KamparPhilly

Kampar is hosting Rose Previte from the Michelin Guide restaurant MAYDAN

We’re so excited to announce that we’ll be participating in Philadelphia’s annual Cookbooks and Convos event, a cookbook festival brought to you by Sisterly Love, this fall! This month-long festival will feature nationally lauded authors, chefs and venues around Philly for a celebration of food, community, culture, and of course, cookbooks!

Join us as we welcome Chef Rose Previt on
Tuesday, October 8th for two events at Kampar:

✨Upstairs Kongsi (5PM-6:30PM):
Join us upstairs at the Kongsi for “The Road to Your Favorite Bite”, a five course tasting menu inspired by Chef Previte's groundbreaking book, “Maydan”. Chef Previte will join us in the Kongsi to answer your questions and sign copies of their cookbook! Tickets are available on OpenTable for $100 and include a copy of Maydan by Chef Previte.

✨Maydan Kampar Collaboration: Exclusive Dining 7PM
The concept of Maydan, the “gathering place” where people come together, reaches far beyond Lebanon! With a meaning that knows no border, the word is ubiquitous throughout the Sanskrit language influenced world, including Malaysia where it is written as Medan. Join us in our downstairs dining room, as Chef Ange Branca and Chef Rose Previte collaborate to prepare an exclusive family style feast in the wood-fire oven, exemplifying the flavor connections that bring us together! Tickets are available on OpenTable for $150 and include a copy of Maydan by Chef Previte.

Kampar is hosting MAYDAN! Do not miss this Cookbooks and Convos event

We can’t wait to welcome into our restaurant on Tuesday, October 8th for two very special events:

🍽️ The first event, Road to Your Favorite Bite, will take place upstairs in our Kongsi from 5pm-6:30pm and will feature a five-course tasting menu inspired by Chef Previte’s groundbreaking book, “Maydan”. Chef Previte will be there to answer questions and sign copies of the cookbook. Tickets are available on OpenTable for $100 and include a copy of Maydan by Chef Previte.

🍽️ The second event, Maydan Kampar Collaboration, will take place downstairs at 7pm. The concept of Maydan, the “gathering place” where people come together, reaches far beyond Lebanon. With a meaning that knows no border, the word is ubiquitous throughout the Sanskrit language influenced world, including Malaysia where it is written as Medan. Chef Ange Branca and Chef Rose Previte are collaborating to prepare an exclusive family-style feast in the wood-fire oven, exemplifying the flavor connections that bring us together! Tickets are available on OpenTable for $150 and include a copy of Maydan by Chef Previte.

Reserve your spot for these events in our link in bio. 📚

The Hornbill.

Here atop the bar at our Kongsi sits a relic of Chef Ange’s childhood, her father’s wooden carving of a hornbill. The statuette of Malaysia’s national bird keeps a noble watch over all the smiling faces that walk through our doors, and keeps the hearts of those still in Malaysia here with us on our corner of South Philadelphia.

When Chef Ange and Sam first started developing our beverage program, her father’s hornbill became an immediate inspiration for them. It inspired them to look beyond the expected, like the classic Jungle Bird developed by the Kuala Lumpur Hilton in 1973. Thus, the Hornbill was born. A tiki cocktail that defies expectations and sustainably utilizes traditional Malaysian flavors.

The “orgeat” that we make to truly tie the drink’s flavors together is almost all waste reclamation. The base is a coconut rice milk made by blending spent coconut rice with water and straining out the solids. The pandan element, a defining characteristic of the drink, comes from pandan scraps that remain after the BOH prepares our kaya.

Next time you come to Kampar, take a moment to say hello to our hornbill, as he, and Ange’s father, keep a watchful eye!

The Hornbill:
Rhum JM
Plantation 3 Star
El Dorado Diamond
Centerbe
Pandan & Black Cardamom Orgeat
Lime

‼️UPDATE‼️ THE FIRST NIGHT OF ONCE BY CHEF COTE IS NOW SOLD OUT! 📣 There are only a handful of tickets left for Mon 9/30, so we suggest heading to Tock right now to reserve your seats for this very special Chilean High Tea.

The menu is fully vegetarian and will be served family style in 2 courses plus an intermezzo with an abundance of dishes coming out to the table for you to enjoy — first savory, then sweet! Malaysian Kopitiam style tea and coffee will also be available at an additional charge.

“I’m so excited to finally host and share Chilean dishes that rarely make it stateside. Can’t wait to show everyone a taste of something new!” - Chef Cote (.street.baker)

Tickets are $75 per person (does not include beverages, taxes, or gratuity) and are available in our link in bio.

If you weren’t craving late-night bowls before, YOU ARE NOW!

