Beyond brunch: Make a dinner date with The Bread Bar for charcoal-roasted pleasures, handmade pasta & plated desserts
March 23, 2023
Evenings feel like a relaxed affair at The Bread Bar - regulars saunter in, welcomed by a wonderful team that makes the effort to slowly but surely recognise their faces, names and preferences. It's a lovely space to unwind, with a meal that should be relished, not rushed.
Still craving carbs past dusk? The Bread Bar has you covered: Its crunchy, chunky slices of sourdough toast are a confident companion for Cold Cuts & Seasonal Cheese (RM55) - the robust selection of turkey chorizo and bresaola is sourced from a halal-certified Malaysian meat supplier, while the evolving line-up of cheeses might span soft, creamy brie to harder, sharper fontina (a great gateway to funkier cheeses), rounded out with marinated olives and sun-dried tomatoes for the perfect night-or-day take on a charcuterie board.
The Prawn Toast (RM18) pays homage to the classic HK sesame-seed shrimp toast, transformed from a dim sum treat into a dinnertime temptation.
While the most elaborate dishes are meant to be communal, a fast, fuss-free dinner can still be ordered, thanks to the pastas.
Don't skip the Smoked Duck Ravioli with Miso Sauce (RM40), stuffed with smoked duck, spinach and ricotta, enveloped in parcels of mellow miso, not too punchy or potent.
For a meat-free meal, the Mushroom Pesto Pappardelle (RM38) is bursting with rich flavour, smooth ribbons tossed with a sauteed medley of mushrooms, pine nut pesto, cream and Grana Padano, worthy of a terrific trattoria.
The highlights of the evening comprise charcoal-grilled and oven-baked and roasted creations.
Charcoal Roasted Carrots (RM17) illustrate the potency of The Bread Bar's hibachi grill, fuelled with local organic charcoal. The grill retains heat remarkably, infusing produce with a more intense, persistent sultriness.
For protein, fish is the ideal introduction - The Bread Bar's Sea Bass with Botanical Pesto (RM46) is all about Asian aromatics, blanketed in banana leaf and served with a salad of ulam.
The Beef 'Char Siu' (RM53) is a brined beauty, featuring the juiciest parts of the brisket with a generous layering of fat, left over from the making of lunchtime's corned beef sandwiches. The moist meat is glossy in a house-made glaze, grilled and garnished with pickled mustard seeds and watercress to pierce past the nectarous stickiness.
The Jerk Chicken (RM40) is for fans of fowl with bold flavours - the chicken is sous-vide cooked, then roasted for extra dimensions of texture, seasoned with paprika, cinnamon, chillies and other spices that characterise slow-cooked Caribbean soul food, rounded out with corn fritters and jalapeño yogurt sauce, synching together the sweet, savoury and sultry.
Complete the feast with sides of Broccoli with Chilli Oil, oven-baked and cushioned with house-strained labneh (RM18), and Potatoes, straightforward and satisfyingly roasted with duck fat and herbs (RM17).
The Bread Bar serves a duo of desserts for dinner - one for chocoholics, the other for patrons who prefer a citrusy, bracing perk-me-up after a heavy meal.
For customers who can tolerate caffeine at this hour, The Bread Bar's coffee mocktails make for an appetising accompaniment, especially since alcohol isn't served here.
For kombucha fans, The Bread Bar spent months developing its own, in revitalising flavours of Applea Peach and Lychee Caribbean, more natural-tasting than commercial bottled brands, crowned with candy-like rolls of dehydrated orange (RM17 each).
The Bread Bar57, Lorong Rahim Kajai 13, Taman Tun Dr Ismail, 60000 Kuala Lumpur.
Open Thursday-Tuesday, 8am-5pm, 6pm-1030pm; Tel: 011-1200-5626