The Bread Bar, TTDI
Words: Nichole Ong
Photos: Rich Callahan
Due to meticulous detail and immense devotion, The Bread Bar has found success in high-quality bread and pastries, which take up to three days to make. Hailing from a background in fine dining, Marc Raphael Joseph, the owner, tells us he was inspired by how the bread before meals could set the tone for the quality of the dishes ahead. At The Bread Bar, he builds on the phenomenal impression the bread provides with an array of hot dishes, finding the perfect balance between a bakery and hot food.
The Bread Bar TTDI
The design elements within The Bread Bar illustrate just how much passion the team has for its bread. As a departure from the high-ceiling, light-filled rustic atmosphere of usual brunch spots, The Bread Bar has a distinctly modern feel. Custom bread-related design elements catch the eye. The art on the wall looks like air pockets within a loaf of bread. A pillar is also decorated with a detailed structure of what gluten looks like under a microscope.
This attention to detail expands into each recipe. Rather than being baked from the same base, every loaf has a specific starter and blend of flour supplied from Japan and Europe, giving each distinctive character. The hot dishes have also been developed with a certain uniqueness in mind. They depart from the usual brunch dishes while still being grounded in a familiar deliciousness.
Hot Dishes at The Bread Bar
The Organic Millet Breakfast Risotto (RM 35) embodies The Bread Bar’s philosophy of comfort foods with a twist. It takes the familiarity of risotto and swaps the arborio grain for protein-rich millet grains, a balance of health and indulgence. The grain was smooth, keeping integrity in texture. Tastewise, the chorizo sausage added a spicy vibrancy to the dish, pairing wonderfully with the sour cream. I particularly enjoyed the depth of flavour from the added mushrooms and the bursts of sweetness from the charred corn. The risotto is definitely a worthy hot dish option for those who wish to venture a little out of their comfort zone and be pleasantly surprised.
The Bread Bar’s take on hummus in the Roasted Sweet Potato Hummus (RM 31) elevates it beyond a dip, serving it with poached eggs and olive bread. That isn’t to say that the hummus itself does not shine on its own; its robust flavours pack a well-seasoned punch, grounding the entire dish. This is enhanced by the runny egg and the savoury earthiness of the olive bread.
In the same vein, the Smashed Avocado Egg (RM 24) boosts the popular avocado toast by using quality ingredients and added natural flavours. The integral elements of the avocado toast are done wonderfully, with the creamy and fresh avocado complementing the texture of the bread well. Additionally, the eggs were cooked with a suitable runniness, and the addition of dukkah, fried capers, and crumbled feta rounded off the dish nicely.
The Seared Spiced Chicken (RM 36) is a must-have for those looking for some animal protein. The chicken is tender and well seasoned, while the creamy polenta adds a heartiness to the dish. We also enjoyed the cauliflower florets, which were cooked with an extra crunchiness due to the sourdough crumble on top — a clever way to incorporate the restaurant’s love of bread into the dish.
The Crispy Polenta Slice (RM 32), served with cherry tomatoes, mushrooms, and eggplant and seasoned with Moroccan zaalouk sauce was another hit. I particularly enjoyed the texture of the polenta slice, cooked to fantastic crispiness on the outside while being soft and hearty on the inside. The mushroom and vegetables infuse the polenta slice with their flavour, tying the entire dish together.
We were lucky enough to sample an upcoming dish from The Bread Bar: Frittata topped with torched smoked salmon, avocado crema, lemon sauce, honey and dukkah roasted carrots (RM 34). It was a deliciously crafted dish. The frittata balanced the integral egg with the surrounding flavours as the salmon added a savoury smokiness. The carrots were also cooked brilliantly, with a subtle sweetness and slightly crunchy texture. Overall, it is sure to be a terrific addition to the menu.
Dessert at The Bread Bar
We rounded off the meal with the Banana Bread Slice with Lemon Cream (RM 14). It was a fantastic dessert as the sweetness of the banana came through superbly in the bread. I particularly enjoyed the lemon cream, made from mascarpone (the cream used in tiramisu)with lemon zest. It gave the dish a touch of acidity and richness, complementing the banana bread well.
As a blend between a dessert and a coffee, the Lemon Mousse Long Black (RM 18) is a cold brew with black tea and a lemon mousse topping which highlights the synergy and craftsmanship of The Bread Bar’s menu items. The perfect balance of acidity, sweetness and bitterness is truly something unique and delicious. I have been raving about this drink since our visit and would definitely encourage anyone paying The Bread Bar a visit to try it out.
We also savoured a Flat White with Oat Milk (RM 12). The Bread Bar offers three dairy alternatives – oat, soy and almond milk. The flavour of the oats comes through as rich and creamy, and the coffee has a good balance of acidity and bitterness. Another worthy option for coffee lovers to enjoy.
For those seeking a non-caffeinated option, the Mai Tai (RM 16) is a refreshing mocktail. The fruitiness of the Mai Tai comes through wonderfully, primarily tasting of pineapple but complemented with grenadine and Caribbean syrups. The presentation is also lovely, feeding the eye with a vibrant pink-orange hue.
The takeaway menu consists of an array of delicious pastries to be enjoyed beyond the restaurant. We took home the Basil Lemon Curd and Meringue Danish (RM 9). This was my personal favourite of mine due to its incorporation of the fresh, zesty lemon curd and the sweetness of the meringue. For the price, the pastry provides an ample portion and is filled generously with the luscious lemon curd.
The Pain au Chocolat (RM 8) is another highlight of the takeaway menu. It had delightful flakiness and rich chocolate filling sure to satisfy those with a sweet tooth. This pastry is a particular testament to the bread quality at The Bread Bar. Its airy, buttery composition reflects the amount of work put into its creation.
Similarly, the Almond Croissant (RM 10) was a delight to bite into, exposing the many meticulously crafted layers of the pastry. This was supplemented by a generous filling which added a sweetness that complemented the almonds wonderfully.
The Bread Bar Review
While bread may be the first impression of a meal, the lasting notion The Bread Bar leaves is one of nourishment and warmth. Marc’s philosophy is that while you may not remember the exact food you ate, the feeling of the place as one serving good food in good company is what will prevail. Visit The Bread Bar for amazing bread and pastries crafted with passion and dedication, as well as equally delicious hot foods, desserts, drinks, and coffee.
Reasons to visit The Bread Bar TTDI: excellent bread, unique but comforting hot foods with a splash of pizzazz, good coffee, a sleek and modern setting, and pastries you’ll keep returning for.
The Bread Bar
57, Lorong Rahim Kajai 13 Taman Tun Dr Ismail,
60000 Kuala Lumpur, Malaysia
Wilayah Persekutuan Kuala Lumpur
The Bread Bar TTDI Opening hours
Thursday to Tuesday: 8:00 am – 5:30 pm daily.
Closed on Wednesday.