Dough-ing it just right


  • Eat And Drink
  • Friday, 07 Apr 2017

The Buffalo Wings are served in cute little buckets.

THE CRUSTY sourdough has the ability to impress even those who scoff at carbs.

Its soft, porous texture and noticeable tang is the result of mixing only a few ingredients together – sourdough starter, salt, flour and water.

That is right – there is no yeast, milk or sweetener in this bread.

It is of little wonder that sourdough loaves fly off the shelves pretty fast at bakeries, almost as soon as they come out of the oven.

It is the same story at Huckleberry Food & Fare where 8kg of sourdough is made everyday.

Huckleberry After Dark's sour dough pizza with the Another One Bites the Crust pizza. This breakfast pizza is served with homemade tomato sauce, chicken sausage, mushrooms, mozzarella, topped with an egg.

At night, the sourdough is jazzed up and used as a pizza base when the restaurant morphs into Huckleberry After Dark.

Look for it under the “A Whole Lotta Dough” section and find favourites such as Margarita, Missed Steak, Another One Bites The Crust, Bolognese, Rocky Balboa and Italian Stallion toppings, lavished over house-made sourdough base.

Huckleberry executive chef Yves Pierre Renou said the mother dough, used for the sourdough bread, was roughly three years old.

The chef, beaming with pride at the success of Huckleberry’s pizzas might have mistaken our awed look for disbelief and invited us to the proofing room where the sourdough agent was being prepared by a French baker.

With careful precision, the chef kept pouring the sourdough mix from one bucket to another before leaving it to ferment.

Eager to try their famed pizza offering, we relished the Another One Bites the Crust – a breakfast pizza with homemade tomato sauce, chicken sausage, mushrooms and mozzarella topped with an egg.

To get its full effect, the advise is to eat the pizza (priced between RM26 and RM38) hot from the oven.

This allows the egg, topping the pizza to break and the luxurious runny yolk to meander into the pizza slices.

Huckleberry After Dark depicts an American-style diner with street food, commonly found in America, styled-up to add some pizzazz to the dishes.

The names of the dishes are rather quirky, as the folks behind Huckle-berry wanted to inject an American appeal, be it from movies, songs or artistes to fit with the theme.

“During the day, the restaurant is a typical cafe where staff are dressed in denims with striped T-shirts while at night when it turns into Huckleberry After Dark, it is a laid-back hangout place that sells American street food.

“The concept of sharing among diners is the norm here,” said Renou.

An ideal snack to start with while waiting for friends or waiting for your main order to arrive is The House Guac (RM14.50) with – house guacamole, avocados, onions, tomatoes, cilantro, green chillies, jalapenos and lime juice or The Wack Guac (RM15.30) that is predominantly a mash of avocado and pickled ginger.

These guacamole treats come with crunchy blue and plain corn nachos.

In keeping with street-style dining, the Drop the Bass (battered fish tacos with house slaw, jalapenos and pico de gallo) and Chuck Norris (beef barbacoa tacos with barbecue root beer sauce, pico de gallo, fresh coriander and sour cream) are addictive and bound to win you over.

Renou recommended the chicken wings which are popular in the US.

The delightful chicken with brioche bun with deep-fried buttermilk chicken thigh, house slaw, mayo-sriracha sauce, lettuce and fresh tomatoes.

Named Lord of the Wings, the restaurant’s selection of chicken wings include K-Pop Frenzy featuring Korean chicken wings with spicy gochujang sauce, Vietnamese wings with herbal flavours of lemongrass and kaffir lime leaves, and Buffalo wings with hot sauce, butter and honey, priced at RM20.90 for six pieces and RM36 for 12.

The Vietnamese wings, a personal preference, are marinated for 24 hours with additional ingredients including fish sauce and honey before grilling.

The menu is a journey of discovery as the hotdog buns have no role to play here, instead the airy house-made brioche is used to hold the home-made sausages for The Naked Dawg (RM20.90), Chilli Con Kanye (RM28), Return of the Mac (RM26) and Juan in a Million (RM23).

Brioche buns are also used for the burgers such as Cheesus (RM20.90), Beast Mode (RM28), Dirty Sanchez (RM25), What the Cluk (RM22) and Sweet Beetz (RM21).

There are only two desserts on the menu – The Mad Hatter (RM20.90) with skillet chocolate pudding with house-made marshmallow, cookie crumbs and butter biscuits, and Rollie Pollie with buttery house-made churros coated with Nutella sauce and garnished with Oreos.

The Mad Batter - Skillet chocolate pudding, chocolate fondant, house-made marshmallows, cookie crumbs and butter biscuits

For more sweet treats, there are a variety of toothsome cakes, over at the counter, to sink your teeth into.

HUCKLEBERRY AFTER DARK, 2G & 4G, Jln Medan Setia 2, Plaza Damansara, Damansara Heights, Kuala Lumpur. (Tel: 03-2098 7833) Business hours: 8.30am to midnight (weekdays), and 8.30am to 1am (weekends). Closed on Monday.

This is the writer’s personal observation and not an endorsement by StarMetro.

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