Kecur

31/05/2024

Vegan & vegetarian snacks for breakfast or tea / Cicipan atau Sarapan vegan & vegetarian.
To order WA +6012-6656790

26/03/2024

Marilah! :)

Kecur at Semua Rasa
18 March - 7 April 2024

B2, Semua House KL

17/03/2024

17/03/2024

05/01/2024

64 Kecur
📷 :

01/01/2024

New year. New beginnings.

As we welcome the New Year, we're embracing change with heartfelt gratitude. Our last day of operation at 64, Setiakasih, Bukit Damansara - our playground for the past two years will be on Saturday, 6 January 2024.

To our awesome customers: Thank you for your unwavering support and friendship!

This isn't goodbye; it's a sincere thank you for being part of our story at 64 Kecur.

Hope to see some of you for our usual chats, silly jokes or sometimes 'serious' talks before we meet again at our new playground, soon. Stay tuned for updates on our future projects and the announcement of our new home.

Wishing everyone peace, love, and cherished moments in the year ahead. May our year be filled with compassion, happiness and positive change.

Happy New Year 2024 from our little kulawangsa to yours! ❤️

01/01/2024

Keraian di Kecur.
Family. Love. Celebration.
Photographer :

31/12/2023

Keraian di Kecur.
Family. Love. Togetherness.
Photographer :

21/12/2023

Keraian di Kecur
Family. Love. Togetherness.

18/12/2023

(Kecur's Cook writes)

Back in the mid 80's during my primary school years when I was living with my Atoks back in Muar, my simple weekend activity would be to go to "bando" (town) and have all of my fav desserts and snacks.

I would simpan sikit my duit belanja sekolah (pocket money) and made plans with either my cousin or my gang bas sekolah. Usually the itinerary will consist of a trip to Tanjung Emas - for the best Rojak Petis, a detour to the other side of Tanjung Emas to main pasir , collect seashells, tengok monkeys and tolong pakciks catch some "belangkas" (horseshoe crab), then we would walk from Tanjung to kedai depan bus station to get the bestest apam kacang merah in the world!

Next would be a trip to Kim Leng for the best chicken pie & Ais Pek Poh (a slightly atas version of ABC, with fruit cocktail) & to tapau "Air Pear" before we catch a movie at either Cathay or Rex.

Fast forward to early 2023 when we were "revamping" our menu, I told my other half - Tak Muo lah kita kalau tak ada Air Pear! (translate : We can't call ourselves Muarian if we don't have Pear Juice drink in the menu!)

So here is our version of the '"Air Pear Legend" Muar - "Air pear" slushies, topped with grapefruit tea jelly and fresh plum.

I can't pin the exact taste of this drink - but it has a sweet, fermented, sour and tangy taste. Very unique!

This drink has been in our menu for quite sometime but pardon for the late intro!

So, next time when you are here, do give this a go ;)

17/12/2023

Pink guava cooler - sweet and refreshing with a twist of lime for a fresh burst! Made from real fruit juice, no artificial colors or preservatives, and it's vegan-friendly. Seasonal menu. Do try! :)

23/04/2023

PomPom & Kulawangsa Kecur would like to wish everyone " Selamat Hari Raya & Maaf Zahir Batin".
Stay safe everyone!

08/04/2023

Halo peeps!
We're here at for Riuh x Lazada , Ritma Raya at this weekend, 8 & 9 April 2023, 3pm - 12am.
We have our usuals + the vegan versions too!
Come makan-makan, do some Raya shopping and there'll be loads of fun activities too!
See ya!

29/03/2023

(Kecur's cook writes)

Mee Siam is more than just a dish; it is a trip down memory lane for many Malaysians and Singaporeans who grew up with it. For me, this traditional Malay snack takes me back to my childhood in Muar, where my grandmother would often make it for breakfast or tea time. The aroma of the vermicelli, chilli paste, tamarind juice and sugar brings back fond memories of those times.

Mee Siam is a simple yet delicious dish that is a popular breakfast meal in Malaysia and Singapore. It comes in two variations - dry and wet (Mee Siam Kuah).

The dry version features stir-fried rice vermicelli (mee hoon) with a spicy, umami-loaded chili paste and salted soybean or taucu as the base. It is then garnished with chives, bean sprouts, shredded omelette and sometimes seafood like shrimp. The wet version, on the other hand, has gravy added and is topped with pretty much the same ingredients, but usually with hard-boiled egg slices instead of omelette.

