Nestled away in a corner in Publika, On The Table is a cozy restaurant serving fantastic fine dining dishes at affordable prices.
Chef Riz, one of the brain child behind this restaurant, is consistently ensuring that the chefs and kitchen crew hired are skilled to maintain quality of taste of the food prepared, as no compromisation of quality for quantity is allowed. Having a background of cooking around the world, he bring back all the best food he cooked and put everything under a roof for the public to share. Coming from a family who loves to cook, he carries lots of passion and creativity in his cooking. Even a simple Malaysian normal dish like NASI GORENG KERABU, it was on a different league. This can be presented to the world! and on a high class dining table.
The passion for food as well as providing good dining value & experience with taste, music, smell and sight to enhance each diners’ experience, the team at On The Table understands the use of ingredients to maximize its taste in each dish, hence finding some use of molecular skills involved in some of the dishes. The person who motivate and guide him at the back was none other than Datuk Chef Wan. YES! He is the son of Datuk Chef Wan.
Photo credit goes to http://www.malaysianfoodie.com
AZURE BLUE MOCKTAIL RM13/serving
Mixture of honey dew, pineapple, orange, mango and blue curacao, a refreshing drink.
BORA COLADA MOCKTAIL RM13/serving
Mixture of orange, mango, pineapple, granadine and syrup, another tasty picks me up.
KRYPTONITE MOCKTAIL RM13/serving
VELOUTE OF PUMPKIN SOUP RM26/serving
Slow roasted butternut squash and cooked into this creamy, tasty soup with a mild hint of spicy basil and served with succulent fresh scallops.
60C CHICKEN CESARE RM23/serving
Poached eggs, parmigiana crisps, bacon bits, grilled tomato and crunchy greens, absolutely tasty in every single bite.
MEE GORENG MAMAK RM18/serving
An absolute plate of tasttiness. Springy yellow noodles perfectly coated with sauce evenly in every single strand, served with fresh mussels, cockles, chicken slices, crushed peanuts, fish crackers and sambal belacan. Ask for additional belacan if you are a fan of spiciness.
PENNE BOSCAIOLA RM36/serving
Al dante penne, perfectly coated with boscaiola sauce, a mixture of various mushrooms, cream, italian parsley and white truffle oil with mushroom foam. For mushroom and cream sauce lovers, this is as good as it gets, absolutely fantastic.
A fresh grind of pepper on the penne brings out the aroma hints of spiciness and fragrant of the mushrooms
We just can’t get enough of the great mushroom sauce hence we ordered just the sauce alone and it was cleared in a jiffy.
MUSHROOM MELT BURGER RM23/serving
This wickedly tasting burger had all of us on cloud nine. Juicy tender medium rare premium beef patti with hearts of romaine, cameron ox heart tomatoes, seered beef & turkey cracklings, caramalised onions, tasty smelling blue cheese and delicious redz heat ketchup & wicked mustard sauce.
Perfectly cooked beef patty done medium. Just the way we like it. By the way those yellow dots were mustards and you will ask for more once you start dipping it.