The Citiblog

Kancil Brings Modern Malaysian Flair to the Upper West Side
November 15, 2024, 6:10.30 pm ET

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Simpson Wong, a trailblazer in New York's culinary scene, debuts his newest creation, Kancil. Nestled at 434 Amsterdam Avenue, this collaboration with Salil Mehta of Fungi Hospitality introduces a bold interpretation of Malaysian and Southeast Asian flavors. Named after the clever mouse-deer of Malaysian folklore, Kancil embodies creativity and cultural richness, blending traditional ingredients with contemporary flair.

The menu, divided into shareable snacks, vibrant small plates, comforting noodles, and indulgent large plates, invites diners to experience the soulful essence of Wong's Malaysian roots. Start with Pulut Panggang, grilled sticky rice with dried shrimp encased in fragrant banana leaves, or dive into the crispiness of Cucur Udang, fritters bursting with shrimp, jicama, and carrots. Small plates like Puyuh Goreng—fried quail in a shrimp paste and ginger marinade served with zesty green sambal—reflect the depth of Wong’s expertise.

Kancil’s noodle offerings take familiar staples and elevate them with nuanced flavors. The Moon Light Hor Fun features rice pappardelle tossed with shrimp, pork belly, and cabbage, bathed in a rich dark soy glaze. The Sarawak Laksa serves up shrimp, chicken, and omelet in a spiced coconut broth, capturing the heart of the region’s comforting cuisine.

Main dishes are designed to share, including Ayam Percik, a perfectly barbecued Green Circle chicken paired with turmeric lemongrass sauce; and Long Island Golden Tilefish, crusted with black calamansi and served with Brussels sprouts in a Malaccan curry sauce. Sides like Taro Root Rice, cooked with five-spice and sesame, and Sweet Potato Greens in a dried shrimp sambal, complement the larger plates with earthy, vibrant tones.

Desserts at Kancil are a playful nod to tradition with a modern twist. Try the Kuih Bahulu, a trio of mini sponge cakes in flavors like jackfruit and meyer lemon cream, or the Putu Piring, steamed rice cakes filled with coconut and palm sugar, finished with pandan syrup. Wong’s Two Rabbits Ice Cream features pineapple tart, mala cocoa, GoGoMa, Thai twist, and BoBo ChaCha, a Malaysian coconut milk dessert.

With its sophisticated yet approachable menu, Kancil promises to be a must-visit destination for anyone seeking the vibrant flavors of Southeast Asia. Experience the creativity and authenticity of Wong’s Malaysian heritage reimagined for New York’s Upper West Side.

Reservations are available now at kancilnyc.com.



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