First look at Moodmood, a handmade pasta bar concept by founders of Gooddam

The warm interiors of Moodmood. (Image credit: Julie Tan)

 Kuala Lumpur Gooddam, a semi fine-dining modern Italian concept founded by Daniel Yap and Miki Lee has launched its sister brand, Moodmood.

This handmade pasta bar concept is manned by a team of 7 with a capacity of 40 pax and 1,800 sq feet, with the philosophy of “Simple food made nice,” which means to cook with care.

“Moodmood is actually a more casual dining concept that focuses on the craft of pasta making,” Miki explains. “During the MCO period, we started making a lot of different pasta from different regions in Italy. It led to us doing a few pop-ups with this concept, which is focusing on good quality pasta and ingredients, and of course to go along with some good wines.”

The making of a modern Italian-inspired restaurant with Malaysian influence: a conversation with Chef Daniel and Miki of Gooddam


Opening a restaurant in this post-pandemic climate presents its own set of challenges. From conception to launch, the team spent about a year on planning. “The main challenges are financial (all costs increased, including the renovation fee) and manpower shortage.” We are still battling the challenges to this day.” Miki shares. 

Uncertain what to order? Here’s a tip from Miki: 

“For a start, Spaghetti Cacio e Pepe is a must try, a plain pasta with creamy punchy pepper sauce. We use a blend of 2 peppers – black pepper from Langit Collective and local red peppercorn.”

Handmade Spaghetti Cacio e Pepe. (Image credit: Leo Wan Yu)

To be frank, all of our pasta is a must-try because each one is made using different techniques, such as the Silk Blanket with Truffle & Mushroom Sauce. We use ‘sfoglia’ method to make the pasta sheet, which is rolled paper-thin by hand using a wooden rolling pin.The texture is smooth because we do not overwork the dough, and it should not be too dense, like most of machine-made pasta that lose out all the air bubbles.

Glorious Ikejime Hiramasa, kiwi with smoked Ponzu (Image credit: Leo Wan Yu)

Our current concept is quite casual, compared to Gooddam; we interact with our guests to make sure everything is fine so that they leave happy.

Trio of pasta – Agnolotti, Paccheri, Sa Fregula (Image credit: Leo Wan Yu)


Decadent Moodmood Tiramisu (Image credit: Julie Tan)

Follow them on Instagram here.

For reservations, here.

Operation Hours: Lunch 12PM to 3PM, Dinner 6PM to 10 PM (Closed on Tuesday & Wednesday)

Address: 196, Jalan Tun H S Lee, City Centre, 50000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur


Leave a Reply

Your email address will not be published. Required fields are marked *

You May Also Like