Louie’s – Plaza Batai, Cocktails & Omakase
Words: Jacob Weber
Photos: Peter Tan
I reckon The Notorious B.I.G. could have rhymed “omakase” and “Hennessy” very stylishly.
I’m certain that he would have approved of the combination and plenty more about Louie’s in Plaza Batai — right down to the massive colourful mural of him that welcomes guests as they climb the stairs to this stylish first-floor cocktail bar.
Except this is far more than a bar — it’s a lounge and a very comfortable one at that. The dark wood and black-white marble-topped bar runs the entire length of the far wall, complete with an omakase counter at one end. Park yourself on a stool or sink into the plush brown leather and velvet sofas in the centre of the room. There’s good energy here; I see why they call it a “listening room”.
The DJ booth, boasting the same marble top as the bar, features a Funktion-One sound system, which we’re told is pretty special for a lounge. In fact, Mattman’s exact words are “it’s like using a Lamborghini for a daily commute.” We can confirm it brings out the best of the excellent soundtrack, unsurprisingly a head-bobbing selection of West Coast hip-hop classics.
And yes, Mattman Joseph. One of the best bartenders in the city is bringing his box of tricks to Louie’s to take the team roaring into 2025 with a revitalised offering, including a new cocktail menu and signature foodie experiences.
Omakase Menu
We’re here for the omakase (Fridays & Saturdays; RM350++/head), which features one of the best omakase chefs around. Chef Masaki Arakawa (Markey), just back from five-star kitchens in Dubai, is putting on a show from the second we walk in, and it’s quite something.
Everything from the smooth, sweeping knife work to the precise presentation of every plate demonstrates this man’s mastery of his craft. It’s a dance, it’s a performance, it’s sleight of hand and some serious skills. And we’re absolutely mesmerised, receiving every dish in increasingly wide-eyed wonder and appreciation for the art. Everything from the ingredients to the inventive recipes just shouts high-quality omakase.
The first dish is tofu puree and parsnip inside Monaka wafers (made with mochi), finished with sesame paste and mascarpone. The creamy, earthy filling contrasts well with the crispy, sweet crunch of the wafers. Sashimi follows; yellowtail fish is marinated in soy sauce and served with pickled beetroot and fresh wasabi. It’s a spicy foil to the fresh, sweet chunks of tender fish, and the beetroot makes itself known with a sharp kick and a pleasant crunch.
The lightly-seared freshwater unagi is served with a grilled eggplant pure and okra sauce. Usually okra has a slimy texture, but Chef has put that to good use in this sauce so it acts like a binder for the puree — making it more forgiving when scooping it up with chopsticks.
A creative palate cleanser comes next; mizuna lettuce with fermented rambutan and pistachio nuts. The rambutan is an inspired touch to freshen the mouth, and the nuts add some satisfying texture.
Chef’s at full speed now, personally handing us treat after treat in the traditional hand-to-hand-to-mouth method, a true omakase trademark. (Chef prepares the sushi roll and hands it directly to you, and you pop it straight into your mouth. Simple and delicious.)
There’s tiger grouper fish from Penang on sushi rice with more fresh and fiery wasabi. Salmon marinated in sweet miso. Fresh akami (lean tuna) and otoro, the fatty tuna cut prized for its rich, buttery taste. Scallops dressed with sea salt and freshly grated yuzu. More seafood from Penang, this time perfectly seasoned shrimp, followed by sweet crab from Johor. All three grades of tuna are wrapped in a nori roll to give the creamy fish a salty, crispy edge.
We end on a hearty, comforting note with a red miso soup, followed by chestnut mochi, which shuts us all up for a few seconds. Chewy, nutty, sticky and just incredible. Bowing gratefully to Chef, we turn our attention to another magician behind the bar: Mattman and his new cocktail menu.
