The Malaysian Insider

Breads, scones and hot cross buns, all so good.

OCT 10 — Bread always makes me happy; whether I’m eating it, or breathing in its aroma as it’s baking. But when was the last time you sank your teeth into some really good bread? Something always falls short: it’s too soft and cottony, too sweet or too greasy.

Since The Bread Shop opened in Damansara Heights, it’s been creating a buzz, mainly because the owners are dedicated to bread, the wonderful ones that they remember from childhood, or from studying and travelling abroad. (more…)

Yummy mini cheesecakes to say u-hu-hu to.

APRIL 4 — I like bread, and I like it even more if it has bite, or some special ingredients inside that varies the texture or flavour. So I was totally into the gorgonzola bread bowl that held the Wild Mushroom Soup at The Loaf Bistro. I ate its “cover”, with its strong hints of gorgonzola cheese, then the mushroom soup which had a delicious lift from the white truffle oil.

“The bread keeps the soup hot till the last spoonful,” said James Thong, chef at The Loaf. It did: there was still steam at the end.

Mushroom Soup In Gorgonzola Bread Bowl... here's one bowl you can eat!

We were at The Loaf in Pavilion Kuala Lumpur. It’s known for its Japanese artisan breads and pastries, produced under Grand Chef Yukichi Matsubara, one of Japan’s top 100 super chefs. Naturally, the bistro, which you can access from the bakery to the fourth level, or through the lift in the complex, features items which use these excellent breads.

It’s Tiger Bread that’s used in the Breaded Prawn Sandwich. The crust of it burst out in stripes. Sandwiched between this is a large prawn, coated in bread crumbs and deep fried, then topped with tartare sauce and layered with romaine lettuce. A side salad completes the serving. The full-bodied flavour of the slightly crunchy prawn comes out with each bite. It’s a hit with some of the Japanese women who are regulars at the bistro; they sit at a corner table and just order this. (more…)