Christine Leng

"A pot of wagyu beef cooked tenderly with spices, coconut, tumeric leaves & kaffir lime leaves. Very well flavoured and it’s almost too addictive."

Christine Leng

"Crispy popiah skin enwrapping 3 types of cheese & raisins. Apricot chutney served as dipping sauce. Good stuff."

Penny Wong

"Served with a choice of steamed lotus leaf buns or poppy seed rice, the Angus beef rendang is well-seasoned with coconut, turmeric leaves and kaffir lime – easily one of the highlights of the evening."

Penny Wong

"We also highly recommend the Opium Burger, which consists of a 250g Angus beef patty, tomatoes, onions, mushrooms, jalapeno, coconut lemongrass sauce, and French fries."

Wei Zhi Chin

"We have had wagyu beef many times but wagyu rendang is a first! The wagyu beef showed wonderful fork-tender quality."

Wei Zhi Chin

"The beef satay here also deserves a mention as well – as they were made from very tender cuts of beef and accompanied by creamy peanut sauce."

Vkeong Lum

"Besides the Angus beef patty which makes the Opium burger desirable, it’s also cleverly seasoned with Asian herbs and spices that deliver an exciting blend of flavors. Although it was quite sloppy to eat, we enjoyed every bite of it."

Malaysian Flavours

"Opium KL is praised for their chicken satay which is juicier, meatier and less fat. Indeed, the satay appears in chunkier version instead of thin and flat, succulent in every munch with a light juicy burst, complemented by a sticky sweet coating."

Malaysian Flavours

"Samosa is not something unusual to locals. Here at Opium KL, the chef levels up the taste by stuffing 3 cheese, raisins, apricot chutney into popiah skin, deep fried to golden brown."

Ker Yi Lau

"Juicy tender wagyu beef cooked in rich rendang curry was so appetizing!"