Cover Table & Apron presents a selection of Myanmar sharing plates for two months in an upstairs space (Photo: Table & Apron)
Table & Apron presents a selection of Myanmar sharing plates for two months in an upstairs space (Photo: Table & Apron)
1 / 1
Everything we ate at Table & Apron’s staff-centered initiative that gives back to the community
Table & Apron, one of Tatler Malaysia’s Best 20 Restaurants of 2025, has just launched a new, community-centric dining programme. This began earlier this year, when the restaurant launched a staff meal cook-off challenge to see which of its team members could create the most creative staff meal.
At the time, it was just a friendly competition, but this led to a talent incubation initiative, giving the Table & Apron team a chance to lead and develop a concept. Now, guests can try the winning dishes at The Teahouse Upstairs, the restaurant’s upstairs dining area, transformed into a pop-up space for two months.
Read more: What do the staff at Dewakan, Akar Dining, Mano, and Table & Apron eat before their shift begins?
Above Table & Apron team preparing a claypot dish
Above Pork Belly Curry, one of the star dishes on the menu
Table & Apron team preparing a claypot dish
1 / 2
Each Wednesday and Thursday evening, the flavours of Myanmar will be showcased by the Table & Apron team through an intimate sharing menu designed for Malaysian diners to explore lesser known ingredients and flavours.
See also: The best places to bring your visiting friends in KL and PJ
Above The Table & Apron team has come together to design a special menu inspired by a staff meal challenge
The Table & Apron team has come together to design a special menu inspired by a staff meal challenge
1 / 1
Inspired by teahouse culture in Myanmar, the menu draws from across the region. Start with vermicelli wraps with bouncy beef tripe and ox tongue as well as lettuce leaves of pork paté and crunchy pork lard before a warming mountain soup is served, steaming with fragrant galangal and kaffir lime leaf.
Next come the vegetables—a fermented tea leaf salad bursting with crunch and a tangy pig ear salad with tamarind. Mains are communal and made for sharing, much in the line of Table & Apron’s ethos, served with rice and balachaung (a crispy condiment made with anchovies, garlic, and dried shrimp). Mackerel kofta is served with a sauce of starfruit and pea eggplant, pork belly curry melts on the bite, and a dip of fermented prawn paste and fish roe is eaten with sliced rose apple and ladies fingers.
NOW READ
Where to have mind-blowing tempura omakase in Osaka: 9 must-visit spots
Ugly delicious: 11 non-photogenic Asian dishes that are downright delicious
Credits
Images: Table & Apron
Topics
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.
