Contact – Canvass KL

+6012-329 2820 38, Jalan Bedara, Bukit Bintang, 50250 Kuala Lumpur.

CANVASS BISTRO AND BAR
38, Jalan Bedara
Bukit Bintang
50200 Kuala Lumpur

+603 2022 0968 (1500-2300)

+6012 329 2820

1600-2400
Tuesday-Sunday
(Closed on Monday)

info@canvasskl.com

MEANWHILE ON INSTAGRAM

Just reopened is quite the journey… Still assemb

Just reopened is quite the journey... Still assembling the restaurant as we work it. This is a dish we will be doing at an event away from our busy #restaurant
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Our first collaborative #catering event for 30 invited guests. A 7 course special #menu...
#seafood focus and some other select #ingredients to compose this #setmenu as we #cook #awayfromhome
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When the right venue and partner appears that are aligned with #sustainable #hedonism and the spirit of our work to develop more #sustainability we say #yes to collaborating.
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This #dish is a spin off from out a la carte #snapper #lechedetigre based on our variations of #fermented #chillisauce
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2 weeks to go and we cater our of our house with a learning experience for our #team to split up to win 😊😂
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#freshfish #sustainableseafood #nofoodwaste #upcycle #creativefood #eatkl #eatinkl #malaysianfoodie #chefstagram #instafood #cooking #ceviche

Dr. Order #fermented #turmeric & #beetroot Syrup

Dr. Order

#fermented #turmeric & #beetroot Syrup. #schezwan #pepper Infused Vodka. Lacto fermented water.

Up-cycling food… Nothing to do w exercises on a

Up-cycling food... Nothing to do w exercises on a bike and then eating after...
It's basically a circular approach to #cooking...
Applying techniques to any and all #food #ingredients to use them and re-use them in ever expanding ways to create more #flavour and -
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Very importantly 💪
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Avoiding #foodwaste at all costs. There are many parts to #sustainability and #upcycling is one of the easily done parts. Just be #creative and curious to learn
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We took leafy green #vegetables where the leaves and stems had approached some level of sadness but still #edible
Just not beautiful and presentable like when super fresh... And we #lactofermented them with a slightly higher salt percentage than normally..
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This was blended and then used to for a cure for our #curedsalmon as the salt content was high enough to act as a cure. Plus the flavour it imparts to #freshness of the salmon
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After this there are still ways to use and reuse ingredients if we are willing to take the time and experiment.
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#salmon #snack #chefsmenu #dinnerideas #eatkl #eatinkl #hedonism #bistronomy can also be #gastronomy #seafood #amusebouche #crunchy #umami #foodphotography #salmonsashimi almost 😀
#menu #chefsmenu #chefslife

Instagram post 18317722171048337

Instagram post 18317722171048337

A serving on the spectrum of our more #hedonistic

A serving on the spectrum of our more #hedonistic part of our #menu available on our #chefsmenu
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Australian #wagyu #brisket cooked for 48 hours at low temp... With #yam puree, classic demi glacé sauce. Topped w #beef #floss and herbs with a little bit of sweet chilli paste...
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This is what we mean by #hedonism a classic meat dish where we know the origin and quality (thanks to @honest_butcher and the team)
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The requests for #quality #protein is something we listen to. As we aim to balance our menus w plant driven, local and #biodiverse #ingredients as well.
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Some say the urge to splurge is good for the mental aspect of our desires and all that... #chef says, as long as #taste is great and the balance overall can be achieved. It does make sense.
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#sustainable #nofoodwaste #balanceddiet #freerange #grassfed #sustainableagriculture #chefstable #eatkl #eatinkl #gastronomy #bistronomy #foodiesofinstagram #foodkl #klfoodie #klfood

Like so many people… we simply love something as

Like so many people... we simply love something as simple as #bread... #sourdough of course... #fermented health and all the #benefits to the gutmicrobiome...

And the awesome taste and aroma from these beauties.

This loaf is a test for one of the #breads we have - on our menu .

#sourdough #bread #wholewheat #healthy #canvasskl

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