when i first heard news of my work’s closure, it left me with a void that i knew i needed to fill.
i was soon going to lose the space where i was greeted daily by familiar smiling faces, the kitchen where i had spent hours crafting new dishes, and the tribe that i had gotten to know so well over the first 10 months of my move to kw.
on the other hand, i thought of all the things that i had gained: a new community and following of people who are genuinely interested in the work that i put out, new perspectives and approaches to what i do, and an indescribable support system of individuals who have graced my life this past year.
the closure brought a sudden opening of space, which i took as the universe telling me that it was time to start creating on my own terms.
and that bring us to….
monty’s!!! -
an invite-only culinary experience where guests are treated to a 3-course tasting menu in an intimate space - a space where i can literally pour my heart and energy into every detail - a space where i can share my truest story.
this social dining club launched on thursday, august 15th and surpassed all of my expectations. it felt like the past 8 years of accumulated experiences and knowledge gratifyingly tied together to lead me to this point in time. a time where my mind and soul drive me to do what’s best for me - a time where i am finally marching to the beat of my own drum.
on the menu?
marinated ahi tuna and watermelon with basil vinaigrette and edible flowers from a local garden (inspired by my one-month internship in hong kong)
a thai falafel brown rice bowl with raw and pickled veg and a tamarind chili dressing (inspired by reid and our travels)
along with a mochi waffle with homemade coconut pandan ice cream and grilled peaches (literally all of my favourite things on one plate)
…plus a whole lot of heart and good vibes :)
monty’s will definitely be an ongoing project as i can take the concept with me wherever i go. it will morph into whatever i am experiencing at the time and will constantly evolve as i evolve.
my job as a chef is to evoke emotion from my food, to nourish and connect, and to create experiences that will have a lasting impact - all things i will constantly strive to do at monty’s.
become a member by visiting: mybfisgf.com/montys
- jannell
all photos by @jesskalphotography