BAKING is often referred to as a science as it calls for precision in the use of ingredients, while cooking gives leeway for cooks to inject creativity. At Vergine Cafe in Desa Aman Puri in Kepong, both science and art come into play in the curation of dishes. Co-partners Patrick Tan and Celine Wong said the key to the flavoursome taste of their dishes could be attributed to countless hours of research and development at the 10-year-old restaurant.
Interestingly, the name Vergine, meaning virgin in Italian, is a reflection of their first foray into the food-and-beverage industry. Wong, who is a chartered accountant, is the mastermind behind many of the recipes featured on the menu. She said that based on her experience in the industry, most chefs come and go.
Vergine Cafe’s tender roast pork with crunchy crackling. “It is important for owners to know each and every detail of the business, including food preparation techniques. “We may not be the ones cooking for customers but as owners, we need to know the science behind the ingredients and food preparation techniques in maintaining consistency in our food,” she said.
A case in point is the roast pork – a bestseller with each slice weighing about 150g. The pork crackling seals in the moisture, leaving the herb-laden meat juicy and tender. Listening to the crackle on the first bite is music to the ears as the crunchy skin and succulent meat complement each other perfectly.
An egg yolk adds a touch of sunshine to the .