Not a place for saints
Saint’s Bar and Kitchen
No 26-G, Red Carpet Boulevard,
47810 Petaling Jaya.
Tel: 016-207 5298
Business hours: 11.00am to 1.00am daily
and 11.00am till late
(Thursdays, Fridays and Saturdays).
THERE is a new Scottish bar in town called Saint’s Bar and Kitchen.
Nestled within the up-and-coming Red Carpet Boulevard, Encorp Strand in Kota Damansara, this new bar on the block is a modest establishment where you can chill out after a long day and indulge in some traditional British nibbles.
It seems a bit ironic to name a bar after a holy person.
“It just came out of nowhere. We thought of various other traditional British names but Saint’s was, in the end, unanimously agreed upon as our bar name,” said managing director Nicky Craig, a Scotsman.
At first glance, Saint’s resembles a cross between an old British tavern and hip/modern bistro, complete with an al-fresco dining area. While they serve pretty much typical British and Western items on their menu, the piece de resistance would have to be their, yes you guessed it, Haggis.
Haggis is a dish containing sheep’s ‘pluck’ (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal’s stomach for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach. The haggis is a traditional Scottish dish memorialised as the national dish of Scotland by Robert Burns’ poem Address to a Haggis in 1787.
“Although we are a dining outlet, we want to focus more on the bar. The night scene at Saint’s is picking as we have included Open Mike Night on Thursdays. There are live bands performing on Friday and Saturday nights too. Come January 2012, we will also feature the KL Comedy Club on one Thursday every month and Ladies Night on Wednesdays,” said Craig, who is also a trained mixologist.
“Being in a tropical climate, we have to create a balanced tasting cocktail. I am interested to introduce a wide range of cocktails on a broader scale.” I tried the Don Alec cocktail, which is a twist to the regular margarita, using Don Julio tequila and agave syrup, without the salted rim — a fresh and citrusy concoction. They also have the Red Carpet Martini (RM15).
Craig tries to be as hands-on as possible.
“Having some experience as a chef, I know what to expect in terms of food and service, and that includes using as much fresh produce as possible,” he added.
Saint’s Haggis Balls with Mustard Mayo (RM16) offers a different spin on the traditional dish. Theirs has a more earthy and tasty flavour as the sheep meat is cooked for hours for maximum flavour absorption from the herbs and spices.
The Bruschetta Platter with salmon, tomatoes, basil and mushrooms (RM18) is definitely a palate pleaser. The Saint’s Beef Burger (RM26), comprises well-marinated beef patty with caramelised onions and relish, which was a good combination.
The Saint’s Fish and Chips (RM30) have butter cod fish and comes with fries and pea puree as well as Saint’s very own tartar sauce. What is good about this is the fish is fresh and not drenched in oil. The Marinara Pasta (RM30) with Scottish mussels, clams and halibut has a tangy and tasty flavour from the tomato-based sauce.
Other items on the menu include Ploughman’s Sandwich (RM20), Shepherd’s Pie (RM26), Sausage Colcannon (RM30), which is pork sausage served with potatoes, onions, cabbage and parsley accompanied with gravy, Haggis, Neeps and Tatties (RM32), which is served with turnip puree and mash potatoes. Desserts include Bread and Butter Pudding (RM16), Chocolate Fondant Cake (RM20) and Creme Brulee (RM16). They also have their Weekly Pasta, Salad of the Day and Catch of The Week to give a bit of variety to customers.