From racks of Iberico ribs to cheesy baked fish pies, Gluttony in Taman Desa excels in meat, seafood classics

KUALA LUMPUR, Jan 10 — The meat is fork-tender and unbelievably flavourful. The pork shoulder, marinated for hours with cumin and paprika, had been grilled and served with sautéed zucchini and buttery mash.

A divine dish for any card-bearing carnivore.

That is the signature dish at Gluttony, an informal restaurant in Taman Desa serving uncomplicated Western fare. Gluttony was based by 4 mates of their early 30s: operation supervisor Michael Lau, head chef David Lo and two different companions.

The foursome know what their strengths are. Lau says, “The pork shoulder and the ribs are our favourites. Easy, straight to the purpose, scrumptious.”

Gluttony is led by operation supervisor Michael Lau (left) and head chef David Lo (proper).

Gluttony’s spectacular rack of pork ribs is certainly unostentatious although not missing in nuance both. With a selection of home pork or imported Spanish Iberico meat (from the well-known Black Iberian pigs), the ribs are served with charred cabbage and savoury bacon.

It’s a dish that’s designed to excite the unassuming gourmand searching for no fuss, solely most flavour. This philosophy has quite a bit to do with the restaurateurs themselves.

Lau shares, “We’re 4 East Malaysian boys from all walks of life — coming from various backgrounds resembling culinary arts, finance and accounting, advertising and occasions. The one factor we’ve got in widespread is the love for consuming… quite a bit, and consuming… quite a bit!”

That fixed chorus of “quite a bit” is probably one of many main the explanation why the 4 mates selected the title Gluttony for his or her restaurant. However to them, the phrase isn’t merely indicative of a voracious urge for food however one that’s discerning for essentially the most delectable of meals too.

Gluttony’s rack of ribs, with a selection of home or imported Spanish Iberico pork.

Lau explains additional: “What really introduced us all collectively — fairly actually, as we had weekly cook-outs and barbecues at dwelling — was a love for good informal Western fare created from scratch with the very best components. No shortcuts.”

With Gluttony, they wished to construct an area the place they might share the enjoyment they present in consuming good meals. Lau provides, “Additionally, we at all times wished a spot to correctly name our personal. A spot the place we might dictate the standard of components, eat no matter we wished to eat and the way we wished to eat it. A spot the place we might discover all our favorite drinks and the place we might by no means get kicked out of.”

Gluttony had its tender opening in November 2021, simply over a 12 months in the past; the method was removed from smooth-sailing. Lau remembers, “To be trustworthy, operations was slightly hectic originally. Dashing to start out earlier than Christmas whereas holding down full-time jobs was nothing in need of a nightmare for the companions. It was a scramble, and never the silky egg-coloured type.”

Because of the hurried nature of their restaurant’s launch, the primary couple of months have been frantic and the preliminary response from prospects was lower than enthusiastic.

Bacon mac ‘n’ cheese (left). Beef bolognese (proper).

Lau shares, “Wait instances have been excessive and sure dishes… the flavours weren’t interesting to the native buyer base. One thing needed to be executed.”

Whereas usually discouraging, buyer suggestions was invaluable because it gave the staff helpful info to work with. Lau says, “We listened and discovered. As we progressed, the menu has undoubtedly been tailored to the style of the neighbourhood residents… to swimsuit our buyer base.”

One of many methods they found to be handiest in testing out menu gadgets was by introducing specials, both on a weekly or seasonal foundation. Lau explains, “We realised the Taman Desa neighborhood was very open to attempting new off-menu gadgets. By means of this, we additionally discovered that there was a excessive demand for high quality seafood within the space.”

That gave the Gluttony crew the jump-start they wanted. Quickly their weekly specials included air-flown wild caught sea bass and groupers, recent oysters and scallops. There have been even shipments of “tiger prawns the dimensions of a wine bottle.”

Grilling a tomahawk steak over charcoal.

Clearly that they had wanted to pivot from a meat-dominant restaurant to at least one that positioned equal emphasis on high quality cuts of meat in addition to the freshest and most diverse choices of seafood.

Carnivores are available all stripes, in spite of everything. Past meat lovers craving their chargrilled tomahawk steaks, even pescatarians could possibly be insatiable too. Their calling card has now turn out to be equal alternative gluttony.

Take their creamy, greatest promoting fish pie. Lau notes, “It’s not the everyday pie with crust on high. It’s our tackle a traditional British favorite. We use three several types of fish, three completely different cheeses with a buttery home made mash to high it off.”

There have been even shipments of ‘tiger prawns the dimensions of a wine bottle.’

Regardless of an expanded and well-received menu, which incorporates classics resembling beef bolognese and bacon mac ‘n’ cheese (completely wealthy with pink cheddar, mozzarella, parmesan… and cream), Gluttony can not completely escape persistent issues that plague the F&B (meals and beverage) {industry}.

Lau says, “The principle problem confronted originally was an industry-wide scarcity of manpower which continues to be ongoing until at the present time. Our operations and setup needed to be tailored to run with a minimal crew. Even the menu and kitchen needed to be designed round this.”

One other situation confronted throughout the pandemic was the inconsistent provide and lack of imported components. Lau says, “Even fries — a staple in any outlet serving Western delicacies – have been exhausting to return by. Beef shortages and worth hikes have been subsequent.”

Getting ready fish within the kitchen.

These are widespread complaints raised by different F&B operators so the Gluttony quartet has determined to concentrate on what they will management slightly than what they can’t.

Lau says, “I believe the important thing to overcoming any problem is to be adaptable to the state of affairs and never make rash choices on the fly. We’re repeatedly studying what the neighborhood round us responds to and what they don’t.”

On the finish of the day, they return to their authentic inspiration for his or her restaurant, the raison d’être behind their total menu: that of constructing consolation meals for his or her prospects and themselves. Uncomplicated, flavourful, scrumptious.

The creamy and tacky baked fish pie is one other seafood favorite at Gluttony.

They could have lastly figured it out, if the extra fervent suggestions from their repeat prospects, now ardent followers, is something to guage by. Lau shares his favorite: “The meals is sweet, the style is exclusive… and the parts are great!”

Gluttony

10A, Jalan Desa Jaya, Taman Desa, KL

Open Mon- Fri (besides Tue closed) 12-3pm & 5-11pm and Sat-Solar 12pm-11pm

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