January 13, 2015

B Lab @ VERVE Shop, Mon’t Kiara KL

Some cheerful restaurants have just popped up at this new place, VERVE Shop (VERVE Suite) at Mon’t Kiara.

B-Lab

Sharing the same row with La Casa and Podgy & The Banker; this bar, bistro cum bakery is one of the joyful new faces that popped up along Verve Shop. B-Lab is like a laboratory; creating and experimenting on new dishes, manned by Chef Yukichi Matsubara and his Malaysian wife, and their team.

A Western inspired Asian eatery, serving interesting dishes ranging from pizza to pasta and to the attractive mains (but limited choices for now). The restaurant houses an open kitchen concept, carries a vibe and positive ambiance which then quickly draw the patrons’ attention and brought a crowded scene during the brunch time. Do come earlier to secure your seats. But then, due to their open kitchen concept, one may have to leave the place with some smoky flavours on the clothing.

Flat White (Rm 11) & Americano (Rm 10)

Pressed Pork Belly (Rm 35)
Cider braised and roasted pork belly served with herb gnocchi, fennel & carrots puree dressed with sauce. An east meet west dish I would call it. The succulent chunk of siu yoke (roasted pork belly) prettily sat on a bed of gnocchi and drizzled in sauces. Gnocchi was a letdown as it didn’t turn out to be really fluffy and flavourful; but the siu yoke was decent and layered with juice. Yummy! Okay, I am a super fan to the pork. I just love anything comes with porkkkk.

Pancetta & Mushroom Ragout (Rm 27)
Another yummy and flavourful delight. Pasta was made in an al dente way and tossed in with lots of mushroom, salt cured pork belly and herbs.

Smoked Duck & Brie Pizza (Rm 30)
Thin crust pizza dough spread with sourish tomato based pizza sauce and topped with smoked duck slices and melted brie cheese. Hmmm, so fragrant, so cheesy.

Birthday meal always comes great and must end it with some sweet treats.

Mountain Chocolate (Rm 11)
The fluffy chocolaty cake in cup, beautified with strawberries slices, cubes chocolate cake and a macaron shell on topped and dusted with snowy sugar powder.