The lush garden at Garden 2 Table.
Garden 2 Table in Section 14, Petaling Jaya.Garden To Table PJ is certainly a hidden gem in the bustling town of Petaling Jaya (Section 14), Selangor.
The concept of this home cafe is about dining and being one with nature.
Their aim is to share the amazingly fresh ingredients used for the dishes, with key focus on sustainable edible gardening.
Most of the herbs, spices and plating decor (flowers) are harvested from their garden itself.
Owner/founder CY Phang is amicable and most keen to enlighten us on what’s used in their home-cooked dishes for the meals.
Her forte is food styling, and she also runs classes and workshops on cooking, baking, gardening and sustainable lifestyles.
Dark chocolate ice cream made with local artisan chocolatier Chocolate Concierge’s Melaka 70% dark chocolate and locally made cocoa powder. We liked how it was rich and bold in flavour.
We absolutely enjoyed our “dining in the garden” experience here which provided a nice short escape from the city.
Coconut ice cream in pandan coconut ice cream cone, topped with toasted coconut chips and gula apong syrup. The pandan cone was one of a kind – crispy with the subtle scent of pandan accentuating the ensemble. The toasty coconut chips was a nice touch.
Going by the tagline “Eat & Travel Responsibly”, Ben Hor hosts a food and travel blog.
Recognised by Google as Local Guide Level 8, he and his wife started their foodie journey in Penang before relocating to Kuala Lumpur.
His food tales can be found at iambenhor.com
The lush garden at Garden 2 Table.
Nasi Kerabu with sourdough (batter) fried spiced chicken. This was a wholesome meal that came with tangy pickled vegetables and flavourful kerabu sauce. The well-spiced chicken was very aromatic.
French apple turnover (Chausson aux pommes) with homemade Madagascan and Sarawakian vanilla ice cream. Felt like they used top-notch ingredients to make this dessert – we loved the crusty pastry outside and moist apple filling inside. The vanilla ice cream made with premium vanilla beans was perfect pairing.
Nasi Lemak Bunga Telang with sambal petai prawns – this was our favourite dish. We especially like the fragrant coconut rice and spicy in-house sambal. The sambal petai prawn complemented the combo very well.
Perak-style curry mee with fresh cockles. This had a very rich curry broth, with fresh ingredients that made it exceptionally tasty. We appreciated the homemade sambal for extra spiciness.
