Jien and I spotted The Farm Foodcraft in Bangsar South slightly over a month ago, when we were walking around the vicinity after dinner. Since we’d already eaten, we told ourselves we’d give this place a shot another time.
That time came a few weeks later, when we met up with some friends for lunch. The Farm Foodcraft is a farm to plate dining concept that embraces healthy living and fresh ingredients from their own urban farm. A great concept, I thought. And one that spurred me to give them a shot.
Alas, their vision of an integrated urban ecosystem seems to fall flat. Or perhaps the person who did the copywriting did an overly brilliant job of up-selling this concept, till the service and kitchen team couldn’t keep up. The entrance is pretty, I give them that; the pathway is lined with greens, and edible ones at that.
Service needs a lot of improvement – from the time we walked in, the staff left us hanging while they scrambled to find a table large enough to fit six adults and two babies. We opted to sit alfresco because there were “no available tables” large enough inside for our group that morning.
We ordered our food and drinks; both took almost 30 minutes or more to arrive. In that intermission, our request for filtered water fell on deaf ears. Thrice. We were parched, sitting outdoor in this country’s unforgiving humid weather and our drinks took that long to arrive. I reckon it makes sense for water to be served first.
Based on what I read from their intro, I expected the food to be “crafted from scratch, using fresh ingredients that are grown and harvested in their very own urban farming lab”. The food description on the menu didn’t quite state that, so if you’re a first-time customer, you might be as confused (as I was).
To be fair, the Nasi Kerabu 2.0 (RM28) was quite good. I do believe they sourced for the herbs/ulam from their farms, and the sambal is pretty kick-ass. The rice is tinged in blue from the butterfly-pea flower and it’s fragrant and light from the use of coconut oil.
I like how well the ayam percik is marinated – the edges are crisp and the meat, juicy. It has quite a good kick and aroma too. The belacan Melaka gives the rice more oomph while the kerabu salad is spicy and refreshing. My only gripe would be the egg, because Nasi Kerabu is best eaten with salted egg. Not a sunny side up.
The Beef Bolognese (RM25) and Creamy Chicken Mushroom (RM25) were “alright”, according to our friends. I didn’t try these so I can’t comment on how they taste.
I ordered the East Meets West (RM32), a marriage of laksa and pasta. You get spaghetti cooked in a spicy, coconut milk broth with squid, prawns, mussels and clams. This is also quite commendable as the broth is adequately thick, spicy and rich from all the seafood. I also like how generous they are with the bunga kantan, which gives a sharp accent to this dish.
Because service was so slow and nonchalant, I didn’t feel like staying on for their desserts. Even though the Kuih Gulung was calling for me. Prices aren’t cheap since The Farm Foodcraft claims to “make their own food from scratch”. Skip the white cold brew here as it’s bitter and sour, with no depth nor body. You’re better off ordering tea.
Is the food fresh? Somewhat. Did I enjoy my experience? Not quite, unfortunately.
Food: 6/10 (pork-free)
Verdict: The Nasi Kerabu is quite good. Service needs (a lot of) work.
The Farm Foodcraft
The Sphere, G-01 & G-02,
No.1, Avenue 1,
59200 Kuala Lumpur.
Tel: 03-2242 0964
Business hours: 10.30am till 10pm daily.