Located right at the outskirts of our
capital is a quaint and upbeat café- Bert’s. This fast booming area of Shah
Alam is now the home to the many cafes abound. But having been in the industry
for a while now, Bert’s has earned a veteran
badge, having been in the industry for a while now. Owned and managed by a
family, Bert’s is home and base to an array of family recipes, from local
dishes to the much bizarre fusion food.
Stepping foot into this café reveals a separated world from the bustling highways and cities, as a warm ambience emanates from the wooden walls and filament bulbs; although a level of quirkiness is maintained with vibrant decorations pinned to a sequence of white boards at the ordering counter.
Of course the weather never fails to scorch
the ground and us humans on a daily basis, but that’s where Bert’s selection of
fizzy mocktails and ice shaken beverages come into play. The selection consists
of seemingly fun names like the “Yap Yen” and “Ping!”, but they mean serious
business with their refreshing and fruity flavours that counter the heat waves
perfectly.
Beginning with their most sought after dish
which earned the headline title on their menu, the Creamy Butter Chicken that got
their fans and customers coming back for more. This scrumptious dish has got
the all-in-one package from the rich and creamy texture of the butter sauce to
the soft and tender chicken pieces. The flavours are well on point too, with
bits of cut chillies and curry leaves tossed in to give the plate a more
dimensional taste.
Coming up is a dish originating from the
northern region- the Moi. It is basically another rendition of a bowl of
porridge, topped with a vibrant layer of anchovy sambal, chopped coriander,
fried onions, and a salted egg. Although sounding familiar with the typical
porridge, the Moi actually boasts a much grainier substance that allows the
other ingredients to blend in cohesively, giving you the full impact of this
rural dish.
Bringing in the Nasi Lemak, Bert’s hasn’t
forgotten this staple dish that is a must have for any place that serve local
food. The plate comes with the quintessential combination of having a quarter cut
of fried chicken by the side. The chicken is fried excellently- coated by a
fine crisp on the outside, while preserving the juiciness of the flesh inside.
Simply delectable.
Another dish hailing from the north is
their Mee Kuah, which gravy is based on a blend of sweet potatoes and potatoes.
This highlights the natural and subtle sweetness of the dish that mellows down
the spiciness so that even the uninitiated can enjoy. The toppings and
ingredients are also paired beautifully with beef slices, fresh prawns, and
herbs to add some meaty and fragrant flavours into the bowl.
Served in between is a duo of snacks per
se, featuring their Cucur Udang and Roti Jala. Bert’s serving of Cucur Udang is
a delightful munchy as its batter is nicely aerated, giving you the soft margin
between the exterior and the prawn fillings; pair that with their sweet sauce
and you have it. The latter also did not disappoint, with the beef curry
complementing the chewy textures of the Roti Jala really well. It is safe to
say that the flavours really stand out, something your taste buds will find unfading.
Moving forward with their fusion
representative is Bert’s Spicy Squid Spaghetti. This plate of pasta might seem
innocent from a bare observation. But take one bite and an explosion of
flavours generated from the “high voltage” green chilli padi, sweet carrots,
and savoury squid will hit your palate instantly. Bert’s has certainly used a
clever play of ingredients in producing this distinguished dish.
The Bifstik, which is also one of Bert’s
uprising local delights did not fail to amaze too. The green pea soup loaded
with savoury begedils is nothing but a classic that contributes to our
brilliant food scene. However, what makes it special here is that it’s paired
with Garlic Bread, yes you heard that right. Instead of the routinely coupled
rice, the Garlic Bread option is definitely a refreshing take towards this
dish. To an utmost surprise, the combo worked out marvelously with the peculiar
garlic taste smoothen out by the rigid flavours of the Bifstik.
In spite of the fact that it is named the
Kari Kapten, this dish has no trace of curry in it at all. Instead, a tomato
base is used with the right amount of spices to give it, well, its spice. This
family recipe is one of their treasured creations that has been passed down
through times, hitting perfection on the way. It combines the diversity of a
sweet, savoury, and piquant flavours into one extraordinary dish.
Nothing better than to conclude a meal with
sweet, sweet desserts. First off, the Sago Gula Melaka which comes chilled in
coconut milk. An unswerving texture is tasted throughout the sago, signifying
how well it was prepared. Also diverting from the usual route, Bert’s serving
of S’mores is also an unusual delivery of the dessert, but did the job well
done by swapping in a base of digestive biscuits instead of crackers.
The incoming desserts also stretches the
line of these sweet endings with their Ristretto Sundae and Meringue Sundae.
The former is a mastermind’s dessert which puts together a coffee lover’s and
sweet tooth’s dreams. The layers of cream, crushed meringue, and vanilla
ice-cream acts as a rifle that is primed with a Ristretto shot to give it its
distinctive flavours. The Meringue Sundae on the other hand, dwells on the
fruitier side of life, with chopped strawberries and grapes taking the place of
the more harsh caffeine flavour.
To conclude it all, Bert’s Café is one
place that caters to your essential needs with their reasonable portions and
utmost delicious food, all while maintaining a cozy café where everyone can
have a relaxing time in. It’s one of those places you actually get to call a
second home.
