Vegan Restaurant KL – Barat Bangsar
Words: Stephen Reid
Photos: Han Sen Hau
Barat Bangsar, a vegan restaurant in Kuala Lumpur, has championed sustainability and socially responsible dining since its inception. When The Yum List last visited in 2017, we were impressed with the creative, farm-to-table vegetarian cuisine that catered even to the most ardent meat-eaters. The restaurant was designed with upcycled materials and a focus on natural elements, reflecting their commitment to environmental consciousness. We found Barat’s dedication to ethical practices extended beyond the ingredients and ambience, offering vegan wines and a menu that catered to various dietary needs with egg-free and nut-free options. However, they’ve recently lifted their game even further by going 100% vegan!
Barat Bangsar – Vegan Restaurant KL
Barat is situated along Lorong Kurau, a charming street known for its independent businesses and eateries in Bangsar. The restaurant occupies a shop-lot space, with a bright turquoise sign that stands out amongst the greenery surrounding the building. The area is bustling with a mix of residential and commercial buildings, offering a convenient location for locals and visitors alike. There is limited on-street parking, although this is often at a premium, so it may be better to take a Grab if you don’t live nearby to reduce parking stresses.
The Yum List returns to Barat to see how the restaurant has evolved over the years. It’s owned by Meeta and Prabodh, who have operated the Ganga Café next door for over ten years and expanded to branches at Sea Park and Mont Kiara, all serving delicious Indian vegetarian dishes. We’re eager to explore the new vegan menu designed by their Polish nutritionist Anna Lees, who is originally from Warsaw but has also worked in Aberdeen in Scotland before spending 12 years in Singapore before her move to Kuala Lumpur.
Stepping into Barat Bangsar, we’re greeted by a modern yet cosy ambience. The teal chairs provide a pop of colour against the black tablecloths and dark wood floors, while the minimalist artwork adds a touch of contemporary flair. The accent colours remind me a lot of Tiffany’s signature shade, although if you’ll forgive the pun, the carrots inside are of a different variety. The space feels open and inviting, with ample natural light streaming in. The back walls of the restaurant are of exposed brick whitewashed with the odd brick here and there protruding to provide a wall sconce upon which are balanced glass tea light holders, providing a rustic touch and gentle ambient lighting in the evening. It’s a comfortable space that sets the stage for a relaxed and enjoyable dining experience.
Although I’ve reintroduced meat and fish to my diet since being vegetarian for over 12 years, I still enjoy plant-based meals regularly, whether at home or exploring creative vegetarian and vegan options on restaurant menus. When visiting restaurants for The Yum List, we always try to choose several vegetarian or vegan dishes to shine a spotlight on establishments where these customers are being well-catered for. A common complaint of vegetarians and vegans is that they are often treated as an afterthought, despite some progress in recent years. This view was echoed by Anna, the nutritionist at Barat, who shared a disappointing recent experience at a renowned international restaurant where her pre-arranged vegan meal turned out to be a basic green salad with chopped tomatoes. Such an experience, unfortunately, reflects a common issue – vegetarian and vegan dishes often lack the same attention to flavour and nutritional balance as their meat-centric counterparts. I recall a similar experience on an Australian airline where my “vegetarian” meal was a bland plate of boiled vegetables and rice, a far cry from the delicious meals my fellow passengers enjoyed. Thankfully, there’s a growing awareness that catering to plant-based diets requires more than simply removing meat or dairy; it’s about crafting delicious and nutritious meals that satisfy and delight.
I recently read the book ‘Ravenous’ by Richard Dimbleby, a British writer and restauranteur behind the ‘Leon’ group of healthy-eating restaurants. I was astonished to learn that “the combined weight of animals bred for food is now twice that of all the humans on the planet at any given time and more than twenty times the combined weight of all wild vertebrates and birds.” In the book, the author argues that a significant shift towards plant-based eating is crucial for sustainable land use and highlights the inefficiency of animal agriculture, where vast amounts of land are used to grow crops for animal feed rather than directly feeding humans.
Significantly more land resources are required to produce the same amount of protein as plant-based sources. By eating more plant-based foods, he argues that we could return much more land used to produce meat and feed cattle, restoring biodiversity and creating a more resilient and sustainable food system. Having a much smaller land mass and agricultural sector than Malaysia, Anna said that while working in Singapore, she learned about their 30% by 30 initiative, whereby the country hopes to produce 30% of its food by that date. Much of this growth has been in the processed plant-based food sectors, and a few of these products appear in Barat’s menu, including desserts.
While Malaysia enjoys relatively high food security, producing 70-80% of its food domestically, recent events highlight potential vulnerabilities. The 2022 poultry shortage, caused by rising feed costs and disease outbreaks, forced Malaysia to restrict poultry exports temporarily. Anna, Barat’s nutritionist, suggests that government subsidies, currently focused on chicken farming, could be extended to support local tofu production. This would diversify protein sources for Malaysia and offer significant health advantages, given that tofu is a complete protein rich in all nine essential amino acids. Although a passionate vegan advocate, Anna welcomes everyone to experience Barat’s delicious plant-based cuisine. After all, even a tiny increase in plant-based meals can contribute to both personal and planetary well-being without requiring a complete dietary overhaul. By this stage, Anna has convinced us that we all need to eat more plant-based food, but can they also deliver on the taste and flavour?
