Mace by Coffe Chemistry in Damansara Uptown aims to serve fusion asian food, bring the west and east together on a plate. While some dishes need improvement (read: pasta post) as they are only a month old at the time of writing, some dishes are pretty spot on and need less tweaks.

Mace serves Buttermilk Chicken (RM 17.00) with a twist: their rice has thyme in it. A generally western-used herb, thyme does go well with meats in general and the rice does not clash with the flavour of the sauce, but rather gives your palate a bursy of thyme-ly freshness past the friend chicken chop and the creamy buttermilk sauce.

The buttermilk sauce is thick, rich, and creamy. Not a bad thing since it's preferred to ones that have the consistency of soup and taste bland like Spritzer bottled water (Sponsor me Spritzer). However despite it's consistency, the sauce does lack in intensity in terms of flavour. Eaten with the chicken, the flavour of the chicken covers the taste of the sauce and paired with the rice- sayonara sauce-kun! Which makes me wonder if the star if the dish is the rice, or the buttermilk sauce?

Unlike typical buttermilk chicken, the buttermilk chicken by Mace is more of a chicken chop that is cut. Much like a tonkatsu and laid on top of a terrifying piece of green veggie leaf that looks like a sad attempt at garnishing. If I recall correctly, this form of garnishing is often used in either chinese restaurants or those cheap hawker stalls. For a product positioned as it is, I'd say you either change it into something else (a salad, grilled baby carrots, boiled veggies or somthing) or drop it. Add some red chilli to the sauce to make the dish look more vibrant and that itself is garnishing.

Out of all the dishes I tried that day, this is probably one of my favourites. Can be better, but one of those that seems pretty much there