Makan Time Petaling Jaya

Lutèce could likely succeed anywhere in Washington, DC. But le bijou bleu of Georgetown is most at home in a neighborhood that seamlessly melds historic and modern sensibilities. Among the cobblestone streets and quaint shops is where this neo-bistrot thrives with cooking born of esteemed heritage. But it is also cuisine that is not afraid to unshackle from its French identity and flirt with fun. It exercises complete liberty to incorporate contemporary flavors as it pleases, as much for creative expression as for pure recreational pursuit 😃

With simplicity and seasonality at the forefront, Lutèce serves delicious food that balances flavors and textures in a well-executed fashion. Word-of-mouth praise along with local and external accolades from major publications is testament to its consistently solid delivery over the last few years. The restaurant has a distinct viewpoint; it is unconcerned with looking like everyone else. Their mindset, through principle and repetition, ensures they don’t resemble anyone else here 👏

This manner of cooking doesn’t always generate headlines or elicit over-the-top proclamations on social media. Lutèce’s approach is a slow and accidental way of falling in love, like an ever-warm glow sustained by returned visits and prolonged talks over many nights—and often deep into each evening. Dining here is a charm that grows into deep amour, the kind that inspires and refreshes itself with each new service ❤️

All this is driven by a staff at the top of their current game and yet not at the peak of their potential. This team has changed and grown much as the pandemic forced the industry into quick transition. Ever buoyed from past and recent recognition, from nearby NYC back to the immediate community, Lutèce feels comfortable but not quite settled. Not just yet. A restaurant with this kind of stirring in its heart makes for one of the loveliest dining experiences in the national capital region. Or honestly, anywhere in the US at the moment 🤚

In the parlance of a certain ranked list, @lutecedc is my one to watch 💙
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OPENING SNACKS

1a) golden ossetra caviar – pomme paillasson, crème fraîche

It’s fabulous. Don’t miss it! 🤤😃 Less

Sago – tapioca pearls, gula melaka, coconut pandan cream 🥥

@michelinguide: Bib Gourmand
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#hungryglomad_washingtondc #foodpic #foodpics #foodgram #foodgrams #foodiegram #foodiegrams #foodaddict #foodaddicts #seriouseats #forkyeah #igfoodie #igfoodies #igfood #igfoods #igfoodporn #igfoodpic #igfoodpics #igfoodshare #instafood #foodporn #lefooding #eeeeats #malayfood #malaysiafood #malaysianfood #malaysianfoods #malaysiancuisine #uglydelicious #sago Less

Non-glamorous shots of yummy Malaysian dishes at the always delicious @makan_dc. Dining with local and out-of-town-friends, new and familiar alike 🤤🤗😋

@michelinguide: Bib Gourmand
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#hungryglomad_washingtondc #foodpic #foodpics #foodgram #foodgrams #foodiegram #foodiegrams #foodaddict #foodaddicts #goodeats #seriouseats #forkyeah #igfoodie #igfoodies #igfood #igfoods #igfoodporn #igfoodpic #igfoodpics #igfoodshare #instafood #foodporn #lefooding #eeeeats #malayfood #malaysiafood #malaysianfood #malaysianfoods #malaysiancuisine #uglydelicious Less

(SWIPE FOR MORE PICS) Another item that I LOVE in Malaysia is Chendol, which obviously is driven by my love of shaved ice 😝

I tried many shops in Kuala Lumpur (and SG), and the one that truly stood out, was at Makan Time!

This place was recommended to me by several people after I posted about other Chendol in town.

Essential ingredients in Chendol are ice, coconut milk, gula melaka (palm sugar) and the green short noodle-like chendol strands.

Good Gula Melaka easily makes or breaks a Chendol. It is a type of palm sugar made from the sap of flower buds from coconut palm. The one at Makan Time has a fragrant aroma and a rich caramelised molasses-like flavor balanced with a mild saltiness which goes immensely well with coconut milk. The sweet and savory taste is unbelievably refreshing when the ice starts to melt and turns into ice slushie. I gasped when I ate it. It was SO daxn good.

But the thing that makes Makan Time the best among all is their homemade pandan Chendol strands. Most places I tried had pretty flavorless narrow and chewy strands. The ones here were soft, slippery and lightly bouncy, softer than normal jelly or tapioca balls. The texture was amazing and it actually had good pandan taste, super super delicious, the best I ever tasted!

I wanted to have a second bowl, a larger one 😝, but was told that they cannot change the size because the balance with the palm sugar and flavor will be off. I had never felt so happy for being turned down before 😂. I knew this is a chef who is not willing to compromise on details and his products (just like sushi chef not willing to change this shari) . I like this chef already ❤️‍🔥

When the chef Daniel came out to talk to us, he immediately mentioned this pandan chendol is really difficult to make, he must pay full attention or the chlorophyll will sink and texture will not be perfect etc etc. He is so serious and passionate, I can understand why his Chendol beats everyone else, it is not about what kind of food but the attitude towards it.

I also shared savory food with Chef @darrenteohmg and his family there such as Siamese Laksa, Nasi Kerabu Biasa. Highly Recommend this place for all Chendol Lovers! Less