taco

Rare lives up to its name, casting its net both near and far for prized produce, spanning freshwater fish from a Pahang farm to crustaceans caught off the coast of Spain, meticulous in its sourcing of everything from pesticide-free Malaysian vegetables to Japanese salts and Cambodian peppers. Rare's founders, involved in the business of supplying kitchen equipment and ingredients, weren't originally even planning to open this eatery, but we're happy they have - with a hardworking culinary brigade headed by chef Bryan Tan (whose resume includes restaurants in Bukit Damansara, Bukit Bintang and Petaling Jaya), a menu that showcases modern Japanese inspirations, and a setting with verdant surroundings, Rare is a place to relish. Start with a mushroom pate, built with buttons and portobellos, blended with ricotta and lemon for a rich spread that's simultaneously earthy and lively, a lovely introduction to Rare's repertoire, partnered with house-baked, smoky-charred sour...