The Bold Chef, chef James, rolls out fresh, smooth pasta in fun, flavoursome recipes like the Clammed Up, a Malaysian vongole - the naturally light, clean-tasting brininess of clams is bolstered by the savoury kick of grated cured egg yolk, fired up with cili padi for a tasty, punchy treat (RM23.90). With a side of house-baked focaccia slathered with olive oil and garlic confit butter, it's a filling meal for carb lovers, delivered out of a TTDI cloud kitchen.
The Bold Chef Unit 1-20, Level 1, Glo Damansara, Jalan Damansara, 60000 Kuala Lumpur. Daily, 12pm-630pm.instagram.com/the_boldchef
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