Vergine Cafe’s Western food selection is popular among Kepong folk.
BAKING is often referred to as a science as it calls for precision in the use of ingredients, while cooking gives leeway for cooks to inject creativity.
At Vergine Cafe in Desa Aman Puri in Kepong, both science and art come into play in the curation of dishes.
Co-partners Patrick Tan and Celine Wong said the key to the flavoursome taste of their dishes could be attributed to countless hours of research and development at the 10-year-old restaurant.
Interestingly, the name Vergine, meaning virgin in Italian, is a reflection of their first foray into the food-and-beverage industry.
Wong, who is a chartered accountant, is the mastermind behind many of the recipes featured on the menu.
She said that based on her experience in the industry, most chefs come and go.
Vergine Cafe’s tender roast pork with crunchy crackling.
“It is important for owners to know each and every detail of the business, including food preparation techniques.
“We may not be the ones cooking for customers but as owners, we need to know the science behind the ingredients and food preparation techniques in maintaining consistency in our food,” she said.
A case in point is the roast pork – a bestseller with each slice weighing about 150g.
The pork crackling seals in the moisture, leaving the herb-laden meat juicy and tender.
Listening to the crackle on the first bite is music to the ears as the crunchy skin and succulent meat complement each other perfectly.
An egg yolk adds a touch of sunshine to the carbonara pasta.
Pineapple chutney, lending a slightly tangy touch, is a nice addition to the dish.
“We are among the few restaurants in Klang Valley where customers can walk in and place an order for roast pork without having to pre-order.
“We use fresh meat and raw ingredients that we buy daily.
“Due to the large quantities of meat for our pork chop, roast pork and Iberico pork ribs, we have leftovers such as good quality pork belly.
“We make juicy pork burger and sausages with the pork belly,” she said.
Iberico pork ribs from Spain is another popular dish, said Wong.
“There is a vast difference between the meat of corn-fed and olive-fed pigs and we use the latter.
Peach Strudel is freshly made at Vergine Cafe.
“The meat from olive-fed pigs is rich with good fats,” she added.
Vergine’s lamb shank, which is either imported from Australia or New Zealand, is braised for two-and-a-half hours resulting in succulent and moist meat.
Served with a silky, flavourful brown sauce, the lamb shank has received positive reviews from diners, Wong said.
Her carbonara pasta recipe is served with just one egg yolk.
“I am sensitive to eggs and can consume only one a day. So I created the carbonara pasta using cream, milk, cheese and bacon and it is finished off with an egg yolk sitting on top of the pasta.
Tan and Wong say countless hours of research and development are spent in the kitchen to develop recipes.
“Those sensitive to eggs can ask for the dish minus the yolk,” she said.
Freshly made pastries such as the Peach Strudel as well as tiramisu are among dessert options.
The tiramisu exudes a rich coffee taste and a smidgen of chocolate flavour.
Wong said the ladyfingers sponge for the tiramisu was dipped in espresso in a controlled manner to prevent it from soaking up too much coffee and overwhelming the dessert.
VERGINE Cafe, 25, Jalan Desa 2/4, Desa Aman Puri, Kepong, Kuala Lumpur. (Tel: 014-733 7322) Business hours: 11am to 4pm (Monday to Sunday)
This is the writer’s personal observation and is not an endorsement by StarMetro.
