Would Lebovitz like Le Bird, Bukit Damansara's new pop-up for Southern U.S.-style fried chicken fused with French frisson?
Nashville meets Nice for the meat, thoughtfully tinged with thyme, tarragon, rosemary, peppercorn and bay leaves, buoyed by lime juice and zest, cooked too-hot-to-handle to order, brittle and crackly to the bite, moist and mouthwatering to the chew.
A selection of six sauces makes the meal more distinctive: Cream of black truffles with Dijon mustard, herbes de Provence aioli, remoulade of cornichons and dill, honey-roasted garlic sauce, citrusy sauce vierge with a fleshy tomato tang, and pineapple sriracha with a sharp spiciness.
Chicken tenders are also available, thick strips, complete with sides like ratatouille, mashed potatoes and red cabbage slaw.
Flock to Le Bird at Batai’s Louie’s Bar this week (and likely beyond) for lunch and dinner, Thursday through Saturday.
