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Bartenders with suits, and the owner
sporting a bow tie, prepare renditions of
classics while also infusing, muddling
and shaking syrups and liqueurs for
signature creations. The
Virgin Island
tantalises your palate while also teasing
your sight, with the drink being served
in a flute shaped as a bird, perched
on a nest. Hyde is a bar that houses
hundreds of rare liquors and freshly made
garnishes.
Both Lai and Tan have fostered a
culture built on delivering quality cuisine
and beverages. “If you’re passionate
about what you do, your guests will
taste it,” said Tan, when asked about his
creations. And passion is something you
sip, taste and munch on during visits to
both establishments. You could spend
your whole day floating through their
offerings. So, next time you’re in town,
grab brunch, have some dinner or finish
your day off with the entrepreneurial
twosome.
Eat, Drink and Be Merry
Good food, gooddrinks andgood timesbrought toyouby thepeopleofTheGoodBatch
andHyde.
S
aid
to be the purveyors
of all things good, Caro-
line Lai and Andrew Tan
have definitely brought
on the good vibes. You
could easily spend your
whole day eating, drink-
ing and chatting away at their two trendy
establishments; The Good Batch and
Hyde.
The Good Batch is extremely delicious
while Hyde is extremely electrifying. The
duo started their professional relationship
when ex-stewardess Lai approached
Tan with a business venture. The two-
some are a perfect blend of good looks,
business-savviness with a swirl of kooky.
“Andrew is the more practical one, while
I am more of a dreamer,” said Lai when
asked about their successful dynamic.The
duo have created two very distinct and
well-loved locales which seem to reflect
their personas perfectly.
The dishes that are served here stem
from the culinary genius that occurs when
chef, owner and staff are allowed to let
their taste buds and creativity wander.
Known as being an all-day breakfast
spot, The Good Batch does more than
just plopping on a couple of eggs next to
a side of sausages. The
Angmo Platter,
The Australian Beef and Eggs
,
The New
Yorker
; over 20 dishes, made fresh and
named cheekily. A distinct quality about
this cafe is the bar with beers on tap. Who
says you can’t have a pint with your eggs?
Or if you’re not in the mood for beer, try
one of their
Mojitos
.They’ve even got a
Coconut Mojito
for those looking for a
taste of paradise. Natural lighting, warm
dark wood accents and unique light
fixtures create an amazing ambiance.
While The Good Batch is bright, Hyde
on the other hand is a little dark, mysteri-
ous and broody. Up a flight of stairs and
through a sliding metal frame is a new
world. Hyde has all the trappings of the
dramatic
Dr. Jekyll and Mr. Hyde
novel
which also served as the inspiration for
the name.
It seems fitting that the Jazz Age
– a period of affluence and romanti-
cism –would form a night-life bar of the
same description. Such sophistication
is on display at Hyde, with a cocktail
bar headed by Tan that’s been pouring
layered cocktails since it opened.
The Good Batch:
53, SS21/1A, Damansara Uptown,
Petaling Jaya
Operating Hours: 9AM-12AM
Weekends and 11AM-12AM
Weekdays
Hyde at 53M: 5PM-2AM
Both closed onMonday.
Hang out and have a bite!
The pretty thirst
quenching creations
byThe Good Batch
Coffee anyone?
W o r d s & P h o t o s :
B r i a n n e J a s m i n A e r i a