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Pop Up Dining KL.


I discovered @PopUpDiningKL haphazardly last week when they followed me on Instagram.
As straightforward as their Instagram handle says, it is a pop up dining, operates on irregular Monday, so I thought why not give it a try since this kind of pop up dining is so rare to catch.

You can have a look at their preview menu on their Instagram (PopUpDiningKL) before you decide to make reservation.
They will follow up with you once you send them your contact details. 

I personally thinks that it is a smart way to operate a business because this give chefs to test new concepts without the pressure of business models( rental etc) and at the meantime they can have full control on what they decided to cook. 


Grissini are long, thin, Italian-style breadsticks. 
I like the presentation of serving them in a tiny mason jar half filled with rosemary-infused olive oil.

They are crisp all the way through, great for easing our itchy mouth before they start serving our appetiser. 

Potato Rosemary Chips

Any chef will tell you that plating is an integral part of any meal.
The plate functions as an extension of the food and it can either make or break a meal, especially when it comes to fine dining.

Sesame Rice Crackers
Black Truffle mousse on Toast

The granite tableware that they use to serve their snacks blend playfulness, creativity and utility.

The sesame rice crackers was exceedingly delish, as the rice crackers were light and superbly crunchy, dotted with sweet sesame purée to tickle the tastebuds; Black Truffle mousse was well executed albeit the toast was a bit too chewy instead of crispy for my liking.

Meet the two young chefs Daniel and June, and the amicable front of house staff, Amanda. 

Bagna Cauda 'Banana' with greens.

This geometrically enticing antipasto is skilfully plated to catch someone's eye. 

Cone shaped baby sweet corn, perfectly scooped round galia melon(a cross between melon and cantaloupe), sweet cherry tomatoes, nasturtium leaves, layered pyramid cabbage, crispy lotus root chips and caramelised banana... A playful dish that comprises lot of colours and textures I would say.

The only complain is that they gave us too little sauce to go with it.

Ravioli, Ricotta and Brown Butter

My dining companion that night praised this particular dish incessantly, telling me how delicious it was. 

His verdict :''This is damn good, but damn fattening'',
(Which I agree totally) 
followed by shovelling these little calorific parcel into his mouth. 

Chicken '2 servites'
i) Roulade Walnut Garlic, Spinach, Onion
ii) Confit Leg in Onion bowl and potato.

Confit Leg and Potato in Onion bowl 

Sorry no photos of what's inside because I didn't manage to take a clear photo. 
Nevertheless it was another yummy dish.

Roulade Walnut Garlic, Spinach, Onion

Another dish that I took time to admire before devouring. 

Despite the fact that the roulade was a tad too dry for my liking, but it taste fine when we go with the caramelised onion chutney. 
The overall taste and presentation plus the details that chef had put into this dish was simply gratifying.

Walnut crumble was generously sprinkle on the roulade to give an additional texture and earthy flavour to it. 

Variation of Lemon
(Lemon Meringue sticks, Jelly, Lemon Mascarpone Cheese )

I adored the way they present my dessert on a blue floral-print serviette.
Skilfully folded into a dimensional shape and sit a petite mason jar on it. 
Lots of colours, flavours, and textures revolving a single theme- lemon. 

Plus a bonus of 10 point to them by beautifying this dessert with a delicate 'butterfly' flower. 

5-course RM98 nett /pax (cash term, no corkage fee). 
RSVP sms Amanda 012-3017552
follow their Instagram (@PopUpDiningKL)

Follow me if you want, too. 

bises. x

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  1. you so clever to find all the coolest spots babe.. hehe! bring me plsssss

  2. Ooo the chef is called Daniel.. ehm ehm... :)

  3. wah... the food presentation fancy max!


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