Chef Mui proudly presents, Champor

Since my first dining experience with Chef Mui in 2015, his reputation in creative cuisine continues to grow and his name soon became synonymous with Sprout.

Chef Mui [Left] and his culinary team in action at Champor

Chef Mui, a young Hakka who hails from Kulai, Johor, has earned himself a name for a menu of sophisticated food created from wild-caught fish and locally farmed meat, fresh fruits and vegetables.

After a successful stint in serving modern European food from an unpretentious little restaurant opened in JB’s oldest residential area, Mui has moved on to offer his signature style of cuisine with a local touch, at an outlet now opened in a new development at Iskandar Puteri.

Just look out for No. 29

When Mui told me about his new opening, I cannot help but admire his courage to physically move from the city center, right out there, into a brand new location.

There was always something brave and resolute about Mui and I cannot wait to see how he’s creating a delightful dining experience for discerning diners in this new area.

I’ve been using the Map app in my mobile phone quite often recently and it was easy to follow the route that takes me to the doorstep of No. 29 within a light industrial area.

There is no signboard outside that reads: Sprout or Champor but from the number of cars parked along the street sides, I know I’ve come to the right place.

I step into the dining hall which (I notice) is bathed in a special glow from natural light pouring in through the tall walls of glass panels.

Champor by Chef Mui, Iskandar Puteri

Designed with an open-plan concept, I spot Mui among his culinary team moving about with dexterity, just like bats with built-in sensors, as they exchange places in the kitchen, in full view of diners seated in the adjacent hall.

Its lunch time and a few tables are occupied so I join my friends who are already seated at a table.

We study the menu at the all-new Champor to see what is in store and in a while Mui comes along to say “Welcome!”

We pick our choices of drinks while Mui proposes to prepare a few items for our review.

He goes back to the kitchen as we eagerly anticipate the first sight and taste of his culinary creations in the spirit of Champor.

For a start, the drinks that we picked are typical of a mixologist's creative concoctions.

Creative concoctions

When they are served, we can easily identify the Papaya, Passion Fruit, Chilli and Lime from its Reddish colour and tell-tale slice of Red chilli in the drink.

Meanwhile the rim of the glass that serves the Tamarind, Lime, Mint and Chilli drink is decorated with a Tamarind and Salt mix, similar to the way a Margarita cocktail is served.

Then the zesty Grapefruit Shrub, Orange and Rosemary drink joins these two spicy but refreshing drinks to further whet our appetite for the food that is coming our way.

I like the contrasting colours in the appetizer of Baked Beetroot with Tofu, topped with pickled Burdock and Cashew Nuts and drizzled in Soy Chilli dressing.

The soft beetroot and tofu tastes mild and cool, in stark contrast with the crispy burdock and crunchy cashew nuts.

Pumpkin, Ginger and Curry Soup

Mui’s recommended soup is Pumpkin, Ginger and Curry Soup that comes with two sticks of Toast.

As I savour a bite of toast dipped into the soup, its mind-blowing and agreeable taste sends me into confusion because I cannot make up my mind if this is a soup or a rich puree of pumpkin with a delightful curry flavour!

The menu at Champor also offers Vegan choices and a popular item is the Cauliflower Steak, served on a bed of Quinoa Salad and garnished with spiced beads of corn and whole almonds.

A Nasi Lemak Burger at Champor

To satisfy the carnivores, Mui has created his rendition of the Nasi Lemak Burger.

As its name describes, this burger is made with a piece of Spiced Marinated Chicken layered with Sambal, Fried Egg and Cucumber slices, sandwiched in a Sesame Bun, and served with a side of fries.

The freshly deep-fried chicken reminds me of tasty Ayam Berempah, crispy on the outside but juicy on its inside, and when I sink my teeth into the many layers, it really tastes like Nasi Lemak, albeit without the nasi or rice ingredient.

Spaghetti Shitake with House-Cured Salmon add-on

For pasta lovers who enjoy a touch of Japanese, Mui suggests Spaghetti with Shitake, Seaweed and Sesame Seeds tossed in Miso Dashi Sauce.

For more bite in this serving, there is an add-on item of cubes of House-Cured Salmon.

A dish that reflects the spirit of Champor must be the Roasted Flank Steak with Couscous and Pineapple Salsa that comes with a side of Rendang Sauce and a crispy Papadam.

This interesting combination is indeed food for thought as I take my time to chew and try to identify the ethnic origins of each item that Mui has creatively put together in one serving.

A creamy confection of Coconut Panna Cotta

When it’s time for dessert, Mui serves two desserts which he thinks, we will appreciate.

A cube, created with rich layers of Coconut Panna Cotta, Gula Melaka (Palm Sugar) Sponge and fragrant Pandan Coconut Cream is served, resting on a bed of Puff Rice.

This creamy confection is clearly an instant hit as we happily slurp each mouthful and polish off the plate in no time at all!

Finally, we round off the meal with Mui’s popular dessert choice of Banana Sponge baked with olive oil, Roasted Banana Sorbet and Peanut Butter Mousse with Crushed Peanuts.

Popular dessert of Banana Sponge, Roasted Banana Sorbet
and Peanut Butter Mousse

The attention to detail, not only in food preparation but also in plating and presentation, simply distinguishes Mui’s touch in Sprout and Champor, from others.

Champor is located at No. 29 Jalan SILC 2/3, Kawasan Perindustrian SILC, Iskandar Puteri, 79200 Johor Baru. No pork or lard is used in this kitchen.

Opening hours 11.30am to 3pm [Lunch] daily. Closed on Sunday.

With effect from March 7, Dinner reservations are welcome for Thursday, Friday and Saturday evenings only. Opening hours from 6pm to 11pm.

For Enquires and Reservations, Tel: +6011 2181 6118 or Email: enquiry@sproutjb.com

Note: While exploring various payment methods, only cash is accepted at the moment.