Brasa Bukit Damansara New Menu
Words: Tracy Arensberg
Photos: Han Sen Hau
Brasa KL in Bukit Damansara has just dropped a new menu, and we were hungry to see if it lives up to the hype.
As you walk under Brasa Bukit Damansara’s awning, the exterior of a seemingly typical KL outdoor mall gives way to the immersive feeling of walking into a European wine cellar. A cream and green tiled floor and a mixture of dark wood furnishings with plush seating arrangements complement brick red walls. The light is subtle, as is the piano jazz playing in the background. Wall space is adorned with an array of wines from around the world, and there is a line of sight for diners directly to the wood fire grill, the key source of light and nourishment for the night. Here Chef Tenesh Prasanth fans the fire, causing embers to rise from the hearth (embers translates to Brasa in Spanish). There are two levels to the restaurant and dining spaces, including a private area for a large party, smaller nooks, and the open dining space near the kitchen where we enjoyed our meal.
Brasa Bukit Damansara New Menu
We sat down and took a visual walk through the menu, which includes a thoughtful array of Mediterranean selections with an underlying influence of many Malaysian-sourced ingredients. In recent months, visiting Chef Lenin Busquet from Valencia, Spain, has reimagined the menu at Brasa. On this night, our food was prepared by Chef Tenesh, who briefly joined us at the table to provide details about each dish and its preparation before moving back toward the fire with the apt suggestion to “let the food speak for itself.”
But it wasn’t only the food that was doing the talking, we also had the pleasure of the company and insights of Cinnamon Group’s head sommelier, Anwar Kabir. He walked us through several wine selections with detail about the provenance of the grape, the families of the vintners, and the influences of glassware and temperature on the tasting experience. If you’re a wine lover, Brasa is an excellent location to have your glass filled.
Drinks Menu
Before we got to the wine and food, we settled into our evening with a round of cocktails skillfully whipped up by Ibrahim and Hasan. The Brasa Sour (RM 45) was a layered and iced beauty of a beverage with red wine hovering on a foundation of Bourbon. The Yuzu Honey (RM 40), on the other hand, was a citrus explosion with a gin and honey infusion. If you’re waiting for a party of diners, these are excellent choices to enjoy on the semi al fresco patio at the front of the restaurant.
Wine List
Cocktails made a fun beginning, giving us time to catch up and chat. However, we have a serious oenophile as editor, and before long, we were immersed in Brasa’s wine list. As mentioned, we were fortunate to have sommelier Anwar as a guide. However, the wine list in electronic form on a tablet is also fun and informative to browse by region and grape.
A sparkling from the Friuli, Guerra Albano Giuliet Ribolla Gialla Metodo Classico (RM 490), was the first to fill our glass. “Not everyone gets a date with this wine,” Anwar explained. The boutique wine is a small family production from Italy’s north. Made in the traditional method, with secondary fermentation in the bottle, the mousse was fine and the flavours balanced.
Starters
After a brief tutorial by our helpful server Sue on the proper assembly of Steak Tartare and Charred Wagyu Marrow (RM 138), we mixed the quail egg with the raw beef. We used the supply of toasted sourdough to bring the lively contrast of warm and cool to our mouths. It was fun to eat and delicious!
The next arrival was the Squid Ink with Green Herb Oil (RM 58). The squid’s mantle was sliced at the table for easy sharing, and the squid ink-dyed creamed root vegetable side complimented the charred white and pink meat nicely. A bit of green tea powder was lightly sprinkled over the whole assembly. The visual artistry and rich flavours attended to all our senses.
Generous-sized Charred Prawns with Spicy Bisque (RM 68) were served with the exoskeletons sliced open for easy access to the succulent interior. The bisque was passed around the table and we asked for extra bread to ensure none was to go to waste. Indeed, a theme throughout the evening was plates and serving dishes scraped clean.
The action turned to a small gathering of large Ravioli stuffed with Smoked Eggplant (RM 65), which boasted a garlic punch alongside tangy Italian herbs. There was approval around the table as we wondered aloud about the flavours within and popped fresh pea tendrils into our mouths.
