Photos by RICKY LAI
EVER wondered why some of the roads in the quieter section of Bangsar, Kuala Lumpur, are named after fishes like bilis, tenggiri and kurau?
Firing up the stove: A cook at Food Foundary, Petit, preparing a dish.
Ponder this over a cup of coffee and a slice of luscious Mille Crepe Cake at Food Foundry, Petit on Lorong Kurau and by the time you leave, fish will be the last thing on your mind.
The quaint neighbourhood cafe is an offshoot of the Food Foundry in Section 17, Petaling Jaya. Like its predecessor, Food Foundry, Petit is one of those surprise finds people tend to jealously guard.
If Food Foundry holds fort below the old flats of Happy Mansion, Petit is the latest attraction within a solitary row of shoplots smack in the middle of an ageing housing area.
Manager Alex Anthony said that Petit referred to the smaller size of the cafe compared to Food Foundry. While the older cafe measures around 108 sqm, the latter measures slightly more than 72 sqm.
“We were looking to expand and Lorong Kurau was ideal because like Happy Mansion, it was off the beaten track. It fits with our intention to establish another niche café where people can relax while enjoying the food,” said Anthony who started Food Foundry with a friend two years ago.
Even with just 10 tables arranged around the café, Petit seemed somewhat roomier than Food Foundry. The tables were all taken up during lunch and people familiar with the area seemed to know where to park. A playground also sat in clear view of the café, enhancing the neighbourhood feel.
The soothing baby blue-and-white colour scheme of Food Foundry has been retained at Petit to further endear the café to diners. The paper menu listed most of the house specials except for the tapas, one or two pastas and a few main courses like the beef.
Petit served hearty soups in the form of Spinach Soup with Cream and Mushroom and Potato Soup. Not only were the soups rich with ingredients with the right measure of condiments, the portions were also large to merit sharing.
Game time: Duck Confit with Brown Shallot Sauce and Mashed Potatoes.
Smoked Salmon Salad was served to tease the palate further. Salmon curls were tucked within the salad, drizzled with balsamic vinegar for that tingling aftertaste.
Fans of unique sauces would warm up to the sweet and tangy marmalade sauce served with the Pan-fried Dory with Peppers. For a perky aftertaste and onslaught of fieriness, Anthony suggested that the fish be savoured with a dash of Tabasco sauce.
The other main course was Duck Confit with Brown Shallot Sauce and Mashed Potatoes. Petit had a unique way of preparing its mashed potatoes and the end result was delightfully lumpy. The brown shallot sauce had its own enduring qualities.
Depending on the day, the much-loved Mille Crepe Cake would be available in vanilla, chocolate, chocolate-orange or strawberries and cream fillings. Every bite of any slice would only prove addictive.
Simple yet relaxing: The interior is kept austere with solid tones and minimal decors.
Making the layers of crepe, as Anthony reminded, was a labour-intensive effort and as such, only two to three cakes were prepared daily. He said there were times when customers who arrived at Petit from other parts of the city like Ampang, returned home empty-handed because the cakes were sold out.
To avoid this, he suggested that orders be placed several days in advance, like it was done at Food Foundry.
The other worthy alternative would be the Lemon Tart, made with fresh lemons with a base that featured short crust pastry layered with sugar. It was truly a zesty treat.
Still thinking of fish?
FOOD FOUNDRY, PETIT Ground Floor, No 1, Lorong Kurau, Bangsar, Kuala Lumpur (Tel: 03-2282 2822). Business Hours: Daily, 11.30am to 10pm. Closed on public holidays.
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