Our late-night bowls and roti canai are available at any time on Mondays, including:

🫓 Roti canai served with dhal and/or Ange’s house curry
🐓 Chicken rice bowl (gluten free)
🌱 Tofu rice bowl (gluten free)
🍔 Burger rice bowl
🐷 Pork rice bowl
🐟 Sardine rice bowl (gluten free)

If you miss Monday, you can get these late-night items any day after 9pm.

📸:

Don’t forget to order all the classics!

📸: .yuwei

Ayam Goreng Berempah is the kind of dish you wake up craving. This spice-marinated fried chicken is crispy, flavorful, and absolutely delicious. 🍗 Dip it in the sambal, and it’s the *chef’s kiss* perfect bite.

Oh, and did we mention it’s gluten free?

📸:

Here’s another dish from our new From Nose to Tail Bar menu:

Chee Keok Cho | pig trotters slow-cooked in 5-year-aged black sorghum vinegar (chee keok means pork feet, cho means vinegar)

Friendly reminder that our new bar menu features offal, which is considered rare, luxurious, and healthy to eat in Malaysia. Slide to see the full bar menu.

Available any time at the bar upstairs.

Mark your calendar for Sun 9/29 and Mon 9/30 at 6pm for a very special Once (pronounced “on-seh”) Chilean High Tea by resident Chef Cote (.street.baker) at Kampar!

“Once” is a cultural tradition in Chile that revolves around a meal or snack typically enjoyed in the early evening. It is similar to what is known as “tea time” or “afternoon tea” in other cultures.

The menu will be served family style in 2 courses plus an intermezzo with an abundance of dishes coming out to the table for you to enjoy— first savory, then sweet! Malaysian Kopitiam style tea and coffee will also be available at an additional charge.

Tickets are available now for $75 per person (does not include beverages, taxes, or gratuity): exploretock.com/kampar/event/505141/once-chilean-high-tea-by-chef-cote-tapia-marmugi

This event is taking place downstairs in an intimate setting where you can watch Chef Cote cook!

Enjoy a wonderful spread with us that reminds Chef Cote of being with family and friends here in Philadelphia and in Chile. Provecho!

Tonight and tomorrow are our very last two days of Ikan Bakar for the year! We’ll be serving blue fish, pomfret, and porgy. 🐟🐟🐟

A sincere thank you to everyone who has joined us for Ikan Bakar this summer and to our fantastic fishing boat partners for working hard to provide us with fresh, beautiful fish for our guests.

Hope to see everyone tonight and tomorrow for one last Ikan Bakar hurrah!

We use a lot of zero waste practices here at Kampar. Here are a few of them from our bar program (pictured in order):

🍹 Pahit Manis: The stunning Vago Mezcal is infused with tumeric skins and lime leaves that are leftover from the kitchen.

🍹 Kopitini: We use lentil water to add body and depth to the Kopitini. A quarter ounce of lentil water is used in each build. The lentil water is what remains after the kitchen cooks down the lentils that eventually become the dhal for roti canai. (Photo by .agbay)

🍹 Achat Martini: The brine used in our Achat Martini (“pickletini”) is what is left over from pickling cucumbers and carrots for achat. (Photo by )

🍹 The Hornbill: A true star of reclamation. The “orgeat” that we make to truly tie the drink’s flavors together is almost all waste reclamation. The base is a coconut rice milk that we make by blending spent coconut rice with water and straining out the solids. The pandan flavor, a defining characteristic of the drink, comes from pandan scraps that remain after the BOH (back of house) prepares our kaya.

🍹 Jade Bangle: The cucumber syrup is made using cucumber hearts that are disposed of when preparing cucumbers for achat. (Photo by with a late night rice bowl)

We’re so excited to announce that we’ll be participating in Philadelphia’s annual , a cookbook festival brought to you by , this fall! 📣 This month-long festival will feature nationally-lauded authors, chefs and venues around Philly for a celebration of food, community, culture, and of course, cookbooks! 📚

Join us as we welcome Chef on Tuesday, October 8th for two events at Kampar:

✨Upstairs Kongsi (5PM-6:30PM):
Join us upstairs at the Kongsi for “The Road to Your Favorite Bite”, a five course tasting menu inspired by Chef Prevites groundbreaking book, “Maydan”. Chef Previte will join us in the Kongsi to answer your questions and sign copies of their cookbook! Tickets are available on OpenTable for $100 and include a copy of Maydan by Chef Previte.

✨Maydan Kampar Collaboration: Exclusive Dining 7PM
The concept of Maydan, the “gathering place” where people come together, reaches far beyond Lebanon! With a meaning that knows no border, the word is ubiquitous throughout the Sanskrit language influenced world, including Malaysia where it is written as Medan. Join us in our downstairs dining room, as Chef Ange Branca and Chef Rose Previte collaborate to prepare an exclusive family style feast in the wood-fire oven, exemplifying the flavor connections that bring us together! Tickets are available on OpenTable for $150 and include a copy of Maydan by Chef Previte.

