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Adu Sugar - Chef Adu’s Latest Restaurant in Bangsar Kuala Lumpur
10A FIRST FLOOR, LORONG ARA KIRI 2
LUCKY GARDEN, BANGSAR
59100 KUALA LUMPUR
03-2201 1441
EMAIL- ADUsugar@hotmail.com
Adu Sugar is the international, award winning Chef Adu’s latest venture. This time, a restaurant with the emphasis on Johor classic food and creative Malaysian cooking.
The old time favourites like pisang salai are featured in his much touted menu. Adu Sugar is not just a restaurant featuring Chef Adu’s cooking but also displays his talents in interior design and painting as he is a superb artist.
His paintings and artworks adorn the walls. The big ‘chinoiserie’ inspired mural is painstakingly done by him. All the textiles used are also either from his personal collection or souvenirs from his travels.
In short, Adu Sugar is the extension of his inner world. Why ‘Sugar’? Sugar or Gula in Malay is a nickname of Chef’s father after an incident when hot boiling sugar syrup fell his chest when he was a kid. The scar remains until today.
Chef Adu wanted to use the word Sugar for many years but put the thought on hold as there were other brands that use the word. Adu Sugar is not Chef Adu’s first restaurant venture here in his home country.
His first hit restaurant named Champor-champor opened in Langkawi in 1994 when he was 24. In 1997, he moved to London, England with the hope of introducing the Champor-champor’s cooking to the most cosmopolitan city in the world. Three years later, it materialised. Until the sale of the restaurant in 2011, it was still listed in Michelin Guide.
It was frequently visited by politicians like Boris Johnson, celebrities like Nigella Lawson, Gok Wan, Daniel Radcliffe and Marc Almond.
Chef Adu started spending more time in Malaysia after getting involved in the Master Chef Malaysia programme as one of the judges and decided to move back in 2015.
He then set up “The Canteen by Chef Adu” which gave his fans the chance to sample his creations. It attracted local celebrities including Che Ta, Ogy Ahmad Daud and royalty who preferred the small, individual and very artistic cafe.
TCBCA operated for 2 years for Chef Adu to re-introduce his cooking to the nation.
About Chef Adu
Chef Adu Amran is an international award-winning chef who was the permanent judge of the prestigious, Malaysian version of culinary reality show the Masterchef Malaysia for five seasons.
He was also the founder and former owner of Champor-Champor Langkawi and Champor-Champor London. Champor-Champor London was born in 2000 and won many hearts and accolades.
It was awarded one of the best new restaurants in London in its first year. It won first runner up for a vegetarian restaurant despite not being a fully vegetarian restaurant.
Harden’s Guide gave it a second and third place for the best restaurant in London in its price category after Nobu and its sister restaurant Ubon.
Zagat listed it in its Gold Guide as one of the best restaurants in the world.
Champor_champor won the best dish award for Curry category for Restaurant magazine in the UK.
For inquiries : Abdul Razak Amin : 012-2672102 Syahir Muhiddin : 011-3981 0881
a d u s u g a r *10% service charge will be added to the bill.
R O T I C A N A I T O R T I L L A ( V E G E ) | M Y R 2 6 . 9 9 *A popular dish created for Chef Adu’s first restaurant in Langkawi in 1994 and London 2000 till current. curried mango-mayo, filled with cheddar & mozzarella; heirloom tomato salsa.
L A K S A J O H O R | M Y R 3 2 . 9 9 Traditional Laksa Johor using spaghetti with classic garnishes and sambal belacan. Rich spicy and sweet dried prawn and peanut yellow noodle dish, garnished with choi sum and poached egg (using beef stock)
M E E B A N D U N G | M Y R 2 9 . 9 9
H O M E M A D E K E R O P O K L E K O R | M Y R 9 . 9 9 Gula Melaka, Nam Pla & chilli sauce.
K E R O P O K I K A N | M Y R 7 . 9 9
C H I C K E N S A T A Y & N A S I I M P I T S A L A D M Y R 2 7 . 9 9 with Melinjo crackers.
S O F T - S H E L L E D C R A B & T E N G G I R I R O E S A L A D M Y R 3 8 . 9 9 with Cincalok and calamansi dressing. Creamy green curry, caramelised pea aubergines.
