Fig & Olive

We often look to Singapore to lead the way. Cleaner, busier and more efficient; these are traits of the island-nation that stick in the mind, providing a beacon of example for us across the causeway. Therefore, we are always in anticipation of the latest attempts of Singaporean food chains that aim to muscle in on the local market.

Fig and Olive, around in Singapore for more than seven years, moved in to Sunway Pyramid’s new wing barely five months ago and judging by the idling staff at the front of the restaurant, they haven’t been too well-received so far.

It shouldn’t be a surprise either. According to their company information, they see themselves as an “upmarket Mediterranean bistro”, but here was a lazily assembled establishment more basic than bistro.

Where should we begin? Perhaps the half-hearted mosaic pattern by the service counter or the uninspiring artwork on the walls could have been clues. An even more glaring pointer could have been the cheap looking Artex walls with colourful paint hastily slapped on them in a desperate attempt to inject some life into the place. It wouldn’t have been so bad if they attempted to describe themselves differently, but upmarket is definitely not what comes to mind.

The food also failed to lift an already depressed introduction. The grilled aubergine salad (RM12.50) was inoffensive enough, but the maghribi chicken with olive rice (24.50) wasn’t too clever. The breaded chicken itself was fine but an insistence on pouring a synthetically flavoured tomato sauce on top was a mistake. Equally disappointing was the olive rice, earning its name purely from a meagre sprinkling on top of sliced black olives rather than any lasting olive flavour in the rice itself.

But worse still was to come. The grilled chicken BBQ kebab wrap (RM11.90) was a disaster. Firstly, I would challenge anybody who has ever been served chicken wrap swimming in a pool of sauce. Secondly, when that brown muck taste like it came straight from a bottle, it is when you know you should walk straight out.

I managed to refrain myself long enough to down the overly sweet and flavourless Mediterranean coffee (RM7.90) in an attempt to find anything that could numb the taste buds, while the equally flavourless cinnamon tea (RM6) was only left behind to go cold.

If efficiency in Singapore means to spend more money on bottle openers in order to serve your sauces rather than investing in skilled food service staff, then Singapore can be as efficient as they want.

Text & Photo Chan Wai Lee