When people talk about pickles, the first thing that comes to mind is pickled fruits. They make good snacks and are either sour or sweet. But other than snacks, no one would treat pickles as anything more than that, right?
Pickle Dining, pickle haven
Well, if you believe that, you have definitely not been to Pickle Dining. This restaurant near Rex KL is a haven for anyone who loves to eat pickles. Everything on the menu here is either pickled, cured, salted or fermented.
Hi, chef!
What on earth is going on here? You see, this one-year-old restaurant is the brainchild of Danial Thorlby, a Malay-English chef. He has 17 years of experience working in the industry, serving in kitchens in London, Paris, New York and Singapore.
The concept behind his restaurant is an interesting one. As a lover of history, Chef Danial wanted to showcase the ways that our ancestors prepared food before refrigeration was a thing. He engages in what he calls “primitive cooking” with minimal modern tech usage.
An open concept restaurant
In terms of appearance, his restaurant has a rustic industrial vibe to it. The kitchen is open concept, so you can see everything as Chef Danial’s team prepares your meal. While waiting, check out the jars of pickles which line the shelves. They’re not decorative!
Juicy duck
Of the five dishes I tried at Pickle Dining, my favourite likely has to be the Bidor Duck with Tamarind Jus. The succulent duck is grilled over a wood-fired stove, which is the restaurant’s main stove. No oil is used as the duck is fat on its own.
The end result was a juicy cut of duck, with meat so rich and savoury that I almost wanted another portion. I think the best part of it had to be the tender fatty layer. The tangy tamarind jus was also a nice touch, giving the duck a sweet-sour twist.
Mushroomy Vol Au Vent
My second favourite had to be the Chicken Vol Au Vent. A traditional French delicacy, the Vol Au Vent consists of a hollowed-out pastry filled with meaty bits. In this case, it was chicken coated with a mushroom-based sauce.
While the chicken was deliciously tender, it was the sauce that I loved most of all. Creamy and savoury, I was scraping the remainder off my plate even when the pastry and chicken were gone. Apparently, the mushrooms used were soaked for two days, so it explains much!
Spicy tomato & sweet compote
For appetisers, I was served the Lacto-Fermented Tomato. While seemingly a simple dish, the flavour profile of the tomatoes was complex. Sourish and juicy, I enjoyed each slice of tomato with just a bit of spicy ginger.
I also am fond of the Sunchoke Espuma with Pear Compote. The compote was soft and soothing to the tongue, but it was the fried sunchoke which gave the dish a good texture. Having the two come together was a delight for the palate.
A chocolatey dessert
And as for dessert, Chef Danial whipped up a serving of Chocolate Mousse Chemor 60%. Made with Malaysian cocoa beans, this was a guilty pleasure with how chocolatey it was. By the time I was done with the bittersweet dish, there was nothing left on the plate.
Worth your time?
The concept of Pickle Dining is such an interesting one and I hope more Malaysian chefs push the boundaries with their craft. Given how busy the restaurant was even on a Monday night, I suspect I am not alone on this matter.
Pickle Dining
Address: 23, Jalan Tun Tan Cheng Lock, City Centre, 50000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Opening Hours: 6.30 pm – 11.30 pm daily | Closed on Tuesdays & Wednesdays
Contact: 014-7977631
Halal Status: Muslim-owned | Alcohol served
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