Despite its name, Mee Siam is not a Thai dish, but a Malaysian and Singaporean one. One can easily find it in most Malay food stalls, and sometimes even in Chinese food stalls. It is a dish that is mostly sold in the morning as a breakfast meal.

At Kecur, we serve the wet version of Mee Siam - Mee Siam Kuah, in three variations - Normal, Vegetarian, and Vegan. Our Mee Siam Kuah is a delicious blend of spicy, sweet, and tangy flavors. And to add a refreshing twist, we recommend a squeeze of calamansi or lime juice on the side!

So come and give our Mee Siam Kuah a try, and let it take you on a journey of taste and nostalgia.

16/03/2023

Vegan Laksa Johor now available daily!

If you haven't already heard, we're excited to offer our vegan version of Laksa Johor every day! This dish originates from the southern state of Johor in Peninsula Malaysia and features a unique, thick gravy made from creamy coconut and fish, cooked with Asian herbs and spices. Unlike most laksa, which is typically paired with rice noodles, Laksa Johor is traditionally served with spaghetti. This heritage specialty is a prime example of the early fusion of East and West influences in Malay cuisine.

Of course, the hero of Laksa Johor is the fish gravy. It's a challenge to make a vegan version that doesn't sacrifice the rich, savory umami taste that comes from the combination of wolf herring, spanish mackerel, salted fish and anchovies. After weeks of experimenting and trials, we're thrilled to have created a vegan Laksa Johor that retains the same thickness and flavor without any fish.

Instead, we've replaced the fish with a blend of vegetables that mimics the texture of the fish gravy, without relying on any mock meats or fish. A good Laksa Johor gravy is thick enough to be eaten with fingers and we're happy to say that our vegan version passes the test. You can still enjoy it with your fingers, just like the original!

We garnish our vegan Laksa Johor with the traditional accompaniments of cucumber, bean sprouts, onions, torch ginger flower, pickled white radish, calamansi and sambal. Our vegan sambal is also packed with umami, despite not containing fermented shrimp paste (belacan). We didn't use any vegan belacan in its preparation.

We're incredibly proud of our completely plant-based Vegan Laksa Johor and invite you to come and give it a try!

11/03/2023

We are pleased to announce that Vegan Lontong is now a permanent item on our daily menu offerings.

This Johor specialty consists of pressed rice cakes served with sayur lodeh (vegetables in coconut gravy), topped with sambal, sambal kacang, and serunding kelapa. It is a classic Hari Raya (Eid) celebration dish and a much-loved breakfast staple.

Sayur lodeh is a vegetable stew based on coconut milk, which we make with a simple recipe that does not contain lemongrass or chili and does not require any sautéing. To substitute the dried shrimps for seasoning, we use anchovies due to allergy concerns.
Turmeric is used to give it a beautiful yellow hue.

To make our lontong vegetarian or vegan, we switch to vegan-friendly seasoning (such as mushroom or kombu) and replace the hardboiled egg with fried tofu. Our sambal, sambal kacang, and serunding kelapa are also vegan-friendly.

For a twist on your lontong, add our mushroom rendang and bergedel (potato balls). Both are suitable for vegans and will add some delicious flavor and texture to your dish.

11/03/2023

We are pleased to announce that Vegan Lontong is now a permanent item on our daily menu offerings.

This Johor specialty consists of pressed rice cakes served with sayur lodeh (vegetables in coconut gravy), topped with sambal, sambal kacang, and serunding kelapa. It is a classic Hari Raya (Eid) celebration dish and a much-loved breakfast staple.

Sayur lodeh is a vegetable stew based on coconut milk, which we make with a simple recipe that does not contain lemongrass or chili and does not require any sautéing. To substitute the dried shrimps for seasoning, we use anchovies due to allergy concerns.
Turmeric is used to give it a beautiful yellow hue.

To make our lontong vegetarian or vegan, we switch to vegan-friendly seasoning and replace the hardboiled egg with fried tofu. Our sambal, sambal kacang, and serunding kelapa are also vegan-friendly.

For a twist on your lontong, add our mushroom rendang and bergedel (potato balls). Both are suitable for vegans and will add some delicious flavor and texture to your dish.

17/02/2023

Bubur Putih Bubur Merah, a javanese dessert, versi Kecur.
Now available on Fridays & weekends
No need to tunggu for kenduri kesyukuran or birthdays to savour this comforting dessert! :)
Versi Kecur is made of glutinous rice (pulut), coconut milk (santan) for the main bubur and pulut with palm sugar (gula melaka) for the center.. sugar & salt to taste.. Simple ingredients, nothing fancy schmancy :)