Bonjour Garden Bakery Café, Intermark Kuala Lumpur: The Latest Bonjour Café Storms into Town!

Exhibiting Japanese at its French Best!

I first tasted Grand Chef Yukichi Matsubara’s bread at the US Potato event last year. Even then I was fairly impressed with his scrumptious bread made with potato. The humble chef, who is the Head Chef and Managing Director of Bonjour Garden, marries his award winning skills of Japanese with European confectionary in Bonjour Garden Bakery Café’s menu.

Started in 2011, the first Bonjour Garden opened in Kota Damansara and today, the latest 5^th bakery café made its mark at the Intermark Mall in the metropolitan city. As its moniker suggests, Bonjour Garden is a quintessential lifestyle-garden concept bakery and café with culinary inspirations from France.

Taking inspiration from its concept, the new fifth outlet of Bonjour Garden Bakery Cafe boasts of a chic Parisian café interior design. Lots of wood framed the main design of the café with a wall decorated with artsy Paris pieces. Plenty of space is carried throughout the café. Spots of green and lots of lighting provided a warm and cozy ambience for guests to enjoy their coffee with bread and pastries. Bonjour Garden serves up a menu boasting more than 100 types of items comprise a selection of confectionery items, pastries and main dishes. Its menu concept revolves around 3 key elements – “Healthy”, “Creativity” & “Japanese Chefs.”

As media and bloggers gathered for the event, Chef Yukichi Matsubara proceeds to kick start the event by showing us a demo on making his version of Ciabatta. Chef Matsubara holds dearly to his personal philosophy and commitment of “If it’s not perfectly baked, it’s not leaving the kitchen”. He may be all smiley and shy when it comes to presentation but once he starts his bread demo, he turned serious and stayed focus and precise.

The true-blood Japanese culinary master certainly knows what he is talking about.  A son of Kobe, Japan, he is trained in the Classic French techniques and had honed his craft in Tokyo, working at Kimuraya Bakery. He was inevitably drawn to Paris, France, to fulfill his destiny as a master of the Patissier’s art at the famous Boulangerie au 140, Paris.  Such is his in-depth knowledge of his craft, Chef Matsubara has authored a book ‘Latest Style of Boulanger Desserts’ and confirmed his credentials as a master in his field with his success in the internationally screened Japanese television show, Chojin Chef, Bakery Skills. In 2004, he won a gold medal in the California Raisin Culinary Challenge Contest; an event that attracted bakery professionals from around the world.

We even got to help Chef Matsubara knead and slap the dough to exercise the gluten in the dough! Making bread sure takes up lots of energy… but the finished product is well worth the effort.

*left to right: Chef Darren Chin, Chef Yukichi Matsubara & Chef Shigeru Hashizume

After the demo, Chef Yukichi Matsubara launches the brand new outlet with a huge ciabatta together with his two main chefs, Chef Darren Chin and Chef Shigeru Hashizume.

After the ceremony, we were treated to a lovely spread of Bonjour Garden’s signatures.

The five signature bakery items inspired from the café’s 3 key elements are Caramel Cheese Raisin (butter roll), Ciabatta (hard bread), Croissant, Campagne (levain bread), Cranberry Cheese (levain bread). Chef’s Matsubara explained the main chefs apply traditional French techniques with Japanese precision in producing the products at Bonjour Garden. He also stressed that only the finest and natural ingredients sourced from all over the world are used to ensure that the quality and flavours of the baked goods are of the highest standard.

Deciding on a favorite is pretty hard because the 5 signatures all have their own delicious flavors and textures. The Campagne is crusty and soft while the Croissant oozes with buttery flavours. Taking the most popular spot has to be the Caramel Cheese Raisin with many praising this one rocks.

A light dinner of Chicken Crisp Sandwich, The Pacific, Oriental Pizza, Cream of Champignon and Crab with Edamame Pasta was served with light refreshments. I really enjoyed the Cream of Champignon and the Crab with Edamame Pasta a lot!

