Contact – Canvass KL

LOCATION

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

Phone: +603 2022 0968
WhatsApp: +6012 329 2820
E-mail: info@canvasskl.com

Google maps

MEANWHILE ON INSTAGRAM

Anyone who is creative knows the feeling of the pr

Anyone who is creative knows the feeling of the process. From idea, plan or gut-feeling to actual process of making and creating or in our case #serving the #food. Fun to ponder that most food in any case starts out as some sort of neural activity in the #chef part of the brain...
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(yes #chefs DO have brains... People who say otherwise are pushing fake news 🤣
Oh and we should add that the actual chef area in the brain is still eluding neuropshycologists efforts to pinpoint it. But it's there. Chef told us so! 👨‍🍳)
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#heirloom #tomatoes from Cameron Highlands. From a few different suppliers.
What's not to love right?
Idea was simply to make a #homemade #creamcheese and add some #strawberries too...
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Actually the idea process was: "let's do a #brunch again (coz we were asked if we could) and then have a nice and #fresh #appetizer that could fit into a #kitchen that by all means could get real busy w just a half team of #cooks."Play it good but simple". And shift the teams attention the the next #dishes that would take more technical efforts.
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Swipe for some of the #ingredients used. Plus how we #upcycled ALL of the ingredients too.
Overripe strawberries got #pickled. Red Heirloom tomatoes #brined and those two mixed up as a chutney.
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The cream cheese was made of the left over milk from the #restaurants coffee section that got steamed but not used at the end of the previous service.
Mixed with some #mascarpone because we had some and it matches both #tomato #strawberry #basil and #oliveoil which all found their way into this #dish. The tomato slivers were marinated from a jus of #lactofermented tomatoes plus leftover strawberry and their stems that had infused in a #vinegar.
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But... Now we can't do much. Just wait. And have more ideas...

#Repost @mikey_wes • • • • • • Friends

#Repost @mikey_wes
• • • • • •
Friends Of Canvass

So, finally, a post dedicated to the Cocktail Bar (@friendsofcanvass) of @canvasskl.. & the genius behind, as well as at the front of the bar is none other than Rony (@mirony007), the ultra talented Mixologist.. Here, it is both Rony & Nik whom came up with the philosophy of ‘Sustainable Hedonism’, which have got to do with quality, no wastage, being environmentally friendly, as well as helping themselves & their suppliers to be sustainable.. Well, that’s my understanding & interpretation through my conversation with them.. 😬 🤷🏻..

Back to the drinks, I am not an alcoholic but I ordered their Mocktails, as in quite a few of them.. I mean, in general, I don’t do much of Mocktails whenever I eat out.. I usually just plain water nia LOL wtf but through my ordering here, I realized they are very particular with the ingredients they use.. As in, they would prepare their own Syrup i.e. Sweet Potato, Pumpkin & etc.. Or when Rony talks about Gin pairing, he prefers certain choice of Tonic Water (Instead of just pakai Schweppes ony LOL wtf), to achieve certain mind blowing flavor.. All in all, eating here would never be boring because it is not just the food they have to offer, also the interesting & tasty drinks they created..

Also, Canvass is located in Lorong Raja Chulan, at the Old Malaya Colonial Style Building.. I love this place a lot, as it has got the character.. & they even have a nice herbs garden right in front of the entrance & those herbs they planted, can be used for garnishing/cooking, either for the drinks or the food.. How hedonic is that, right? 😉 Unfortunately, right when they have gained some momentum (They are pretty new, just 2 or 3 mths old), MCO hits & they are closed throughout MCO.. I can’t wait to visit them again when MCO is over.. Meanwhile, take care, Nik & Rony, as well as the entire Canvass team, stay strong ya.. 💪🏼

P/S : Thank you my buddy @zoiephan for recommending this place.. So, another restaurant of my Buku 555 chupped.. 😆

Intention matters! No joke. . . . It might be tim

Intention matters! No joke.
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It might be time to think and ponder... About #food #foodmatters and why we are in #hospitality.
How do we use the "seat of awareness" that we earn in our #community as we open a #bistro and #cook for the growing crowd of strangers and friends.
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Let's propose an analogy. Imagine ur a young kid w scrapes on the knees. (again)
The intent of anyone's grandmother/parent would be to feed us well and #healthy.
To use food to #nourish soothe and even #comfort us. To motivate us. To make us feel good about #life and ourselves. So we are free to play again tomorrow. To grow.
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Would it be possible to have the intent of a grandparent as a #restaurant as we make our food and allow new ideas to manifest on to our plates?
Is that too far fetched? Can you run your #cooks and #waiters while you imagine and visualise this intent (they don't have to... If u lead, it's enough that you do)
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Will this help you make better longterm decisions as both #chef and #bartender?
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We think "fudge yeah"... Will people know? Or care? We say "who cares?"
The important part is to do good. Not to tell people that are doing good. Yet here we are telling you about it??? 🙉🙊🙈
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Marketing is "Look at us!" and we all need to be looked at. As people and as #restaurants. It is our nourishment.
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Its a story. And back to the story of being fed by the grandparents. No food was served without stories told.
This is ours. That we cannot wait to continue into a better world.
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#sustainable #hedonism #bistronomy #nourishment #awareness #curiosity #bread #brioche #snapper #snack #toast #openfacedsandwich #comfortfood #sandwich

#Repost @mikey_wes • • • • • • Friends

#Repost @mikey_wes
• • • • • •
Friends Of Canvass

Dessert from @canvasskl!!.. Well, coming from me, whom is not really a Dessert lover, it’s a surprise that I indeed LOVE their Desserts over here LOL wtf!..

