F by Buffalo Kitchens, Bangsar, Kuala Lumpur, Malaysia

F by Buffalo Kitchens, Bangsar
Open Kitchen – F by Buffalo Kitchens

‘F’ by Buffalo Kitchens, Bangsar

Known for excellent value set lunches and a fine brew of
coffee (including some intriguing mixes of java and juice), F by Buffalo
Kitchens has weathered the stormy openings and closings of dining outlets in
Bangsar over the last few years, and come out stronger than ever.
F by Buffalo Kitchens, Bangsar
Exit Bangsar Village I or II to cross to the other, on
street level, and you’ll see F by Buffalo Kitchens on the opposite corner. A
popular local diner, Chawan, is located directly below, and the entrance to F
by Buffalo Kitchens is up a narrow set of stairs to the side of the café.
F by Buffalo Kitchens, Bangsar
Dining Area
An open kitchen and simple décor, with an admirable
collection of kitchenware lining the walls for adornment, convey a relaxed
mood. In the evenings, or in cooler weather, the balcony is a cheery spot for a
drink and a chat. A downpour has set in however across the city on the night of
our visit, so we take refuge inside.
F by Buffalo Kitchens, Bangsar
Danish chef Albert Frantzen has recently been given creative
control of the menu so a whole lot of personal soul has been injected into the
line up. Pork has been introduced to the previously pork-free kitchen and we
see a decidedly European theme with heavy Italian, Spanish and French
A Chilean Miguel Torres Cordillera Chardonnay (RM130) is
fresh with a delicate acidity, lovely aromas of nuts and apples on the nose, and
a wonderful start to a Friday evening. Mellifluous piano bar tunes butter us up
further as we sink into the consolation of Friday, the launch of the weekend.
F by Buffalo Kitchens, Bangsar
Chilean Chardonnay
Freshly Baked Bread with House Smoked Butter (RM8) is made
with a sourdough starter and strewn with black olives. A light crust and, soft
but substantial interior are European in style. Although tempted, we’re
cautious of consuming too much, mindful of the fact that we’d like to sample a
range from the kitchen.
F by Buffalo Kitchens, Bangsar
Olive Sourdough Bread
House Smoked French Duck Breast with Spanish Goat Cheese (a
more mature version than the common soft white variety) and Pear (RM18) is
garbed with a wonderfully light olive oil, honey and lemon dressing. The duck
has us wowed from the onset. The dressing is softly sweet and tangy and, the
delicate pieces of pear serve to bring out the savoury flavour of the elegant
strips of poultry. The chardonnay proves a fine pairing.
F by Buffalo Kitchens, Bangsar
House Smoked French Duck
The potato breaks apart as I attempt to pick up a piece from
the Red Desiree Potato Salad with Crispy Pork (RM18). Its distinguishing rufous
skin is still attached and the salty pig furnishes that markedly porky taste that
just cannot be replaced by any other meat to the simple potatoes. Thin shavings
of radish and wispy salad leaves lighten the heavy tubers.
F by Buffalo Kitchens, Bangsar
Red Desiree Potato Salad with Crispy Pork
The main marks a time for change from white to red wine and,
our host suggests the Spanish Bodegas Mauro Prima Tinta de Toro-Garnacha
(RM180). I detect a young cherry and toasty bouquet, medium body and light
tannin finish. It partners well with the three mains to come.
F by Buffalo Kitchens, Bangsar
Prima Red Wine
A fatty earthy smell arrives to our noses before the next
dish arrives to the table. Roasted French Quail Stuffed with Foie Gras and
Chorizo (RM52) is halved, showcasing its rich filling. A mix of raw red cabbage
and Brussels sprouts leaves provide a fantastic contrast to the half baby
carrots, roasted potatoes and poultry’s gravy. They cleanse the palate as well
as add a garden crisp texture. Long after the meat has disappeared we’re still using
the leaves to sop up the last drops of the gravy.
F by Buffalo Kitchens, Bangsar
Stuffed Quail
Slow Roasted Spanish Baby Suckling Lamb Leg with Roasted
Vegetables (RM150) is done medium rare producing a rose pink hue. Half is on
the bone and the other half is sliced into a hill of glistening pieces, begging
to be mouthed. Hubby’s first words are, “Oh my gosh, so tender. Wow.” I dig in,
dipping a slice of lamb into the mint sauce, and find myself on similar
heavenly planes. A pot of gravy is further auxiliary condiment, well balanced
and delicious. Both sauces are lovely additions but not necessary as the meat benefits
from a light seasoning allowing full appreciation of the natural flavour of the
flesh itself. The roasted vegetables are fantastic. I would happily devour a
bowl of these with no need for any meat. The potatoes are sufficiently soft
while the carrots maintain a faint crispness indicating each root cooked to its
individual perfectness.
F by Buffalo Kitchens, Bangsar
Lamb Leg
F by Buffalo Kitchens, Bangsar
BBQ Iberico Spare Ribs, Crispy Potato (boiled then roasted)
and Pickles (1.3kg RM180 – please note my photo shows a half serving) is a
family sized portion and needs 40 -45 minute preparation time, so if you’d like
it, order early. Our waiter slices the ribs apart and as I try to pick one up
to photograph, the meat falls off the bone. A sticky sweet smell wafts to the
nose enticing even my plant-loving self to chow down. The ribs are so good I
abandon any sense of refinement and pick them up to suck the meat and sauce off
the bones. The sides of beetroot and onion salad marinated in a light vinegar
and the roasted potatoes are faultless.
F by Buffalo Kitchens, Bangsar
Iberico Ribs
While digesting our mains and considering dessert, I spy the
value set lunch menu (RM25++ for 3 courses) and note its meaty dominance. I ask
why there are no vegetarian options and the waiter replies that the chef is
happy to create vegetarian dishes according to individual preferences. All you
have to do is ask. There’s also Saturday breakfast and Sunday brunch, promising
reasonable prices and plentiful pork. They all look worth exploring.
La Grappa Gaiarine Chianti (RM15++) is available upon
request and we find it a suitable digestif, and good balance for our final
indulgence at F by Buffalo Kitchens, dessert.
F by Buffalo Kitchens, Bangsar
La Grappa Gaiarine Chianti
White Chocolate Mousse, Pistachio and Homemade Liquorice Ice
Cream (RM20) are based with chocolate butter sand. A light sprinkle of popping
candy furnishes a surprise and lightens the velvety cream. By no means a
postscript, this dessert is a thoughtful ending to a quality meal.
F by Buffalo Kitchens, Bangsar
White Mousse with Liquorice Ice Cream
Reasons to visit: quality
food and beverage in an elegant yet casual ambience; Smoked French Duck; Slow
Roasted Spanish Baby Suckling Lamb Leg with Roasted Vegetables; White Chocolate
Mousse, Pistachio and Homemade Liquorice Ice Cream; rotating offering of
specialty grappas.
‘F’ by Buffalo
69-1 Jalan Telawi 3
Bangsar Baru
59100 Kuala Lumpur
+6 03 2201 1710
Open 11:30am – midnight

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  1. Oooo…duck! Pork! Gee! I like this place already. Love the balcony.

  2. Oh yes, definitely having their stuffed quail.
    The lamb must be very juicy! (Look at the chopping board!)
    Yummy 🙂

  3. Beautifully presented yums, quail stuffed with foie gras and chorizo sounds divine.

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