Out in Bukit Jalil, sitting at the fringe of the city, you can still enjoy a meal without the mental onslaught from the hustle and bustle. Last week (April 10) something special stirred at Base Pasta and Bistro.

When Roost KL came knocking, all the way from Bangsar, it wasn’t just a collaboration—it felt more like two old fires being stoked into one steady flame.

Chef Jay and Chef Tim put together a menu that didn’t shout for attention but earned it, plate by plate. There was a quiet confidence in the way the dishes came together—rooted in a shared respect for local produce and a knack for turning overlooked cuts into something worth lingering over.

The grilled pork jowl set the tone. Brined gently with garlic and thyme, then left to rest in sous vide before meeting the charcoal fire, it came out tender with just the right whisper of smoke. Paired with a bitter crunch of radicchio, it felt honest—nothing wasted, everything considered.
Then came the porchetta, made from suckling pig and stuffed with herbs and chorizo. Rich without being heavy, it was lifted by a marmalade jus that cut through the fat just enough, with roast potatoes soaking up every last bit.

Even the wagyu picanha, often the show-off of any menu, took a more grounded approach here. Grilled simply, served alongside shishito peppers and blistered cherry tomatoes, it let the fire and the meat do most of the talking—each bite a quiet surprise rather than a loud statement.
It wasn’t a flashy affair. More like a long, unhurried meal by the fire—where every dish tells you the chefs knew exactly what they were doing, and didn’t feel the need to prove it.