The month-old eatery infuses classic dishes with a touch of crafty upgrades
A newcomer to the burgeoning cafe scene in Kuala Lumpur, Third Mile Rivercity takes familiar café fare and adds a youthful flair for distinction. It already scores brownie points by its commitment to make most of the ingredients in-house, from the smoked salmon to the sourdough, in a bid to ensure freshness and consistency.
This humble eatery is the brainchild of four young KL-ites including head chef Brandon Tan, head barista Ian Low as well as foodies Low Hui Yen and Tan Pei Jun. When we meet, Brandon immediately enlightens us on his interest to explore his creativity for the menu. "It highlights classic comfort food with a personal touch. It's meant to be enjoyable and comforting," he says.
It boasts an alfresco dining space but its interior is bright and cheerful thanks to the skylight. Decor is simple, modern and minimalist.
"We focused a lot on opening up the roof to let in natural light, introduced some greenery and ensured the furniture is comfortable," notes Pei Jun. "The overall palette is deliberately neutral to keep the focus on our food and drinks."
