The Diamond Black – Resto-lounge

The Diamond Black – Resto-lounge

Words: Jacob Weber
Photos: Rich Callahan

The Diamond Black is a resto-lounge where you can celebrate life’s special moments, and it must be one of the most unique bars in Kuala Lumpur.

How many other bars can you name with 16 varieties of Negroni on the cocktail menu?

In fact, how many other bars can you name with 16 varieties of Negroni that serve a menu of hearty food and boasts French-Italian baroque architecture with a modern twist that wouldn’t look out of place in a European palace?

The Diamond Black

The Diamond Black is a luxury lounge concept in Oval Damansara with outstanding attention to detail, from the handmade furniture and hand-painted glasses to the custom-built Negroni bar trolley, or “Palazzo Negroni”. Red candles, fine marble, glitzy chandeliers, thick drapes and subtle ornamental touches add to the elegant ambience. On the weekends, the servers even wear white tuxedos.

The owner SJ – affectionately known as “El Patron” – is on a mission to bring a more refined drinking experience to KL inspired by the very best on the international market. Influenced by Milanese drinking culture, French cocktail craftsmanship, and high-end global bar brands such as Buddha Bar, the décor and the drinks at The Diamond Black have been curated with passion and care. The vision is simple. The execution is stunning. Even the perfectly formed ice cubes are embossed with the bar’s logo. There’s a private whiskey and cigar lounge that’s straight out of an English country mansion; you can enquire about your own undisturbed gatherings or about joining the ‘Barons of Diamond Black’ private member’s club to partake in exclusive tasting sessions.

Negroni Palace – The Diamond Black

The cocktail menu at The Diamond Black focuses on Negronis (16 listed), Italian Aperitifs, Sours (9 versions), and Classics. It will soon include Margaritas in the selection. We’re covering the Negronis today, much to Mon’s delight. She has one at every bar we visit, claiming its preparation as a standard measurement when evaluating the seriousness of a bar.

The classic Italian aperitif comprised of one part gin, one part Campari and one part vermouth has stood the test of time – over a century since its inception. Mon prefers hers poured over ice with Tanqueray gin, Antica Formula vermouth, Campari and an orange peel garnish or dehydrated slice. Although we’ve seen her applaud the use of a range of gins (or even spirits – Mezcal gets a Yums-up) and vermouths, she’s never happy if it’s adulterated with anything non-alcoholic such as flavoured syrups.

Fortunately, bartender Loco has served our discerning Mon previously and presents the classic, to her approval, before moving on to some of the more innovative takes. The aged Negroni also gets the rubber stamp.

As the recipes diverge from tradition, the single thread keeping them linked is the use of Campari. There’s a drop or more in every glass, sometimes even as foam or garnish. And, not a single cocktail, Negroni or otherwise, contains added refined sugars or syrups to make this famously bitter base more palatable for the unfamiliar consumer — expert mixology and natural ingredients do that job very well.

The French Riveria (RM45) is the opening cocktail on the Classic Negroni menu, so it seems a good place to start. French gin and sweet French vermouth are stirred together with Campari. The additional sweetness from the vermouth balances the attack of the bitter Campari, making it an approachable interpretation for the uninitiated. We were right; it is a great start.

Next comes a curious and creative curveball; a Rose Beer Negroni (RM60), a play on the Negroni Sbagliato (‘broken’). This version replaces the traditional sparkling wine with an Asahi beer reduction, supported by sweet vermouth, herbal bitters, and a ‘Campari caviar’ on top. It’s an interesting and intelligent approach and just as smooth as any other Negroni – not a hint of fizzy lager here.

La Marques (RM65) on the Signature Negroni menu blends black tea-based gin and sweet vermouth with Campari and manuka honey liqueur with a generous wedge of natural honeycomb garnish – a luxurious touch befitting this beverage.

The White Chrysanthemum (RM55), with chrysanthemum gin, white and aromatic bitters, and white vermouth, is a sweet and refreshing glass. It’s complex but not cloying and topped with a clever Campari foam.

The Jamaican Punch (RM50) is possibly my favourite drink on the menu. Not that I don’t appreciate the artistry elsewhere, but this just tastes like a tropical holiday – and I’ve always been drawn to the beach. There’s a double dose of coconut in the forms of rum and juice, doing a merry dance on the palate with plum umeshu and guava juice, and a guava slice garnish dressed in – guess what? – Campari jam.

