Cover Esca adds to Chinatown's vibrancy in both their culinary offerings, and in their decor and furniture
Esca adds to Chinatown's vibrancy in both their culinary offerings, and in their decor and furniture
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Global influences and Asian inflections come together at Esca, a culinary playground
Since its inception, Esca has never sought out the stiff rituals of fine-dining, preferring instead more laidback, human rhythms—music turned up, lights turned down and glasses refilled before having to ask.
At its core, Esca is flavour-forward and ingredient-driven, with a palate that is rooted firmly in Asia and a mind guided by global culinary influences. This is cooking guided by contrast, balance and umami; by acidity that wakes you up, spice that lingers rather than shouts and textures that keep you leaning in for the next bite. The presentation may nod to a modern Euro-American bistro, but the logic underneath is unmistakably Asian.
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The beautifully quirky interior and decor of Esca
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Snacks set the tone: lamb baos arrive soft and indulgent, the richness cut with herbs and heat, while prawn toast—crisp, savoury, unapologetically nostalgic—gets a sharper edge with chilli crisp, pickled cucumber and shallot. These are familiar flavours, but tuned with intent rather than irony.
The mains lean into directness. Grilled cauliflower is treated with the same seriousness as meat, coated in Sichuan mala dressing with caramelised onion and cashew for depth and crunch. A tandoori-style chicken leg, glazed with Thai green curry and finished with brinjal, feels recognisable yet recontextualised. Claypot prawn and glass noodles deliver comfort by way of texture and savoury warmth, while grilled halibut is paired with harissa beurre blanc and pickled cucumber for a clean, confident interplay of heat and restraint.
Above Share your meal with friends for a true Esca experience
Above Esca's snack game is done well
Share your meal with friends for a true Esca experience
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Desserts keep the conversation going. Coconut pudding with seasonal fruit and ginger granita is light, aromatic and quietly refreshing, while a gochujang chocolate mousse plays with sweetness, heat and bitterness.
Above Esca acts as a warm welcome on the streets of Chinatown
Above Chef YC plating
Esca acts as a warm welcome on the streets of Chinatown
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Esca’s menu is a bold recognition of where the kitchen’s instincts have always lived. Influenced by Asia’s vast culinary wisdom and international inspirations—from subtlety to spice—Esca applies these ideas without nostalgia or explanation, trusting diners to meet the food where it is.
About
Chelsea is a Dining Writer for Tatler Malaysia. When she’s not eating or writing about eating, she’s probably deciphering which oat milks froth the best for homemade flat whites.
Work
Chelsea writes about where to find great food and is passionate about exploring the cultural significance of different cuisines.
