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Writer's picturefifshaense and friends

A 'Private & Cozy' affair @PC Studio

Updated: Mar 12, 2020

What better place for a 'private affair' than a quiet, snug spot tucked in the corner of an unassuming building away from the usual big, loud, bashful architectures and prying eyes. Easy and quick reservation, no snoopy questions and wallet-friendly selections. I found a new lair at PC Studio - a sanctuary for loners (like me) and for those who like some privacy and cosiness in small groups.


When I first walked into this cafe (yes, kid-friendly and all...wink! lols) that evening with friends, I had no set expectations, but I must say, it surpassed my personal norms of menu mix regularly observed of a modest cafe set-up. In fact, I was surprised by the vegetarian variety, which is usually limited to just salad greens and a couple of pasta choices one would generally find in a cafe offering a blended menu. This is definitely a plus when planning small parties or events here for a guest list that includes both categories of (people) carnivores and herbivores, so neither needs to compromise on their preferred food habits.

Unlike many eateries with imaginative names, cleverly coined with fanciful meanings, the unpretentious PC Studio very simply means Philip Chui. The name may not scream chef-d'oeuvre, but judge not, as this Studio is where artistic creations and expression (through food) comes to life in the hands of the owner... and simple it is not.

Cheers to all! A toast to friendship with beer and wine
The aftermath calls for beer and wine past midnight

When it comes to food and taste blogs, I doubt any level of wordy, descriptive adjectives can do a better job than our visual senses. I'll ride with the saying; 'a picture paints a thousand words', and though these images may not come close to the real thing, hopefully, it renders enough to arouse the tastebuds of foodies out there. So let's bite in!

First image - deconstructed chocolate crumble; 2nd image - Vegan almond flatbread and vegan butter; 3rd image - in-house chocolate pieces.


The center of attraction for me would have to be the 'PLANT-BASED' starter/appetiser - almond flatbread and vegan butter. Once bitten, it is hard to shy away from the melting, lemon-shade creaminess, gliding over the nutty, rich brown flatbread. Such an interesting contrast of texture and colours. Luckily for me, I am one of those foodies who possess the extremities of taste palates going in a loop of sweet to spicy, then round the sharp, bitter bend to salty and sour all in 5-minutes. But, guilty pleasures come first in my books, so it made sense to kick-start my meal with dessert and by this I mean the in-house ivory and brown chocolatey goodness! Nothing beats the bitter sweet (...except maybe DURIAN...) combo of fine quality cacao!

THE SPREAD ( 1st from top left : SALAD tossed with zingy balsamic vinegar dressing, topped with homemade seasonal seeds & mock salmon chips [plant-based]; PESTO ZOODLE / zucchini [plant-based]; towering Savoury CRISPY CHICKEN strips

2nd row from left : LAMB CHOP perfectly seared; ARGENTINA PRAWNS with olive oil & herbs ; PORTOBELLO MUSHROOM-licious spaghetti with truffle oil [plant-based])

(LAST food photo below - pan seared CRISPY SKIN SALMON garnished with lavendar petals.


With my now satiated sweet palate, the greed and gluttony in me were evoked, and there was no stopping me. I moved on to the rest of the other xxxxx (indescribable) spread laid out on the table but in no particular order as there were 10 different pairs of arms and hands crisscrossing the air space in front of me! Whatever is within grasp, has the opportunity to reach the mouth first. Prawns has always been a favourite of mine, and I always relished the fattest, juiciest, pinkest prawn, but it was a tough call that night as each crustacean was cooked to perfection in olive oil and herb. It was cleverly paired with homemade crusty toast squares that soaked up the flavoursome gravy. Feeling for some fresh greens, I chomped down on the salad tossed in delish balsamic dressing with mock crispy salmon skin and also the zucchini zooddle drenched in pesto sauce (whoever said salad or veges were a bland choice?).



In between mouthfuls of 'plants", I leaned over to my extreme right reaching for the towering Savoury Crispy Chicken strips for a quick bite test. The loud crunch would be just great for AMSR videos and loved licking my savoury fingers afters! Then plunging my fork into the black pepper lamb chop, the thick generous cut of meat very easily pulled apart revealing a tender, juicy center; the accompanying mash was pure comfort I was about wave the white flag, but alas! there were 2 more dishes to savour. The main carb dish was this unique vegetarian (plant-based) pasta - spaghetti noodles cooked in creamy portobello (also spelt portobella) sauce - where, unlike the other cheesy white sauces, this tasted more like an Asian concoction of flavours with a generous scatter of crusty lard-like bits. My last morsel of food for the night by default of arms-length was the pan-seared salmon fish fillet. Good thing I snapped a picture of the prettily garnished plating with lilac lavender before it was cruelly dissected and devoured. Every bite oozed, yummy omega goodness.


The night ended on a mellow mood given the laborious feat by every participant but I will definitely return here on a private solo session... at my pace, my taste, with a lil' bit more grace... hopefully.




PCS - Location / Address

PC Studio cafe Menu - vegetarian selection also available

Plant-based diet vs Vegan - WHAT is the difference?



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