Kafe Kooks - The House Of Roti — Restaurant in Sydney

Kafe Kooks in Ultimo, Sydney, has quickly become one of my favorite spots for indulging in roti-based dishes. The fusion of global flavors with roti as the canvas is what sets this cafe apart from the rest. With its casual, inviting vibe and an exciting menu, Kafe Kooks is a go-to for food lovers seeking something unique. Two dishes, in particular, have won my heart: the Roti Sarang Burung and the Murtabak Daging.

The Roti Sarang Burung is an absolute delight for both the eyes and the palate. “Sarang burung” translates to “bird’s nest,” and this dish lives up to its name by being as artfully presented as it is flavorful. The flaky, crispy roti is shaped into a nest, and within it sits a medley of vibrant ingredients. The dish has a satisfying balance of textures, with the crispy roti complementing the tender fillings. It's rich in flavor, offering a delightful blend of savory and slightly sweet tones that dance across your taste buds. The combination of eggs, vegetables, and spices makes this dish not only a filling meal but also a memorable culinary experience. Every bite delivers an exciting array of flavors, making it a dish I look forward to each time I visit.

My other favorite, the Murtabak Daging, is a masterpiece of comfort food. Murtabak is a stuffed roti, and Kafe Kooks' version with minced beef is nothing short of spectacular. The filling is well-seasoned with aromatic spices, creating a savory depth that satisfies the most ardent meat lovers. The beef is tender and juicy, encased in a perfectly cooked roti that’s crispy on the outside and soft on the inside. The portion is generous, making it a hearty dish that leaves you full but craving more. The accompanying dipping sauce adds a tangy contrast, balancing the richness of the murtabak perfectly. It’s one of those dishes that offers nostalgia for anyone familiar with Southeast Asian street food while also standing out with its own distinct, creative twist.

What I love most about Kafe Kooks is its ability to take traditional roti dishes and add modern flair. The menu is broad, offering plenty of options for different tastes, whether you prefer something sweet, savory, or spicy. You can tell that every dish is made with care, using fresh ingredients and bold spices, which really elevates the entire dining experience.

The ambiance at Kafe Kooks is also a plus. It's casual, cozy, and welcoming, making it an ideal spot for a relaxed meal with friends or even a quick solo lunch. The decor is simple but stylish, with an emphasis on comfort. The staff are always friendly and attentive, which enhances the overall experience.

In conclusion, Kafe Kooks has something truly special to offer. Whether you’re there for a sweet treat or a savory meal, this cafe delivers in both flavor and presentation. The Roti Sarang Burung and Murtabak Daging are must-tries, but the entire menu is worth exploring. Kafe Kooks has quickly become my go-to spot in Sydney for inventive, delicious roti dishes that leave a...

Stick to takeaway breakfast, avoid evenings or banquet. Not family friendly. Small portions of curry. Slow service. If you’re Malaysian, you will be disappointed.

Food and service: Sadly a poor overall experience here, we were made to feel rather unwelcome from the start after booking a for an early Mother’s Day dinner, particularly by the head waiter. With 6 adults and four kids (all with anaphylactic allergies) we were told this was fine but met with stony expressions when one adult was recovering from illness and could not eat spicy food and had a declared onion allergy. Rather than cancelling altogether we tried to do the right thing and turned up anyway and ordered extra roti and drinks to make up for the 6th not being able to do the banquet. We had been here before and had a good first time experience and I regularly get takeaway but were sorely disappointed the second eat in experience. The food itself was average - roti is crispy on the outside but chewy and undercooked on the inside and lacks some craftsmanship. Curries were fine but beware of VERY small portions of curry. Was initially advertised online as unlimited by a food blog but it was clear that this not a true “all you can eat”, just a banquet served very slowly. Satay very rubbery and western style. Refer photos for tiny portions.

On previous visits: Breakfast wraps are generally good and the roti tisu is crispy but again a small portion.

Atmosphere: note- Booking the largest table in the evening under the glow of the red neon sign means everything looks red and you can’t actually visually distinguish your food and really feels discombobulating. There is a communal table seat near the drafty door in colder weather means baking under an overhead heater which could not be turned off because, as we were told, we would getting cold as the door could not be shut - which would have been fine had it not been told to us with a rather short and dour expression. Not a child friendly option either with a dog in the corner - we had to leave in the end early as our kids saw the dog and under normal circumstances this would be great fun and a nice touch except the commotion it caused from excitement from one child and fear from another child would have meant disturbing other guests so we left early.

Overall: Stick to breakfast which the only reason we’ve rated it three stars for food. Portions are small.Avoid dine in and definitely do not recommend for larger groups unless you have a ton of time. There are many other better Malaysian and roti spots who do a...

Thought, care and attention to detail emanates from Kafe Kooks. On every level, it’s more than just a cafe that specialises in roti for breakfast, lunch and dinner. Even with owner and Bowie obsessive, Andrew Ray (a former general manager of Chin Chin) leaving for the night with a full restaurant, his floor and kitchen functioned like a well-oiled machine, delivering an all-of-restaurant multi-course meal with less fuss than I’ve seen at some Sydney fine diners.

The roti masterclass ($78/person)—running on Wednesday and Thursday evenings for the rest of the year—is an all-inclusive evening. You’re greeted with a beverage from a short list of Philter beers, wines, and StrangeLove sodas and cracker jacks (prawn chips) with a pot of house-made satay sauce. While tables are called up in groups of six to eight for a masterclass with roti master of 30-years, Suresh Rajandran, you work your way through a range of roti-based snacks, like sarang burung, a roti cooked in the shape of a bird’s nest with a fried egg cracked into the centre. It’s adored with their excellent house-made sambal: spicy with a hint of ikan bilis (dried anchovies). You can pick up a jar to take home later ($14/190ml).

Thai beef madtarbak and cubano madtarbak both turn flatbread into a toastie, with the Thai beef mince scrubbing up slightly better. You can see that both would make an admirable lunch. For dinner it’s a banquet of curries—tangy fish, slightly too-sweet butter chicken and a standout beef rending—served with roti paratha, scallion pancakes, sambal and cucumber relish. After doing the masterclass component where you find out quickly how difficult it is to form the perfect flaky roti paratha, you appreciate eating one all the more. As one of Ray’s staff pointed out, roti is “one of those things that’s always better when someone else makes it,...