KEN HUNTS FOOD: Bricklin Bar Cafe @ Hin Bus Depot, Georgetown, Penang.

Sunday, December 7, 2014

Bricklin Bar Cafe @ Hin Bus Depot, Georgetown, Penang.

A bus depot that time has forgotten- the once forsaken Hin Bus Depot was revived in recent years. The authorities have been putting in efforts to turn the place into an artsy space for exhibitions and festivals. It is now one of the must-visit places in Penang especially if you are in the search of mural paints. Seeing this as a great opportunity, the management of Feeka extended their business here. The sister restaurant of Feeka is named after the road's name where Hin Bus Depot is situated- Bricklin Bar Cafe. Nestled at the corner of Hin Bus Depot, Bricklin Bar Cafe has the perfect setting for you to rewind and recharge, natural sunlight floods in via the glass window, illuminating the entire place; a perfect place to sip your cup of Joe and to read some of your favorite books. No mains are being served at the moment but they have plans on doing that early next year (2015). Right now, they have an array of home-made Pastries and Cakes, freshly delivered from their sister restaurant- Feeka.

For those with a sweet tooth, go for their Green Tea Walnut Brownie (Rm 5). Nutty Brownie topped with a layer of Green Tea Sugar Coat. The Brownie was crumbly, it was not as moist as we would have hoped. Moreover, the eye-catching Green Tea Sugar Coat adds a "sandy" texture to the Brownie. The Green Tea flavor was there but both Chocolate and Green Tea were vying for attention; as a result of that, both flavors were seemingly muted. We struggled to finish the saccharine sweet Brownie.

Coconut Strawberry Cake (Rm 5) was one of the better orders we had that day. Crumbly, nutty Strawberry Cake smeared with a thick layer of Cream Cheese Frosting and garnished with toasted desiccated Coconut. We thought it was quite misleading for it to be named as Strawberry Cake, the flavor was not there, not at all; inevitably sweet but not overly so. The toasted desiccated Coconut added another layer of texture and dimension to the cake.

The texture of Peach Melba (Rm 11) was a disaster. It was not appropriately chilled to the right temperature, the Peach flavor was rather mild and the whole cake tasted somewhat like Vanilla Mille Crepe instead. Also, we thought it was quite sweet on its own, probably better to go with a cup of Coffee.

For a change, we had Fig Tart (Rm 10), a thin Pastry skin with custardy filling, beautifully decorated with sliced Figs. Yes, the Figs were meant for decoration, we could not discern the flavor at all; or it was being overpowered the buttery Pastry skin?