Recently, I visited Smith-Wood-Fired Bakery & Cafe to buy some food for a snack. The Café have a cosy, modern café with soft lighting, plush seating, and a clean, minimalist aesthetic. The decor features earthy tones, mirrors that create a sense of space, and artistic photos of bread and baking, reinforcing their artisan theme. The café has an open, inviting layout with a relaxed ambience ideal for casual dining or coffee breaks.
I ordered one Hawaiian Chicken Tartine that cost RM10.50, after including the service tax. The Hawaiian Chicken Tartine is served on a thick slice of rustic sourdough bread. It's topped with: Wood-fired baked chicken, Fresh pineapple, Tomato sauce,e Melted cheddar cheese.
The tartine is fire-kissed around the edges, giving it a smoky char. The combination of savoury chicken and melted cheese with the sweetness of pineapple is inspired by the controversial but globally beloved Hawaiian pizza flavor.
The “Hawaiian” style—pairing pineapple with savoury ingredients—originated not in Hawaii but in Canada, created by Sam Panopoulos in the 1960s. He experimented with canned pineapple on pizza, creating the now-infamous "Hawaiian Pizza." Over the years, chefs worldwide adapted this sweet-and-savoury combo into other formats, like burgers, wraps, and tartines.
Smith Café reinterprets it here using sourdough as the base instead of pizza dough, elevating it with wood-fire charring for added depth of flavour.