C H I C K E N M O U S S E T O R T E L L I N I | M Y R 3 1 . 9 9
G R I L L E D D U C K B R E A S T | M Y R 3 9 . 9 9 dried longan red curry sauce; asian herb pesto rice.
S A L M O N B O T O K - B O T O K | M Y R 4 4 . 9 9 Salmon steak marinated in light curry paste wrapped in banana leaf with variety of jungle herbs & baked; sour mango chutney ; blue rice.
D U C K R E N D A N G | M Y R 4 1 . 9 9 Duck leg; sayur lodeh; Malaysia’s first fragrant rice. [starters]
a d u s u g a r [DRINKS] 1 . K O P I K L U A N G Milky | MYR 6.49 O | MYR 5.99 Iced | MYR 6.99 2 . T E H T A R I K 3 . N E S C A F E 4 . M I L O 5 . L E M O N T E A 6 . L E M O N H O N E Y 7 . T E A I N A P O T 8 . L E M O N P A S S I O N F R U I T T E A 9 . L E M O N A D E 1 0 . L I M E J U I C E 1 1 . V I R G I N M O J I T O 1 2 . M A N G O L A S S I 1 3 . S I R A P B A N D U N G 1 4 . C O C A C O L A 1 5 . M I N E R A L W A T E R Milky | MYR 6.49 O | MYR 5.99 Iced | MYR 6.99 Hot | MYR 4.99 Iced | MYR 5.99 Hot | MYR 6.99 Iced | MYR 7.99 Hot | MYR 10.99 Iced | MYR 10.99 Hot | MYR 10.99 Iced | MYR 10.99 English Breakfast | MYR 12.99 Earl Grey | MYR 13.99 Green Tea | MYR 13.99 | M Y R 1 4 . 9 9 | M Y R 1 1 . 9 9 | M Y R 1 0 . 9 9 | M Y R 1 8 . 9 9 | M Y R 1 8 . 9 9 | M Y R 6 . 9 9 | M Y R 6 . 9 9 | M Y R 3 . 9 9 *10% service charge will be added to the bill
[TO FINISH} P I S A N G S A L A I B R O W N I E | M Y R 1 3 . 9 9 Dark chocolate brownie made with pisang salai, soft sugar and imported walnuts served with vanilla ice cream.
O N D E - O N D E C A K E | M Y R 1 6 . 9 9 Pandan genoise layered with coconut milk-flavoured cream and drizzled with palm jaggery syrup
L E M P E N G D A D A R | M Y R 9 . 9 9 Lempeng dadar filled with caramelised young coconut & jackfruit. with coconut cream
B U B U R
P U L U T H I T A M | M Y R 1 2 . 9 9 F L O U R L E S S A L M O N D & C I T R U S C A K E | M Y R 1 6 . 9 9 100% almond flavoured with citrus cake (gluten free)
a d u s u g a r *10% service charge will be added to the bill
VEGAN & VEGETARIAN F R I E D T E M P E H ; S A M B A L K I C A P ( V E G A N ) M Y R 1 2 . 9 9 Chinese chives pakora, watermelon, tofu, tempeh, baby potatoes, quail eggs, melinjo crackers; homemade peanut sauce. Blue rice; Javanese sambal goreng (tofu, tempeh, long beans & potato tossed in soy)
R O T I C A N A I T O R T I L L A ( V E G E T A R I A N ) M Y R 2 6 . 9 9 Filled with curried mango-mayo, cheddar & mozzarella; heirloon tomato salsa.
P A S E M B U R ( V E G E T A R I A N / V E G A N ) M Y R 2 6 . 9 9
P U M P K I N L E M A K C I L I A P I ( V E G A N ) M Y R 2 9 . 9 9
P A J E R I T E R U N G T E L U N J U K P L A T T E R ( V E G A N ) M Y R 2 9 . 9 9 Herb fried rice; seaweed powder; pickled cucumber.
Y O U N G J A C K F R U I T R E N D A N G ( V E G A N ) M Y R 3 1 . 9 9 Sayur lodeh; fragrant rice.
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