My first visit to Bangsar Venicia was over 10 years ago when I used to accompany my late mother for lunch. It was one of her favourite spots with her colleagues, and it eventually became a place where our family would head to for hearty Chinese dishes.
Look for this entrance (the signage “Lobby”)
A spot that’s frequently patronised by regulars and Bangsar residents
I recently revisited Bangsar Venicia with my children to show them where their grandmother and I used to spend time. It is located inside Bangsar Puteri Condominium with minimal signage, so that might be challenging to find for those unfamiliar with the area. But ask the guard to guide you if needed.
Nyonya pucuk pake
Bangsar Venicia boasts several signature dishes including curry fish head, sambal petai prawn, Nyonya pucuk paku, and Jiang Nam prawn. My personal favourite is the Nyonya pucuk paku (RM16 – small), which is rich with coconut milk and flavourful from the belacan, lemongrass and spices. I also like how the pucuk paku isn’t too fibrous so texture is lightly crunchy and tender.
Sambal petai prawn
I’m not a fan of petai but would make an exception for Bangsar Venicia’s sambal petai prawn (RM38). The petai is crunchy and tender, with minimal odour indicating freshness. Prawns are plump and sambal gravy is aromatic and spice-forward.
Curry fish head
The curry fish head remains a crowd favourite, evident from the claypots on many tables. Flavours unfold gradually rather than hitting you all at once, and the fish head pieces are usually grouper or threadfin, depending on availability.
Onion chicken
Pumpkin tofu
The onion chicken (RM25 – small) strikes a balance of sweet, savoury and tangy notes so it’s quite ideal when dining with children. Pumpkin beancurd (RM18 – small) isn’t particularly mind-blowing but it pairs well with rice since the gravy is creamy.
Signature Jiang Nam prawn (front)
Delicious stuff
One of the signatures at Bangsar Venicia is the Signature Jiang Nam Prawns (between RM70-120 per prawn, depending on size). Seasoning is unique to this restaurant as I’ve not come across this cooking method so far, apart from here. The prawns are juicy, sweet and meaty and the Jiang Nam seasoning is aromatic and buttery with crunchy sugar bits for texture.
Chili crab
If you’re planning to order the chili crab (RM150 per kg), I recommend getting the fried mantau (RM10) to mop up the sauce. Pre-ordering is necessary for both the chili crab and Jiang Nam prawns so you’ll need to call ahead. While Jien found the gravy a tad sweet for his liking, I enjoyed it.
Nyonya style fish (front) and curry fish head
Nyonya style fish is tangy and aromatic from the lemongrass and shallots and you can opt for either a whole fish or fish slices – I got the latter. If curry isn’t for you, try this cooking method instead. I like them both so when I dine with a large group, I order both the curry and Nyonya style fish.
There’s only one head chef in the kitchen from what I observed so you might need to wait a bit for your food. I usually WhatsApp them to pre-order my dishes to reduce waiting time so you might want to do that too.
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Fruits are given at the end of the meal, complimentary
Ambiance: 6.5/10
Price: 6.5/10
Food: 7.5/10 (pork-free)
Verdict: Order the Jiang Nam prawns, Nyonya pucuk paku and sambal petai prawn. You’re welcome.
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Look out for this signage and you’re at the right place
Bangsar Venicia Restaurant
Bangsar Puteri Condominium,
41, Jalan Medang Serai,
59100 Bangsar,
Kuala Lumpur
Tel: 03-2094 2010
Business hours: 12-2.30pm, 6-10pm
(closed Tuesday)