Champignons at PJ — Restaurant in Petaling Jaya

I had actually came here twice - second time was during MIGF 2018 where Chef Garry Chang created a special menu for the occasion. Needless to say I had one evening to remember as the creations were mouth watering. And it was posted war earlier than my first time coming here.

This post was about my virgin trip to Champignons after reading positive reviews from Sean. Reservations were made and thankfully I did because they were fully booked on weekends. The service team ensured that the evening affair was a pleasant one. ◾amuse bouche ◾complimentary pizza bread with butter - I thought that it was creative considering that most only provide regular breads. ◾freshly Shucked oysters - nothing beats the creamy and buttery fine de claire oysters from France. ◾seared foie gras with fig jam on top of brioche toast, sweet red wine jelly and balsamic reduction - the brioche had absorbed the sauce and please eat it together with the liver. ◾grilled US pork ribs with plum sake glaze, garnished with lime and cirspy pork skin - a rather interesting and creative flavour for a change ◾wild mushroom soup with tempura oyster mushroom and mushroom bruschetta - I have tasted so many mushrooms soup and this was definitely the better one, an obvious sign gvaf the chef uses quality mushroom to create this commonly found soup. ◾Grilled Spanish pork shoulder loin with garlic mashed potatoes, chermoula sauce, glazed vegetables and pork jus - when a pork loin cooked just right with nothing much but it's own jus and the interesting Moroccan chermoula sauce, I can only sit down quietly and enjoy the meat with my Barolo. ◾ I just need a pizza to keep the brats quiet and enjoyed the meal.

The dining experience is not completed without the presence of a good wine and in my case, Elvio Cogno Barolo Ravera which I'd breathed for more than an hour before the dinner.

My verdict - this is a force to be reckoned with. Price is kept affordable and coupled with the good service, they will be here for a long time. Chef Garry has also won award during the MIGF and it definitely has raised...

Delicious top notch restaurant with impeccable service! Wait staff were friendly and professional. We were served a cold watermelon appetiser along with what seemed like flat bread topped with bacon and butter. Watermelon was refreshing while the flat bread was fragrant with the butter and bacon smells. Then came our onion soup, cream (cheese i think) that came with it made the soup flavourful, light, and that oomph to compliment the soup. Pork ribs appetisers that my sister ordered were delish, with the plum sauce setting the right amount of sour to the porky fat goodness. I shared a bacon angel hair and pork shoulder and both were absolutely divine! Pork shoulder was tender and burnt just right, with soft and smooth mash potatoes. The bacon was a thick slab of pork belly burnt to perfection, so you get that fragrant smoky pork scents along with the tomato based angel hair which were stewed long enough to give you a great sauce that’s not too watery and not too thick which is usually the case and makes me scared to eat tomato based spaghetti outside. Sorbets; passionfruit, lychee and raspberry, all good! And their signature Champignons dessert (photo not included) was the most well thought of dessert! Unique when it came, where the wait staff melted the white chocolate top with raspberry sauce, blended well with the chocolatey goodness, with little bits of chocolate pops to enhance all the flavours...

The first impression is how clean the places is, with spotless glasses windows and blemish-free walls.

We ordered the Foie Gras to start. The brioche was soaked and the Foie Gras could be warmer, but the balsamic vinaigrette reduction was on point.

Following that, we order the pork ribs to share, which had a tasty marinade and was extremely juicy and succulent. However, I think it could be better if the surface had a little charring for the texture.

We ordered the white asparagus with salmon and pork shoulder loin for the mains. The asparagus was a little burnt in some sections, leading to an overall slight bitterness and sourness, in contrast to the normal sweetness of white asparagus. The salmon was cooked well, with a nice crispy skin while the flesh was juicy.

The pork shoulder was delicious, and cooked right. It was juicy, and flavourful. Although, a side of sautéed garlic would have been welcomed to enhance the flavours of the fats in the pork shoulder.

TL;DR overall good food and decor at...