The Fancy Breakfast Club @ Limau Purut, Bangsar

Basira Yeusuff is a woman we've stalked for years, from the afternoon she opened her first cafe (the late, lamented Crumbs in Lucky Garden) in 2011 to her forays at Bangsar Shopping Centre's markets (where she operated as Yay, Sammich!) since then. Now, we've exultantly worked our way into her house (!!!) in this neighbourhood that she loves.

But before someone summons the police, let's reveal what's happening here: Basira & four of her partners-in-crime this week launched a home-based enterprise called The Fancy Breakfast Club, shunning the typical dinnertime designs of most private kitchens & serving morning meals instead, six days a week.

Bangsar's new breakfast club rises 8 a.m. & wraps up 11 a.m., Tuesdays through Fridays; it's 11am-2pm on weekends. Patrons can text Basira before coming, but reservations are needed only for Saturdays & Sundays. Breakfast on weekdays costs RM30 (the introductory price; it will likely increase), while weekends are currently RM60 (the weekend spread is wider, with an extra buffet-style table of goodies). Expect weekends to be briskly booked, extremely soon. Text or call 012-200-4301 for reservations.

Our weekday selection at Basira's comfy home (with the welcoming chef-&-hostess, plus barista Faris in attendance) kicked off with bread & butter (help yourselves to seconds & thirds), plus a nice little cheese platter.

Terrifically textured bircher muesli (well worth the effort of heading here), alongside Greek & blueberry yoghurt.

The comfort-food menu changes every two weeks; for now until May 16, weekday visitors can choose one of these four dishes above as their main course (while the weekend people can select one of the three savoury dishes as an entree and also have dessert as an extra course).

Options: Basira's almost-famous speciality of six-hour-braised beef brisket, paired here with a sunny-side-up.

Or soft Lyonnaise potatoes with a seared scallop & poached egg.

Or baked egg with spinach, mushrooms & potatoes in tomato sauce, topped with gruyere.

Or pancakes (fabulously fluffy) with French vanilla ice cream & bits of pomegranate. Very, very nice.

Chocolate cake to celebrate the start of something special. Basira is planning various themes for each upcoming fortnight, to be reflected in both the food & the decor (which is crafted by independent artistic services specialists A&E). The next theme, possibly commencing May 17, is poised to be 'Minimalist' (with burritos, beef ravioli & crepes among the potential highlights).