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BAKAR@ Lorong Kurau, Taman Weng Lock, Bangsar.

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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. 


Hamachi
 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
Address:
11B, Lorong Kurau,
Taman Weng Lock
Bangsar, 59100 KL


T: +603 2280 0073




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4 comments:

  1. This comment has been removed by the author.

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  2. Love the hamachi, lamb shoulder and parfait cubes...as usual superb photos! =)

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    1. I love the short ribs more than the lamb shoulder.. not a lamb person but i think you will love it! ^^
      I also prefer the pavlova over the parfait. But i think you will like both. ;)

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