KUALA LUMPUR, Feb 5 — For those who love barbecues but don’t want to actually do any barbecuing, you’re in luck. Bakar — the latest addition to The BIG Group’s stable of restaurants — opens tonight.
BIG’s Benjamin Yong describes Bakar as a place that serves modern Australian BBQ. Dishes come from a wide array of cuisines; Japanese sashimi, Korean gochujang and even a bit of Australian dukkah.
Push through heavy glass and metal doors to discover a place decked out in crisp white and a touch of silver. For those who enjoy watching chefs cook like something out of an episode of Masterchef, make a beeline for the counter seats to catch the fiery action of the Josper oven and charcoal grill. The adjacent bar also gives you lots of action as bartenders shake up various cocktails.
Groups of four to six people can opt to dine at the high tables that stretch along the mid-section of the restaurant. Instagrammers will be happy as each of the high tables is lit by a large lamp with white light, which means you get to tease your followers with beautiful pictures of what you’re tucking into at Bakar.
Look towards the end of restaurant for a truly striking wall design; old school matchbox labels by Lisette Scheers. It celebrates BIG’s Bakar venture, so strike a match and burn baby burn!
As Bakar is located next to Hit & Mrs, a BIG venture that serves modern cuisine, its Chef Keith Choong and his right hand man, Edmund Chung also do double duty here.
Expect to dine on a compact menu that covers a variety of “small plates” for sharing. Almost all the items have a grilled element including a few of their desserts.
Start off the meal with oysters that are cooked in their shells under the hot grill. That grill action enhances the juicy taste of the molluscs which is paired with a slightly tangy ponzu sauce. There’s also a Japanese element with its hamachi paired with wafer thin daikon radish dipped in a citrus soy sauce and topped with trout roe and seaweed.
The salads here pretty as a picture. The grilled watermelon cut into cubes is paired with pomegranates, deseeded cucumbers, strawberries and mint leaves for a refreshing taste.
Balancing out its sweetness, a tangy sauce with diced red chilli and sesame seeds is also added. If you think greens are passé, the delicate baby zucchini charred quickly for a sweet bite will make you reconsider.
It goes superbly well with fresh lily bulbs, dill oil, lily bulb cream and a sprinkle of toasted almonds flakes, that you wish you could have seconds.
Don’t miss the superb juicy lamb shoulder with its tender meat. There’s none of the gamey smell that often plagues lamb dishes. This dish is guaranteed to convert even the staunchest non-lamb lover. It’s served with flatbreads and an addictive Greek yoghurt dip sprinkled with dukkah.
Bakar also has their own version of Korean BBQ — a milder one where juicy short ribs is served with man tao, kimchi, mung beans, cucumber and the spicy gochujang sauce on the side.
For a show stopper, consider the charcoal pavlova to end your meal. Crack open the black shells to discover a hidden surprise in the form of a raspberry sorbet and chocolate biscuit inside.
You get similar happy vibes as you tuck into their creamy chocolate parfait. The menu also features S’more, that classic campsite treat, and popsicles.
Complementing the food is a specially devised cocktail menu from talented Angel Ng, who manages the bar at Hit & Mrs. She’s chosen to highlight classic cocktails like the Rickey, Tequila Sunrise and Old-Fashioned. The Rickey’s history goes as far back as 1800s in America.
Angel gives the three cocktails, her unique twist by using local ingredients. For instance, the Kampung Rickey cocktail is a mix of Ribena, gin, apple, orange and soda. As you wind down the evening, order a digestif in the form of the Coco-Fashioned with a hint of cinnamon.
For a start, Bakar will only be serving dinner. A lunch menu is expected to debut from March onwards.
Bakar
11B, Lorong Kurau, Taman Weng Lock, Bangsar.
Tel: 03-22800073
