Bait @ Bangsar

Nested In the busy streets of Bangsar, Bait Bangsar is one of the restaurant which captured my attention. Bait is opened back in December 2012 and they are famed for their original seafood and oyster bar, and they are also one of the the first bars in KL to serve fresh oysters.

Not just that, what makes it even special is Bait does not use any frozen or stock-up products in their restaurant. To ensure the highest standards, everything is hand-picked at neighboring markets every morning or sourced from local farms.

Chef Logan Terence Lopez who heads the kitchen is indeed an experience chef where he worked in many big brands of hotels as well as restaurant In town. The dishes here are not fused and Chef Logan is careful to craft and respect each type of cuisine he puts forward Mediterranean flavors, Spanish, French and Italian in it.

Deliciously pan fried, the foie gras was a definite favorite for many here. The 40 gm of foie gras is perfectly pan fried and when it is served; we can smell the fragrance of it and it is sides with petit brioche loaf, blueberry marmalade, shredded lettuce and port wine glaze. Nicely done and the taste is perfect!

The presentation is just awesome and the stuffed squid is indeed one of our favorites. The squid is at the right size and is not too chewy too. It is stiffed with the paella rice, creamy cheese squid ragout and topped with the smoked paprika sauce. Nicely done!

The portion is huge and it is worth every penny of it.  The sardinia pasta is filled with generous ingredients such as the cherrystone clams, white wine, tomatoes and parsley. The taste is simply awesome with not just using the fresh ingredients but the broth comes simply flavorful. And we love the chewy texture of it as well.

Enjoy their signature where the wagyu bone marrow which is deliciously done.  Love the wine reduction, parsip puree, capers, crispy crostini and onion marmalade all in the wagyu bone narrow. Sipped them and you will definitely falling in love with it.

This is heavenly! With the choice of beer battered New Zealand Blue Cod Fish Fillet, the fish is perfectly deep fried till golden brown. The skin remains its crunchiness and inside the fish is simply flaky. I don’t mind finishing the whole plate of this.  Sides with the flinders mix salad, sweet potato chips, remoulade dip and grilled lemon .

This is meant to be shared. The platter come simply huge where you can have the jumbo king prawns, seafood galore, okra, celery, beef chorizo and long grain rice all in one goal. The platter comes generously huge and I am just digging in the seafood selections especially king prawns.

Fans of pasta, this is a MUST to order. Enjoy the al-dente fetticcine which is cooked in chilli oil with fresh ASARI Japanese clams, smoked duck bacon bits, mushrooms and fresh parsley. The portion comes pretty huge and generous. Clams comes fresh as well. After finishing the ingredients, we are quite full.

We completed our meal here with their desserts. The Panna Cotta is velvety delicious where it give you a smooth and melts in the mouth sensation. Sides with the frozen raspberry coulis and apple compote.

This is a must try here. The Rum Baba is where the yeast cake is perfectly soaked with the hefty amount of rum in it. The taste is not to overpowering and the fragrance is just perfect. The flavours comes divinely good and we love how they paired with the cream, cherries and candied fruits together.

And they also have wide choices of drinks in it. Pick your choice of drinks and the experience bar-tender will definite to make a good one for you.