Louie’s Cocktail Menu
The cocktail menu at Louie’s is all about music; a playlist that sets the tone for the evening. The flavour map is based on music genres, from hip-hop and rock to neo-soul and jazz. Every genre has a “low-BPM” (easy-going) and “high-BPM” (spirit-forward) option to suit your mood. There’s a genius touch with the spirits tracklist, which is categorised according to price.
“It’s a Hard Knock Life” includes the entry-level (but still top-shelf) stuff; if you feel like you can treat yourself, select something from “Started from the Bottom, Now We Here”, such as Nikka Coffey vodka (RM800/bottle) or Plantation Five Star rum (RM750/bottle). If you’re “known for the cheddar”, as Biggie once rapped, you can splash the cash on something from “Mo’ Money Mo Problems”, like a Dom Perignon Luminous Blanc at a cool RM2888/bottle. Now this is on-brand.
It’s accessible, approachable, and crucially, affordable, so you can sample more of this liquid soundtrack. There’s also classic highballs and throwback classics. Mattman and the bar team batch-prepare a lot of drinks to make service speedy and consistent, and the menu features lots of creative local touches like mangosteen, gula Melaka and bunga kantan.
First up is the Rebel Yell (RM42), so-called because you will make an involuntary noise after taking even a tiny sip of this punchy concoction. It’s a bold and smoky cocktail with Rooster Roja mezcal, blend lime and calamansi lime juice, agave nectar, and a dash of cili padi saline solution, served on the rocks. I like this a lot.
The Neo Vibe (RM45) gets its name from the vibrant jasmine tea and butterfly pea syrup, whose colour changes before us when citric acid is poured in. It’s sweet and velvety smooth, with edible glitter putting a sparkling touch to the Tanqueray 10 gin-based recipe.
Golden Era (RM45) is a smooth and sophisticated number; a “stirred down and brown”, Manhattan-style, spirit-forward cocktail featuring Hennessy VSOP cognac, gula melaka vermouth, and orange bitters. It’s served with a Gold flake for that extra touch of class.
Drop the Beat (RM45) is a striking drink that glows neon green before the dehydrated beetroot garnish ‘bleeds’ into the liquid, turning it purple and adding an interesting dimension to the taste. It complements the Tanqueray 10 gin, crisp Japanese cucumber and asam boi bitters, and it’s presented with a dry ice effect for good measure.
Electric Pulse (RM42) is disco music in a tall glass — right down to the red glow stick garnish. It’s a take on the Blue Lagoon, with Belvedere vodka, Sparkle syrup, lime juice and blue curaçao. It tastes like it sounds: vivid blue. There’s a touch of licorice in there too.
If you prefer your cocktails on the creamier end of the spectrum, I recommend Smooth Operator (RM45), a velvety-smooth Malaysian version of an espresso martini. It features Angostura 5 rum, homemade kopi liqueur and coconut cream, and it’s delicious.
We’re swaying slightly at this point – Mattman has brought his reputation for powerful cocktails along with him — but we manage to finish on a fancy note. The New School Vibe (RM42) is served in a champagne glass, which is the perfect vessel to toast an excellent evening with. Roku gin and ginger ale combine with lime juice and bunga kantan syrup for a playful, refreshing cocktail that tastes like a funky orange Fanta.
One more round of shots—I can’t remember what they were—and I’m unsuccessfully trying to go lyric for lyric with the West Coast legends blasting through the speakers, so I know it’s time to go home. I’ll be back.
Reasons to visit Louie’s: stylish and comfortable cocktail lounge setting; top-tier sound system and music program; outstanding omakase experience; creative cocktail menu with light and strong options across multiple flavour profiles; extensive spirits menu with bottle options at a range of prices.
Louie’s
Unit 8-4A, Plaza Batai, 8, Jalan Batai
Bukit Damansara, Kuala Lumpur, Malaysia
Link to Louie’s on Google Maps
Louie’s Opening Hours
Tuesday – Saturday 6pm – 1am
Closed Monday & Tuesday
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