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Stowed away in the enclave of Lorong Kurau, Bangsar, Bakar is on its way to becoming the best kept open secret. 

The phrase "burn baby burn" is immortalised in bright white neon lights. Bakar’s ambience and design is a reflection of their kitchen’s philosophy of producing simple fare with dramatic flair.

Dishes are prepared over the brisk flames of a charcoal fire. Featuring Modern BBQ dishes, designed by Keith Choong from Hit & Mrs, this menu is about global cuisine cooked over the age-old technique of charcoal fire. 

Bakar, just like Hit & Mrs has a dining seating capacity of 20-30 pax, with no unnecessary accoutrements.

Burn Baby Burn

Aix Rosé, Domaine Saint Aix
Provence, France

A glass of wine to kick start the Australian-Style BBQ dinner.

Classic cocktails available here too. 
Angela , the mixologist from Hit & Mrs highlighted a few signature cocktails for us that night. Amongst are Rickey, Tequila Sunrise and Old-Fashioned .

Grilled oysters 

Nothing beats the fresh flavours of oyster, the tinge of ponzu sauce cue in a refreshing taste to the palate.

Grilled Watermelon
(Pomegranate, mint leaf, cucumber, strawberry)

And the salad is just as beautiful as the space it’s cooked in. 
Every ingredient comes in different shapes, colours, textures and flavours. It comprise of baby red radish, lightly grilled watermelon, halved strawberries, mint leafs, chilli and white sesame, 
 a bowl of beautiful mess indeed. 

Though the combination of sweet and savoury ingredient (such as chilli and watermelon) might look a little exotic to you but trust me, it wouldn't take long for you to accept. I personally love the distinctive aroma that comes from the mint leaves.

Baby Zucchinis
(lily bulbs, dill oil, sliced almonds)

As mentioned earlier, Bakar focuses on BBQ-ing everything.
This particular green-themed plated salad was another dish that captured my attention because of its aesthetic beauty. .The nasturtium leafs blended beautifully into the salad
I wish I could just frame them up and hang on the wall in my room. Needless to say, it was pleasant to the palate too. 

 Trout Roe, Seaweed, Paper Thin Daikon Radish, Citrusy Soy Sauce) 

A Japanese tweak dish that night.
 The pink-hued Hamachi, aka yellowtail, is gleaming, unctuous and firm, literally melt in the mouth. 

Lamb Shoulder 
(Dukkah Nut, Greek Yogurt)

Perfectly grilled Lamb Shoulder served with flat bread and greek yogurt. The lamb meat was moist and tender. Drizzle the jus in maison jar on the meat and mop it up with the flat bread- pure bliss. 
 I am never a big fan of lamb because I do not like the assertive flavour but this is an exception, I could barely taste any gamey or unpleasant taste at all, guess it's also partially because of the lemon juice. 

Short Rib
(Kim Chi, Mung Bean, Cucumber, Mantao, Gochujang)

Another asian-inspired dish would be the Juicy Short Ribs served on a wooden platter.
Look at the glistening sheen on the surface of the meat, didn't it just make your mouth waters?

Sandwich everything together on the flat mantao and voila! 

The crunchy textures from the lettuce, cucumber, bean sprout paired so well with the slightly charred, juicy meat. I can assure you one piece of this is never enough.

Just as I thought they're about to serve us dessert, Mr. Ben came to our table, surprised us with some premium cuts: Dry aged steak and wagyu beef with caramelised onion chutney. 

Charcoal Pavlova

A melt-in-your-mouth-and-heart-orgasmic dessert .

Crack open this black beauty and you will be surprised with a scoop of raspberry sorbet. 
It was such a joy to photograph this dessert as I didn't know it was hollow inside.
I had an inexplicable pleasure savouring this. Love this to bits. 
This dessert also reminds me Molten Lava Cake because of the shape and the liquescent core (besides it was being served cold)

I like the how the berries tease my tastebuds in this dessert. I found that it helped to cut through the sweetness of the pavlova rather delicately, rendering a refreshing aftertaste.
Such a delightful combination! 

Last but not least, 
these tiny little melt-in-your mouth chocolate parfait cube are all dressed up and ready to catch someone's eye.

Beautifully plated with edible flowers, I adore the juxtaposition of the colours on the plate. 
The just-nice-and-petite portion gives you a sweet ending without stuffing you too much!

You know a place is good when they do the simple things right. 

And it's definitely a yes from me to pay a visit to Bakar - with such great service, amazing food (at a quite affordable price), cocktails and sophisticated setting , who could resist from coming back?

Operating hours:
Tuesdays to Saturdays
6pm to Midnight
Last call 11pm

Closed on Sundays and Mondays

Bakar @Bangsar
11B, Lorong Kurau,
Taman Weng Lock
Bangsar, 59100 KL

T: +603 2280 0073

Tai Zi Heen Chinese Restaurant at the Prince Hotel & Residence Kuala Lumpur have come up with a Spring Reunion Feast to savour a buffet of culinary delights for the auspicious Year of Goat.

One of the core highlights of Chinese New Year would be “Reunion”. Thus, Tai Zi Heen are ready to offer this festive spring reunion “Tuan Yuan” (团圆) great helpings of togetherness, happiness, prosperity and good health with Chef Michael Wong’s 9-course auspicious set menus and of course the not-to-be-missed prosperity Yee Sang.

