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

What is not to #love about this #foodphotography w

What is not to #love about this #foodphotography with these #lovely #ingredients what #nature yields to us.
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#healthyfood is often very #colorful right?
Here at @canvasskl we get our colours from a few partners. A growing bunch. In this case @weeds_more @babylonverticalfarms @cultiveat
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Hence the name canvass. The platform upon which we #cook and #eat. The plates the #chef use and the glassware the #bartenders manhandle
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#bistronomy #sustainable #hedonism #eatkl #eatoutkl #malaysianfood #sustainablehedonism #healthylifestyle #biodiversity #veggies #comfortfood

It took us 4 months to finally add a #ceasarsalad

It took us 4 months to finally add a #ceasarsalad in a way we like. Keeping up the #biodiversity principle we adhere to. And the #sustainable #hedonism guidepost of ours...
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#salad as #comfortfood in a simple #homemade fashion.
#slowcooked #freerange #egg aged #parmegiano and some Spanish #boquerones in Vinegar.
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No romaine salad. We use #kale #cavolonero as base. Then add the small #fresh leaves from #cauliflower that one of our farmer partners can deliver kudos to @weeds_more - its normally normally a discarded and overlooked product.
And lastly we use #amaranth #leaves from our own #garden outside.
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Because our gardener pulled out the very large amaranth #plant today. To allow some other #plants some soil to grow. The amaranth took most of the #nutrients in the soil.
Now we will have amaranth as an #ingredient to #cook with for a while.
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Our citygarden works people. This #dish will remain on the #menu in this variation as long as our #greenleaves are fresh. 👍👍💪💪
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#bistronomy #plantbased #cooking

Simple #comfortfood is a must. The #menu we work o

Simple #comfortfood is a must. The #menu we work on has both those #comforting #tastes and #textures as well as the more #foodie like #dishes that takes some thinking too...
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Sometimes we need a simple #dish that just pulls all the levers of a #food #craving
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#chicken with #leeks #beans and #biodiverse #salsaverde
In further detail - #sousvide #freerange #chickenlegs that is then #panseared for #crispy effect on the skin side.
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#fermented Leeks simmered in a #creamy sauce of #dashi and #oatmilk on the bottom
The biodiverse green #salsa dotted around. (all things green, some of our cured Cucumbers plus garlic, anchovies and capers goes in to that)
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#simplicity #bistronomy with growing #sustainability in our action. #klfoodie #eatdrinkkl

Who #loves #bread? Show of hands please? Those #cr

Who #loves #bread? Show of hands please? Those #crusty #chewy and #crackly even #crumbly still #warm and #toasty #bites
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The word mastigation actually sounds nice if you think about a #freshbaked #loafofbread and ur free to add any topping of ur mental choice
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#spelt #sourdough bread (the round ones) and #wholewheat #loaf next to it. All according to FDA classifiable as #organic...
We say this w tongue in cheek and scoff a bit af the various classification labels we see in the #food industry
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But never mind. These are our latest #sourdoughbread that we left to #ferment 40 hours.
We have adjusted our basic work flow to see what happens to the bread.
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A tweak and a different touch here and there. Coz it will #taste better in the end.
#bistrobakesbread (this hashtag is its first by the way - we made the first one)
#bistro #bistronomy #sustainable #hedonism #comfortfood #healthyfood #eatkl #eatoutkl #bakersbake

Ideas about #parsley #leeks #kale #dashi #organic

Ideas about #parsley #leeks #kale #dashi #organic #soy and other things #green in a #sauce or a #soup
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Ideas come before decisions, at least we hope so. There's a gap here allowing for gut-feeling of course…
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But in general good ideas leads to good decisons in the #restaurant and #hosptality industry.
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The best way to have a good idea is to have a lot of ideas and then choose. By all means have a load of ideas.
Be somewhat critical too. One medium decent idea does not eliminate the need for more ideas.
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But if you have no idea, then how? How are ur ideas about #learning new things?
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You need to know stuff to have ideas. Hence the term, “educated idea.”
It’s very hard to have ideas about things you dont know much if anything about.
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In most cases we are not aware of the things we do not know. We are a bit aware of things we know, that we do not know (enough) about.
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But many many things stubbornly exist despite our complete ignorance of their factuality.
Ultraviolet light is one example. So is “Why does a souffle always work perfect before service, and fail more often during service, especally when there are surprise VIP’s arriving!? "
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When we have an idea matters too… You can only have deas and execute them [and be judged by guests and shareholders] on what was reasonable to do at a particular point in time…
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Restaurants move fast so new opportunities come to improve what needs to be improved. You can look back in two, five or even ten weeks and see how things turned out. This will help more ideas to form. Did u take notes?
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Should an idea turn out disappointingly – that would not make it the wrong idea to have acted on at the time. There's still value in bad ideas.
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Often heard is; “Great idea, lets move on this. Lets be first movers!”
Leading to others nodding measurely, agreeing that the first moving part has some attraction, but that it is in no way not less valuable than being a later, but much better mover.
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Just move lah
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#bistro #sustainable #hedonism #bistronomy #eatkl #eatoutkl #healthylifestyle #vegetables #herbs #comfortfood #dinner

We think that having a #dessert doesnt have to be

We think that having a #dessert doesnt have to be a big thing. Since we #love #chocolate and we also love a #brownie we thought to make a small one.

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A bit light to deal with any #chocolatecravings.
To avoid #foodwaste we also add some of our #coffeebeans (after our #barista is done with the #groundcoffee)
Goes in the #kitchen and gets incorporated into a fine #crisp #chip that we place the brownie on top.
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This is a small dessert #sandwich with the #coffee chip supporting the brownie part.
And in between we place some lightly sweetened #mascarpone
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This #chocolatedessert is about 4 bites. So it's hard to have #appetite even after sharing our #menu first.
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Small but #tasty #homemade #bistro #sustainable #hedonism #sustainablehedonism #upcycle #foodwaste is not us... #eatkl #eatoutkl #foodMalaysia #dinner