Chicken cordon bleu (All photos: The Swimming Cow)
Damansara Kim in Petaling Jaya has been attracting chow hounds from Ampang to Setia Alam for quite a while now and why ever not? Despite its small size versus the other sprawling Damansaras (Heights, Jaya and Utama), this cosy little neighbourhood is actually chock-a-block with gourmet gems. For the old guard, there is the grand dame of Sweet Inn and its famous Sang Har Mee while the hottest new kid on the block is Sushi Takumi, which has been delighting gourmets under lockdown with its ultra-deluxe donburis. For those who prefer something Western that will not break the bank, however, there is The Swimming Cow.
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It takes its name from the chef’s unabashed penchant for cooking in the sous vide style. A French culinary term that means “under vacuum”, it refers specifically to the process of vacuum-sealing food in a plastic bag and cooking it at a precise temperature in a water bath.
This is the place for a casual meal with friends or family. The portions are ideal for sharing and the vibe is friendly, modern and unpretentious. Junior would be happy with tacos, filled with sous vide chicken thigh, or chicken cordon bleu (prepared sous vide again, of course) with pickle slaw and truffle fries while mum and dad might prefer the charms of the sous vide Angus T-bone served with both kombu and truffle butters, accompanied by a nice Cabernet. Even the drinks menu ensures smiles across the table, with bottle beers listed alongside a selection of kombucha and a decent choice of red and white wines.
The Swimming Cow, 29, Jalan SS20/11, Damansara Kim, PJ. Tues-Sun, 11am-3pm; 6-10pm. To book, call 012 206 6599.
This article first appeared on Mar 1, 2021 in The Edge Malaysia.
