WHEN the Movement Control Order (MCO) was announced in March, chef Muhammad Fhaizal spent his days at home cooking his favourite ingredient-- lobster.
Deep down he tells me, the uncertainty brought about by Covid-19 affected him. He is the head chef at The Red Bean Bag, a popular cafe in Publika, but that didn't quell his fears that he might lose his job in the face of economic slowdown.
He didn't, of course, but during that period, he decided to prepare himself. "If anything were to happen, at least I have a back-up plan,"
With dine-in not allowed, restaurants only sold take-away, and this gave rise to home-based food delivery businesses. "I thought to myself, why not start one on my own since I am a chef. But I don't want to offer what's already available. I'd like to come up with something different.
That's when the whole lobster roll idea came, he said, since there's not many people selling it.
NEW GIG
On July 15, the @mobsterlobsterbymadchef posted its first Instagram entry, with Fhaizal introducing himself and his new enterprise. And ever since then, his side gig has been on a roll.
Fhaizal keeps his menu lean. There are only six items-- Classic Lobster Salad Roll, Hot Lobster Roll, Sambal Lobster Roll, Sweet Chilli Lobster Roll, Salted Egg Lobster and Garlic Butter Lobster, a whole baked lobster that has to be ordered in advance.
He doesn't think the high price of a lobster roll is a hindrance for his venture to succeed as a delivery business. "I have a plan of my own and I hope one day, maybe when I have the capital, I can open a restaurant for dine-in or maybe a pop-up kitchen. Hopefully that can materialise,"
ROLL IT IN
Two rolls-- Classic Lobster Salad Roll (RM87) and Sambal Lobster Roll (RM95)-- arrive in perfect condition. They are packed in two paper boxes and each one sits on top of brown paper.
The Classic Roll is what a lobster roll should be, generous with the crustacean meat and light on the dressing because you don't want it to overshadow the sweetness of the lobster. I introduced it to my 2-year-old son because he's a huge prawn fan, but alas, the lobster flesh is too hard for his liking.
The Sambal Roll made me apprehensive at first but one bite and I know why this is a bestseller. The sambal complements the lobster and the brioche, making the dish tasty, full-bodied and sharp.
It's slightly spicy, but trust me, it's not sambal as you know it. And it's really good.
The brioche is perfect, I must say. Some restaurants selling lobster can be careless with the bread it is served in, but this brioche is buttery with just enough thin crust on its sides. It's easily on par, or maybe better than what you would get in a French boulangerie in the city.
Fhaizal says he has received positive feedback from customers. "I started this business mid-July and so far the response I get from customers is good. I even have returning customers. Orders are coming in non-stop I can say, and I'm grateful,"
As for me, after tasting two items from the menu, I wonder what the rest taste like, especially the Salted Egg Lobster Roll and the whole baked lobster with garlic butter. The next time I have a lobster fix, I know where to go.
MOBSTER LOBSTER
INSTAGRAM @mobsterlobsterbymadchef
WHATSAPP 012-9357356 (Mon-Sun, 10am-6pm)