The Good Batch Cafe & Bar – pioneer cafe in Damansara Uptown Petaling Jaya has undergone a major makeover, now re-opened and ready to welcome all foodies with their new, exciting menu specially crafted by Chef Davis Dihem.
For the past few years, The Good Batch has gained much reputations from their coffee, scrumptious breakfast & brunch, cozy dining ambience along with warmth service, making them one of the must-visit coffee places in Klang Valley.
Now, venturing into the 5th year, the relaunched The Good Batch will continue to provide well-balanced dining experience, committed to make diners feel right at home every time they dine in here – the #GoodFoodGoodMood principle that The Good Batch strongly holds on.
The Ang Moh
Other than original all-time-favourite breakfast and brunch selections, new dishes like Pulled Duck Benedict – Slow cooked braised duck, toasted brioche, organic poached egg, chipotle Hollandaise, crispy duck bits RM29 and Chicken & Waffles – Crispy chicken thigh, buttermilk waffles, orange citrus salad, maple syrup RM28 are added into The Good Batch 2018 revamped menu too .
Visited this cafe for dinner last week, and began with Orange Citrus Salad RM23, followed by Truffle Waffle Fries RM18 and Roasted BBQ Chicken Sesame Meatball RM19. Do try the Truffle Waffle Fries. Delicious calories-loaded-but-I-don’t-care good stuff, so tasty when dip with Chipotle Aioli Dip.
Other sharing appetizer on The Good Batch menu includes Portobello Sticks with Chipotle Aioli RM18, Tempura Cauliflower RM16, 5-spice Chicken Lolipop with Basil Yogurt Dip RM22, Creampy Truffle Mushroom Popiah RM18 – all seems interesting with creative twist by just judging from the name.
For main course, we had Salted Egg Soft Shell Crab Pasta RM37 – linguine tossed in cream sauce concocted from salted-egg crumble, fried curry leaves, chilli padi and spiced paprika. Topped with deep fried to golden brown soft shell crab. Not too creamy, flavours on the light side, just nice for one person.
The team has also come up with mains specially for dinner, available from 6PM onwards. Pan-seared Duck Breast with Sweet Plum Vinaigrette and Pumpkin Mash RM37; Grilled Salmon Fillet with Cauliflower Mash and Tempura Pumpkin Sticks RM39; Oven Baked Chicken Thigh with Peppercorn Gravey, Homemade Roasted-garlic mash RM29; Mexican Grilled Chicken with Chef David;s Mexican Verde Sauce, Corn Mash, Grilled Capsicum, Tempura Cauliflower are worth checking out.
Our night continued with artisanal cocktails at HYDE at 53m, a speakeasy lounge located just upstairs of The Good Batch.
(Left) Peachy Peachy – Beefeater Gin, Amaro Montenegro, Peach Liquor, Peach Puree, Lime Juice, Egg White.
(Right) Pandan Colada – Malibu, Bacardi White Rum, Pineapple Juice, Coconut Milk, Pandan Syrup.
The Good Batch Cafe & Bar
No. 53, Jalan SS21/1A,
Damasara Utama, Selangor, 47400 Petaling Jaya
Tue – Fri (11AM-12AM)
Sat – Sun (9AM-12AM)
Closed on Mondays
Contact: 03-7733 2303
HYDE at 53M, Wine & Cocktails Lounge Bar
53M, Jalan SS 21/1a,
Damansara Utama, 47400 Petaling Jaya, Selangor
Tue – Thu, Sun (5PM-2AM)
Fri – Sat (5PM-3AM)
Closed on Mondays