the kitchen table restaurant : brunch edition

it was slightly over half a year ago when i met marcus and mei wan, the brilliant food minds behind the kitchen table supper club & bakery who hosted a memorable supper club dinner at a discreet location in mont kiara.

six months later on one sunday morning, i was sitting in a quaint restaurant, enjoying a similar affability and ambiance that i remembered. for proud co-owners of the kitchen table restaurant & bakery, marcus and mei wan, it was their passion and dream of opening a restaurant coming into fruition. 

both the chef and baker were completely in their element as the former was expediting at the open kitchen while the staff was putting together the sunday brunch menu dishes and the latter was brewing lattes and cappuccinos at the front counter where her vibrant baked goods flaunted themselves in the glass display.

the quaint restaurant was styled in modern minimalist accented by industrial chic details of the white-washed brick walls echoed by the arrangement of white tiles at the counters. several vintage industrial lamps and spotlights fill the dining space which were contrasted and complimented by the warmth of the wooden floors, tables and chairs . it was a classic theme - clean and simple but at the same time cozy as the sunday morning sunlight streamed in through the windows. a comfortable and a relaxing space. 

the dainty sunday brunch menu proffered three options - which were all classic brunch selections but marked with 'the kitchen table' twists and of course, a selection of pukka tea flavors and espresso based cuppas. 

i can't complain about our sunday brunch spread as {mh} and i decided to share a dish of sweet and savory each with our choice of breakfast liquid fuel. 

teas - pukka teas ::  lemon, ginger & manuka honey (rm 9)

served in a clear teapot, we gave it a few minutes as the tea steeped. {mh} took her first sips and thought it was very light in flavor (maybe too light) with an after taste to the tongue that dissipates after several seconds. out of curiosity, i tried a sip of it which funnily gave me an impression of fennel notes in the steep.

coffee :: latte (rm 9)

adorned with coffee art, the latte smelled promising as the comforting familiar whiffs of the coffee emanates its way to a pleasant start to my brunch. as much as the aroma was lovely, the latte was alright with sharp bitter endnotes - not quite the best but not bad.

sunday brunch :: chamomile french toast crunch, cornflakes, macerated strawberries, gula melaka syrup (rm 19)

the sweet. 

two pieces of thick cut toast (brioche, perhaps?) soaked in the egg-milk mixture infused with chamomile (it maybe that i tasted the addition of buttermilk too), caramelized in butter in a pan. the chamomile introduced itself at the first bite but quickly disappeared in the crowd of the other ingredients. but a few bites in and i think it needed more time in the pan to cook the center and to give it the crispy edges i desired. 

it was a mark of ingenuity with the sprinkle of cornflakes for crunch although i wouldn't mind another small handful for more texture contrast. more than that, my favorite part was the bruleed sugar on the top side of the toast for additional crunch and pleasant caramelized sweetness of the sugar that contrasted the lightly tangy cream that was akin to mascarpone. i loved the twist with the use of gula melaka syrup to complete the french toast which exemplified the kitchen table restaurant's infusion of local ingredients in their menu. it was crunchy vs soft and tangy vs sweet done almost right. almost since i would have loved additional syrup to elevate the sweetness. 

sunday brunch :: soft egg, streaky bacon, tomato jam, watercress & sourdough (rm 19)

the savory. 

the base: sourdough slathered with excellent tomato jam, both made from scratch. 

the bacon, perfectly cooked soft eggs and watercress salad were cushioned graciously.

once again, the tomato jam stole the show (although i have to say the smoky, salty and crispy thick cut bacon came in as a very, very close second) with its sweetness weaving through the tartness of the tomatoes. partnering with the balanced flavor profile was the fresh crispness of watercress tossed in a light lemon vinaigrette. to top it off, the golden richness of the yolk coated each bite-fuls of sweet, salty, smoky and citrus-y herbaceous flavors to bring it to a full circle. a delicious ode to the classic breakfast favorite. 

now if only marcus would sell the tomato jam in jars. :) perhaps it's a secret project in progress *fingers crossed* 

the kitchen table restaurant & bakery's food philosophy was evidently reiterated in their creations, rooted in their respect and love for each ingredient in their new american approach infused with local ingredients. short conversations with marcus and mei wan hinted that the brunch/lunch/dinner spread may be expanded over time but kept to a single page menu with the possibility of seasonal menus. in fact, my second session at the restaurant is in the planning, and this time for lunch/dinner. i can't wait. 

the kitchen table restaurant & bakery | location

22, jalan ss20/11
damansara kim
47400 petaling jaya

disclaimer this is written based on personal experience and opinion. experiences and taste buds may vary for others.