Tickets are now LIVE via the link in my bio for both. Can’t wait to see you there!

A huge thank you to all sponsors who this was made possible by: .

Here’s another dish from our new From Nose to Tail bar menu that you need to try:

Cucur | fried vegge fritters

ICYMI, our From Nose to Tail bar menu at Kampar features cuts of meat you might not be familiar with (this particular dish pictured happens to be vegan, but the majority of the menu features offal).

Scroll to see the full menu.

Offal is a critical part of the Malaysian diet that dates back to when humans first began to eat meat. These are some of the most delicious and nutrient-rich parts of the animal. They are considered rare parts, so it is a luxury to have a bite. We sometimes save these nutritious parts for our elders who may need more vitamins, and we eat them ourselves when we need to boost our immune systems or get some important minerals. For many, it’s customary to drink alcohol while eating offal so that our bodies can better absorb nutrients from these precious little morsels. You don’t need much; a little goes a long way to get your multivitamins in the most delicious, sustainable and practical way.

This new From Nose to Tail menu is available anytime at the bar only.

Believe it or not, there are no carrots in this Carrot Cake!

Our Char Tau Kueh (Carrot Cake) is made with daikon — known as white carrot in Cantonese — steamed, cubed, and stir-fried with eggs, bean sprouts and soy caramel.

The Chinese symbols on the menu right next to its name signify that it’s one of our Hakka Chinese dishes.

Char Tau Kueh is available vegan and/or gluten free upon request. 🥕

ANNOUNCEMENT: We’re happy to share that we have a new bar menu that features food specials by Chef Ange using cuts of meat you might not be familiar with!

We want to offer a bar menu that is uncompromisingly true to Malaysian culture, so in that spirit we bring you From Nose to Tail at Kampar....

Offal is a critical part of the Malaysian diet that dates back to when humans first began to eat meat. These are some of the most delicious and nutrient-rich parts of the animal. They are considered rare parts, so it is a luxury to have a bite. We sometimes save these nutritious parts for our elders who may need more vitamins, and we eat them ourselves when we need to boost our immune systems or get some important minerals. For many, it’s customary to drink alcohol while eating offal so that our bodies can better absorb nutrients from these precious little morsels. You don’t need much; a little goes a long way to get your multivitamins in the most delicious, sustainable and practical way.

Offal is not only critical to our diet, it’s also critical to our commitment to whole animal utilization and supports our zero waste practices already in place.

Come sit at the Kongsi bar and let our bartenders pair the perfect cocktail, beer, or wine! This new From Nose to Tail menu will be available anytime at the bar only.

Pictured are two of the items on our new bar menu:
🍴 Kari Hati - Goat liver in Indian style dry curry (gluten free)
🍴 Kerabu Jantung - Heart salad, Malaysian style (gluten free)

On slide two you can check out our From Nose to Tail menu, but please note it will be change depending on our supply.

Ikan Bakar tonight and tomorrow is Whole King Mackerel the size of Chef Ange! 🐟🐟🐟 We also have Sea Robins.

You choose your fish with Ange downstairs, we cook it for you in our wood-fired oven, then we’ll serve it to you with your choice of sambal. You can enjoy Ikan Bakar downstairs or upstairs in the Kongsi.

If you’re around this Labor Day weekend, please join us for some delicious grilled fish. There are only a couple of weeks left for Ikan Bakar, so this is one of your last chances to get it! We have normal hours today and tomorrow. See you tonight!

Our last nonalcoholic beverage feature in our series is:

🌸 NA Karbo-Not 🌸

Bee balm and june plum cordial, grapefruit shrub, club soda

A play on the word Karbonat, the Malay term for soda, and a companion to our spirited spritz, the NA Karbonat is a perfect encapsulation of our goals for the bar program: to create delicious, thoughtful drinks that represent our local terroir in addition to Malaysian traditions. We utilize bee balm flowers grown in the South Philadelphia garden of our lead server, Mara Picca, along with June Plums sourced by Chef Ange from Philadelphia’s Asian markets. The grapefruit shrub, made with citrus that has previously been peeled to garnish other drinks, allows us to build flavor, while utilizing our product as thoroughly and responsibly as possible.

📣📣📣 Heads up, we’re open normal hours this Labor Day weekend and have a very special Ikan Bakar planned for you tomorrow and Monday, so make your reservations now! 📣📣📣

What a special honor it is to be included in this beautiful The Burger Is a Portrait of America feature by and . 🤩 We’ve received a lot of positive feedback about our Ramly Burger from our community, and we’re so thrilled to share it with the world!

