Expect the unexpected: Behind PJ’s new humble restaurant that serves up innovative dishes

Striking a balance between crafting dishes for fleeting virality and creating something that will stand the test of time is no easy task. Yet, when experiments go right, innovative twists on traditional dishes can result in something special, earning a place in people’s hearts. This is the essence of Honey in the Rock.

The owner, Sarah mentioned that when creating a new dish, her focus is to showcasing the unique qualities of each ingredient rather than chasing viral trends. She aims to highlight their natural beauty without overpowering them, which is why her food tastes so fresh and natural.

Reimagining classics and embracing experimental risks

Driven by a passion for endless possibilities, Sarah has transformed years of pop-up experience into a permanent culinary adventure, boldly bringing her vision to life.

“It’s always been my dream to open a restaurant,” she shared with a smile, a mix of joy and relief evident in her expression. “When I opened Honey in the Rock, my friend said, ‘Finally, Sarah, you’ve reached your dream.’”

And so, Honey in the Rock was born. Here, Sarah reinterprets beloved dishes, adding her own playful twist. “It always starts with a crazy idea that suddenly pops into my head,” she explains. “I test them on my ‘white mice’ and refine the recipes based on their feedback. Some ideas flourish, while others end in disaster.”

Sarah’s latest dish experiment

One of her latest experiments, Cempedak Seed Hummus, was inspired by an abundance of cempedak from their farm, originally used to make ice cream at Minus4Degree. Unwilling to waste the seeds, she crafted a dish that, despite her optimism, didn’t quite hit the mark at a recent pop-up. “But I think all hope is not lost! I still see potential in it.”

While the thrill of creating innovative dishes is undeniable, Sarah remains committed to authenticity. She avoids crafting dishes merely for shock value, focusing instead on ensuring they are genuinely delicious.

Her ultimate goal? To create new flavour combinations that not only harmonise beautifully but also dance to a rhythm all their own.

Rich, hearty beef flavours rule Honey in the Rock

As I browsed the menu, I started to notice a theme: robust beef bases dominate the dishes. One standout was the Dry Oxtail Laksa (RM29), where the traditional mackerel assam broth is swapped for a rich, savoury oxtail curry.

“I was testing out a beef Khao soi recipe with oxtail, and my friend happened to have a lot of leftover laksa condiments from an event. That’s the exact moment where I was curious to see how combining them would turn out.” Sarah recounts.

The dish has your usual laksa condiments, like fresh mint leaves, shredded cucumber, pineapple, sliced onions, candied bunga kantan and lemongrass, pickled chillies and calamansi lime for an extra kick of zest. The broth, however, has a rich yellow-brown hue, reminiscent of a darker version of Indonesia’s classic soto.

Apart from the Dry Oxtail Laksa, another dish that doesn’t shy away from rich beef flavours is their Smoked Angus Lu Rou Fan (RM22). They intend to bring a localised twist on the traditional Taiwanese Lu Rou Fan.

Sarah decided to replace pork with black Angus beef as she recalled her Muslim friends being curious about it, asking her to describe what it tasted like. She thought it would be great to recreate some dishes that incorporate pork but replace it with protein alternatives that has close comparison.

Their grain-fed Black Angus brisket undergoes a meticulous three-day process of brining, braising, and smoking to achieve perfect tenderness and a rich, smoky flavour.

Must-try dishes at Honey in the Rock

I asked Sarah what the top 3 dishes to introduce to customers who are interested in trying out Honey on the Rock for the first time. Without hesitation, Sarah replied “Our Smoked Angus Lu Rou Fan, for sure. It’s been the crowd favourite since we first opened the shop.”

Their Fried Chicken with Asam Gelugor also made it to her list, where Sarah and her team cured the fruit themselves. The asam gelugor (a.k.a asam keping) helps brighten the fried chicken. Its unique fruitiness is hard to describe, but addictive upon devouring.

She also recommends the Parmesan Sago Fritters, a rendition of the traditional Indian snack, Sabudana Vada. It’s a take on fries and ice cream from her younger days, where the memories of a sweet vanilla ice cream and fluffy fries tug her warmly.

“I first had Sabudana Vada at a restaurant and fell in love with it, so I wanted to put my own spin on it. Initially, I wanted to serve it with just regular ketchup, but I found it to be quite boring. Then I remember back in the days when my friends loved dipping their fries into their Sunday ice cream, so I thought, what better way to incorporate Minus4Degrees ice cream into the menu?”

It really was meant to be. The zestiness of their yuzu vanilla ice cream compliments the starchy, crispy sago fritters. This is the kind of snack that you’ll reach out for if you’re craving something creamy, crispy and savoury.

My personal favourites

It’s now clear why Sarah recommended the Smoked Angus Lu Rou Fan for first-timers. The minced smoked Angus is a smoky, peppery, and savoury delight that pairs perfectly with starchy rice. Served with runny sous vide eggs, it cuts through the rich flavours, adding a luscious balance.

Their Dry Oxtail Laksa also made a profound impression on me. I found myself repeatedly savouring the broth, searching for the right words to describe its unique taste. It was unlike anything I’d ever experienced. Sampling the broth felt like a guessing game, where I’d ask Sarah about specific ingredients and she’d respond with a knowing smile.

You’ll taste the warm curry notes of garam masala, the slight tang from assam, and the rich creaminess of santan. The oxtail, rich in gelatin, adds a luscious depth. Sarah has fine-tuned the broth to be less beefy and jelak. If comforting stews are your favourite, this dish will surely delight your senses.

Last but not least, I don’t think I can complete a review for Honey in the Rock without mentioning their Smoked Beef Brisket. The meat achieves an exceptional melt-in-your-mouth tenderness, effortlessly pulling apart with the slightest pressure. Served with a honey garlic sauce, it perfectly balances the richness of the beef with a touch of sweetness and umaminess.

When I first heard about this new restaurant, I was intrigued but sceptical about its claims. After tasting the dishes for myself, I understood why the reviews were glowing.

Each dish feels genuinely crafted, steering clear of bizarre combinations that overshadow the original flavours. Instead, every creation is a testament to its thoughtful preparation.

With my visit being as rushed as the city’s fast-paced life, I’m already looking forward to coming back to try more dishes and explore new flavours. Perhaps their Chicken Waffle and Hot Honey next? That sounds amazing. I said goodbye to Sarah Tan and her mother, Kim Ngoh, eagerly anticipating my next visit.