Chef Low Organic Kitchen

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(16/12/2014 - Updated the post with more pictures and included the prices for the dishes)Spot the blogger?With Mama Carrie ravenous and I famished from the early breakfast, we diverted from the original destination - a good twenty-minute drive away - and landed at Chef Low Organic Kitchen, a haunt we once frequented whenever we were in the vicinity. I still remember but vaguely the area when Chef Low Organic Kitchen took residence; it was awkwardly serene with less than a handful of shops taking the same gamble. That was at least five years ago when it was under a different ownership and look at how prosperous the place is now! There are more retail tenants, especially the ones dabbling in the food and beverage arena and just weeks ago, a meatball restaurant opened its door to the public at the adjacent block, as reviewed by Sean at Eat Drink KL. Mind you, this is a meat-free and egg-free restaurant. Anyone in the mood for some crackers? One is greeted by a reading section the moment s/he enters; to the left, there is a built-in bookshelf with Chinese and English reading materials for the bored diner. Towards the right is a tiered shelf with the merchandise such as tidbits and organic oats for purchase. The drinks and dessert section are next to the cashier with the refrigerated deli case being the divider; lining the kitchen counter-top is a tray of shot glasses for their house specialty and a basket of goodies. Ceiling-to-floor windows act as the natural source of light, illuminating the restaurant with brightness from the front and back on melting, scorching afternoons. The furniture in the seating space is placed in such a way that it accommodates everyone on a busy day yet it does not obstruct the service flow at all.Seaweed Roll (RM 7.90): wrapped with raw julienned purple cabbage and carrot in nori (or laver in English-speaking countries) and served separately with mayonnaiseThere is nothing like raw vegetables to begin a meal as it prepares the stomach to accept the heavier parts of the meal - such as the main course and desserts. There is a light coating of mayonnaise on the nori layer, complimenting well with the fresh aroma. As you bite into the roll, you can hear the crunch with each subsequent mouthful with the flavor continuing to emanate and mingle with the taste buds. I caught myself leaning forward and sniffing it, imitating the four-legged brother with my eyes closed; I was instantly brought back to the time when I was collecting chestnuts and the Carries sampled a couple of bites from the ripe ones in a New Zealand farm years ago. Jade Roll (RM 16.90): deep-fried, rolled fu chuk (bean curd sheets) with seaweed and topped with pineapple cubes; sauce includes orange juice, chili slices and chili oilThis is one of the specialties for Chef Low Organic Restaurant - being one of the most popular dishes as well. The bursting fragrance gently penetrates into the taste buds when you gnaw into it, laying the foundation for the sauce to coat the palate. The strong taste of bean curd as well as the carrot and celery sticks wrapped inside attempts to balance the numerous elements found in the dish. The pineapple cubes provides a sweet tang to it, careful not to overpower the subtle yet scented sauce.Considering that most deep-fried dishes contain excessive oil, this dish will not leave you feeling like you consumed a bottle of cooking oil - or at least that's how I felt. You won't find yourself downing glasses after glasses of the accompanying drink that you may have ordered. It's not something that I'll sink my teeth into often, though. Fruit Tea (RM 16.90): as the name suggests, it is a fruit blend with thinly sliced green and red apples, orange juice, passion fruit and lemon with lemon slicesLike the Jade Roll, this is one of the restaurant's best-selling items. A quick look around illustrated that most of the diners ordered this and some even went to the extent of going for seconds. The similar acidity of the fruits revolves with each other; none of which are competing to stand out as it seeks to satiate the diner's thirst in pleasure. It invigorates the body as it swims down the throat and replenishes the body of the nutrients it needs, specifically Vitamin C. I have tasted their coffee during my first visit there and hands down, I'll recommend this fruit tea instead to all of the diners, future and current alike. Be sure to inform the waitress that you don't want extra sugar or honey to be added. Cheese Cake (RM 9.90): cream cheese and cream with graham/digestive biscuitsI can't believe that the cheesecake is sweeter now than before; not only is the sugary filling terribly tough to digest, it felt like my teeth were about to be attacked by the nasty saccharine. The addition of the chocolate and strawberry syrup may have increased the level of presentation to beautify the dish, but taste wise, it became a tragedy. It was supposed to be a shared dessert between Mama Carrie and I; she could only sustain for a couple of bites before she surrendered, forcing me to polish the plate. Maybe if the baker had gone slow on the sugar and chose a sugarless digestive biscuit as the crust or perhaps allowed the sugared crust to be the only source of the sucrose for this dish, it'd have been a better confectionery experience for myself and Mama Carrie. If you're particular about exceeding your daily sugar quota, don't have this for dessert. There were definitely hits and misses about the dishes that we ordered, especially the aforementioned cheese cake. Service wise, it is swift, but be forewarned that the waiting period can be lengthy during the peak lunch (starts from noon until around 1.30pm) and dinner hours (starts from 7pm onwards) - especially if the crowd suddenly begins to swell without any warning. Taste wise, it satisfies both the palate of the commercial crowd and health-conscious customers. Name: Chef Low Organic Kitchen Address: C-G-43, Block Camilia, 10 Boulevard, Lebuhraya Sprint,PJU 6A,Kampung Sungai Kayu Ara, 47600 Petaling JayaTel: 03-77257154Business Hours: Tue - Sun: 10.30am to 9.30pm continue reading