Thank you to our local partners who help us make the Ramly Burger great — our meat is fresh and unfrozen from local halal butcher, Al-Baraka, our bread comes from .bakery, and our eggs come from .

To see our name in the New York Times only 6 months after we opened is a privilege we don’t take for granted. Please join us in celebrating by ordering a Ramly Burger next time you’re in! 🍔

📸:

Please join us for an evening with Lamoreaux Landing co-owner Josh Wig on Sunday, September 8th!

We have two events planned that night with our friends at :

5pm-7pm Lamoreaux Landing Happy Hour (located upstairs at the Kongsi)
🍷 Featuring 3 of Lamoreaux Landing’s best wines for $10 by the glass, special snacks, flights, and an opportunity to learn more about the winemaking process!
🍷 This event is PAYG. No reservations required.

7:15pm Kampar x Lamoreaux Landing Wine Pairing Dinner (located downstairs)
🍷 Chef Ange Branca and Josh Wig are teaming up for a five-course dinner and guided wine pairing experience!
🍷 Tickets are available for $145 per person.
🍷 Reservations are required: exploretock.com/kampar/event/502064/kampar-x-lamoreaux-landing-wine-pairing-dinner

We hope to see you there!

We put a lot of careful consideration into our nonalcoholic beverage program, and over the next couple days we’re going to share more about our NA drinks. We’re kicking it off with:

🌹Soda Gembira 🌹

Made with rose syrup, condensed milk, club soda, with a fermented black lime garnish.

Soda Gembira (“Happy Soda”) is a traditional Malaysian drink. It is usually served during Iftar at Ramadan, at other Malay cultural events, and even by vendors on the streets of Malaysian port cities. Soda Gembira originates in Singapore, dating back to the British colonial period of the early 20th century.

Stay tuned tomorrow for our next NA feature!

Book your next event at Kampar! 🥳 Whether you’re looking to plan a holiday party or corporate event or to commemorate a milestone occasion, Kampar is the perfect place to celebrate!

We can accommodate groups of all sizes in either a private, semi-private, or non-private setting.

To inquire, email [email protected].

We look forward to hosting your next event!

Happy Ikan Bakar Day! There’s only a few weeks left for it, so don’t miss it. This week’s fish are blues and golden tile. 🐠

Ikan Bakar quick facts:
🗓️ Happens every Sunday and Monday all summer long
🌊 All fish is caught locally. We know our fishermen!
🐟 You choose your fish with Ange downstairs, we cook it for you in our wood-fired oven, then we’ll serve it to you with your choice of sambal.
🍽️ You can enjoy Ikan Bakar downstairs or upstairs in the Kongsi

📸: (from a couple of weeks ago, tonight’s fish will be different)

Have you seen the QR codes on our menu next to our A5 Wagyu Suen P**n Chee (pictured)?

That’s to show our guests where their Wagyu is from and how it got here! Our Wagyu comes from small farmers in Japan, not the usual big brands you often get here.

Scan the QR code to see the Certificate of Authenticity that certifies the beef is authentic Wagyu from Japan. It also shares information on the breed, date of birth, slaughter date, ID number, gender, grade, and brand.

Right before Kampar opened, Ange took a trip to Japan with .wagyu.sommelier to visit the farms and talk to the farmers who raised the Wagyu for our restaurant. The deep respect Japanese farmers have for animals transcends the entire process from sustainable farming, to the care during slaughtering process, and a focus on whole-animal utilization. At Kampar, we share a similar commitment to sustainability and whole animal/fish utilization.

📸:

Here’s a little history on crowd-fave Nasi Lemak:

Nasi Lemak translates to “rich rice,” which refers to the rich creaminess of the rice made with coconut cream, and is widely known as the national dish of Malaysia. There are numerous stories about who made it first, but one common tale is that in a small 15th-century village near Malacca there lived a widow, Mak Kuntum, and her daughter, Seri, and one day Seri accidentally spilled coconut milk into the boiling pot of rice. When Mak Kuntum returned home, she smelled the delicious aromas and asked her daughter, “Apa kau masak ni, Seri?” (What did you cook, Seri?) to which Seri replied, “Nasi le, Mak!” (Rice, mother!) From that day on, the coconut milk-infused rice became known as Nasi Lemak.

Our Nasi Lemak is made with coconut cream-soaked rice topped with sambal, roasted peanuts, crispy anchovies, and a hard-boiled egg all neatly wrapped in a fresh banana leaf. If you’d like, you can add Achat and/or Rendang Daging for an extra special flavor experience.

This dish is essentially a fragrant, flavorful, magical packet of Malaysian awesomeness! Plus, it’s gluten free.

📸: .agbay

Save room for this traditional Malay dessert!

Pulut Tai Tai: Kaya (coconut & pandan custard) served on top of sticky rice with butterfly pea flower.