TBC's Warm Uni Capellini (All photos: TBC)
Sometimes all we want is a fine dining meal without the fuss, much less the need to drive into the heart of town or a persnickety dining policy. So, when Patrick Lim, proprietor of the former Burger Chef in Taman Tun Dr Ismail, Kuala Lumpur, decided to luxe up his offerings, he completely understood the desire to eat well without having to faff about too much. Lim started his burger joint in the thick of the pandemic in March 2021 but decided to reinvent itself as a “casual fine dining” operation not long after instead. Abbreviating The Burger Chef to just “TBC” (contrary to popular belief, it does not stand for “to be confirmed”), Lim states how he wants it to be a venue where he can “freely express himself on a plate”.
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A popular way to begin any meal here is with fresh oysters (RM30 each), brimming with brine and a ponzu dressing, grilled white corn smeared with harissa before being topped with pecorino shavings (RM32), and plump Hokkaido scallops served on a bed of curried carrot puree adorned with caviar-like crisps (RM89), before moving on to warm capellini in abalone emulsion topped with caviar (the real deal, this time), chive oil and a dollop of sea urchin (RM150).
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Those who need meat will rejoice with the Australian MB5 wagyu striploin (RM199), best accompanied by a juicy red wine before calling it a night with comforting versions of dessert-like poached pears with honey semifreddo (RM40) and Eton Mess (RM40). No need for any deconstructed, molecular mess here. Having presented just a gist of what TBC serves up — coming complete with friendly service in unpretentious surroundings — you can be assured of a good meal made with quality ingredients in a popular suburban patch of KL. Life is complicated and demanding enough. Eating out shouldn’t be.
TBC, 125 Jalan Aminuddin Baki, Taman Tun Dr Ismail, KL. Tuesd to Sun, 6-10.30pm.
This article first appeared on May 29, 2023 in The Edge Malaysia.
