If you respect restaurants that rely on homegrown produce, bookmark Brix, which harnesses local beef, freshwater lobster from Hulu Langat, organic chicken from Nilai and more for its modern European-inspired creations.
With an open kitchen that promises a transparent peek into the crew's cooking, Brix is steered by chef Rexxa Iskandar, who spent 15 years honing his craft in New York and Singapore before returning to Malaysia.
Customers can order Brix's highlights individually or in a set meal of four dishes for RM140.
The braised beef tenderloin makes a hearty, meaty starter, with Japanese inspirations in a seaweed crust, hints of furikake seasoning and bonito flakes, umami-rich in a rice vinegar reduction, comfortingly laid on pumpkin puree (RM45).
Next, crush your corn cravings with thick, potently sweet cream of corn, crowned with sous-vide chicken and complete with a corn roll (RM35).
Brix offers handmade fresh pasta, so we had to check out the capellini, rounded out with a robust seafood reduction, enriched further with brown butter, finished with a firm, fleshy lobster roulade (RM45).
We can't resist a competent roast chicken either - Brix's is laced with notes of honey and vanilla, showered with chicken jus, plus a side of potato puree and truffle cream (RM40).
Brix is generous with complimentary baked tidbits before and after the main meal, a nod to Rexxa's roots as a pastry chef. Possibilities span house-baked cempedak and chocolate financiers, poppyseed rolls with butter, plus petit fours for dessert, served on recycled wood tableware by Malaysian makers Dapurware. Service is warm and welcoming, with Brix's entire team eager to ensure an enjoyable experience.
R-6-G, Ground Floor, M City Ampang, Jalan Ampang, 50450 Kuala Lumpur. Tel: 03-4266-9492
This post first appeared on eatdrinkkl.com