Then Chef Shigeru Hashizume proceeded to show us how he decorates his signature Mont Blanc X’Mas Cake and Snow White X’Mas Cake.

It’s available for sale now so do head on over to all Bonjour Bakery to taste one. I was particularly fond of the Mont Blanc yule log since I love creamy chestnut filling! Don’t forget to buy the delicious Caramel Cheese Raisin too…

For more information, please logon www.facebook.com/bonjourgarden or call 03-6140-7603

BONJOUR GARDEN BAKERY CAFÉ

Intermark                                           

Lot LC01 – 08, Intermark Mall

The Intermark

No. 348 Jalan Tun Razak

50400 Kuala Lumpur

Tel (03) 2181-1822

Kota Damansara

Central Park Building

Jalan PJU 5/13

Dataran Sunway

Kota Damansara

47810 Petaling Jaya,

Tel: (03) 6140-7603

Bukit Jelutong

Lot 5, R-1 Ting GL 2

Plaza Jelutong

No 5C Prsn Gerbang Utama

Bukit Jelutong

40150 Shah Alam, Selangor

Tel: (03) 7734-3018

Mutiara Tropicana (kiosk)

Jaya Grocer

No 2G-6G Jalan Mutiara

Tropicana 3

Mutiara Tropicana PJU

347410 Petaling Jaya

Valencia Sierramas (kiosk)

3G Ground Floor,

Jalan Sierramas Utama,

Sierramas,

47000 Sg Buloh

Selangor

Tel: (011 2345-7918)

Serena Brasserie, Intercontinental Kuala Lumpur: Bodacious Sundays with Sparkalite 4Cs Sunday Brunch

Bigger, Better and Bubblier Sparkalite 4Cs Sunday Brunch Awaits!

They say 4Cs represents many precious significance but here at Intercontinental Kuala Lumpur, 4cs can only mean one thing. A bodacious Sparkalite Sunday Brunch at Serene Brasserie is set to make your Sundays even better with 4Cs – Crustaceans, Carvery, Chocolate and Candy. Thrilled to be back since my previous visit here, I can only imagine that this year it can only get bigger, better and bubblier!

Crustaceans. Carvery. Chocolate. Candy. It’s the perfect 4Cs in every gourmand’s appetite. Executive Chef Darrell O’Neill has outdone himself in serving a menu of lusciousness with the best of seafood, carvery along with desserts to die for with an Australian twist. Indulge with the all-in-one package which includes a choice of sparking gems – Australian Seppelt Stony Peak Brut NV, Italian Valdobbiadene Prosecco Superiore and a French Arthur Metz Cremant D’Alsace Brut – plus Australian whites and reds, a range of beers and DIY cocktails with fizz including Mimosa, Kir Royale and Bellini.

Serena Brasserie was all decked in deliciousness! Entering the restaurant was like entering every foodie’s dream. The whole interior was spacious and elegantly decorated. The space was well spread which includes a cold bar, a long buffet filled with various live stations, a local hot station, dessert bar and a fabulous al fresco Australian Barbie. Best of all, kids are kept busy at Sparkalite Kids’ Corner, so everyone can unwind and get some pampering moments.

A lair filled with much sumptuousness, one would already be at hello at the first sight of the Crustacean bar. Impressively hypnotizing, at least to me, the chilled seafood bar is loaded with only the best of the sea. Alaskan king Crab, Tiger Prawn, Crayfish or Slipper Lobster, Oyster, Mussel, Crab, Scallop, Sashimi and more from Poseidon’s treasure cove is already worth the price of the brunch.

On a personal note, I’d like to have a table set right up this bar… wink!!

Sweet cooked and chilled, the seafood even has my all-time-favorite cocktail sauce. I lost count of my indulgence and probably knocked out my cholesterol for the whole week at one go. But hey, it’s a pampering session if you’re a fan of seafood, this is just right up your alley…

More highlights in the Crustaceans, head over to Bruce’s Australian Barbie and load up on more seafood grilled a la minute. From Tiger Prawns to Crayfish to Tuna and Butter Fish, it’s just a marvelous journey of the sea at this brunch.

