Champor — Restaurant in Munich

Due to limited space, I’ll overwrite my previous comments with new ones in response to the owner’s reply. I find it strange you need to mention I’m S’porean, like it gives me less credibility to review M’sian food. My mom is from M’sia, we’re Peranakan, I still visit my relatives there regularly, my grandma was an amazing cook. So I’m used to amazing M’sian food. Of course tastes are different, but when all of us eating the same food agree that the taste was just so-so, then it says a lot. No miscommunication regarding the rendang, but misinformation from your staff. I asked specifically for beef rendang. She told me to get the caramelized beef cos it’s the same. When I commented on the 30€ price, she said to get the chicken instead cos the method of preparation is the same. I double checked it’s definitely rendang style and she said yes. So the mistake was hers. I don’t think she’s from M’sia/Sg/Indo so maybe she doesn’t know how rendang should taste like. And if like you said, it’s cooked in char siew style, then I’m more puzzled. I love char siew. It’s sticky and sweet with burnt bits. There was nothing caramelized or char siew’ish about the chicken, just sweet and a bit watery. I don’t need to cook sambal to know how it should taste. I’ve eaten lots of sambal in my life to know great sambal. My M’sian friend here cooks much better sambal than the sauce used for the chicken in the nasi lemak. It tasted more like a spicier, saltier version of the caramelized chicken. I like fried ikan bilis but the ikan bilis tasted way too salty like it wasn’t rinsed enough to remove excess salt before being fried, and it was also too fishy. Maybe time to find a new supplier cos the extreme saltiness and fishiness takes away the pleasure of eating it. Onde onde is traditionally green with pandan and oozing with gula melaka when you bite into it. This was not the case at all with your onde onde. Pandan, gula melaka and coconut are the star ingredients here. It’s your right of course to add a twist by leaving out the pandan, but please mention it in the menu (or incl photos) or you will disappoint guests who expect the original stuff. It’s like selling Brezn in a Bavarian cafe in M’sia but without using the soda lye to give it the characteristic brown colour and flavour. An unsuspecting local will not care but a Bavarian missing home will be disappointed. You can argue there are pretzels with pepper, cinnamon etc in all colours these days, but it won’t lessen the Bavarian’s disappointment. My critique wasn’t mainly about price and quality. It was about TASTE. I know I have high expectations, particularly with SEAsian cuisine, but that’s why I’m willing to pay good money if I know I’ll get authentic tasty stuff (expensive does not always equal tasty sadly) not adapted to local taste, and would keep returning cos I miss the food and it’s still cheaper than a plane ticket! But alas the food we had at lunch was neither authentic nor sedap. The taste was not bad, just ok. Maybe the dinner and lunch taste differ a lot, who knows?! Like you said, tastes vary, and that’s my honest opinion as a customer who knows authentic M’sian food and was disappointed. There’s no benefit for me to hurt you with insincere critique. I’m happy when the taste improves cos then I can finally satisfy my cravings. The best part was the nice...

Having lived in Switzerland for nearly a decade, I’m more than familiar with high dining prices. Still, the pricing at Champor in Munich felt surprisingly steep—even by Swiss standards.

We arrived very early for dinner last Saturday, so it was quite disappointing to be told that many of the dishes on the menu were already unavailable due to a lack of ingredients. It’s one thing to run out of items toward the end of service—but at the very start? It gave the impression of poor preparation and a disregard for guests’ expectations.

With our choices significantly reduced, the Malaysian owner strongly encouraged us to try the Mamak Goreng—a dish not even listed on the menu. For context, Mamak Goreng is a well-loved but extremely simple Malaysian street food, typically found at roadside stalls for just a few ringgit. The version served to us had very modest ingredients, a small portion of beef, and was far from elaborate—yet to our surprise, it was later billed at €36, identical to the most expensive dish we had ordered that night. As it wasn’t listed anywhere, she had evidently decided to “tip” the price to match the highest figure on our bill. We only caught this because the most expensive item had been charged twice, despite us ordering it just once. Whether this was a mistake or not, the impression left was far from flattering.

What made the entire experience feel even more opportunistic was the setup of the restaurant itself. Located about 15 minutes outside Munich’s city centre, the space is fitted with an unusually high number of tightly arranged tables—clearly maximising seating at the expense of comfort. My friend, in fact, had to bring their own baby chair because the restaurant couldn’t provide one. And yet, the establishment is displayed as a fine dining venue. Don’t get me wrong—the interior is fairly decent—but the overall layout, lack of baby chairs, and the owner’s overly assertive sales approach didn’t align at all with the experience one expects from fine dining.

After we had placed one order per person (four adults and a baby), the owner insisted we order one or two more dishes “to share.” Considering the already limited options and the pricing ambiguity, it felt more like a hard sell than genuine hospitality.

While the owner undoubtedly takes pride in her roots, the overall experience at Champor was unbalanced—marked by poor preparation, questionable pricing practices, and a clear focus on maximising profit rather than offering an honest, guest-centred dining experience.

If you’re in search of authentic Malaysian cuisine and happen to be in Zürich, I wholeheartedly recommend Ah Fatt Restaurant. The food is exceptional, the prices are slightly lower than Champor’s, and the overall experience is refreshingly sincere and well-curated—especially for a location right in the...

Dear Kiren Alt, dear staff,dear cooks, dear all,

I write this with sadness. My wife, our daughter and I have to say good bye to wonderful food we enjoyed since we moved into the neighborhood three years ago. Whenever we wanted to celebrate something or just hightlight our week we reserved a table at your place.

In those past three years we talked highly about your cooking, we always left in good spirits, agitated, impressed by your kitchen creativity.

This is over now.

It is over now, not because we are leaving town. No. You left! The Champor folks are stilll friendly, the interior is still the same, BUT the food is not the same anymore.

All prizes went up and the quality went down.

Allow me to be more specific. We had Sotong Kankung - good, but not outstanding - for € 15.90, a small starter it should be outstanding otherwise you regret paying so much for something you could do better at home Orange Beef. It was nice, but a little bit too sweet. Not a ballanced taste. *Then Shitake Ginger Chicken: I didn't taste the ginger, I only had Shitake twice on my tongue, The whole thing was a mishmash you get in any average chinese place. It had no character, no profile. The whole thing was served in a leave of Ice salad (or something similar) which lost its form through the heat and didn't look nice

Oh, to be fair, I have to say, that one of us got Satang even though it was not on the menue anymore, and the bread with dipp had the taste we knew.

A few days later I arranged a lunch meeting at your place to have a second opportunity - and hopefully change my opinion. But it was worse.

The soup was a tasteless vegetable soup. A good base to make a soup out of it, but it was not a soup yet. No character. Was it Italian, Bavarian, American? Definitely not Malaysian! The main dishes were average, nothing to talk or write about. The desert was a dull chocolate pudding topped with whipped cream (from a spray can). A lunch in the 15 Euro range has to be special, most lunches in town are in the 10/12 Euro range.

In those past three years we talked highly about your cooking, we always left in good spirits, agitated, impressed by your kitchen creativity.

Good Bye, good old Champur, I'm sorry that I had to write this about our most favored restaurant in...