Cross-Legged at The Strand: Restaurant Review

Cross-Legged Cafe now closed.

Returning to Cross-Legged, a cafe where things have gotten discernibly fishier since our first visit.

Earlier entry on Cross-Legged: July 10.

Chicken

The chicken comes before the egg in this entry, thanks to irresistibly creative recipes like this salad of chicken baked over a low fire, then laid to rest on a bed of buttered potato cubes and sweet corn kernels, made perky with cucumbers, finely chopped mint, coriander and lime pulp, finished with a dash of ginger ale soda and mild chili gravy. RM15.

Cross-Legged’s food displays not only creativity but complexity, showcased in this steamed rice powerfully flavored with smoked chicken essence, herbs and butter in a stone pan, then plated with smoked chicken breast slices. RM15.

Eggs

We’ll need little egging on to profess our love for Cross-Legged’s steamed eggs (RM10), mixed with chicken sausage, cubed capsicum and tomatoes, topped with a thin cheese crust and served with unique “crust fries,” comprising strips of bread crust seasoned with olive oil, herbs and butter.

Deconstructed omelets (RM15): Fantastically fluffy, pancake-shaped whisked eggs, crowned with corn cream cheese, coupled with a vivacious salad of guava and cucumbers dressed with Chinese black vinegar and coarse sugar.

Sweets

Fiber and vitamins feature prominently in Cross-Legged’s concoctions. The fruit omelet (RM10) is filled with not merely fruits, but oats, nuts and cornflakes as well.