Crackling&Co is BSC’s new butchery-bistro for carnivorous cravings, spanning charcuterie to chicken liver pate cooked with French butter, duck rillettes to tournedos Rossini to crispy-crackling pork.
Try Crackling&Co’s take on hachis parmentier, the French cousin of shepherd’s pie, served here with thickly pulled Angus beef brisket instead of mince, comfortingly blanketed with mashed potatoes and grated cheese for a beautiful bake, hearty and soulful.
Steak frites currently harnesses Black Onyx 100% pure Black Angus beef, more marbled than everyday Angus, complete with no fewer than three house-made sauces of blue cheese, mushroom and black pepper.
Chef William Ragonneau, his wife Tee Teh and right-hand man Chris do wonderful work, from their welcoming warmth to thoughtful touches in their own espelette-infused butter and kitchen-cured gravlax.
Coffee in calm, minus the crowds: 2PlusOne.Coffee is a home-turned-hideout for caffeine cravings in Kajang, open in the morning and evening. Lattes prove light with silky nuttiness, courtesy of the signature Ethiopia-Brazil medium-roast blend.