While Crustaceans may tickle your fancy, not too far behind is Carvery. A barbie is never one without meat so choose from Sirloin, Lamb Chops, Sausages, Chicken and more. Let the chefs do the cooking while you do the looking. Once they are done, savor the barbeque with the many sauces available or simply have it as it is since the seafood is glazed with different marinades. Plus a Build your Own Burger stand with Mini-Angus Beef Sliders and Mini-Chicken Satay Sliders are also available.

It is a brunch so Breakfast Sausages, Bacon, Potatoes and Tomatoes are available too.

The Indian Tandoori station is where one gets his or her Tandoori Chicken fix coupled with some spiced up curries and Indian bread.

Head inside and be greeted with a Marinated Roasted Whole Rib with traditional trimmings such as Yorkshire Pudding, Roast Vegetables and Potato neatly warmed under heating lights. The pink rib is so tender and juicy that one slice simply may not be enough. Paired with fluffy and eggy Yorkshire Pudding and gravy, it really reminds of Sunday family dinners.

Here’s another two Cs, a full Cheese and Cracker bar filled from the mildest cheese to the richest Blue Cheese to be enjoyed as it is or with crackers and nuts.

More dishes followed pursuit with international favorites like Peking Duck, Pasta station, Noodle station, Appetizer and Salad Bar and Western fare. Soups, Bread and Scones with Clotted Cream and Jam are also available.

The restaurant also features local dishes too with many favorite Malay, Chinese and Indian dishes to go with rice. That Sunday, I spied Daging Masak Hitam Pulau Pinang, Lamb Masala, Paru Goreng Garing Bercili, Sweet and Sour Fish and more.

Chocolate takes form in every possible way in the dessert bar. From the must-have decadent Chocolate Fountain to Chocolate Mousse, Cakes, Australian Lamingtons, Chocolate Fudge Brownie, Rocky Road and more, chocaholics and chocaphiles will revel in a sexy and sinful brunch.

Mini Pavlovas, Mini Lemon Meringue Tarts and Mini Fruit Trifles are purposely made small of plenty of indulgence. There is also warm Bread Pudding with Cream Anglaise and Banana with Caramel Sticky Pudding. Fresh Fruits and House-made Ice Creams complete the dessert bar.

No matter what age we are, there is always a little sweet tooth in all of us. And so when I saw Candy bar in the Sparkalite Kids’ Corner, I just couldn’t help but stare at all the yummy candies available. Most buffets offers minimal children fare but here at Serena Brasserie, there are so much activities and yummies for children.

My little one had the utmost happiest time as he was seen smiling all through that brunch. I don’t blame him. A clown that makes awesome balloon craft, a playground filled with many activities like cup cake decorating, making lamingtons, art and craft, and tv corner, who can ask for more? Well, the Candy station and Popcorn stall is the icing on the cake!

So if you’re planning for an awesome Sunday treat, the Sparkalite 4Cs Sunday Brunch has plenty of Cs to keep everyone more than happy!

Sunday Brunch is available every Sunday from noon to 3pm. Sunday Buffet Brunch is priced at RM120++ per person. Sparkalite Sunday Brunch is priced at 198++ per person for Buffet Brunch, inclusive of Free Flow Sparkling Wines, Whites and Red Wines and Beer. Childrean aged 6 – 12 is priced at RM60++ per child.

For reservations, please call Serena Brasserie at 03 2782 6228 or email the team at foodandbeverage@intercontinental-kl.com.my.

  

SERENA BRASSERIE

InterContinental Kuala Lumpur

165 Jalan Ampang.

50450, Kuala Lumpur

Tel: 603 2782 6188

Email: foodandbeverage@intercontinental-kl.com.my

Website: www.intercontinental-kl.com.my

Facebook: https://www.facebook.com/#!/intercontinental.kualalumpur

*More photos available at my Facebook: Chasing Food Dreams