Indulgence
Happy Place
Grace Lim 
Lucky Peaches Eating Hall + Bar opened in Desa ParkCity in December last year
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If there was one thing you could use as a reference to describe Ling Ang, it would be her own restaurant, Lucky Peaches Eating Hall + Bar. This charming eatery is a pretty accurate reflection of her vivacious personality and colourful heritage.

Born into a Peranakan family in Penang, food has always been an integral part of Ang’s life, and some of her fondest memories come from eating with her grandparent as a child.

“I’ve always enjoyed food – for me, the best bits were sitting together with my grandparents, enjoying fresh ulam plucked from the garden and tasting my grandmother’s sambal belacan.”

Ang spent the last eight years working with the Huckleberry Group as the group manager. Though she thoroughly enjoyed her time there, she decided to leave to pursue her MBA.

“Although it was scary at first, it was time to move on and do something else. The classes I took gave me the confidence to start my own business,” she says.

Lucky Peaches Eating Hall + Bar opened in Desa ParkCity in December last year. The first thing you will notice about the dining outlet is the raw, cosy vibe. From exposed brick walls to aged mirrors, from the plush couches to the romantically lit bar, the place feels like, well, home.

The food is homely too. Fresh pastries, cakes and pies from Huckleberry Food & Fare are displayed in full view for maximum temptation. The menu consists of bites for sharing and individual plates that are unassuming but mouth-watering.

“The food is reminiscent of what I enjoyed during my childhood, with a slight twist. It’s not my grandmother’s recipes because I was too young then for her to teach me, but it’s from my memory,” she explains.

She likens the cuisine here to yoshoku or Western-style influenced Japanese cuisine. “For me, there’s no right or wrong. I want to make food where once you start eating, you want to keep eating it. And when you leave, you want to come back for more.”

One of her recommendations is the Chargrilled Calamari, which is complemented with an in-house spicy tamarind sambal dipping sauce. The sauce had to be tweaked a couple of times as they wanted to cater to both the locals and the expatriate community living in the neighbourhood. It is not too spicy but still packs a punch. “I want to retain an Asian-ness without being too funky or odd,” she notes.

Wow Bao Basket with three different types of filling


Another must-try is the Wow Bao Basket, which is a flavourful plate great for sharing. Customers can choose from three different fillings – Braised Five Spice Pulled Jackfruit, Buttermilk Fried Chicken and Crispy Tempura Soft Shell Crab. The Buttermilk Fried Chicken Bao is served with pickled achar salad, which is one of Ang’s favourite foods.

For something more substantial, a good choice is the Seared Cod with ginger torch flower infused quinoa, cherry tomato, asparagus and kaffir lime radish espuma. Ang also recommends the Oven Roasted Whole Leg of Chicken, which has been marinated in coconut, garlic and lime for 24 hours and served with baby potatoes and sautéed vegetables.

For a bar snack, you can’t go wrong with the Fried Vietnamese Pok Pok Wings served with a spicy dipping sauce. The drinks menu includes a variety of coffee, juices, smoothies, wines, liquors as well as a small selection of cocktails, which Ang plans to rotate every few months.

“When you see customers returning, it’s a sign that we’re right on track. I’m also happy that the customers appreciate what we do. When I talk to them, they notice things like our organic quinoa and the less commercial bottles we carry – those are the things I want to talk with them about.”

“This restaurant is really a reflection of my personality. It’s refined and you do get a nice meal, but there’s also a dash of quirkiness,” she concludes.

Lucky Peaches 
Eating Hall + Bar
B-G-08, Plaza Arkadia
No 3, Jalan Intisari Perdana
Desa ParkCity
52200 Kuala Lumpur
+603 2712 0705
www.facebook.com/luckypeacheskl/



This article first appeared in Focus Malaysia Issue 273.