KUALA LUMPUR, Jan 10 — The meat is fork-tender and unbelievably flavourful. The pork shoulder, marinated for hours with cumin and paprika, had been grilled and served with...
KUALA LUMPUR, Jan 10 — The meat is fork-tender and unbelievably flavourful. The pork shoulder, marinated for hours with cumin and paprika, had been grilled and served with sautéed zucchini and buttery mash.This is the signature dish at Gluttony, a casual restaurant in Taman Desa serving uncomplicated Western fare. Gluttony was founded by four friends in their early 30s: operation manager Michael Lau, head chef David Lo and two other partners.
Lau shares,"We are four East Malaysian boys from all walks of life — coming from diverse backgrounds such as culinary arts, finance and accounting, marketing and events. The one thing we have in common is the love for eating... a lot, and drinking... a lot!” Gluttony had its soft opening in November 2021, just over a year ago; the process was far from smooth-sailing. Lau recalls,"To be honest, operations was rather hectic at the beginning. Rushing to start before Christmas while holding down full-time jobs was nothing short of a nightmare for the partners. It was a scramble, and not the silky egg-coloured kind.”
One of the ways they discovered to be most effective in testing out menu items was by introducing specials, either on a weekly or seasonal basis. Lau explains,"We realised the Taman Desa community was very open to trying new off-menu items. Through this, we also learned that there was a high demand for quality seafood in the area.”
Take their creamy, best selling fish pie. Lau notes,"It is not the typical pie with crust on top. It is our take on a classic British favourite. We use three different types of fish, three different cheeses with a buttery homemade mash to top it off.”Despite an expanded and well-received menu, which includes classics such as beef bolognese and bacon mac ‘n’ cheese , Gluttony cannot entirely escape persistent problems that plague the F&B industry.
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