Where you’re from influences who you are as a person and it’s no coincidence whatsoever. Carrie Scully is the exact epitomy of that statement. The Penang lass is a mix of cultures but at the core of it all, truly Malaysian. Her father is Thai-Irish and her mother is Indian.
“My favourite food while growing up would be my mum’s soy sauce cinnamon minced pork. So simple yet so addictive. She used to make it for my siblings and I when she was too busy to make anything else. We would wolf it down with piping hot white rice!” the chef told Discover KL.
Carrie is the head chef of Tiki Taka, a Spanish-inspired restaurant in Medan Damansara, which incorporates Malaysian flavours. They focus on local flavours and recipes in small bites to cater to Malaysian taste buds.
Serving Pintxos To Malaysians
Tiki Taka specialises in the art of presenting pintxos. Pintxos is essentially bite-sized meals traditionally served on a skewer. Most bars in Spain serve pintxos for patrons to munch on while they have their drinks. Despite Malaysians’ big appetite for food, Carrie is convinced that we have a certain mindset while dining. She mentioned how Malaysians enjoy small bites, which also explains our love for the likes of dim sum and little kuih muihs.
“Our concept of small bites takes inspiration from lots of cultures which have small portions like dim sum, to the small RM1 nasi lemak packet which we used to have when we were younger. In fact, even banana leaf has many small portions of dishes to go with your rice,” Carrie noted.
The only thing that might seem different with Tiki Taka’s pintxos concept is that it revolves around Western dishes, which we might not be quite as used to, considering how Western dishes tend to be in larger portions.
“Our current bestsellers are the Salted Egg Crab Bun (RM9) which is a luscious ball of spicy crab meat with a dollop of creamy salted egg sauce served in our house made charcoal brioche bun, Nutella Bacon (RM7) and Singapore Chilli Prawns with Mantou buns (RM24)”, said Carrie.
Packing Flavours Into Small Bites
It’s true that we locals have a huge appetite but that should not deter us from trying out the concept of Western dishes in small platters. In fact, the team ensures that each teeny tiny platter is packed with a burst of flavours and they do this by tasting and testing on repeat mode. “One of the beauties of our concept is really challenging myself to experiment with different produce, flavours and ingredients on a daily basis,” Carrie said.
In fact, the best compliment given to her by a customer was: “We never knew we could have small bites for dinner!” When people walk through the doors of Tiki Taka, they may be fixated on the thought that everything is small and it’s more like having snacks than a proper meal or dinner. But once they order a couple of dishes and down it with some drinks, they would find themselves full. There is hardly any waste as the portions are small and you only eat what you can consume.
This gives the patrons an opportunity to try a variety of dishes instead of the standard 1 starter, 1 main and 1 dessert which frankly they could have anywhere in Malaysia. This sharing platter concept also goes well with alcoholic beverages as one doesn’t get too full while they’re enjoying their meal.
“They can sip on their wine, order a few pintxos, continue enjoying their wine and when they are hungry, order some tapas and finally a dessert. It’s a journey of enjoying your food and drinks at your own pace,” Carrie said. This is how Tiki Taka knows that pintxos is a concept we Malaysians welcome with open arms because at the core of it all, size really doesn’t matter.
Tiki Taka
Hours: Monday-Friday: 4pm-1am, Saturday-Sunday: 11am-1am
Address: 138, Jalan Kasah, Medan Damansara, Kuala Lumpur
Website: Tiki Taka
Tel: 016-328 7438
Feature Image Credit: The Yum List