, Daily, 12-2.30pm | Reservations.

See also: The Ultimate Guide To Weekend Brunch In KL & PJ

6/6 Kebaya Dining Room: Simple Steamed Beras Salleh

Photo: Kebaya Dining Room
Photo: Kebaya Dining Room

Kebaya Dining Room in Seven Terraces Hotel has been a staunch supporter of Langit Collective for almost a year now. "Despite the price, I feel that there's really no competition when it comes to the quality," opined head chef Zachary Choong.

Beras Salleh's airy and soft texture really complements the flavourful curries and salads that we serve.

How else to sop up the tamarind and Gula Melaka gravy that comes with the 72-hour sous vide Australian beef shoulder? And what better way to offset the spice from the Nyonya restaurant's wild-caught prawn curry? 

2-16 Stewart Lane, George Town, Penang | 04 264 2333 | kebaya@7terraces.com | Daily, 6-10pm.

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