Tuesday, September 2, 2014

Thirdwave @Nexus South Bangsar

I discovered Thirdwave haphazardly while I was browsing through my Facebook,
whereby my plumpish friend ( but trapped in a skinny body), updated an album filled with eye-catchy,  titillating food photos that made me had the strong urge to lick my laptop screen. 

Fast forward the petty details. 
We ended up here and I insisted to order the exact same dish that my friend had the other day.

First came the Seafood Fish Fillet Cured Salmon and Prawn Smørrebrød (A Denmark open-faced sandwich which consist of buttered rye bread , a dense and dark brown bread)

Priced at RM23, this dish was appealing to the eye as well as the palate.
Rye bread smothered with heap of tartare sauce, stacked with a perfectly deep-fried dory fish fillet, towered with more fresh seafoods such as prawns and calamari, and lastly,  crowned with a pinkish- shy cured salmon, garnished with dill.

The shredded purple cabbage salad was crunchy and refreshing, I love it, albeit it was peculiarly sweet. And then I was corrected by KC, who told me that it's suppose to balance the flat-flavor profile of the rye bread, as well as the savoury and umami taste that comes from the seafood. 
I adored much of the coarsely chopped-candied walnuts (I supposed) that are sprinkled all over the plate. I think it's very artistic way to glamorise the food presentation. 

There are lots of different textures, colours and flavours  in this dish alone. 
Can't wait to try the rest on the menu under the Smørrebrød  category. 

 63 Celsius Slow Poached Egg. RM22

The poached egg comes with Chicken Salami, Crispy Polenta, arugula, sitting on a pool of freshly puréed housemade Tomato and French Rose Sauce.
It taste as simple and unpretentious as it looks, and I think it is very well executed. 

Retro Scotch Egg RM26
Runny yolk , Juicy minced chicken Wrapped , Shredded Beet and Carrot Shells, Creamy Cauliflower Bed and bean sprout. 

The stark brown plate strikes such a simple yet elegant note with its multicolour ingredients, a slight egg-porn and strands of bean sprout, placing meticulously around the guarded 'egg- grenade'. 

Beetroot and carrot, they're crisp and full of flavour; 
The mash cauliflower however, was exceptionally addictive to me as it possesses the soft to crunchy texture with a ratio of 9:1. 

The minced chicken egg grenade is an achievement of its own, but I believe the bed of cauliflower and carrot-beet 'nest' complemented it.

For our sweet tooth, we ordered the Flourish Waffles (RM19).
 Slightly crispy on the edges, fluffy throughout,  paired with New Zealand's Kapiti vanilla ice cream, vivify by adding berries and bananas, lastly , sprinkled with osmanthus flowers .

I've tried taking every possible angle to get the 'yum' factor , but the ice cream just don't seem to melt. The anticipation that precedes an awaited gratification is definitely inescapable. Simple, yet satisfaction guaranteed. 

Their coffee, price at RM10 each,  did not disappoint, but the impression does not last either. 

And as favourable as everything on the menu, in particular, it would be very unfair to discount the place itself - (super) spacious, airy, good air-conditioned; friendly and attentive staff. Well, I guess they are well-prepared to accommodate crowds who seek serious food since the beginning. 

Thanks to social media, this place is definitely getting more fame in no time. Kindly take note that Thirdwave's Kitchen is open from 10am - 4pm.

1-11, Level 1, Nexus, Bangsar South,
Kuala Lumpur.

Business Hours:
Mon - Fri: 10:00 - 22:00
Sat - Sun: 09:30 - 22:00

Email hello@thirdwave.my
Website http://thirdwave.my