Contact – Canvass KL

LOCATION

Canvass Restaurant
No 2, Jalan Raja Chulan,
Old Malaya,
50250 Kuala Lumpur,
Malaysia

Phone: +603 2022 0968
E-mail: info@canvasskl.com

Google maps

MEANWHILE ON INSTAGRAM

So does a #classic #cocktail need a revamp? A simi

So does a #classic #cocktail need a revamp? A similar question would be if a comfort food dish needs a make over... That answer is yours to make. Ours is... Perhaps if we feel like...
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A #margarita... A liquid answer to comfort food. But this one is with #tequila orange liqour and the liquid from #chefs #lactofermented cucumbers... #fresh #tangy #savoury #refreshing and in the spirit of up-cycling #ingredients trying to find #deliciousness holistically
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Big words for a #bistro and #cocktailbar. But we are happy with big words to follow and #commit to.
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#sustainable #hedonism #drinks #cocktaillife #chefslife #eatkl #eatoutkl #classicdrinks @oldmalaya @mirony007 @shaheerashahab @pestinzhenia

#menu development from a standpoint of #sustainabl

#menu development from a standpoint of #sustainable #hedonism.
Here is a work in progress for the #meatlovers that we also cater to. While we aim for the #culinary balance we strive at.
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Slow cooked and #panseared #skirtsteak with a classic #beef jus. Side #dishes are the magical part in chefs mind.
#potato side is our "fancy French fries" made of mash potatoes and an #eclair base (no sugar) called pommes dauphine on top of an #aioli made with lots of potato... Dusted w #fermented #kale powder
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Second side earned chef a hug from a #guest who tried it... #homemade yuzu kosho... BUT w organic #lemons instead of yusu.
2 months fermented lemons mixed in a "secret" ratio with fermented mixed #chillies (also fermented 2 months, same day as the lemons. Because this dish was planned..)
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Behold... Our own fermented #kosho... This #dish will be on our menu super soon.
And that Kosho.... Oh man... 😍
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Also the fermented kale is here. Swipe right and see... Soon to be a powder.
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#bistronomy #healthyfood #chefslife #eatkl #eatoutkl

A #classic with a twist. #oldfashioned #cocktail n

A #classic with a twist. #oldfashioned #cocktail named like this:
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#brownedbutter and burned #potato #syrup old fashioned. One of our already popular #cocktails that owes it existence to the collaboration between #bartender and #chef here in @canvasskl
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Avoiding #foodwaste is the goal. So we turn potato peels into a burned or #toasted potato syrup.
The browned butter has some added solids before we #caramelise it...
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The more ways we can use our #ingredients the better. The more #taste and #aroma we end up with the more fun it gets.
#bistro attitude for a #cocktailbar is a no-brainer.
That is what we believe at least. That's our #commitment (what is yours?)
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#sustainable #hedonism #bars #drinks #bartending #chefslife #eatkl #eatoutkl
Kudos to @thirstmag for the picture and the visit before and the time to taste.
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@oldmalaya @shaheerashahab @pestinzhenia @mirony007

About time. In a #nordic inspired #bistro to have

About time. In a #nordic inspired #bistro to have something very well... #danish... A #sourdough #bread of course. But more specifically a #sourdoughrye bread
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With several #sprouted seeds and soaked seeds. #organic #rye and #organic #wholewheat
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So what will we do with this #beautiful #loafofbread? We will serve it in some shape or form.
High on the #healthyfood list. Great for the #gutmicrobiome and just #tasty
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#bistronomy #sustainable #hedonism #naturalyeast #bakersbake #baking inspiration from @meyersbageri back in #denmark but now a revised version for #malaysia @oldmalaya @canvasskl @mirony007 @shaheerashahab @pestinzhenia

A #drinks and #taste research picture. Snapped by

A #drinks and #taste research picture. Snapped by one of our favourite magazines @thirstmag a few weeks ago as we shared some of the taste #upcyclying (#recycling) that the #bar is doing w the #kitchen
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#foodleftovers can be darn #tasty. After we #ferment #ingredients and use them in the #food... Their #liquid concoctions reveal themselves as #delicious and #amazing.
So we look for ways to use them in #organic #natural and sometimes fun ways.
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Its gives a new and enhanced way to look at our ingredients. The leaves. The stems. The roots even.. Sometimes we add a #cooking process to these parts of the ingredients and then re-evaluate and test...
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We use #comfortfood memories as a benchmark to evaluate where our final preparations can go. Or in this case #comfortdrinks to tell us which level of #hedonic #pleasure to strive for.
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This is #food and #drinks that make us happy.
When we are #happy there is a chance our #community feels happy too. We will take that chance. And learn more and more.
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#bistronomy #bistro #sustainable #hedonism #naturalfood #bartending #cocktailbar

We love a good #cocktail and a happy #bartender ho

We love a good #cocktail and a happy
#bartender holding some #canapes. Please allow a longer rant below...
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.#green is a colour we love. In #food and #cocktails. It's a colour that represents something we work to do better. And we are aware that it's not what a #restaurant or #bar most often talk about...
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#sustainability...
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Or in our case two words put together. #sustainablehedonism.
Allow us to explain. #sustainable practices in the #hospitality industry is no longer a choice. It has gone from buzz word to reality.
Do yourself a favour and google tipping points and drop by to have some #drinks to wash away any depression
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The buddhist way of the middle way is what we mean when we add #hedonism and sustainability. We bridge the gap between #planetfriendlyfood and #healthyfood all the while not avoiding butters and animal proteins where appropriate.
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In our daily work we strive to eliminate habits and practices that are bad for the planet. Single use plastic and other things. Composting and renewable resources are our first major battles to add to our commitments.
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Supporting #local businesses and #farmers. Working w them to get deliveries in boxes that can go back and forth between them and us and not wrapped in %&£@ plastic...
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There are so many battles to be fought and its gruelling at times.
But we have nowhere else to go and nothing else to do....
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This is not our #claim" this is our #commitment.- and we are flying our "plane" while we are building it. So we are not there yet... The journey is the destination.
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#dinner #bistro #bistronomy #biodiversity #fermentation #eatkl #eatoutkl #cocktailbar #foodwaste #enlightenedhospitality