25/04/2026

LYFE SATURDAY | APR 25, 2026

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A MID the lush greenery of a forest in Kuala Kangsar stands a restaurant which is drawing attention with its laid-back charm and tranquil, restorative environment. Aptly named Lepak Kampung Talang, the unique eatery is owned by theatre actor Mohamad Ridzuan Hasbullah, 37, whose stage name is Reza Hasbifrom and is from Kampung Talang. Combining elements of creative architecture, nature and the kampung atmosphere, the restaurant is indeed an ideal place to hang out and indulge in all kinds of dishes. According to Ridzuan, the standout feature of Lepak Kampung Talang lies in its use of tube-like structures as dining spaces. What makes it even more interesting is that most of the structures are built using a DIY approach, giving each unit a personal touch and its own artistic value. “In Japan, these tube designs are used as alternative accommodations because of their structural stability, especially in disaster situations such as earthquakes. From there, I saw their potential not just for lodging but as unique spaces for relaxation (and dining),” he said. He added that some Chinese influence is also visible, particularly in the arrangement of the tiered structures, allowing visitors to enjoy a more open and different dining experience. The restaurant was opened in 2018. A runner-up in the reality show Pilih Kasih , Ridzuan said as an artiste, he naturally seeks creative outlets, adding that the tube structures became a platform for him to express his artistic vision, giving rise to a unique site for his restaurant, nicknamed by others as “fairy village”. Unlike modern concepts abroad that emphasise lighting and contemporary design, Lepak Kampung Talang maintains its own identity by highlighting the surrounding lush greenery and the authenticity of village life.

Ridzuan (right) engaging in friendly conversation with customers.

Eating in tubes

nearby because of the atmosphere. “From their feedback, it’s clear that what I hoped to convey is exactly what they’re experiencing. Who would have thought a forest near a village could create such lasting memories?” he said, noting that the restaurant drew over 1,000 visitors after going viral on social media, after the Covid-19 pandemic. Ridzuan also said his restaurant offers the food stall concept, where diners can order popular Malaysian dishes such as nasi lemak and c har kuey teow , as well as kampung delicacies and even Western food. He added that Lepak Kampung Talang has also benefited the local community by creating job opportunities for youth and offering small traders a platform to generate income through food stalls. However, he acknowledged ongoing challenges, particularly in maintenance, limited road cleaning work every day because the trees here shed a lot of leaves. If it’s left unattended for even a day or two, the place can look like it has been abandoned,” he said. The father of five said he recently organised an event called “Dua Hari Ngopi”, combining coffee, storytelling and the kampung ambience to enable visitors to have a more meaningful experience. He plans to continue hosting similar events in the future, as well as extend his restaurant’s operating hours from as early as 10am until late at night. “If the response is positive, we’ll maintain those operating hours and even explore temporary accommodation concepts during festive seasons by preparing several tube units for overnight stays,” he added. – Bernama access to his site and financial constraints for upgrading the facilities. “I have to carry out

o Kuala Kangsar restaurant provides unique dining spaces “Our visitors comprise Malays, Chinese, Indians and international tourists, all coming to experience the calmness of a traditional village setting. Some even assume there’s a river

Lepak Kampung Talang maintains its own identity by highlighting the surrounding lush greenery and the authenticity of village life.

TASTY RECIPE

Ayam gepuk Ingredients For the chicken: 4 chicken thighs or drumsticks

4 cloves garlic 1 inch ginger 1 inch galangal 1 stalk lemongrass (bruised) 1 tsp coriander powder 1 tsp salt ½ tsp pepper 500ml water (for simmering) For sambal: 8–10 bird’s eye chillies (adjust to spice level)

Ridzuan says the restaurant has created job opportunities for youth and offered small traders a platform to generate income through food stalls.

3 cloves garlic 1 small shallot 1 tsp sugar ½ tsp salt

30g roasted/fried cashew nuts/peanuts 2–3 tbsp hot oil (taken from frying oil) Instructions: 1. Blend garlic, ginger and galangal into a paste. Rub onto the chicken with coriander powder, salt and pepper. 2. Place chicken in a pot with lemongrass and water. Simmer for about 20–25 minutes until cooked through and infused with flavour. 3. Remove chicken and let it dry slightly. Deep-fry in hot oil until golden and crispy on the outside. Set aside. 4. Using a mortar and pestle, roughly pound garlic, chillies, cashew nuts, sugar and salt into a coarse paste. Pour hot oil over the mixture to release the aroma. 5. Place fried chicken onto the sambal and lightly press or smash it so the sambal coats and seeps into the meat. 6. Serve hot with steamed white rice, cucumber slices, fried tofu and tempeh.

Customers take a selfie in one of the tube structures. – PICS FROM BERNAMA