This Saturday, seasoned café-hopping duo Sujian Khor and Chris Yap launch their maiden F&B effort with Wild Sheep Chase, their vision of a Taiwanese-inspired dessert café. Fans of novelist Haruki Murakami may recognise the name as the title of one his books; close friends would have heard Yap affectionately calling Khor his “Sayang” (which in Mandarin sounds like “Silly Sheep”).

Expect made-to-order warm desserts such as a molten lava cake (made decadent with a trinity of milk, white and dark chocolate) and fluffy waffles, served with osmanthus-maple syrup and cream whipped with freshly-ground Earl Grey tea leaves. Their signature soufflé is made with kampung eggs and vanilla (from real pods, not essence), and served with orange-infused syrup and home-made grapefruit sorbet.

Wild Sheep Chase is blessed with plenty of natural sunlight and a view of treetops outside the windows. Relax in comfortable chairs in a clean, minimalist ambiance. You’d be forgiven if you think you’ve been transported into the pages of Kinfolk magazine; we certainly did!

號外!號外!又見號外!
在這來臨的週六,一家全新的咖啡館Wild Sheep Chase即將開業。
咖啡館的名字來自村上春樹的作品《尋羊冒險記》;
而兩位老闆原是咖啡客,現在搖身一變成了咖啡館的老闆;
會為我們帶來怎麼樣驚喜呢?
坐落在郊外嶺的這家二樓咖啡館走的是簡約風。
刷的粉白的墻壁搭配簡單的家具,
加上窗外的綠樹和飽滿的陽光,
猶如置身于Kinfolk的雜誌中;簡單就是美。
這裡的奶咖啡沒有花俏的拉花,讓咖啡回歸原始,
考驗的是咖啡師扎實的功力。

除了咖啡,這裡還有各式現點即做的誘人甜品。
熔岩蛋糕里那濃得化不開的巧克力,讓人邊吃邊有罪惡感。
而以桂花楓糖、伯爵茶奶油搭配的鬆餅則給人一番清新的感覺。
至於鬆軟可口的舒芙蕾更是這的主打。
這道法式甜品在一般的咖啡館并不常見,
因為雖然食材不多,但卻極考廚師的功夫。
這裡的舒芙蕾對食材也極為講究,
用的是甘榜雞蛋和香草莢(而非香精),再配上自製的雪葩和香橙糖漿,
讓人吃後有甜蜜的好心情。
心動了?那就記得去坐坐吧。


Wild Sheep Chase
6-1, Jalan 1/109E, Desa Business Park, Taman Desa, Kuala Lumpur
Open daily 12pm-8pm, starting Saturday, August 15
facebook.com/WildSheepChaseCafe

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August 14, 2015

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