Words: Anna Chew Photos: Rich Callahan
After uncovering so many gems in our time, it’s hard to believe that we can continue to be surprised by hidden coves. This time it’s with a farm in the city: a farm right in a restaurant itself. Tucked away in an enclave of restaurants amidst the landscaped beauty of The Sphere in Bangsar South, lies The Farm Foodcraft – a dining concept that epitomises the garden to plate concept.
The Farm Foodcraft
The Farm Foodcraft (The Farm for short) is welcoming and bright. The Farmhouse, i.e. the main dining hall, is walled in glass and adorned with hanging vines. Besides having their own urban farm in the restaurant – indoor, outdoor and hydroponic – they also source from local farmers, promising to serve food that was harvested on that day itself. You can’t ask for fresher than that.
The Farm Foodcraft Menu
The menu is complete with starters, soups, pasta, mains and, of course, desserts. One is spoilt for choice and pricing is really on-point – generous servings at affordable prices.
We start off with cold-pressed juices and smoothies. These are perfect for a balmy afternoon in their al fresco dining section. Beautifully presented, each drink looks like a mocktail. We absolutely loved the Sucker Punch (RM18). It’s reminiscent of a widely available kopitiam drink but elevated. This is made from young mango and assam boi with house-pickled papaya that we couldn’t stop chewing on. Lovers of sour notes would take well to this drink. For a healthy and refreshing option, the Green Supreme (RM13) is made from kale, cucumber, apple and lime. It’s so well-balanced that even those who usually shun green drinks might find it appealing.
From the smoothie list, The Love Potion (RM15) made from Betagen, strawberry, blueberry and honey, is so good we almost forgot it is rich in antioxidants and great for gut health. Gym bunnies and health freaks will be happy. Those who adore something heavier and creamier should try the Chasing Sunrise (RM15). Made from jackfruit, mango, pineapple and dates, it is something quite unique, with distinct pineapple flavours, acceptable also by those (not mentioning any names, Mon 😉 who usually avoid jackfruit.
Coffee lovers need to note that the owners of this restaurant also run a roaster in Malacca and their coffee is outstanding! We had the Cold Brew Black (RM12) and, if not for the fact that it was running later into the day, we might have had ourselves a double. Smooth, nutty without being bitter nor overly acidic, this could be one of the most balanced cold brews in town. Have it just because, or even better, savour it with dessert.
For starters, we had the Golden Crunch (RM15) with charred corn, baby corn, capsicum and a dash of paprika. The presentation was festive, with the yellow kernels served alongside the charred corn cob and dried husks.
Local influence is seen in what is usually thought of as western dishes. The ‘Lala’ Land (RM28) and the Curry Beef Lasagne (RM25) livened traditional recipes with Malaysian flare. The former is inspired by a Chinese seafood dish and the latter was actually the contents of a curry puff layered with crisp wonton skins assembled in layers. The lasagne was an all-around hit.
The Crab Risotto (RM38) was nicely and generously presented. The recipe turned tradition upside down once again by keeping the linking ingredient, rice, but preparing it with a thick, soft and pulpy consistency. It came topped with a huge soft-shell crab and was served with their homemade XO sauce. Another dish for the spice club members.
Time For Tea (RM22) is one of the vegetarian options available on the menu and is crafted after Thunder Tea Rice or the Lei Cha. Rice is served with cashew nuts, finely chopped long beans, four angled beans, turnip, edamame, preserved vegetables, herbs and tofu with a pesto broth with dramatic kale tempura topping the dish. It was delicious and the portion abundant.
Desserts were a highlight and the presentation was eye candy. The Burn-T Cheesecake (RM22) was served with a teh tarik ice cream and teh tarik reduction, almost like condensed milk with more flavour than sweetness. You can’t help but have side scoops of that teh tarik sauce as a dessert on its own. We also highly recommend the Kuih Gulung (RM22). It’s a gula Melaka-infused pandan cake (drool level 8), with pandan kaya lava (drool level 9). It’s topped with spun caramel and coconut ice cream (hits the roof!). What a perfect combination of ingredients for a dessert!
Reasons to visit The Farm Foodcraft: a beautiful space that relaxes the soul and fresh food that nourishes the body; our favourite items were the Golden Crunch (corn salad), juices, smoothies and coffee, and most dessert.
The Farm Foodcraft
Level Ground, The Sphere, Bangsar South City
Kuala Lumpur, Malaysia 59200
+603 2242 0964
The Farm Foodcraft Opening Hours
Daily: 10:30 am – 10 pm