Un Grain de Sel started as a small counter in Petaling Jaya with one stove, a chalkboard menu, and a simple rule: cook what the market offers that morning. Today the same rule guides our team, our Saturday workshops, and the vaulted dining room where we host quiet business lunches and private dinners.
We are a small team of cooks and market regulars who believe a restaurant should feel like a neighbor's table. Every week we rewrite the menu around what farmers bring in, and we open our kitchen on Saturday mornings to anyone curious about seasonal cooking.
Our menu is short on purpose. We buy from producers we know by name, and the dishes change as soon as the stalls do. If the zucchini look tired, we leave them off and cook something else.
Market-driven menu, rewritten weeklyEach Saturday morning we gather around a long table to pick, clean, and season vegetables without waste. You leave with a full basket and a notebook of techniques you can repeat at home.
Hands-on sessions, limited to eight placesOur vaulted dining room fits small groups comfortably. Business lunches stay discreet, and evening dinners are booked for families or friends who want the whole place to themselves.
Reservations for tables of two to twentyWe braise, roast, and pickle with traditional methods, then adjust with olive oil, citrus, and herbs. Nothing is plated to impress; it is cooked to be eaten and remembered.
Bistronomie without the fussPeels become stocks, stems become pickles, and day-old bread becomes crumbs for the next service. Our workshops teach the same habit: use everything, throw away almost nothing.
Zero-waste habits in every shiftYou book your table or your workshop seat through our own site. No third-party platforms, no extra fees, just a confirmation and a welcome when you arrive.
Direct booking via our websiteFrom a single market stall to a full kitchen
We started in 2016 with a small stall at the Saturday market, selling vegetable tarts and herb oils made from whatever the growers brought that morning. No fixed menu, no storage room, just a folding table and a stubborn belief that good produce needs very little help.
By 2019 the stall had become a twelve-seat counter where we served a single daily menu. Regulars learned to ask what the farmers had dropped off that morning, and we learned to plan around their harvests instead of our preferences. That habit still shapes every menu we write.
In 2022 we moved into the vaulted room we now call home. The brick walls and low arches changed how we cook: braises, slow roasts, and terracotta pots suddenly made sense. We added a Saturday workshop bench and started teaching people to handle vegetables the way we do.
Today the kitchen runs on a short weekly card, a list of local suppliers we have known for years, and a waiting list for the Saturday ateliers. We still write the menu by hand every Tuesday, after the market calls come in.