Kuala Lumpur has a trendy new gourmet food court, housed in a railway depot
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Kuala Lumpur has a trendy new gourmet food court, housed in a railway depot
Afterwards the challenges of the pandemic, Kuala Lumpur's most in-demand F&B outlets find a new platform at Tiffin At The K.
Tiffin At The 1000, a former pop-up, now occupies a permanent space at the Sentul Depot in Kuala Lumpur. (Photo: Tiffin At The Thousand)
01 Dec 2022 10:50AM (Updated: 01 December 2022 08:06PM)
To say the pandemic has been tough on F&B outlets is a gross understatement but as Kuala Lumpur shows signs of opening upwardly, restaurants and bars have started to fill again.
One welcome reboot is Tiffin At The Grand (TATY), a gourmet food courtroom housed in Sentul Depot, a 22,000 sq ft restored train engineering workshop. Previously a wildly pop pop-up, TATY has now plant a permanent home with a rotating roster of vendors. Apart from food and drink offerings, the vast space will as well host artisanal food markets, wellness weekends, pop-up dinners and theme evenings.
The current curation of vendors total fifteen in all and hail from some of the Klang Valley's virtually talked-near restaurants and bars. Offerings span countries and continents, bringing multiple cuisines from gastronomically exciting offerings, some which are exclusive to TATY.
From Afro-Caribbean sandwiches by Joloko to boozy ice creams by hipster ice foam bar, Licky Chan, and from Malaysian classics with a twist by Ruddy Red Botak Head to gimmicky Chinese nutrient and snacks by Petaling Street darling, Pocket-sized Shifting Space, TATY is a concentration of culinary superpowers in one Insta-worthy infinite.
Alta decided to serve their now legendary Alta Burger, accompanied by a carte built around ingredients in a bun. According to owner Jenifer Kuah, the Alta Burger was their pandemic baby, as the team from the now-defunct Sitka, which Kuah also owns, saw the Sitka crew move to Alta in Bangsar.
"Nosotros are now hopefully at the beginning of the other side of the pandemic. It has been challenging because our restaurants are not built for delivery. Having said that, we made the best of it and glad that the team survived intact," said Kuah. "For now, we're happy to just continue serving upwardly burgers and rolls and seeing customers enjoying them."
Another must-try is the all-new plant-based concept, Herbivore, which features a three-way collaboration betwixt SALA, Con-Fusion Club and Colombian chef Sandra Zuluaga. According to Fauzi Hussein, founder of SALA, the concept for Herbivore came nearly to celebrate plant-based food and showcase the diverseness of vegan options.
"At Herbivore, there are four different chefs with a rotating menu, each with its unique selling point. SALA is showcasing a new plant-based loftier fibre chick'north burger, chick'n strips and popcorn chick'n which haven't made it to our outlets yet. Hither, we're premiering information technology in American Southern and Korean-infused ways.
"Idan, no stranger in the vegan scene from Hijau, is introducing his new brand Con-Fusion, which serves vegan Thai dishes. Sandra Zuluaga volition be serving upwards fun flavours of constitute-based hot dogs and bahn mi every Sat forenoon, while Mushroom Lah will serve up their famous Mushroom Rendang with Nasi Lemak, Bagels and curly fries for Sunday Brunch," enthused Hussein.
Despite the difficulties of the final 20 months, Hussein is raring to go again: "Nosotros are so honoured to exist asked to participate in TATY. We all needed this after the long and many, many lockdowns."
While virtually of the vendors all have existing bricks and mortar outlets, Leen, which serves Arabian nutrient with a modern twist, is still mainly home-based, with a view to moving to the next phase. "I created a whole new carte simply for TATY and would definitely recommend our Pulled Lamb Toasties, Crispy Syrian Rice and Charred Chilli Hummus," said Alzalek, possessor and chef of Leen'south. "The pandemic is one of the reasons we started Leen'due south! From selling just hummus, nosotros are slowly venturing into more than hot food options, and are hoping to introduce the cuisine from my home state to a wider audition."
Some other non-to-be-missed pandemic start-upwards is The Bao Guys, who successfully went from cooking in their tiny shared condo kitchen during Malaysia'due south Move Control Social club (MCO) to a bricks and mortar store 5 months later. Serving up a large diverseness of tasty guao baos, a popular Taiwanese snack, with witty names like Cluck Norris and The Last Vegan, they are treating their place at TATY as a test-kitchen of sorts.
"Moving our expansion plans towards the grab-and-go model, TATY is the perfect spot for a fast food brand like us to showcase and introduce our product to the market place," said Lucas Seneviratne, co-founder of The Bao Guys. "TATY is an experimental playground for our kitchen caput honcho, Marc Wong. Blending nostalgia with modernity, the flavours intend to take y'all back, and too show you what flavours lie ahead!
"Then, everything that we serve hither is a TATY-exclusive which you can't become at our storefront (for now at least). It allows u.s.a. to play around with new flavor profiles and information technology's great to be able to get instant reaction/feedback from customers on-the-spot."
A skillful meal requires liquid refreshment and TATY has diners covered with a option of firm wines at the Wine Bar and thirst-quenching beers at the Tiger Beer Bar. At that place will too be a bar takeover series where a rotation of local bartenders from Malaysia's exciting cocktail scene volition get behind TATY's bar to arts and crafts a option of sectional cocktails. Starting with Jason Julian of the hidden Soma Cocktail Bar in Nov, this will be followed by David Hans of Three X Co in December and then Koh Yung Shen of Backdoor Bodega, who will boot off 2022.
In terms of ambience, TATY recalls the vibe of London's Borough market place with its post-industrial warehouse styling but given an injection of cool with design-centric furniture in vivid colours and neon signage. With its cathedral-like ceilings, the well-ventilated space will ease any mail-pandemic worries.
Art installations by local artists such as a charcoal landscape by Sputnik Woods and kinetic art past The Tottie Object at the BEYOND Lounge, where local DJs spin, further raise the free-spirited, relaxed mood. Later the year we've all had, Hussein'due south words ring truthful: "It'southward and then good to see people over again, living and having a slap-up time with friends and families. Time to become out and live life! Fifty'chaim!"
Source: https://cnalifestyle.channelnewsasia.com/experiences/kuala-lumpur-food-restaurants-tiffin-yard-290131
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