Seven years after making its debut, casual dining restaurant Plan B has decided to shake things up by binning its old menu as part of their Plan B 2.0 brand refresh. ‘It was the first time we built a menu with very clear agendas and objectives: we had to keep within costs, we had to keep the same quality we’re used to, and not compromise on integrity,’ said Benjamin Yong, group CEO of The BIG Group, which also operates Bakar, Ben’s and Beast.
The three-month R&D process has resulted in 80 percent of the menu being overhauled. Gone are the European and Mediterranean-influenced dishes like duck confit, Moroccan chicken and spaghetti marinara; in their places now are dishes that range from breakfast staples and sandwiches to more substantial Asian-inspired dishes and comfort-focused mains. Among the highlights are the scrambled eggs and smoked salmon on a house-made bagel, tom yum bouillabaisse with rice, buttermilk fried chicken burger, and steak and chips.
For those who crave carbs, there’s an entire page dedicated to ‘Dirty Fries’ – a selection of crinkle-cut fries decked out with sauces and toppings like beef bolognaise, crispy popcorn chicken, truffle oil and salted egg sauce; basically every yummy food dieticians warn you about. We particularly liked the kam heong fries, which are prepared with kam heong sauce, curry leaves and chilli – it certainly went down well with a cold drink or two.
Plan B is open in Publika, Mid Valley and also in Sekeping Kong Heng, Ipoh.