A good meal completed with a good dessert is the most perfect meal and if you know where to begin, desserts are more than just sweet treats. Upperhouse Bangsar is a place specialized in desserts that would put a smile across your face every time the plate of dessert is served upon you.
The flow of dessert tasting starts with sweet and light refreshing Apple (RM 18), where there are thin slices of apple and kyuri as blanket, covering exquisite portion of hazelnut, chrysanthemum, vanilla, apple celery sorbet; all combined into a party of sweet refreshing tang texture of light juicy crunch from the apple slices. A light dessert after a heavy meal, a lot like a palate cleanse if taking just this.
As the savouring continues, the journey moved towards heavier and richer sensations as it progresses. Lemon (RM 22) showcases mainly lemon curd, and even though presented with some distinctive flavours like vanilla, lavender, raspberry, and coconut ice cream; it wasn’t prominent with the obvious eggy husking over the rest of the elements on the plate. On a side note, Coconut ice cream was very fresh when I had it. Alas, I savour the ice cream as it is a whole lot more than together with the rest on the plate.
The Watermelon (RM 24) then came to salvage, and encompassing strawberry cotton cake, watermelon, hazelnut, basil, vanilla and a scoop of strawberry sorbet; this is particularly a food memory of Australia’s watermelon cake hype. The “artist” here painted the plate beautifully with the shade of watermelon red and while there isn’t really a proper way to eat this, you kind of just take all the bits and pieces mixing whatever flavours you think would work together- the perks of savouring deconstructed dessert dish. Generally, everything chosen by the chef matches well together in this one to create a refreshing bite of summer with the presence of watermelon in it.
Moving to richer taste, Carrot Walnut (RM 20) is presented and plated with Greek yoghurt, clever addition of honeycomb, and added extra moist with a scoop of burnt honey ice cream. After this, it is time for the major-hit-amongst-their-customers- dessert to come into the lime light. The Mille-Feuille (RM 24)- with crispy and light flaky layers of puff pastry, orange milk chocolate mousse, pineapple, almond, and my favourite hay ice cream; this one clearly is a big hit because it was extraordinarily pretty. Let’s be honest, have you seen any other café with a pretty mille-feuille dessert like this one. Alas, the flavours didn’t work as well as the looks and it didn’t impress me as much as the presentation. Eating this blind fold kinda reminds me of Cadbury zip bar- specifically the orange flavour.
Last but not least, something I’d strongly recommend. One of the mass favourite of course- Chocolate (RM 25). If you only get to pick one and only one dessert from this place, go for this one. But no, don’t restrict yourself to only one. That’s real sad.
The consistency of the chocolate texture was totally on the point and it offered a nice balanced taste to go with the honey comb, and all the toppings as well as the pairing ice cream. And that we are talking about 70% Callebaut , toasted rice, burnt honey ice cream.
The kitchen also serves savoury. I’ve sampled the Cacao Ravioli which comes on a bed of capsicum sauce and I love it. Handmade pasta, done the proper way – al dente, and every parcel filled with delish mix of cheese and yummy forest mushroom. Plus the board with pieces of fried chicken drumettes lining up and escorted with dollops of aioli, this two is a good way of light savoury start before sampling their desserts.
And finally, the newest addition to their menu, the beautifully stacked tiers of delicate and delicious bites and pieces of savoury and sweet treats comprising of most of their best selling. Except this one comes in more elegant petit sizes of stylish and graceful presentation. Afternoon Tea Set (RM 65) showcased their signature Cacao Ravioli, two types of sandwiches and Parmesan breadsticks on the lower tier; and on the upper tiers, that best-selling Mille Feuille, macarons, Chocolate Pralines, Dark Chocolate Cake, Passionfruit Trifle and Raspberry Banana Bread.
The genius behind these pretty canvases of edible art work is Hester Ling and Gerard Ng, who are both professional pastry chefs that is not only clever and good at what they are doing, but incredibly passionate about desserts. This Australian-inspired dessert bar and kitchen that aims to introduce contemporary western cuisine and plated desserts to stimulate one’s taste buds is set with very simple vibe of casual setting to welcome family and kids. Chocolates in Upperhouse are
made to order using single origin cacao beans from Callebaut, reputed to be one of the finest
flavour cacao beans around due to soil, climate and habitat. So it is rest assured that chocolate drink is comforting at anytime of the day.
Striving to introduce the Australian-inspired casual dining with modern plating to the local food scene, it is totally a good bang for bucks because the ingredients are fine and well executed with plenty of effort and passion. I know this is a super lengthy post but click HERE for more photos on flickr.
Upperhouse Bangsar is located at:
27-A, Jalan Telawi 3,
59100 Kuala Lumpur.
Opening hours Tuesday – Friday: 11am – 10pm
Saturday & Sunday: 9am – 10pm
Closed on Monday
Telephone no. 011-28720083