Contact – Canvass KL

LOCATION

Canvass Bistro and Bar
No 2, Lorong Raja Chulan,
Old Malaya,
50250 Kuala Lumpur,
Malaysia

Phone: +603 2022 0968 (15.00 -24.00)
Message/WhatsApp: +6012 329 2820
E-mail: info@canvasskl.com

Google maps

MEANWHILE ON INSTAGRAM

Patience and more patience… And some dashes of d

Patience and more patience... And some dashes of discipline and stubbornness too... Knowing that eventually this too shall pass, some creativity helps the day hi by...
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#potato #hommous blended up w some oils for #health benefits... #hemp #avocado and #virginoliveoil... Topped with #pickled #shallot and #beetroot
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Almost invisible but not in taste are the 3 chunks of #charred #goatcheese... All this surrounded w some #nasturtium oil...
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Still pondering if this will be added a part of the #menu when we are able to have one on offer again.
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Here is to hope and kudos to all other #hospitality people out there. #stayingsafe #staystrong and... Yeah... You know....
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#bistronomy #sustainable #hedonism #bistro #healthycooking

#nature grows on… No need for the green leaves t

#nature grows on... No need for the green leaves to worry bout "SOP's" as long as we and the rain keeps watering and tending to the little #garden outside.
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We wonder of the peashoots will overcome the light bulb soon. Or if somehow there will be a balance?
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While #fermentation still happens inside. The drama we follow is outside. In the garden, that we now frantically read up on. We are #chefs and #bartenders w no claim to be #farmers...
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Who would have thought it took days of study to learn and act on #sustainable actions while running a #reataurant right?
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#sustainbility = Talk about building the "plane" while flying it. And with crazy flak all around us. Curtesy of the pandemic.
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#staysafe #begreen #thinknature #nature #plantbaseddiet #regenerativeagriculture #learnmore #keepcalm #grow #recover #openagain as soon as we can...

So as we await some semblance of coherent communic

So as we await some semblance of coherent communication and all that... We ignore the empty dining room willfully...
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And tend to the ferments and pickles and what not. But first ⬇️
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Before we did that we went for spa, manicure and to buy a lot of luxury bags... Also passed by a lot of other shops and spoke to people in construction and factories... We were stuck in traffic awhile too... Just to feel normal 🤔
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Then we went back to restaurant where dining in is not allowed. Not even restricted. Not allowed.
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And looked at some fermentation fermenting along... Bacteria are reliable at least. As long as we know what we are doing.
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Aware co-existence seems to be something we all should learn. It's not too late right?
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Any hashtag for #awarecoexistence?
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#fermentation #lactofermented
Blue #carrots turned into powder.
What to do during this #mco3 #againagain #staystrong #healthy and #patient with the so called powers that claim to be.
Waiting for another uturn... 🤭🥴

So… The three dreaded letters appear again. MCO

So... The three dreaded letters appear again. MCO means... Well...
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Unfortunately we are not in control... "we" as in all of us in general.
And "we" as them, those others whom we had hoped had been in control... On the behalf of the rest of us...
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But no...
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Not even a sweet dessert is enough to lift our spirits....
But not even "them" or "those" or "it" will beat us down.
Creativity and sustainability will prevail and continue.
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So... Letters and possible dates don't matter now. Only our patience and perserverence remain. Stubbornness too... We have a few kg of that somewhere in one of our freezers...
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We also worry about what our suppliers will do? The whole chain once again is at risk...
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As Einstein is suppposd to have stated - the definition of insanity is to do the same thing again and again while expecting a different outcome.
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#sustainable #hedonism #bistro #patience #chefslife #nevergiveup #mcoagain #planetfriendly #responsible #hospitality #restaurant #society #health #sohow? #keepcooking when we can that is

As the #menu develops and progresses… . . . Behi

As the #menu develops and progresses...
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Behind of said progress a keen observer finds supplier relationships growing along w staff empowerment and training.
Plus squeezing growing operations into every nook and cranny of the #kitchen... Until it seems to burst... Which it doesn't of course.
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Soon a new dish comes to the fold. On the base a mild and very aromatic #fermented #chilli #tomato paste that soon will be more #fermented in our newly purchased wood cask...
#freerange #chicken mousse wrapped in #local keduk leaves. Poached and then quickly introduced to our #hibachi #grill...
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As the leave wrapped #tender chicken #dumplings come off the grill we season them w the #upcycled liquid from our #kimchi (let's call it kimchi-water) and some #lacto water from other fermented vegetables.
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Tart and a bit sour to mingle w the #charred leaves and chicken. Giving more #umami and moreness...
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No it is not spicy... #chef is Danish lah... Still holding back on the #capsaicin here. But the sauce will ferment further and develop on its own. Next batch to add will contain 4 different #chillies and lots of dried #tomatoes... And other cool red vegetables.
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#sustainable #hedonism #healthyfood #bistronomy #comfortfood #dinner #snack #fermentation #locavore where we can be...

How do we best remain on a #planetfriendly and #he

How do we best remain on a #planetfriendly and #healthyfood aware path as a #bistro that is committed to #sustainability?
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Our #sustainable #hedonism gives us a certain middle way path we can follow.
Here we have two cuts of #wagyu #beef. (obviously on the radar for their not overly sustainable impact on the planet and some would argue on our health... And others would probably engage in that argument w counter points...)
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This was a set menu with a lot of vegetable focus. And a lot of #fermentation focus too. Overall the portion size was calibrated for cost and for weight in the menu versus the many #vegetables
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We love to #slowcook and both these cuts were. The wagyu boneless rib was 24 hours then coated w mustard and homemade chilli pasta (fermented)
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The other "Karubi" cut - which is more fatty and fits a #hibachi grill best - was cooked for 48 hours and then #grilled
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Served w #sauce and #fermented #tamarillo #chutney and #kale...
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Keeping a balance is the goal. Our own internal one mixed w the expectations of our guests and #foodie #community that we often get #fantastic feedback from.
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#dinner #setmenu #grilling #foodphotography #eatkl #eatoutkl #comfortfood #bistronomy #chefslife