During my 1st visit, I tried out the Strawberry Porridge (Rødgrød Med Fløde & Hvid Chokolade, RM 12), the Baked Chocolate Mousse (Gateau Marcel, RM 19), as well as a Dessert from their Festive Menu – Sweet Rice & Barley Pudding (Sorry, I didn’t take note of this price but from the rest of the pricing, you pretty much get the picture.... I love the Chocolate Mousse a lot.. There seems to be a hint of saltiness in it & I totally dig that.. I mean, for Desserts, Chocolaty stuffs would always be the safest but here, the rest worked too LOL wtf.. I mean, even the 2 other porridgy Desserts were awesome too LOL wtf.. 😅

I shall share a little re the great mind behind all the beautiful dishes in Canvass – Chef Nikolaj Lenz (@chefniklenz).. He is originated from Copenhagen, Denmark but have been around in Asia for easily 20 years (For MYS, around 12 years).. Hence, it is interesting that he brought along his breathe of experiences into this region, crafting & introducing the interesting modern cuisines here in Canvass.. Also, he doesn’t like wastage & would make use of whatever remnants from the core ingredients he has, either from the Cocktail Bar or Kitchen, curating & enhancing their creative dishes.. While we were dining, he walked over, with a couple of dark looking crisps with filling.. Well, those were something new he created via the Leftover Coffee Beans.. Yeah, he made use of those & made it into some biscuit alike crisp.. Pretty awesome eh! 👏🏼.. He even shown me a big jar of fermenting vegetables & herbs.. Gosh, that looked pretty amazing!.. All in all, it was fun listening to Chef Nik, sharing his creations & concepts.. He is indeed 1 solid chef lah!.. 👍🏼

Kudos as always to the people and #foodies that ve

Kudos as always to the people and #foodies that very very often takes way better #foodpictures than we do our selves
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Jealousy is a bad thing unless it makes us strive to learn too. 😚😀🙄
So kudos to @mikey_wes for a few things.
Obviously for taking better #foodpics than us. And that is of our #food. (we should be masters of that right?) Secondly for being a voice to keep us vigilant and careful of deserving the #foodlovers perspective. In our case a perspective we are honoured to receive.
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#cooking for him and the almost other half of the team @hungrywolfgrams is a delight. Receiving a credible, educated and aware feedback from these gentlemen keeps us on our #culinary toes...
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The worst feedback a #chef can get is "ah yeah it's good thanks" and those words do not come from either of these guys. 🙏
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Not to mention that we are tripping on our afore mentioned toes to get back into our #kitchen and cook more stuff and #dishes to be vigilant about.
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Its about care. We #care quite a lot about weirdly many small things. Not just the #taste. But the wholeness of this...
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#sustainable #hedonism is what gets us up in the morning. And lately what makes us stare out the windows and grumble about.
Hoping the so called powers that be will come up w some sensible safe and credible re-opening of the world.
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#bistronomy is a b%tch when ur just able to think about it. Plan about it. Prepare it. Aim for it. Rather then do it.
#desserts #sweetsnack #healthyfood #comfortfood

Being a #bistro that is into #bistronomy, means th

Being a #bistro that is into #bistronomy, means that we know how to do #gastronomy but we don't really go all into that everyday.
We use the same level and #quality of #ingredients as our #finedining colleagues, but we have different focus points and touch points. Often we keep things simple. Simple ain't easy sometimes. So it's fun. .
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But once in a while we need to #play. In this case with a #bread.
We shape controlled a #brioche that we had loaded up with #chocolate chips.
Simply because #baking with the intent to control the final shape shows a bit of attitude. .
Its a Bistro showing #culinary muscles and techniques so to speak... It took us 2 attempts. 💪 To nail this.
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Slide right and see this version of #chocolatebrioche with a #homemade #kaya and some marinated #strawberries with whipped #cream... A sort of #brunch #dessert or #sweetsnack according to our local #cooks who immediately said they were hungry
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Where will we go with this? Time will tell. But its nice to build the training w the #cooks and see them get better and better.
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Awaiting a world that allows us to open and continue our #menu and efforts. We now #bake at home.
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#sustainable #hedonism #healthyfood #comfortfood #bakerslife also happens in a #restaurant.
#baking is so much fun. Eating the #breads?
Also fun.