Time for tempeh: This family-helmed cafe produces its own fermented soybean cakes, woven into wholesome recipes that make for soulful meat-free meals. Organic Australian soybeans are meticulously selected - some set aside if they’re not up to par - to create protein-rich tempeh in a process that takes five days from start to completion.
The tempeh can be enjoyed fresh (yielding a lovely, raw purity of flavour) in a nourishing salad with a lusciously textured passion fruit dressing (RM13). If you prefer the tempeh cooked, try it breaded in a hearty sandwich crafted with tomatoes and Japanese cucumbers in February 18’s own-baked rustic loaf (RM15) or diced and stuffed with carrots and mushrooms in warm, flavoursome gyoza (RM13) - the founders even prepare their own delicately thin gyoza skin, adhering to the cafe’s no-eggs vegan principles.
With a cold-brewed chrysanthemum melon tea (RM18) for liquid accompaniment, and Coldplay’s Everglow playing on the speakers in this beautiful setting, this is a soothing way to spend a rainy Monday afternoon.
Bring home some preservative-free tempeh under the family’s brand, Meraki, at RM12 per 100 grams, still warm to the fingers as it continues to naturally ferment within a banana leaf wrapping.
February 18 Cafe
42, Jalan Lazat 2, Taman Gembira, 58200 Kuala Lumpur. Open Thursday-Monday, 11am-6pm. Tel: 016-904-8071
This feature first appeared on eatdrinkkl.com
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