Barat Bangsar Drinks Menu
Barat Bangsar offers a variety of beverages, including coffee, tea, fresh fruit juices, and a dairy-free cocktail. Guests can choose from classic coffee options like Americano, Flat White, Latte, Cappuccino, Mocha, Espresso, Doppio, and Long Black, as well as a variety of teas, including English Breakfast, Earl Grey, Chamomile, Peppermint, Lemon Tea, and Green Tea. Should you wish to enjoy a glass of wine with your meal, Barat Bangsar offers red and white house wines, both certified vegan wines.
It also provides a selection of fresh fruit juices and, for those looking for something a bit more adventurous, a dairy-free cocktail called the Barat Signature Cocktail (RM28), which is a delicious plant-based twist on the classic Irish cream liqueur, Baileys. After sampling it (the secret is the liberal use of coconut cream), Monica proclaimed that if they sold it bottled, she would take one home there and then. With Christmas coming up, Ana said it is something they would consider, so if you are visiting in the coming weeks, perhaps ask if it’s available.
Barat Bangsar Starter Menu
We were pleased to see the menu clearly labelled, indicating allergens and gluten-free or Jain options. However, it’s worth noting that the restaurant acknowledges the possibility of cross-contamination in their small kitchen, advising customers with severe allergies to be aware.
We started with the Barat Signature Appetiser Platter (RM 29), a gourmet sampler platter designed for sharing and exploring several of the restaurant’s signature appetisers. It included a selection of Bruschetta, Aubergine Rolls, Truffle Farinata, and Roasted Vegetables. A Pesto Cauliflower appetiser is also offered for those observing Jain dietary restrictions instead of the standard selection. We were immediate fans of the farinata, which is an Italian street food consisting of a chickpea flour pancake with crispy edges and a soft centre; the addition of decadent truffle makes this a very moreish flavoursome snack and despite the number of dishes we sampled over our visit was the one I kept going back to. The dish of roasted vegetables included cubes of aubergine, courgette and pepper roasted with rosemary springs. The aubergine rolls served in individual ramekin dishes were also a favourite, bathed in a rich tomato sauce and topped with grated vegan cheese. It was smooth and unctuous without being soaked in oil. Served alongside a trio of sauces, including a garlic-free pesto, I preferred the one with a kick of chilli; I’ve been living in Asia for so long that I always seek some chilli heat in every dish!
We followed this with the Roasted Pumpkin Soup (RM 13). This soup is a creamy blend of roasted pumpkin, lightly seasoned, with a bit of coconut cream for extra richness. It was served with a side of garlic bread for dipping and soaking up the flavourful soup. For Jain and gluten-free guests, the soup can be adapted by substituting the garlic bread with slices of farinita (this time without truffle seasoning to avoid overpowering the soup’s flavour).
Vegan Restaurant KL – Salad Menu
There is a trio of healthy and delicious salads on the menu, all big enough for a satisfying lunch for one or a side dish if you are sharing. We opted for the Mediterranean Chickpea Crunch (RM 25) and the Quinoa Sun-kissed Salad (RM 28). The chickpea salad offered a vibrant and refreshing mix of tender chickpeas, crisp red onions, and roasted red peppers, creating a satisfying blend of textures and flavours. The salad is tossed with crunchy sunflower and pumpkin seeds for added crunch and drizzled with a simply excellent house-made zesty Mediterranean dressing. It’s a protein-packed and flavourful option. The hero Ingredient of this dish is, of course, the humble chickpea.
I recently listened to an interview with the actress Kate Winslet, and whilst not a vegan herself, her husband and children are, so she has become quite adept at including nutritious ingredients in meals. The one ingredient that she said she simply couldn’t live without was chickpeas. These nutritional powerhouses are loaded with protein, fibre, iron, and essential minerals like magnesium, potassium, and zinc. They support a healthy immune system, regulate blood sugar and cholesterol levels, promote gut health, aid digestion, and contribute to heart health and weight management due to their high fibre and protein content. I’d have been happy to take a whole tub of this chickpea salad home with me, especially with that fantastic dressing.
The quinoa salad was also a popular choice. This salad featured a colourful round stack of quinoa layered with roasted vegetables, creamy chopped avocado, and roasted red pepper. It’s served with a signature sun-dried tomato dressing dotted around the side of the dish that adds a burst of Mediterranean flavour. The salad offers a balance of healthy grains, protein from the quinoa, and the richness of avocado. Ana prides herself on the fact that all the salads have just enough olive oil to provide a good mouthfeel, and most of the fat in the quinoa dish comes from the avocado itself. Our photographer, Han Sen, particularly enjoyed this dish and popped the leftovers in his bag for a healthy lunch the following day; it was simply too good to waste.
