RIGHT in the heart of Bukit Lanjan, up a hillock, lies a restaurant called Subak. It is built in the suburbs of the natural jungle minutes away from the hustle and bustle of Petaling Jaya and Kuala Lumpur.
Inspired by a large selection of Balinese and Western fusion menus, Subak allows patrons to experience dining with Mother Nature. The soothing sounds of flowing water with two ponds, the chirping sounds of crickets and wild birds complete the location’s backdrop.
The Vibes Culture and Lifestyle decided to pay a visit to Subak restaurant.
Upon arrival at Lot 3213 Jalan Penchala Indah, Bukit Lanjan, the scenery was breathtaking. But patrons must be willing to park their vehicles alongside the street shoulder which is pretty winding as parking is not available.
Bear in mind to be extra careful when you hop out from your vehicle as the blind spot for on-coming vehicles can be extremely dangerous.
Getting to the restaurant requires one to climb up a short hill, yet with the exquisite scenery, one will simply forget the strenuous ‘exercise’.
It is essential to get there just before sunset if you want to ‘snoop’ around the property and take great pictures before eating.
Just as you climb up the hill, you can see the beauty of Mother Nature with countless trees and wildflowers. The concept extends even to the restrooms, which are made with lumber and cobblestones.
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The musalla (surau) is available for patrons. It is also built on open space amongst trees and foliage.
According to a staff member, on the property a couple of years earlier, there was a traditional Balinese parlour available as well. However, its services were cut short for reasons unknown.
Upon being seated, you will be presented with a menu within seconds and food will be served no more than half an hour, which is excellent.
However, the food is overpriced, and it does not match the small portions.
For the entrée, we tried the Mushroom Bruschetta, which was three-piece toasted baguette slices served with sauteed mushrooms, cheddar cheese and herbs with a dollop of coleslaw on the sides. We also had Baked Green Mussels.
They were five pieces of mussels breaded with cheese and breadcrumbs served with garlic aioli and a lemon wedge.
Overall, it was a tasty entrée although the mussels were too minuscule.
For the main dishes, we had Shepherd's Pie which is made of ground beef cooked in tomato sauce that is topped with mashed potato, slightly burnt mozzarella cheese and a side of gravy and a dollop of coleslaw.
Our other main was Spaghetti with Deep Fried Chicken drizzled with olive oil, cherry tomatoes, olives, chilies, mushrooms and a crunch of black peppers.
The main dishes were splendid – an extra chef’s kiss for the Shepard’s Pie. Highly recommended that everyone try at least once when visiting Subak!
As for the drinks we had Blue Curacao, which consists of soda water, blue citrus, mint leaf, rock melon, basil seed and lychee, and Subak Herb Soda, which is made up of soda water, lime, mint leaf, lemongrass and basil seed bubble.
On first impression, the drinks looked overly coloured and presumably sweet, however, it was to the contrary. The drinks were right on par – astonishingly pleasant and refreshing.
To close the feast for the night, you may ask? We indulged in the triple-layer chocolate mousse cake which was phenomenal. – The Vibes, December 10, 2022
