“Oh no, it’s close!” I said then frowned while pointing at the closed doors.
“Maybe there’s another entrance,” my friend replied reassuringly.
“Hey no, it’s open! I see lights and moving shadows behind the tinted windows!” I squirmed excitedly.
It was a Thursday evening and Bakar was running on full capacity. Thinking that not many would venture into this quiet part of town for dinner, I was proven wrong otherwise.
We took a seat at a rather cramp and uncomfortable stretch of bar-like tables and high chairs, the only vacant spot in the restaurant. We didn’t make any prior reservations that evening, hence the seating arrangements. Nevertheless, we were blessed with bright white neon lights that felt great for picture taking.
Bakar takes pride of being the best contemporary barbecue restaurant in town. The key element – everything is prepared over flames of charcoal fire. Also expect to see loads of modern elements on a plate here – with ingredients that you’d never thought would work so well together, experimental dishes if you may.
My Big Plan for the evening was to sample their much sought after Short Ribs Platter. Disappointingly however, we were told that limited portions are served every night.
I was sadden in the beginning no doubt, but my feast turned out equally scrumptious, the alternatives were magnificent. Shall we start?
Chicken Salt Fries @ RM 15, Never thought that a simple fries like any other stores but they had made it so addictive that it was deep fried to a golden brown perfection and sprinkled with magical seasoning (where the magic works on this) It just gives me the impression like when I first had mamee cracker with the bbq/ chicken powder when I was a kid.. #ganjainthemaking
Spring Chicken @ RM 58.
A rather dish that doesn’t look appetizing at first with the fancy presentation and at my own thought, how good can this be. It all started when the aromatic well season chicken smell trail onto my nose and upon cutting it out, its just soft and juicy. Serve with pickles, radish and toum sauce (aioli).
I was taught before that what ever serve in a plate it is meant to eat together. Therefore I put the amazing sour cream spread it across on the flat bread, cut my pickles into cube, add on the green chili and squeeze some lemon onto the chicken. Guess what? The taste is amazingly good! Better than eat it seperately.
Ribeye Steak @ RM 108
Steak was hijack by Sharon as I only had 2 pieces and she finish it all, at first she was dissapointed on the presentation as I told her, it is certaily a great steak and the sauce is their key to make it different. This giant slab of steak is possibly one of the best steaks I’ve had in awhile. The sauce stood out – made from a concoction of beef meat, marrow, sesame oil, herbs and seasoning.
Charcoal Pavlova @ RM 35
Seldom I have heaps of praise for dessert and surely this dessert do impress and surprise us whereby in my thought how come it is serve in this hard shell? I believe there are ingredients in there, and cut slowly from the side crust and it crack slowly like an egg and tadaaa, there are hidden treasure in there whereby laden raspberry sorbet, chocolate mousse and macadamia brittle on a shortbread base is in it. It’s a highly recommended dessert!
Overall Rating: 9.5/10. Today’s feast at Bakar felt special. All the dishes I sampled, from the appetizer to the dessert, was marvelous. Being able to sustain my excitement from the beginning to the very end of a meal, is quite rare. The thing that I really liked about this place, not only was the core ingredient of each dish executed right, the side dishes that came with it, had a distinct flair to it, which was somewhat confusing at first but complimented the overall flavors very well. The dishes felt memorable, even while I’m writing this, I’m still reminiscing about that pavlova! Again, bookings are essential. Worth the penny? Yes, clearly – definitely.
***Overall content from Sharon as I only add on some other details to it.
I also rate this as one of the best Casual Fine Dining restaurant and highly recommended.
11B, Lorong Kurau, Taman Weng Lock,
Bangsar, 59000 Kuala Lumpur
Phone: T: +603 2280 0073 / +603 2282 3572
Lunch 12:00pm – 3:00pm (Tuesday – Saturday),
Dinner 6:00pm to 12:00am (Tuesday – Saturday),
Closed on Sundays and Mondays.