Two things you cannot find at Patty & Pie – an owner named Patty and conventional oven-baked pies. But don’t be embarrassed if you walk into the parlour expecting to find them. You are not the first to err.
I actually call the co-owner “Patty”, but thankfully the loud overhead music drowns my embarrassment together with my mistake. I find out that her name is Shahreen Bux and that she runs the business with her husband Nadal Murray.
Here, “patty” refers to burger patties and “pie” is slang for pizza. Patty & Pie is a burger and pizza joint. Everyone clear?
“We have had angry customers who felt cheated to not find any pies here. We really wish to inform everyone that we only have burgers and pizzas,” says Shahreen, almost apologetically.
Armed with just the knowledge he gained from a gap year working in a pizza and burger kitchen in Canada, Murray and his wife opened Patty & Pie in August 2014.
The menu at the parlour has almost everything that Murray likes to eat, and also that which he can make from scratch.
“Even the sourdough culture to make our pizza dough,” offers Shahreen. “He learned how to make it using pineapple, water and flour.”
They have settled on using only sourdough for the pizza base as it is more flavourful, and Murray provides some theatrics by tossing the dough at the counter outside of the kitchen.
There is a wood-fired oven, specially imported from Italy, that stirs excitement every time someone opens its door. You get to peek at the bubbling toppings on the pizza, and of course get a whiff of the heavenly scent of the goodness inside.
They source wood from local rubber trees to fuel the oven, and always make sure that it reaches the optimum temperature of between 300°C and 350°C.
“We want our pizzas to be as authentically Italian as possible. We love wood-fired pizza, and no gas-fired oven can give the same taste,” says Murray.
The pizzas come in 10” or 14” sizes and with 12 different toppings. The prices range from RM22 for a 10” Margherita (tomato sauce, mozzarella, basil) pizza to RM41 for the seasonal 14” Figaro (white sauce, mozzarella, fresh figs, goats cheese, beef bacon, walnuts, caramelised onions, honey, rocket) pizza.
And for fickle-minded folks, there’s always the half-and-half. The Daffy, with smoked duck and caramelised onions, and Azzouzi, with ground lamb and tahini with feta are the orders of the day.
The handmade pizzas are decent, although some might prefer thinner crusts. The duck serves as a more appetising topping than the lamb, which has a really strong smell.
There is a decent amount of flavourful duck slices on the pizza, although trying to stuff that and the unruly rocket leaves into the mouth is a tricky act. But hey, being messy is part of the charm of eating pizza, yes?
And as for the Azzouzi, which Shahreen says is one of their best sellers, I just had to take their word that the pizza has all the toppings that the menu claims it has. With only the pizza bone visible, the surface is so messy that you cannot tell what is what. But I’m just nitpicking because I like to see and know what I am eating.
Besides making their own pizza sourdough, Shahreen and Murray also make their own burger patties.
“We double grind the patty using just beef and fat. Nothing else,” says Murray. The thick patties lack oomph, but that can be adjusted with the various toppings and dressings served alongside the burgers.
They also have grilled chicken, lamb and vegetarian falafel patties. We try the Cheeseburger (RM18) and Salt n’ Beefy (RM26), and the latter emerges victorious in the memorable department. Like the name suggests, Salt n’ Beefy is salty and beefy, and comes with thick slices of home-cured and sous vide-cooked salt beef and a beef patty. It is a throwback to the salt beef sandwiches that the owners enjoyed eating in London, and have managed to recreate in Malaysia. The soft buns, baked daily by a local bakery using their specific recipe, add a fair bit of weight to the taste factor here.
Fans of Swiss Mushroom (RM23) may be disappointed with Patty & Pie’s take on the classic burger. While other burger joints try to cram as many, and different types of mushrooms on a single burger, here, the strings of mushrooms are barely noticeable and don’t leave a lasting taste either.
Fortunately, that is just how I like my mushroom burger – not too mushroom-y. The chicken patty is tasty and soft to the bite, and the garlic and parsley aioli makes for a nice dressing. I don’t fancy the Black Sheep (RM26) burger with lamb patty, feta, onions and mint cucumber tzatziki. The patty has to be sent back to the kitchen as it is too rare for me.
At Patty & Pie, the patties are cooked medium rare to medium, unless requested otherwise. I shall request it well done next time.
The winner of the day is the Holy Guacamole (RM26) burger with falafel made with chickpeas. The salsa, guacamole, sour cream and caramalised onion topped burger would make any vegetarian smile ear to ear. Very well seasoned and yummy, the falafel could give the meat patties a run for their money.
Each burger set comes with fries and house sauce, and for RM4 you can upgrade your regular fries to Loaded Fries with melted cheese, ground beef and spring onion.
If you still don’t get your cheese fix with the pizza, there is also Baked Camembert (RM24) on the menu. Stuffed with rosemary, garlic, sea salt and black pepper, the Camembert is baked in a ramekin in the wood-fired oven until it is all melted and gooey. Served with freshly baked garlic pizza slices, the Camembert is milky, creamy and heavenly for cheese lovers.
Patty & Pie also serves milkshakes – their top sellers are coffee, and peanut butter and banana – waffles, brownie, dessert pizza and cookie shots. Yup, you can do “shots” with a chocolate chip cookie shot glass with your choice of milk, ice cream or affogato.
The menu at Patty & Pie is still evolving, and the husband and wife duo is looking to expand their business elsewhere.
With that said, don’t be surprised if they hired a Patty and started serving pies to avoid any more confusion in the future.
PATTY & PIE
40 Jalan PJU 1/45
47301 Petaling Jaya
Tel: 03-7886 5352
Open Tues to Sun, noon-3pm; 6-10pm