Republik Damansara Heights comes up a lot these days when making plans for weekend brunch. Opened officially this year, the building has a number of f&b establishments like Nam, Blonde, and Playte Contemporary Dining.
Playte has a lot to live up to, with founders Brendon Chen, Kate Huey, and Sharina Aidid meeting while studying at Le Cordon Bleu — only one of the most famous culinary institutions in the world. Before Playte was born, Brendon was working at Nadodi and Sitka, as well as in one of Taiwan’s best-rated restaurants, Mume. Kae was in Singapore cooking in Singapore’s St Regis and Wild Honey, while Sharina started her own baking business alongside the cafe, Ri’s, in Penang.
The team says their goal is simple: to create dishes that excite palettes and also to touch hearts. To hopefully do just that, the menu at Playte is broken down into four categories: Raw, Small, Main and Dessert. Each dish is made from fresh local ingredients with the kind of cooking skills and methods you’d expect from fine-dining. While the menus change every few months to try out something new and exciting, the restaurant has so far served off the Raw and Small sections: Raw Mackarel with Calamansi, Pomelo, and Starfruit with Pickled Cucumber and Fried Broccoli; and the Small Plate Squid with Bamboo Shots, Kaffir Lime Leaves and Citrus Jam. The mains have included Chicken with Shaoxing Beurre Blanc and Clams paired with Braised Daikon and Kailan; and for dessert, the popular Coconut Sorbet served with Passion Fruit Custard, Mangoes and a Jasmine Tea Sable.
Playte has an open-kitchen concept that creates a welcoming dining experience — and lets you peek on the status of your order if you’re really too hungry. Apart from its good food, ambiance plays a big part in Playte’s quick rise to success. The look is both intimate and minimalist, relying on a modern outlook with different types of wood, rich colours, and glass doors inviting in plenty of natural light.