WHEN a cafe has been around for as long as Food Foundry, which opened its doors in 2007, it would want to be known for more than just one item.

At this Petaling Jaya favourite, the mille crepe cakes are as popular as ever, but a recent visit yielded a pleasant surprise: the menu has changed, and the eatery has gotten a facelift.

We happily tucked into the Roast Chicken and Truffle Croquettes, Grilled Angus Flank Steak with gremolata and garlic butter, Grilled Sardines with heirloom tomatoes, figs and fresh herbs, and Fresh Mafalda with sage brown butter, hazelnuts and egg yolk.

These are certainly several notches higher than the usual cafe fare, with a certain fineness about them.

First, we snacked on the Roast Chicken and Truffle Croquettes, biting through their crispy breadcrumb covering into a moist, creamy centre of chicken and mushrooms. The light and tart tomato sauce nicely cuts through the richness.

The sauce was so addictive; I wiped it clean off the plate!

Flank steak is an all-purpose, fairly lean cut of beef that takes skill to prepare so that it does not end up dry and tough.

The Grilled Angus Flank Steak, done medium, is tender and juicy. It goes really well with the gremolata, a condiment that has Italian parsley blended with garlic, lemon zest, lemon juice and olive oil.

The slight tartness is balanced out with the sweetness of the charred onions and potatoes, which have crispy, almost candied, edges.

The Grilled Sardines sit on a sweet-and-sour gastrique orange sauce, with slices of figs, grilled heirloom tomatoes and Italian basil.

I love figs, and in this dish, their fruity bursts lift up the fish with a touch of sea salt. The tomatoes impart a delightful sweetness, and the basil, its wonderful fragrance.

Bringing together natural flavours in harmony – this is what head chef Ahmad Jibrik strives to do.

Freshly made mafalda, a flat and wide ribbon-like pasta with wavy edges, is served topped with a raw egg yolk, meant to be mixed into the hot noodles together with the brown butter sauce and roasted hazelnuts.

The al dente pasta, delicate sauce enhanced by the creamy yolk, and crunchy roasted nuts make for a great combination of textures.

The pasta is named after Princess Mafalda, whose brother was the last king of Italy. Its shape is said to have been inspired by the lacy bodice of her dresses.

We could not find room for dessert after all that we had, but the Vanilla Mille Crepe and Almond Salted Caramel Mille Crepe (RM14) would have been our picks.

Other sweet offerings include the Red Velvet Cheesecake (RM13), Rich Carrot Cheesecake (RM12) and Chocolate Caramel Walnut (RM12).

The Roast Chicken and Truffle Croquettes are RM20, Grilled Angus Flank Steak (RM48), Grilled Sardines (RM32) and Fresh Mafalda (RM34).

Among the other main courses are Seabass with braised leeks, burnt lemon and olive oil aioli (RM36), Fresh Tagliatelle with lamb ragu, black olives and ricotta (RM40), and Chicken Saltimbocca with French beans and cherry tomatoes (RM36).

Food Foundry is located at BG8, Happy Mansion in Jalan 17/13, 46400, Petaling Jaya. It can be reached at 03-7932-2322. – November 16, 2019.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.