Farm to Plate x Plantonic Menu

The Farm to Plate X Plantonic Menu is more of a chance for vegetables to take revenge of their underestimated qualities compared to meat. The 9 course plant-based menu will at one point make you wonder if meat was ever present to produce those scrumptious flavours. Farm to Plate not only intent to impress with their culinary skills with plants but also cultivate love for plants with a complimentary bottle of Plantonic plant tonic with each cover for your greens at home. The celebration of the power of plants will last for 2 weeks starting from 22nd November 2021.

Farm to Plate x Plantonic 9 course menu

Farm to Plate is an exclusive restaurant where chefs pore over every grain prepared for guests and rejects anything mediocre. Discerning tongues can be ensured that only the freshest and most quality ingredients from the farm will land on the plate. Owner Chis Chew explains that plenty of culinary techniques and skillsare used in the kitchen to extract the best flavours. 

At the end of my experience, I left with my lips still smacking and a belly satiated just right.

Each cover will receive a bottle of Plantonic 4-in-1 plant fertilizing tonic

Plantonic is the world's first 4-in-1 plant fertilizing tonic, a concoction that is designed to be a non-toxic fertilizer, soil revitalizer and also a natural pest repellent while preventing fungal infections and boosting plant immunity. A worthwhile bottle that cannot go wrong be it when fixing or nurturing your beloved greens. 

True to its tagline "Treating Nature with Nature", Plantonic uses only plant-based ingredients namely shilajit, seaweed, ginseng root, fruit peel, seed extract and tea leaves sans chemicals.

Farm to Plate x Plantonic Menu will be available only for 2 weeks:

22-25th Nov 2021 and 29th Nov-2 Dec 2021

Available only via pre-order (1 day notice) and limited to 30 covers per week.

Pre-orders and bookings for the Farm to Plate x Plantonic Menu can be made by contacting Farm to Plate at 018-2682333

Impeccable service at Farm to Plate 

Warm and aesthetically pleasing interior

Chilled Tofu with Roasted Sesame and Ginger Shoyu

The course draws its curtains with a soothing cube of silky toufu sitting in a pool of housemade sesame sauce as its entree. The cooling bland block is flavoured with sesame sauce which I reckon has a hint of fermented beancurd when together in the mouth, gently awakening the tastebuds.

Truffles with Shiitake Dumpling and Crisp Leek

Wrapped by one of the niftiest fingers in dim sum kitchen, the translucent dumpling contains a mix of shiitake mushroom and leek. Although not a favourite of many, Farm to Plate processes the leek to a likeable taste with a pleasant texture. Matched with pumpkin sauce, this dish provides a clean taste that lets you reap the flavour of truffles better.

Skills of the chef

Making the skin of dumpling at the right thickness

Winter Vegetables and Spinach with Light Soy Broth

Seasonal vegetables are usually featured because they have used the season to their advantage to grow to their best and therefore, bringing the best qualities to the plate. Sourced from Japan, this sweet combination of pumpkin, snow pea and spinach is bound by light soy broth and a sprinkle of sesame which gives it a pleasant finishing.

Yuba Tofu wrapped Julienne Vegetables with Japanese Taro and Hawthorn Berry

After three saucy dishes, the fourth changes the course with a crispy number which brings fun to the palette. Made of Japanese Taro, the pumpkin shaped sphere bears a delightful clot of pumpkin puree with a hint of sweetness from hawthorn berry which leaves you yearning for more. 

Creamy pumpkin filling

Tamagoyaki Egg Omelette with Daikon Oroshi

Good culinary skills can heighten the worth of the humble egg to another level and you will witness it with this dish at Farm to Plate. The omelette is moist to the core with savoury liquid wetting your lips as you bite into the roll. With a small pile of daikon at the top, the egg is articulated even more.

Spanish Cauliflower with Lotus Root and Seasonal Vegetables

Get a lot of crunch from this dish of Spanish cauliflower, asparagus and sweet lily bulb. Fried lotus root daintily adds an interesting texture while the slight heat of pimenton pleasantly warms the mouth. 

Farfalle Edamame with Fresh Basi Pesto and Pine Nuts

Anchor down the meal with some al dente pasta with the unctuousness of pesto sauce with occasional specks of edamame and pine nuts. The saltiness from the chese also peeks cleverly through the mount of pasta making it simply lip-smaking.

Roasted Black Sesame Ball

The roasted black sesame ball appears to be 'da bomb' among the guests. With savoury and sweet black sesame lava waiting to ooze out as the crispy crust is bitten, guests will be left speechless for this delectable dessert.

Yuzu Konyaku Jelly

Definitely refreshing, konyaku jelly with fragrant yuzu juice lives up to the expectation as a palette cleanser. The red pomelo provides bursts of fruity sensation with each scoop of springy jelly which wraps up the meal beautifully.

Plate to Farm owner Chirs Chew who also owns a restaurant Le Sense at Damansara Kim enjoys explaining the techniques and how food is curated

Farm to Plate x Plantonic Menu will be available only for 2 weeks:

22-25th Nov 2021 and 29th Nov-2 Dec 2021

Available only via pre-order (1 day notice) and limited to 30 covers per week.

Pre-orders and bookings for the Farm to Plate x Plantonic Menu can be made by contacting Farm to Plate at 018-2682333

Farm to Plate

4, Jalan SS 20/10 Damansara Kim, 

Petaling Jaya, 47400 Petaling Jaya, 

Selangor Darul Ehsan

018-2682333