Sunday, January 4, 2015

Garden To Table Private Dining @ Section 14, Petaling Jaya

Food stylist Phang Sce Hwai spent the last 18 months cultivating more than 100 herbs, fruit trees & other plants in the compound of a rented PJ bungalow that serves as her office space. Starting this month, Phang's work has blossomed into a private kitchen where guests can go green every Saturday for breakfast & lunch.

Sustainability forms the core of Garden To Table's philosophies - the chairs, tables & cupboards here are pre-owned, sourced from Amcorp Mall's flea market or friends' homes or recycled from crates. Biodegradable detergent is used to cleanse cooking utensils & dishes, while food scraps are turned into compost for Phang's plants.

Stroll around the house - papaya & fig trees share common ground with moringa plants & vines, nestled amid sawtooth coriander herbs & tenggek burung sprouts. Garden To Table sprang from Phang's professional impasse as an F&B stylist for corporate projects, in which the food she worked on often went to waste. Here, everything's consumed, one way or another.

 Expect specialities like nasi ulam made with brown rice & herbs freshly harvested from right outside in Phang's garden. RM35 for a set that includes a beverage; it's pricey, but Phang notes a lot of personal effort has been poured into Garden To Table - even the salted eggs were painstakingly preserved here. Rice, sambal & sauces are refillable.

Nasi lemak (RM30 with beverage), comprising components like free-range eggs, organic cucumber & fresh pandan juice. Garden To Table's other plus point is that customers can linger & laze for a couple of hours in a calm, spacious & crowd-free setting - there are two sessions each Saturday, 9am-11am & 12pm-2pm, with each meal limited to 12-14 people.

Garden To Table's handmade sourdough bread, prepared with dark rye flour, filtered water & a starter that's cultured from scratch here. RM25 for a set with kitchen-made spreads & soft-boiled eggs. Bread can also be pre-ordered for takeaways.

Buttermilk & cinnamon scones (RM20 for a plate of two pieces, served with spreads & beverage). As expected, everything here tastes wholesome - even these scones feel like healthy calories. Note that private dinner sessions are also offered on request, with a minimum of 10 patrons. 

We're fans of Garden To Table's lovely spreads - thick jams produced with mulberries foraged from the residential estate & Cameron Highlands strawberries, home-made marmalade, lemon curd & kaya, showcasing natural, pleasingly ripe sweetness.

Home-made fruity ice cream, a luscious treat that relies on durians, mangoes & passion fruit from Phang's neighbours, accompanied by her own-baked biscotti. At Garden To Table, guests get to know exactly where their food comes from.

Beverages include fruit smoothies constructed with the likes of bananas & Borneo rain forest honey, alongside lattes composed of Sulawesi Toraja single-origin coffee beans roasted in Garden To Table's kitchen.

Garden To Table Private Dining @ PJ Section 14, Selangor

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20 comments:

  1. Beautiful, Sean. I love these garden to table and farm to table concepts as well, you get the freshest and tastiest ingredients...and healthiest, too. Great post.

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    1. Linda: glad you enjoyed reading this post ... and yep, i hope this dining concept takes root even further in 2015. the freshness does make a difference, and we didn't feel guilty after finishing this large lunch :)

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  2. Replies
    1. Waverly: yeah, for most of the meal, it feels like eating as a guest at someone's home :)

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  3. What a place! I like the home-preserved salted egg, less chemicals and surely healthier!

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    1. Ken: yeah, everything from the salted egg to the sourdough bread to the jam and ice cream here would seem healthier than the norm :)

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  4. Hi Sean, Happy New Year! This place looks really interesting, I like the concept of using fresh produce from the garden. Prices are pretty high though.

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    1. Baby Sumo: happy new year to you and your family too! :) yeah, there's definitely potential in this place. they're just starting out, so i think they'll be tweaking the portions, prices, etc, according to customer feedback as the months go by :D

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  5. Some people are so lucky, blessed with green fingers. Everything I plant died. Sobssssss!!!!

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    1. Suituapui: ooo, maybe can ask an expert how to prevent your plants from dying! :D

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  6. Great concept but don't see much home-grown greens other than herbs though ;)

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    1. Contact.ewew: oh yeah, this was just a soft launch, so there'll be more in the future ... the fruits are used though :)

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  7. PJ needs more healthy eateries like these. Love the concept, but don't love the steep price for nasi ulam though.. haha.. And since I have not see u in ages either.. Happy New Year .. here's to 2015! :)

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    1. Ciki: ooo, i was just informed that the rice, sambal and sauces are all refillable, so i've just added that line into the post :) happy new year to you too, and hopefully we'll meet again in 2015 :)

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  8. wow, you really can write everyday oh, the garden looks nice~

    btw, just completed my last blog post at the year of 2014 summary about my life, haha

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    1. Happy walker: yeah, a lot of heart and soul in this garden :)

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  9. So impressed by such commitment to sustainability! Its worth spending a bit more to support her venture :)

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    1. YouHadYourLunch: yup, it's a real labour of love, and that's pretty priceless in its own way :)

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  10. I love the garden, I wish I can grow some herbs at home too. But the price is a bit high for me. :P

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    1. CK: ya, i've never had a proper garden before, so it was nice to admire the garden here, heh :D

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