Four Seasons Prosperity Yee Sang

(Butterfish, Salmon, Tuna, Jellyfish)

In celebration of the Chinese lunar calendar’s most important festival, Chinese New Year, numerous dishes from different origins are savoured. Yee Sang is one such traditional dish. It is symbolic of good luck, prosperity, health and all things auspicious.

The festive menu will begin with the tossing of the Yee Sang, the Chinese New Year must-have prosperity salad. A variety of ingredient options are available including the signature Four Seasons Prosperity Yee Sang (butterfish, salmon, tuna and jellyfish), Abalone, Hamachi, Canadian Surf Clam, Salmon or Snow Pear. (Available for take-away )

Double-boiled Chicken Broth with Whole Abalone, Dried Scallops, Bamboo Pith and Vegetables 鲍鱼竹笙菜胆炖湯

Clear broth with delighting umami taste. 
Love the mini abalone as it was very well cooked without being too hard to chew on.

Braised Japanese Sun-Dried Shiitake Mushrooms with Dried Oysters and Fatt Choy 花菇蚝士发菜

Think gravy packed of flavours from the shiitake mushroom. 
My favourite ingredient will be the Fatt Choy at the center of this dish because it is able to act like a 'sponge' to soak up as much gravy as could. 
Mouth-watering dish to eat on its own.

Baked Salmon Fillets with Honey and Onion Rings 蜜汁烤三文鱼

A 'westernised' dish for Chinese New Year. The Salmon wasn't  oily at all because it was baked instead of pan-frying. I love the sweet honey sauce coated around it too, very appetising. 

Wok-fried Rice with Diced Lobster, Tobiko and Bonito Flakes 龙虾魚子炒飯

Joy is....when you could feel the tobiko and bouncy lobster dancing inside your mouth!


Crispy Deep-fried Sesame Balls with Salted Egg Yolk Custard and Durian Mochi 流沙芝麻棗拼榴櫣麽芝

I couldn't forget how both of these dessert made me felt. 
There's a saying 'a moment on the lips, forever on the hips', but both of these calorific bomb are so worthy of the calories. 

Crispy on the outside, warm and semi-molten salted egg custard on the inside; On the other hand, if you prefer a refreshing and cold dessert, try their durian mochi. It was exceptionally supple yet chewy at the same time, encase with intensively rich durian paste. Both were deeply addictive. *Thumbs up*

These food below are just some of their signature dishes from their Set Menu as well as from their ala carte selection.

“Tuan Yuan” feast will begin from 26 January to 5 March 2015.

The Chinese New Year set menus are priced at:

RM1488++ for the Spring and Happiness set menu
RM1888++ for the Everlasting Prosperity set menu
RM2188++ for the Wealth and Fortune set menu

For a table of 10 persons for each set and prices are subject to service charge and prevailing government taxes.

Tai Zi Heen will be opened during Lunar New Year’s Eve and throughout the 15 days of the festival.

from 12:00noon to 2:30pm for lunch (Mondays to Fridays), 
11:30am to 2:30pm for lunch (Saturdays and Sundays) and 
6:30pm to 10:30pm for dinner (Mondays to Sundays).

Reservations are highly recommended for the Chinese New Year promotions especially for Reunion Dinners.


Tai Zi Heen Chinese Restaurant
Prince Hotel & Residence

Jalan Conlay,
50450 Kuala Lumpur,

+603 2170 8888 extension 8200

Ask any one who is staying in the Klang Valley what's the major problem in our city, the answer will 101% be traffic on the road. 

The major contribution of the massive traffic congestion on the road is because (almost) everyone drives a car to the same destination. Owning a car is not to be blamed, but why be part of the crazy traffic when you can carpool?

Imagine each container of Nyonya kuih represent a car, and each distinctive kuih represent different people.

When everyone refuse to share the space in their car with another, road congestions is unavoidable 

I believe that there are solutions to every problem, imagine the cars on the road could be reduced by half because people start practice car-pooling. It will result as the picture below.

As obvious as you can see, there are more space on the road. This simply means that you will get to your destination in a shorter period of time. Come to think about it, why not? right?

Besides having a smoother traffic to your destination, you will enjoy the journey more as you get the chance to meet new people who comes from different backgrounds. On top of that, 
carpooling reduces each person's travel costs such as fuel, tolls, and the stress of driving, too. 

Hey, isn't that kill (more than) two birds with one stone?

Carpooling is seen as a more environmentally friendly and sustainable way to travel as sharing same journeys reduces carbon emission, traffic congestion on the roads, and the need for parking spaces. 

But how? How do strangers communicate with each other if they are departing and heading to the same destination at the coincidentally same period of time ?

Thankfully, we have Tripda , a brilliant app created to solve all problems above.
You can check out Tripda on the link for further details. 
But first, let me summarise what Tripda is for you:

Tripda is an App, available on iOS & GooglePlay. 
Easy 1 2 3  sign up, every user can now be a driver / passenger. 
All you need to do is choose from the column 'Find a ride' OR 'Offer a ride' to/from specific location and enjoy meeting new friends!

Top 4 reasons to use Tripda:

1) Convenient - Everything is just a screen-tap away.
2) Affordable - Price can be negotiated,and will be stated before you decide to accept the ride, absolutely stress-free.
3) Safe - Drivers and passengers details are all linked with facebook, so you can lightly browse through their profile beforehand.
4) Environmental Friendly - Less carbon emission, less pollution, haze, smoke, better health. 

Instagram + twitter handle : @TripdaMY 
Tripda mobile app available on iOS and Google Play

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