Instagram story viewer> @kamparphilly> Posts

Kampar

@kamparphilly

2217

posts

16.9K

followers

4762

following

🍽️ Malaysian restaurant & platform for underrepresented food
✨ Two-time James Beard semifinalist
❤️ TEMPORARILY CLOSED DUE TO FIRE. Follow for pop-ups

POSTS STORIES REELS TAGGED

Download All

Chef Ange’s go-to dish for summer? Ikan Bakar! 🐟

We can’t wait to bring Ikan Bakar back to you at Kampar as soon as we can.

Thanks for including us in this very fun article, @phillymag. taken in Philadelphia, Pennsylvania by @kamparphilly

96

2

9 days ago

Did you know we can bring our Shot in the Shell experience to your next event? 🦪

Each oyster is freshly shucked, enjoyed, then replaced with a perfectly chilled shot served right in the shell. It’s interactive and sure to be one of the most talked-about moments of the night.

Interested in bringing Shot in the Shell to your next event? Email info@kampargroup.com.

Pictured here is last week’s event at @nationalibertymuseum, featuring Fat Bastard oysters from @taylorshellfish topped with Malaysian chinchalok (fermented krill), followed by a shot of pandan-infused tequila, white vermouth, aperitivo, and lime leaf bitters served inside the oyster shell. Thank you for having us, National Liberty Museum! ❤️ taken in National Liberty Museum by @kamparphilly

252

4

12 days ago

The Ramly Burger has always been more than a burger. It is a piece of Malaysian street food history, a staple for so many (Chef Ange included), and one of the dishes closest to our hearts.

So when we found out that Maggie Hennessy wanted to feature it in The Burger Bible, a gorgeous deep dive into 80 of the world’s most meaningful burgers, it felt very special.

Muhibbah, the Malaysian spirit of harmony across cultures, feels like exactly the right word for a book that celebrates the diversity of the world through its burgers. We are proud that Malaysia and our Ramly Burger are represented! ❤️ taken in KamparPhilly by @kamparphilly

134

3

18 days ago

An update from Ange and Sam from behind the Kampar bar that’s slowly coming back to life. ❤️

Watching this space take shape again has been a powerful reminder of our why. Every decision, every detail, and every step of this rebuild is focused on one thing: welcoming you back.

We’re targeting a summer reopening and can’t wait to share more updates along the way. Thank you for checking in on us and supporting us through this journey.

And if you’re missing Ange’s rendang in the meantime, you can find it on the Malaysian Spud over at our sister restaurant @modspuds. taken in KamparPhilly by @kamparphilly

909

38

a month ago

Our General Manager and Beverage Director Sam Pritchard had the honor of volunteering for @esperanza_us Immigration Legal Services Celebrating Hope for Immigrants Rooted in Resilience event last night.

A note from Sam:

In the world of food and beverage, we often focus on the roots of our trade. The roots of the stories we tell, the roots of the crops we cultivate, and the roots of the communities we reflect. Whether in the soil or in the hearts of our community, we must nurture our roots and tend to them, fighting for them to grow deep, supported networks of connection for our future. Esperanza tends to the gardens of our community by lifting voices, protecting stories, and creating networks that allow deep roots to take hold. Sowing seeds that will blossom and grow here in Philadelphia for generations to come.

For the event, Sam (with some guidance from José) made tepache with fermented pineapple and Colombian panela and served with dark rum by @mermaidspirits. The tepache was inspired by a beverage whose roots trace back to pre-colonial Mexico and the Nahua people of central Mexico.

He chose tepache because it reflects the immigrant experience itself, traditions carried from one place to another, adapted over time yet still deeply rooted in cultural origins.

Thank you to @esperanza_us for including Sam and the Kampar family in such a beautiful event! ❤️ taken in Esperanza Arts Center by @kamparphilly

141

4

2 months ago

Here’s how we make the rendang for our Malaysian Spud. 👀

While @kamparphilly remains under construction for a little while longer, you can still get a taste of Chef Ange’s famous rendang right here at @modspuds.

Slow-cooked, deeply flavorful, and loaded onto a crispy jacket potato for you to enjoy. taken in South Street Philadephia by @kamparphilly

192

11

2 months ago

THIS IS NOT A DRILL! MOD SPUDS’ GRAND OPENING IS THIS FRIDAY, MAY 15TH STARTING AT 11AM! 🥔🎉📣

Only 2 days until you can eat all your favorite loaded jacket potatoes again.

Those of you who found free potato tickets during our scavenger hunts: don’t forget to redeem your free potato our first week, by May 22nd. If you didn’t get one don’t worry, we have plenty of fun games planned for the future!

