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

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

the story of how this restaurant came about was because the owner was concerned about health and concerned that vegetarian food are usually based on flour which is lacking in the basic nutrientsso he partnered with chef low to create this concept restaurantand because we cannot have the regular peperoni pizza or haiwaian pizzachef low prepared a fruit pizza which is essentially sweetand instead of tomato sauce he used strawberry jamhow amazing is that?

this dish is like singaporean mee hoonbut the twist to the dish is it is fried with basilwhich is an unlikely ingredient in an asian dishbut then again i don't recall the basil standing out in this dishi could not smell the fragrancei don't think the basil did much difference to this dishbut overall it is not too oily and the dish is garnished with slices of cucumber and tomato cherriesthe kitchen also gives a lime just in case you want to squeeze some into the noodles

the name is hakka claypot but it was not served in a claypotit was served in a mini wok.the bean curd has a thicker gravy as compared to the mahogany beancurd that we tried as wellI am not sure what warrant it to be called hakka style but this dish had other ingredients including brocolli and cauliflowerchef low also sells other organic products such as tea and fruits in its shopso it's not only a restaurant but a organic concept store

this dish is so cooli think because the restaurant is constraint that it can only cook vegetariantherefore the chef has to be very creative in creating new and unique dishesthe yin yong hong kong kailan is essentially a dish with two cooking stylesthe leaves of the kailan are sliced thinly and then deep fried.the stalkes are blanced or steamed the vegetable is then rearranged again into it's original look with the leaves on the top and the stalks at the bottomit is garnished by deep fried coconu

oh my God!!i think if i became a monk i would eat this every single dayi love lotus root because it is very crunchyand the chef chosen the smaller roots and sliced it thinly so that it is easily edibleit is very fragrant because the chef roasts the pine nuts before stir frying it with the lotus rootsto add color to the dish, the chef adds some asparagus and carrots..

chef low has a fusion menuthey serve both malaysian favourites as well as western foodthe classic carbonara spaghetti is apparently their best selling dishwhen served, the kitchen places two huge green and red coral lettuce on the plate as garnishi wonder how they expect people to eat it, but i did anyway cause i like vegetablesthe unique ingredient of this carbornara is that instead of mushrooms they have french beans which are sliced thinlyit gives the spaghetti a good crunch

this is awesomethe beancurd is made by the resturant itselfand the sauce is so bountiful you can finish two bowls of rice just eating the sauce alonethe beancurd are all cut in standard sizes and it does not have any garlic or onion to cater to the strict vegetariansit is garnished with shred-ed carrots and coriander the interior of chef low has two basic colors which are green and whitegreen to signify the organic nature and white to show that it is clean and relaxed place to dinethey offer mag

do not be fooled this looks like fish but it isn'tthe restaurant is purely vegetarian but they try and minimize the use of flour because too much carbs is not good for healthso they use a lot of soy beansthe fish is shaped like a tenggiri fish and the fish even have skin!!the nyonya assam was as delicious as it smelt and it also had lady fingers or okras as another ingredient

chef low is a vegetarian and organic restaurant that is located at boulevard near kg kayu araa rather poor place to be located if you ask me because the access is not too clearbut not surprising that when i was there, they were not a quiet restaurant and they had their regular customers therethe best thing about this place is the fruit tea that they servedit is tea mixed with various fruit juices such as orange and passion fruitwe were not allowed to refill the tea but the kitchen was kind enoug

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 taste

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 servi

Chef Low Organic Kitchen provides good services with speedy serving time. The third signature dish served was the Classic Carbonara Spaghetti 奶油意大利面, it was creatively presented with green and purple lettuce 'blossomed' at the center of the spaghetti. This recommended Classic Carbonara was served with smooth and slightly chewy pan-fried spaghetti, fresh crunchy lettuce and French beans, tasty button mushrooms and went pretty well with its thick and creamy homemade Carbonara sauce. Pine Nuts Lotu

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+ eac