B-Lab is the product of perseverance of Chef Yukichi
Matsubara, a chef known for his bakery work at The Loaf Bakery & Bistro and
Bonjour Garden Bakery Café. Having a vision to open up his own restaurant, thus
B-Lab was born. The Bar + Bistro + Bakery was established at the Verve in Mont Kiara with the aim to cater more to expatriates. While Chef Matsubara is
the main chef of the establishment, the day-to-day work is run by three chefs
in charge of the bakery, bistro and pastries.
Expect to see all the finer things in life here at
B-Lab. The attraction at the bakery
would have to be their array of European breads while the pastries are full of
classy and classic dishes like Pumpkin Mont Blanc, Chocolate Mousse and
Strawberry Shortcake. The Bistro aspect of the place offer dishes like the Pancetta
and Mushroom Ragout, the simple Garlic and Chilli Prawn Pasta, Smoked Duck and
Brie Pizza and the much reviewed, Cider-braised Pork Belly with Herb Gnocchi.
The Smoked Duck and Brie Pizza is just one of the many pizza options available,
but the taste of the duck and the cheesiness of the brie all well contained on
a thin crust pizza, is as enjoyable as it gets. Then there’s the Pork Belly, braised
in cider and served on a bed of gnocchi, drizzled over with sauce, it is a
crime to not drool all over it.
Since the name carries a theme, the
whole restaurant is decorated tastefully with various laboratory art and apparatus
yet still cosy enough for anyone to hang out and savour the chemistry of food
at B-Lab.