⏰ Hours starting this Friday: Wednesday - Monday 11am-9pm (closed Tuesdays)
📍 Location: 1424 South Street
📲 Online ordering for pick up: Coming soon to modspuds.com
🚗 Delivery: Coming soon after opening on UberEats taken in South Street Philadephia by @kamparphilly

429

27

2 months ago

Last night, Chef Ange had the incredible honor of receiving the Margaret Harris Award at @nscphila’s Global Tastes surrounded by friends, colleagues, and her team. ❤️

It was such a beautiful night filled with food, speeches, performances, and community. What made it even more special was having our team there to celebrate alongside Ange.

As an honoree, Chef Ange also had the opportunity to curate the evening’s menu and invite an amazing group of talented, diverse friends to participate with us. We are so grateful to all the restaurants who shared their delicious food:

@cakelifebakeshop
@dasgoodcafephilly
@hrzcoffeefishtown
@juanatamale
@la.llamita.vegana
@ricensambal
@whiteyakrestaurant
@yanaga_kappo_izakaya
@thecakevault.phl
@chibanos_philly
@habibisupperclub
@margiescuisine
@reggaereggaevibes
@southphillybarbacoa_
@tambayanphilly
@vientianebistro

NSC is one of Philadelphia’s leading immigrant and refugee service organizations, empowering people to thrive in our communities and pursue a more just future. Please give them a follow to learn more about their work and support their mission. ❤️ taken in Quorum by @kamparphilly

125

4

3 months ago

Back in the @culinary.collective kitchen after foraging, our team got to work turning what we gathered into ingredients for future Kampar amari, ferments and cordials.

As we look forward to the reopening of Kampar, our focus is on capturing and preserving the flavors of spring. We are always looking to explore and learn more about traditions of preservation from around the globe. For this foraging trip, we focused on four time-honored methods of preservation:

♦️ Cheong: Deeply rooted in centuries of Korean food culture, cheong is a sugar preservation that adds depth and balance while preserving flavor. Like many forms of preservation, it can also work as a traditional home remedy to aid digestion and help upset stomachs. The team experimented with knotweed, Chinese Magnolia flowers, and Eastern Red Buds.

♦️ Lacto Fermentation: Generations of communities throughout Malaysia and the world beyond have practiced fermentation that utilizes the organic preservative properties of lactic acid. Both the bar team and Chef Ange worked to create Japanese Knowtweed pickles and brine to preserve the flavors of spring.

♦️ Shrubs: With roots arising from the Middle East during the Middle Ages, shrubs are one of our favorite means of preservation. Utilizing sugar and vinegar, shrubs allow us to preserve fruits and vegetables for months, if not years. All of our scraps from the other preservation processes were turned into shrubs for a variety of future uses.

♦️ Tinctures: Since the rise of distillation in the Islamic Golden Age of the 8th century, people have used alcohol as a solvent to both extract flavor and preserve. For the bar program at Kampar, we started the process of creating several tinctures that will allow us to build depth of flavor while capturing the essence of spring. From Cyprus tinctures to floral amari, these tinctures will play an integral role in flavor development when the bar returns to action. taken in Culinary Collective by @kamparphilly

70

2

3 months ago

Lately, our team has been spending time foraging around Philadelphia and collecting the first buds of spring that you’ll be seeing in a future amaro, ferment, or cordial when Kampar reopens.

As spring arrives, our team set out to collect one of our favorite ingredients to work with, Japanese Knotweed. A flowering perennial native to Eastern Asia, Japanese Knotweed was introduced to the U.S. in the late 1800s for ornamental use and erosion control, and has since become one of North America’s most prolific invasive species. With tasting notes similar to rhubarb, with hints of green apple and underripe pear, we cannot wait to harvest the flavors of early spring.

Along the way, we stopped to smell the roses! Chinese Magnolia, Eastern Redbuds, Cyprus, Witchazel, and many more species of botanicals were collected to be used to create unique flavors reflecting the ecosystem around us.

While we continue to rebuild the restaurant, projects like these keep us connected to our purpose and remind us why we do what we do: to create something delicious, thoughtful, local, sustainable… and something worth sharing!

Stay tuned, in the next post, we’ll show you what we did with everything we foraged. taken in Philadelphia, Pennsylvania by @kamparphilly

94

2

3 months ago

We had a blast yesterday at Rittenhouse Row Spring Festival! Thank you to everyone who visited us! We really missed you all and can’t wait to see you in the restaurant this summer. taken in Philadelphia, Pennsylvania by @kamparphilly

156

1

3 months ago

Saté Kampar is back tomorrow at @rittrow Spring Festival from 12pm-5pm! 🔥

We’ll be grilling beef, chicken, and tofu saté and serving ais limau (with or without rose syrup) + Malaysian lemongrass iced tea to go along with it.

You can find us on the 1500 block of Walnut St. in the @sisterlylovephilly section. See you tomorrow! taken in Culinary Collective by @kamparphilly

158

8

3 months ago