I visited Joon Dining @ B land, next to my favourite place Miyako Land.

There’s a reported heat wave from August to September this year. The weather is so hot I had reduced appetite, and, gotta start looking for fancy food.

I like French dining for few simple reasons:

1. The taste

I like duck confit. I like good quality bread and butter. I like food that taste good which I had no idea how it’s made or what its made off.

2. The plating

Seeing food served meticulously makes me appreciate my food even more. I know I know, it might sound cliché, and I don’t feed my food to the camera. it’s a gesture that I know the chef creating my food with so much effort.

I had the same trick with my terrible cooking. I would plate my Maggie hot noodles so that my husband would mistaken it as a home cook food rather than instant food.

3. Air-conditioning

Air-conditioning place where they won’t rush you out, not too noisy not too crowded, everybody talk softly.

Joon Dining @ B Land Jalan 222

This becomes my new favourite place, it is 10 minutes from my grandma house, and it genuinely tastes good. 99% culinary art, 1% marketing. The 1% is their sole instagram account. I send the google link to my friend and she went “Are you sure it’s open? Waze said it’s temporarily closed” “I went to Nippori so many times and I dont know this place exists” “Their website is expired”

Lunch Set @ RM48 three-course meal

I was on a no-added sugar diet that day, so I don’t even remember the price of four-course meal that comes with a dessert.

Three course meal doesn’t come with dessert.

L’Aperitif

Roti dengan butter. Its ciabatta bread with what I think garlic herbs butter

L’Entree

Cauliflower with salted egg gribiche and pumpkin seed

Fungi with duck gizzard, egg, balsamic creme

An extra 20 bucks for the lobster. Lobster is fresh. The white meat filled the shell, not a sign of shrink meat or overcook meat, and it bounces it your mouth. Not a professional foodist. I don’t cook lobster at home, so I find the 20 bucks worth it. But ramen wise, to me the kimchi over power the dish. I dip the next door sauce, corn sauce from the chicken confit, sorry Chef.

However, 10 points to the ramen. Very authentic ramen texture. I couldn”t stop praising the ramen.

Dry-aged chicken confit with sweet corn veloute

We’ll be going back for its chicken confit the next week. Already dated my grandma. She would love this dry-aged chicken confit. Far from the most tender confit dish we ever tasted, but the flavour makes it up.

Sparking Water

I didn’t know they have sparkling water, until I was leaving and walked by their counter. I’m an alcoholic, the kind that drink at lunch. However my friend is expecting so to respect her I drink plain water. I rated this casual dine 9/10, a chilled Pellegrino would make it 10/10 for me.

Second Visit

Panna Cotta with yuzu creme

Not as good as the one we had at Fellini, but my grandma preferred panna cotta over lemon tart.

Learn some new French culinary terms

Vocabulary	Wikipedia
Gribiche	cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed.
veloute	savory sauce that is made from a roux and a light stock.
tuile	baked wafer, French in origin, generally arced in shape, that is made most often from dough,
roux	a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight.

My mom and her asian fetish. She likes to take photo whenever she can.

It’s Nippori with the fat monalisa next to Joon Dining.

Lunch hour at Joon Dining @ B Land

12pm-2pm

Door shuts at 3pm