What is it?
A new concept restaurant on Lorong Kurau in Bangsar. As the name suggests, the menu focuses on charcoal grilled and flamed food. That doesn’t just mean meat, either – there’s a grilled watermelon salad and a smoky dessert of smores – chocolate ice cream on melted marshmallow.
Who is it?
Bakar is part of the BIG Group. The kitchen is headed up by Chef Keith Choong, who also runs the kitchen at their sister restaurant Hit&Mrs, just next door. Both restaurants are on the same row as popular Indian restaurant Ganga and Nyonya eatery Baba Low’s. Bakar took over the shoplot from a kopitiam, after the aunty running the noodle shop decided to retire. Her son – a trained chef – now works with Bakar and Hit&Mrs.
The grilled oysters with ponzu sauce for starters, if you’re feeling decadent. For a lighter option, the baby zucchini salad is subtle but satisfying, stacking sweet, grilled zucchini on top of fresh lily bulb and a velvety dill sauce. For seconds, it’s hard to beat the lamb shoulder that’s charred to tender perfection, served with a greek yoghurt dip and flatbread.
Friends who feel that Hit&Mrs is too expensive. Bakar is more casual than its neighbour, with some of the seconds designed for sharing. The layout has an open kitchen concept where you can sit at the bar and watch the flames engulf your food. Or you can sit at a table set for small groups. No tables for two here.
Starters at RM28 – 38, Seconds at RM48 – 188, Desserts from RM20 – 28.
Bakar, 11B, Lorong Kurau, Bangsar, KL 59100. Open Tuesday to Sunday, 6pm – 12am. Lunchtime openings expected to begin in March.
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