Chocha.foodstore

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Chocha.foodstore Chō Chǎ, an eatery place for fun twist Asian small plates, nestled in an old shophouse at KL. We try our darndest to reflect simplicity in what we offer.

Bringing people together through the simple act of sitting and sharing a drink or two (or three). From our selection of wine, specialty teas to our small plates of locally-sourced food. And it all comes together in this cozy, casual nook in the
heart of this crazy city. Local seasonal ingredients are the freshest. That’s why our ingredients are sourced from local seasonal produce, or local farmers. And did we mention, our food is best shared? So grab a seat, and join us for ‘Yum Cha’.

chochafoodstore Chefs and Floor Staff - The Chocha Team Wants You!We’re looking for passionate individuals with at least...
18/08/2026

chochafoodstore Chefs and Floor Staff - The Chocha Team Wants You!

We’re looking for passionate individuals with at least 1 year of restaurant experience to join us as Chefs and Floor Staff at Chocha Foodstore.

If you love bold flavours and creative cooking and want to be part of a team that values great food and craft, we’d love to hear from you.

Send your CV to
[email protected]

A table of discovery. Hentam 2.0 brings together bold flavours, heritage ingredients and careful craftsmanship across ev...
13/04/2026

A table of discovery. Hentam 2.0 brings together bold flavours, heritage ingredients and careful craftsmanship across every plate.

09/04/2026

A study in craftsmanship.

Chef Nazri pipes century egg blended with hazelnut paste and mayo onto the anchovy and chicken skin base, adding each garnish with precision to complete the Rempeyek.

Follow the process behind the plate.

06/04/2026

From braising in its own brine to steaming into a custard, every step shapes the Lokan’s natural richness. Seared lokan is layered over, latok is arranged and dressed with tuhau oil, and the plate is ready to be served.

Watch the Lokan dish come together, step by step.

Rempeyek: the remix.Anchovy powder and chicken skin for crunch, paired with century egg: the whites blended with hazelnu...
02/04/2026

Rempeyek: the remix.

Anchovy powder and chicken skin for crunch, paired with century egg: the whites blended with hazelnut, yolks mixed with mayo. A traditional Malaysian snack with a not-so-traditional spin.

Now served in Hentam 2.0.

The traces of a meal, the warmth of a shared table. All part of the dinner experience at Chocha.
30/03/2026

The traces of a meal, the warmth of a shared table. All part of the dinner experience at Chocha.

Lokan, harvested from the mud of Borneo’s mangrove swamps, is braised in its own brine to create a naturally rich broth,...
27/03/2026

Lokan, harvested from the mud of Borneo’s mangrove swamps, is braised in its own brine to create a naturally rich broth, then combined with egg and steamed into a warm, silky custard. The dish is finished with seared lokan, bursts of latok (sea grapes), and aromatic tuhau oil — wild ginger from the Bornean forest.

A glimpse into the flavours and textures of Hentam 2.0.

Quiet corners find a second life, where tradition takes on a new context.Welcome to Chocha.
24/03/2026

Quiet corners find a second life, where tradition takes on a new context.

Welcome to Chocha.

19/03/2026

A look behind the dish.

Beras Etem is simmered in fish bone broth and prawn oil, while baung fish trimmings are shaped into a steamed loaf with spiced jus. Alongside it, fish belly becomes a bright ulam, mud crab is folded with losun mayo for texture and bambangan is cooked down into sambal.

Swipe to see how this Hentam 2.0 plate comes together.

𝗕𝗲𝗿𝗮𝘀 𝗘𝘁𝗲𝗺 (black rice) from the Sarawak highlands, cooked in fish bone broth and prawn oil, finished with crab fat and ...
16/03/2026

𝗕𝗲𝗿𝗮𝘀 𝗘𝘁𝗲𝗺 (black rice) from the Sarawak highlands, cooked in fish bone broth and prawn oil, finished with crab fat and herbs.

Accompanied by flavours of river, sea and forest: baung fish loaf with spiced jus, fish belly ulam, mud crab with losun mayo, and a vivid bambangan sambal.

From the Hentam 2.0 menu.

Address

No 156, Jalan Petaling
Kuala Lumpur
50000

Opening Hours

Monday 17:00 - 00:00
Tuesday 17:00 - 00:00
Wednesday 17:00 - 00:00
Thursday 17:00 - 00:00
Friday 17:00 - 00:00
Saturday 12:00 - 15:00
17:00 - 00:00
Sunday 12:00 - 15:00
17:00 - 00:00

Telephone

+60320221100

Website

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