nangka is not a very common fruit used in savoury dishes because of its strong pungent smellbut this restaurant has taken this strong pungent smell to good usethe nangka actually is more like a garnishand the nangka they chose is sweet but not over ripe so that it is not soggy but still maintain its crunchy texturethe nangka fish is red from the tomotoes and assam but it is not very spicy continue reading

There was a time in my life where I ate quite a lot of organic food circa 2008 era. This was back then when I was hanging out a lot with this couple friend of mine whom the wife had gotten ill and was determined to eat healthy so we followed suit to accompany her. There's not many places that we know of in order to get such a dish and most outlet just gives me the impression that organic food aren't that tasty and is expensive. But one restaurant impressed me with their organic dishes that tasted quite good.Though I've long since abandoned the habit of eating healthy, I decided to see how much has organic food evolved since now it's gaining more awareness and more places such as Chef Low Organic Kitchen is coming up.It's located at Boulevard 10, Bandar Utama area.This place looks like a ghost town after office hour but putting aside the scariness of an almost barren place, it's actually quite beautiful with a nice walkway in between buildings.But the sole purpose of my visit was of course to see how good can this restaurant's organic food be and how much does it closely resembles your normal MSG and preservative food that you consume outside.Now before I go any further, I want to clarify that this restaurant is not only an Organic restaurant but a Vegan one as well since it does not serve food that is made from animals including eggs and milk.They have organic items on display and for sale at the shelf entrance too:But this place is mainly a restaurant than a shop that sells organic items.The interior has homely lighting to brighten up the place with a dining room feel and mirrors at one side of the wall which gives out the impression of spaciousness to the place.So then, it's onwards to the tasting of the food.Some Fruit Tea were served to quench our thirst. continue reading

First of all, I wish thank OpenRice for giving me an opportunity to participate in this MakanVentures event held at the Chef Low Organic Kitchen, 10 Boulevard, Kayu Ara. This was my first time taking part in this wonderful event where I have had enjoyed a delicious 'fruity' vegetarian and jovial dinner with great fun at the same time. Chef Low Organic Kitchen provides a spacious, cozy and comfortable environment with simple yet elegant white interior designs. This vegetarian restaurant is serving a wide array of pure vegetarian dishes including local cuisine, Chinese, Thai, Japanese and Western cuisine. They are using organic vegetarian ingredients with no added flour, egg, onion, garlic, preservative and MSG. Chef Low Organic Kitchen being an organic vegetarian restaurant, they also have a section selling a variety of organic vegetarian products near to the entrance.During the self-introduction session, we were served with a pot of warm and aromatic fruit tea together with short tiny glasses. The fruit tea was freshly brewed combination of organic tea and orange juice with slices of fruit mixtures including red & green apples, oranges, lemons and passion fruits. The fruit tea was rich in flavor, contains of natural sweetness and quenches thirst effectively. Chef Low Organic Kitchen has generously prepared total of nine delectable dishes for this MakanVentures event and it was served with healthy brown rice. The brown rice texture was fluffy and slightly chewy. Brown rice is a more healthy choice and more filling compared to white rice.Here comes the first signature dish, Nyonya Assam Fish 亚三鱼 with the distinctive aroma of assam flavor and looks like real 'fish' portion. The sourish and mild spicy taste of nyonya assam has opened up everyone's appetite. The assam 'fish' was delicious with soft and chewy textures. It was made of soybean and has the 'tofu' taste.The second signature dish served was Chinese Mahogany Beancurd 香樁豆腐. These homemade beancurds was deep fried until golden brown, then topped with the piping hot Chinese Mahogany sauce and adorned with parsley. These beancurds was delicious and taste buds friendly, it has became soft and moist after being absorbed the goodness and savory Chinese Mahogany sauce. continue reading

i am regular vegetarian food "hunter" haha.. loves to eat good and tasty vegetarian food so i always try out every single vegetarian restaurant and i found this is really good! they have variety of choices of vegetarian food but i'm trying out the western food because it is very hard to get good western type of vegetarian food around here... one of my friend who is vegetarian willing to try this with me, so we ordered a mushroom pizza and a spaghetti cabonara both of them cost roughly RM15+ each... worth the money as its really alot pizza is thin and crispy, regular size.. the spaghetti is quite big in portion too and they both taste really delicious ~ dont forget to try their fruit tea~~ even though its expensive, but very nice! continue reading