Sours

Continuing in the spirit(s) of a beach getaway, we try the Guava Coconut-Rum Sour (RM45) from the Sour Cocktail menu. It’s tangy and tart rather than sweet and juicy, thanks to the aromatic bitters and lemon juice mixing well with the coconut rum and guava nectar.

I am partial to a sour cocktail and very partial to the Rose Lillet Sour (RM45), rose-infused pink gin, Lillet rose (a wine-based aperitif), and lemon juice. It’s fresh and full of finesse.

Classics

We don’t want to end on a sour note, so we finish with an off-menu flourish; a smoky version of the Boulevardier (RM50) made with a Laphroaig whisky in place of the usual bourbon, which complements Campari and sweet vermouth surprisingly well.

At least, I think we’re finished – and then “El Patron” surprises us with something from the Classic Cocktail menu for good measure. The Vieux Carré (RM48) is an indulgent little number featuring cognac, sweet vermouth, Dom Bénédictine, whisky, and bitters.

Food Menu

I’m a big fan of the food menu at The Diamond Black, and not just because I need to soak up these Negronis. We’re here for the soft opening limited menu, which sets the bar very high for the full edition. Like the booze, the bites have an international edge; this menu is classic European-style tapas favourites and small plates, with Japanese dishes to come.

We start with the Chef’s Special (variable price), which changes daily. It’s a delicious plate of beef, avocado and caramelised onions on a bed of sushi rice. It’s excellent, comforting and refreshing at the same time, a rewarding mouthful with a lovely tartness from the fresh chopped tomatoes, topping the dish bruschetta-style.

Next up is a marvellous medley of small bites and finger food. I’m tempted to say the Jalapeño Cheese Poppers (RM16) are some of the best I’ve had; they have a perfect size and cheese-to-crust ratio, with a lovely lingering heat. The Cajun Popcorn Chicken (RM20) is just as moreish, with the spices elevating these juicy little bites above the standard. The Sliders (Chicken RM23; Beef RM26) are done very neatly; everything on these mini burgers is just the right size, so it stays in the hand after the first bite (before disappearing with the second).

The Gambas Al Ajillo (garlic prawns; RM38) is delicious; Spanish prawns swimming in garlic-infused olive oil. This classic tapas dish comes with lovely, fluffy, spongy bread, ideal for soaking up the excess sauce, which leaves a warm heat in the mouth long after you’ve wolfed down the prawns.

The French Ribeye Steak (RM55) is my favourite (then again, steak tends to be). It’s exceptional; cooked sous-vide for two hours with garlic and thyme and topped with fresh, crushed black pepper before serving, so the seasoning and the tenderness are absolutely on point. I feel like the bad kid at kindergarten because I do not want to share.

The Italian Beef Meatballs (RM25) are also very tasty, in a generous and spicy marinara sauce. After a few Italian-inspired cocktails, this is the kind of comfort food you’re looking for. Likewise, the Fritto Misto Vegetable Platter (RM28) – crispy, beer-battered fried cauliflower and mixed mushrooms with a delicious dipping sauce – goes down a treat after a couple of hours at the bar.

And what better way to finish than a French-style cheeseboard? The Cheese Platter (RM45) features premium French cheeses, dried fruits, nuts, and crackers: it’s a classic and a flawless complement to both food and drink.

The Diamond Black Review

You have to admire the ambition behind The Diamond Black. This isn’t just about throwing money at fancy ornaments and expensive furniture – there is serious substance behind the style. The cocktail menu is thoughtfully curated and expertly crafted. Everything – from the food to the marble finish – clearly expresses “El Patron’s” intent. If you don’t come out of The Diamond Black with a newfound love for Negronis, you clearly haven’t tried them all. And if you’re really struggling to tempt your tastebuds, then there are plenty of classic cocktails and premium wines to quench your thirst, too.

Reasons to visit The Diamond Black: unique Negroni-forward cocktail menu with clever combinations and inspired interpretations of traditional drinks; elegant, classic setting with comfortable seating and a warm ambience; attentive service; great bar menu with European tapas favourites and indulgent small plates.

The Diamond Black
Level 3, Unit 9, Oval Damansara,
685, Jalan Damansara, 60000 Kuala Lumpur
www.thediamond.black
+6 016 609 0625
+6 014 227 5177

The Diamond Black Opening Hours
Tuesday-Thursday: 5 pm -12 am
Friday-Saturday: 5 pm -1 am
Sunday: Closed

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