Monica said the dry, savoury notes and freshness of the Siddùra ‘Sperà’ Vermentino di Gallura DOCG (RM 350) made it an ideal companion for our seafood. Anwar informs us that it is ideally served slightly warmer than lighter white wines to allow its full body and complex aromas of citrus and Mediterranean shrub to shine. The Gallura region in northeastern Sardinia features granite soils, a Mediterranean climate with strong winds, and proximity to the sea, which imparts a unique character and distinctive minerality. It’s absolutely delicious and worth bookmarking for future reference.
Mains
The Red Snapper with Caramelised Green Chilli (RM126) reflected the labour and complexity inherent in all the dishes. The fish was moist and flaky, served with a delicate white sauce on the side. But it was the seemingly simple kerabu (Malay salad) that united the dish. Crisp four-angle beans, a medley of ulam, fragrant torch ginger, and an addictive calamansi dressing provided the perfect acidic counterpoint.
We were intrigued by the assembly of the Free-range Chicken with Potato and Herbs (RM98), which housed sliced turkey ham and melted mozzarella (Brasa sources its ingredients from Halal providers). The dish’s architecture held as we sliced to share, each mouthful offering comfort in every bite.
Finally, two steaks arrived side by side on hardwood cutting boards: a Black Angus Tenderloin (RM166) and the 28-day Dry-aged Rib Eye (RM164 per 100gm). A mushroom tapenade dollop was present with ample jus to sweeten the deal. The rib-eye had more flavour thanks to ageing and its fattier composition. In contrast, the tenderloin had a clean, lean profile and rosy pink middle. My favourite was the end bits of the cuts, which had been charred just so by the fire, resulting in a pure alchemy of flavour production.
Anwar presented us with a fantastic opportunity to try two red wines with the steak and weigh in on their pairings. Mon said the Vallepicciola Chianti Classico Riserva 2019 DOCG (RM 390), with its Sangiovese base, offered bright acidity and savoury cherry flavours, making it a good match for leaner cuts of steak, like our tenderloin. Its higher acidity cut through the protein beautifully. The Bordeaux-style blend, Le Petit Clos “Clos Apalta” 2018 (RM 395), with its bolder tannins and richer black fruit notes, paired well with fattier rib-eye and sauce. The sauce’s richness complemented the wine’s structure, while the tannins balanced the steak’s fat.
Sides
Thanks to the Chargrilled Baby Carrots (RM35) and Asparagus (RM48), the flavour-generating fire mingled, and our dining experience was not limited to meat. The fire grill is front and centre at Brasa, even with the veggies. Both the carrots and the asparagus rested on a bed of smokey pureed root vegetables.
Desserts
Why not end the evening with a Tarte de Queso (RM55) and a Chocolate Mille Feuille (RM52) to share? We found the flan drizzled with jaggery (a sugar of the Indian subcontinent) and a side of whipped cream, rich and inviting. Meanwhile, the Millifulle appeared as a model of geology, a cross-section of layers of pastry, cream, and whole hazelnuts with just the right garnish of melted chocolate. Delightful.
Reasons to visit Brasa Bukit Damansara: The new menu is worth repeat visits; the throughline of smokey and charred-to-perfection dishes coming directly off the fire; the extraordinary attention to a robust wine list reflects the talents of both the winemakers and the in-house sommelier; Must order Steak Tartare and Charred Wagyu Marrow, Charred Prawns with Spicy Bisque, Red Snapper with Caramelised Green Chilli, Dry-aged Rib Eye and check out their awesome wine list!
Brasa Bukit Damansara
No.50-G, Jalan Medan Setia 2, Plaza Damansara
Bukit Damansara, 50490 Kuala Lumpur, Malaysia
Link to Brasa KL on Google Maps
+6 011 5110 2857
[email protected]
www.brasakl.com @brasakl
*Limited street parking
Brasa Bukit Damansara Opening Hours
Daily 5.00 pm – 10:30 pm (kitchen last call at 9.45 pm)
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