Cover Jwala’s tandoori croissant is their signature bread course, served with dal (Photo: Jwala)
Jwala’s tandoori croissant is their signature bread course, served with dal (Photo: Jwala)
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Here’s why the bread course deserves more love
Often overlooked, the humble bread course is a canvas for creativity that reflects a restaurant’s philosophy and hospitality. It involves deep thought, from choice of flour and fermentation to creative accompaniments which are often a nod to local ingredients. Involving skill and precision, a well-executed bread course signals a restaurant’s dedication to craft. The bread course deserves as much attention as any main—here are some in the market we love.
Restaurant au Jardin
Above Homemade tosai-inspired bread with tomato chutney butter (Photo: Restaurant au Jardin)
Homemade tosai-inspired bread with tomato chutney butter (Photo: Restaurant au Jardin)
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Tosai-inspired homemade bread with tomato chutney butter
Studio Restaurant
Crème fraichê parker house rolls, cultured butter, jus gras with crispy potatoes and rosemary mascarpone
Terra Dining
Flatbread inspired by sourdough and roti canai with house-made asam pedas butter
Beta
Above Beta’s tapoica bread is made with no yeast whatsoever, and it has a chewy texture (Photo: Beta)
Beta’s tapoica bread is made with no yeast whatsoever, and it has a chewy texture (Photo: Beta)
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0.00% yeast bread, made with tapioca, with fermented black beans and red chilli emulsion
Entier French Dining
Signature corn bread with kombu butter
Jwala
Tandoori croissant with signature dal
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
