[Dec 2022 UPDATE: Playte was added to the 2023 Michelin Guide KL and Penang list. Check out our Michelin post here]
[Pork-free] Playte up, food’s ready!
We recently revisited Plate after they moved to their new premises in Bukit Damansara.
We first checked out this establishment in 2020 (read our post here), when they first opened in Republik. We really enjoyed our experience and their personable service then.
After two challenging years of coping with the pandemic, Plate recently found a new home – located just next door to its old place.
So, is the food still any good? Read on to find out more.
Playte – new venue in Bukit Damansara
Helmed by Sharina and Brandon who trained at Le Cordon Bleu – Playte showcases local ingredients done in contemporary and European cooking techniques.
The new spot is located just above Meat the Porkers and is decidedly more comfortable with a view of the open kitchen, as well as offering two rooms for private gatherings.
New place, new menu
Along with its new spot, we found that Playte had also refreshed its menu to highlight the freshest ingredients of the day.
An amalgamation of the words “Play” and “Plate” – Plate retains its playful spirit in offering contemporary European dishes infused with Asian flavours and flair.
The menu is kept simple with three main categories: “Smaller” plates which work as appetisers, “Bigger” plates for communal sharing or mains, and the “Sweeter” section for desserts,
The wine list is short, but you’ll find choice labels such as Domaine Albert-Bichot’s Pinot Noir from Bourgogne, and Trimbach Riesling from Alsace.
Foie gras, fo’ sure
We were off to a good start with our first order of Unagi & Foie Gras from the “Smaller” section, which was reasonable at RM13 apiece.
Served on house-baked doughnuts, we thought that the fattiness of the unagi and foie gras went well with the sweetness of apricot miso and crunchy nuts.
Cold capellini, good innit?
Our favourite though from the “Smaller” section was the Cold Capellini (RM88) – thin Italian pasta served with amaebi (prawn sashimi), Hokkaido scallops and ikura (salmon roe).
Cold capellinis have seen a resurgence in the dining scene of late – and we thought the one here was done very well.
The capellini had a good bite, with a tinge of sourness from the sauce.
The whole dish was refreshing with piquant pops of ikura (generous serving, no less) to excite the palate, and freshness from the raw prawns and scallops as highlights.
Grilled Sabah Tiger Prawn
Grilled with Bichotan charcoal, the Sabah Tiger Prawn (RM35) were fresh and succulent. The accompanying bouillabaisse sauce was rich in prawn essence and went well with the charred kai lan and ikura. However, we thought this was rather pricey for the portion served.
While the Tiger Grouper (RM68) was fresh with superbly flaky skin and moist meat. We found the leek & oyster sauce to be a fitting accompaniment with a touch of sourness from the fennel to brighten the palate.
Having said that, the flavours in this dish did not excite our palate in the same way the other orders did.
We found the service experience to be vastly different compared to our first visit.
Unlike the top-notch recommendation from one of the previous co-owners before, we were given the menu this round with very little insight on the dishes to order that complement each other – even when we asked the server for it.
We think this is likely a reflection of the ongoing staff shortage faced by the industry, even though we must point out we were only one of two tables seated during dinner service that evening.
Address: no. 9, 4, Jalan Medan Setia 1, Bukit Damansara, 50490 Kuala Lumpur
Hours: 6pm-11pm Daily (Closed on Sundays)
Phone: 011-2698 5562
Follow us on Instagram
Follow us on Instagram for the latest food adventures and recipes.