New Menu @ The Good Batch, Damansara Uptown.
Damansara Uptown is a one stop centre for foodies who are on the hunt for the best meals the Klang Valley has to offer. Be it breakfast, lunch, dinner or even supper, this lively neighbourhood is filled with famous restaurants serving both local and international delicacies. The list can go on and thus making Damansara Uptown a paradise for foodies alike.
The Good Batch is no stranger to those who frequent this busy neighbourhood. We had the privilege to try out their new and improved menu.
Now even more so with a new face lift, The Good batch is a definite insta-worthy place to catch up with your friends and family, while enjoying a hearty yet comforting meal.
This time, we had a cheesy start with The Good Poutine (RM22) and their homemade Roasted BBQ-Chicken Sesame Meatball (RM19).
An overflowing goodness of cheese and gravy over a decent portion of crispy waffle fries, topped with a perfectly poached egg, we recommend to have this to share as it gets quite filling after a couple of mouthful. But do eat it quick, before the fries turn soggy.
The meatballs on its own were pretty tasty, but the sauce that accompanied it was a tad bland, in my opinion.
When we said this is a go to place for a comforting meal, we weren't kidding! We were pretty excited to see them incorporating duck dishes into their new menu.
Tired of the same old classic Eggs Benedict which is served with ham and hollandaise? The Good Batch has a pleasant twist to the classic favourite. This was one of our personal favourite among the other dishes we had.
A Pulled Duck Benedict (RM29) served with toasted brioche bun, organic poached egg and topped with chipotle hollandaise.
The jus from the braised duck was a bit overpowering, but apart from that, this is still a great and satisfying dish and we would order it again.
As the salted egg trend goes on, we can't help but to order their Soft Shell Crab Linguine Pasta (RM37). This pasta is cream based and is served with fried curry leaves, chilli padi and salted egg crumbs.
We decided we needed something with a little more protein, so we got ourselves a Pink Salmon Linguine (RM37). This is a tomato cream based pasta served with Salmon Chunks, Mixed Capsicums, Shimeiji Mushrooms and Chopped Parsley. The ingredients may sound simple but this dish was pretty rich with the natural occurring flavours from each ingredient.
Up next was the winner out of all the dishes we had. The Mexican Grilled Chicken (RM31) served with Chef Davis's Mexican Verde Sauce, Corn Mash, Grilled Capsicum and Tempura Cauliflower.
We love how juicy the charred grilled chicken thigh was and we could actually taste the charred flavour which really made the dish even more flavourful. This is said because most F&B establishments that we've dined at do not practise proper charred marks and flavour and we were definitely pleased with the way the chef did theirs over here.
In addition to that, the fried tempura cauliflower gave it an added crunch factor and it was balanced off perfectly with their own made herby Mexican Verde Sauce.
Last but not least, fancy a cocktail right after a delectable meal? Save your time and petrol and head over to HYDE. HYDE which falls under the same management, is Petaling Jaya's first ever speakeasy bar located right above The Good Batch.
The Good Batch
53, Jalan SS21/1A, Damansara Utama, 47400 Petaling Jaya, Selangor
Contact: 03-7733 2303
Tue – Fri : 11am-12am
Sat : 9am–12am
Sun : 9am–10pm
Closed on Monday