Vegan Restaurant KL – Mains
The Pesto Primo Cauliflower Steak (RM 36) is a signature dish featuring a succulent cauliflower steak crowned with aromatic pesto. It’s accompanied by a medley of roasted vegetables and golden-crisp potatoes, offering a satisfying and flavourful plant-based main course. Cauliflower is a vegetable that has been asked to do a lot of work on restaurant menus recently, as a side dish, as cauliflower rice, cauliflower buffalo wings, and, in this case, as a steak. However, it’s easy to see why, as this is a nutrient-rich vegetable, it is a good source of C, K and B6 and is high in fibre and antioxidants. The pesto it comes with here adds a welcome punch of flavour, and I also added some of the chilli pesto from the appetiser platter.
On Sundays only, this vegan restaurant in Kuala Lumpur offers an off-menu item, the Pasta Platter (RM 35), a very generously portioned sample of all the tasty pastas from their menu. It’s ideal for sharing as a group or for those who are plagued with indecision and simply can’t make up their mind. On Sundays, they don’t have to and can now indulge in a selection that includes Penne Arrabiatta, a spicy and tangy dish with penne pasta in a zesty tomato sauce infused with garlic and red pepper flakes; Pistachio Carbonara Fettucine, a creamy, nutty twist on the classic carbonara with a pistachio-based sauce and a sprinkle of homemade vegan parmesan; Spaghetti Pomodoro with Meatballs, pasta strings in a signature tomato sauce with plant-based meatballs.
Of these, the Penne Arrabiatta was my clear favourite, along with my craving for chilli that I had declared earlier! Perhaps the spaghetti with meatballs was the most controversial, with the meatballs in question being sourced from one of those suppliers in Singapore. They were well-seasoned, and she assured us they were nutritionally balanced. Perhaps for vegans and vegetarians, I would say the texture was too similar to that of real meat. However, these products are not targeted at them, but rather at the confirmed carnivores looking for something with a taste and texture similar to the real thing. Indeed, the ‘fake’ plant-based meat market has exploded in recent years, and ‘Impossible’ and ‘Beyond’ Burgers’ are now featured on the menus of fast food chains across America and the world.
Plant-basted Desserts KL
A duo of desserts is available at Barat Bangsar, featuring vegan chocolate from RÓA, a renowned Singaporean patisserie specialising in exquisite vegan and allergen-friendly desserts. RÓA’s commitment to using premium ingredients and innovative techniques is evident in Barat’s dessert offerings, including their signature Midnight Cupcake, a decadent dark chocolate creation made with avocado and a creamy, rich chocolate ganache. This is currently featured as Cake of the Day (RM 19.90). Still, I’d hurry along as it was so rich, chocolatey and decadent that I’d be surprised if they don’t get through their stock very quickly!
RÓA’s dedication to crafting delicious treats that cater to various dietary needs aligns perfectly with Barat’s plant-based philosophy. Their chocolate is used as a crumb combined with nuts on the Mango Coconut Panna Cotta (RM 15). This dessert is a tropical twist on the classic Italian panna cotta. It features a silky coconut cream base infused with fresh mango puree. Although I enjoyed the tropical flavours and the richness of the coconut cream, it was missing that traditional wobble usually derived from conventional gelatin. As it was served in a tall wine glass, this wasn’t very noticeable, and I did enjoy the chocolate crumbs and toasted nuts, which added a delightful textural contrast to the creamy panna cotta.
Barat Bangsar Review
Barat has transformed into a fully vegan restaurant in Kuala Lumpur, radiating a modern yet cosy ambience. The menu showcases fresh, high-quality ingredients and creative plant-based dishes. We’re impressed with the dedication to providing nutritionally balanced and healthy foods without excessive oiliness and packing flavour into every bite. Our food choices have far-reaching consequences. By embracing a plant-forward approach, Barat Bangsar delights the palate and contributes to a food system prioritising personal and planetary well-being. The best bit is that you don’t have to be vegan to enjoy their food!
Reasons to visit Barat Bangsar, a vegan restaurant in KL: Healthy, nutritionally balanced vegan food in a cosy neighbourhood setting. The highlight for me was the chickpea salad; I’m kicking myself for not asking how to make that wonderful dressing! Han Sen loved the quinoa salad, and as for Monica, that Barat Signature Cocktail got her approval!
Barat Bangsar
Vegan Restaurant KL
17 Lorong Kurau, Taman Bukit Pantai
Bangsar 59100, Malaysia
+60 17 212 3166
barat.com.my @baratbangsar
Barat Opening Hours
Monday to Sundays : 11 am – 11 pm
Find more plant-based restaurants in KL here and stay up-to-date on the latest happenings in KL’s food and beverage scene with The Yum List on Instagram and The Yum List on Facebook.