Paperbird x Whimsical

November 1, 2017

Malaysian chef Chester Low, who's stamped his mark as a skilled and imaginative talent in KL's independent F&B terrain, recently took over the kitchen of Solaris Dutamas' gelateria Whimsical, in a career maneuver from culinary consultant to the master of his own menu.

Chester's nearly two-month pop-up, nicknamed Paperbird, served brunch favourites and pastas that prized honest ingredients, prepared and put together with care - poached eggs with ciabatta, avocado, seared smoked salmon, ebiko and brown butter hollandaise; linguine with pulled beef, rosemary and sour cream; and French toast with coconut gula melaka gelato, gula melaka sauce, walnuts and pear.

A few key attractions were not available when we visited, so we missed the Fluffy Omelette with creamy truffle mushrooms, crispy beef bacon and parmesan and the Roasted Pumpkin Bruschetta with cottage cheese, cauliflower, poached eggs and dukkah.

Even Paperbird's Big Breakfast bore some welcome modifications, swapping baked beans and hash browns for hummus and braised brisket. The pop-up relied on free-range eggs and own-grown microgreens for its recipes, with plans to infuse more local elements into future offerings.

Alas, the pop-up at Whimsical concluded at the end of October. But it's always a pleasure to be reminded of our favourite purveyor of gelato in the Klang Valley since 2012, this time with a soothing combo of tofu fa gelato and chrysanthemum sorbet, and a milkshake uniquely made with coconut gula melaka gelato. And we look forward to seeing where Paperbird goes next.

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