THE HUMBLE PIE CO.
11, Jalan 17/45,
Section 17, Petaling Jaya.
Tel: 03-7932 1793
Business hours: 11.30am to 10pm (Tuesday to Sunday).
Closed on Mondays but opens on public holidays.
Pork free.
Comfort food is what The Humble Pie Co. serves up and the birth of this eatery can be traced to the love for making Banoffee Pie.
Although the restaurant co-owned by poker buddies Eugene Ng Mun Loong and Angela Tan does not specialise in pies as its name suggests, the eatery dishes out food that is not overly extravagant but has the ability to warm the soul.
“It started out as Eugene’s hobby, a love of cooking and a need to find the perfect Banoffee Pie which he had refined when I met him six years ago. I instantly got hooked on the taste of his pie.
“It is funny because starting out, the name of the restaurant to us was all about the Banoffee Pie, even though we eventually realised that it gave customers the perception that it was all we served,” said Tan.
Another of Tan’s favourites and something she enjoys daily is the Spicy Prawn Olio Spaghetti (RM26).
The pasta which is sourced from a local producer is cooked al dente and then lightly coated with olive oil with a generous sprinkling of garlic and chilli flakes for that hint of spiciness.
Step inside for more The Humble Pie does not only serve decadent pies, it has more to offer on its menu.
The pasta is topped off with freshly grated pungent Parmesan and succulent sweet tiger prawns and sun-dried tomatoes, which make the dish very likeable and filling.
The Creamy Spinach Fettuccine with Pan Seared Sea Bass (RM27) provided a completely different experience with light creaminess wrapped around each pasta strand and the crispy sea bass skin adding texture and taste to the dish.
The Chicken and Mushroom Pie (RM20) is flavourful with thyme infused short crust pastry that has been mixed with mild cheddar cheese for a velvety texture and stuffed with roasted shredded chicken and fresh button mushrooms in an almost stew-like form.
Their house special, a Roast Chicken Meal (RM22) is tenderly prepared with care as a whole chicken is seasoned with pepper and salt, stuffed with lemon and roasted for over an hour to preserve its juiciness while creating an ever-so thin crispy layer of skin.
House special The Roast Chicken Meal served with Japanese potato salad, roasted onion, salad and homemade gravy.
A hearty helping of Japanese potato salad and homemade gravy completes the dish.
The restaurant’s Banoffee Pie (RM12) is a fluffy sphere of melt-in-the-mouth caramelised Rastali bananas resting on a base of buttery digestive biscuits that crumbles at the touch.
Banoffee Pie.
Drizzled with homemade toffee and topped with luscious whipped cream, the pie is not sickeningly sweet as it may sound, but has an elegant treacly finish.
As the monarch of fruits, the Musang King Pie (RM18) should not be ignored as this is one of the restaurant’s crowning glory.
Its buttery digestives biscuit crust and a yielding combination of fluffy whipped cream, drizzled with toffee melts with the velvety fruit when you try it. The pungent sweet flesh of the durian has a slight bitterness enhanced by coffee powder dusted on top for that dotted effect.
For dessert enthusiasts preferring a subtler end to the meal, the Lemon Poppy Seed (RM15) with silken lemon buttercream frosting generously slathered over the airy pound cake is the perfect option.
This is the writer’s personal observation and not an endorsement of StarMetro.
