The restaurant's menu is pork-free, and showcases a mix of Asian and Western cuisine. Over here, they make all their pastries, desserts and bread on site daily from scratch.
The restaurant opens at 10am daily, and serves breakfast items such as breakfast platter, bircher muesli, Spanish frittata, and French Toast. We tried the Eggs Benedict (RM17.90) which comes with a beautifully cooked poached egg resting atop Norwegian smoked salmon, rocket and toasted charcoal walnut bread.
The macaroni and cheese (RM18.90) here is given a unique twist; it is breaded and then deep fried, resulting in cubes of cheesy goodness - crisp on the outside, with a oozy cheesy centre. This is served with a marinara sauce to cut some of the richness.
A simple dish executed well, the fusilli pasta is tossed with homemade basil pesto with cream sauce and salmon chunks.
Salmon al-pesto (RM22.90)
This sea salt seabass with ratatouille (RM42.90) scores high on both the looks and taste department. The seabass is first poached, then covered in a salt crust and baked in the oven for about 20 minutes. This helps the fish retain its juices, hence the fish is moist and delicious. The ratatouille adds a splash of colour to the dish, and complements the fish well.
The locally sourced soft shell crab was huge, as big as the size of my palm. This is served with half an avocado, lemon butter sauce and spicy marinara sauce.
Soft shell crab salad (RM13.90)
The Seafood Paella (RM45.90) is great value for money in my opinion. It is laden with treasures of the sea such as mussels, clam, dory fish fillet, calamari and prawns. Chef Aqin tells us that he uses Japanese rice which he infuses with saffron.
With American influences, the Roasted Spring Chicken (RM33.90) comes with half a spring chicken, chunky mushroom sauce, fries and corn rice spiced with cinnamon and star anise.
My favourite dish here is the Beef Wellington (RM53.90). The Australian grass-fed beef tenderloin is first seared, then wrapped in puff pastry and baked in the oven. The puff pastry is buttery and paired with the tender, juicy beef, it comes as no surprise that this is one of the restaurant's most popular dishes. There is a 30-minute cooking time for this, but it is worth the wait.
Pizzas are served from 3pm onwards, and one of the unique attributes is the thin crisp pizza crust made with charcoal. Charcoal is well-loved for their detoxifying and health properties. We sampled the Meat Event (RM33.90), a lovely pizza topped with beef chorizo, pepperoni, sliced mushroom and three types of cheese (Cheddar, Mozzarella and Grana Padano).
The Fajita Tower (RM79.90) is a family-favourite here at pH Pastry House. Diners can choose from chicken, fish or roasted beef. It is served with homemade tortilla wraps and nachos, as well as various condiments such as mango salsa, guacamole, shredded cheese, tomato salsa, black olives and mixed vegetables.
End your meal on a sweet note with a variety of desserts, all made in-house. The Apple Strudel (RM18.90) is one of their signature desserts here; puff pastry with caramelised apples with cinnamon.We also love the macarons (RM4.90) - they are light, airy and crisp, plus they even come in adorable forms such as Teddy Bears or Minions. Other desserts which you can find here are dark choco brownies with walnut (made with 75% cocoa), mille crepe, tarts, scones and the giant pavlova with mixed berries.
Rose latte (RM12.90)
Love these cute macarons!
They also do reasonably priced set lunch daily; ask servers for the menu.
Location: pH Pastry House, 1 Jalan Tasik Utama 3, Lake Fields Sg Besi, 57000 Kuala Lumpur, Malaysia.
Tel: 03-9054 8339
GPS Coordinates: 3.059641, 101.710879
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