Perched on the second flooring of the notoriously labyrinthine Publika mall in Kuala Lumpur is Texas BBQ. The restaurant is a examine in Texan appeal – from the wood flooring to the logs piled in every single place, all alluding to the country nature of this legendary cowboy city.
The out of doors consuming space in the meantime faces a swathe of foliage and provides a fowl’s eye view of the cityscape past, a very beguiling choice at nightfall when you may watch the solar soften into the horizon.
The restaurant is the fervour challenge of Frenchman Jean Louis Dieuleveut, who spent a profession overseeing the opening of retail supermarkets like Carrefour all around the world, earlier than deciding to spend his retirement years in Malaysia, a rustic he confesses to falling in love with.
“I purchased a home right here and I got here again for my retirement. I loved my first six months of relaxation however after that, I believed ‘I must do one thing to make myself busy’, ” he says, a large, mild smile adorning his face.
A passionate residence cook dinner, Dieuleveut determined to open a Texas barbecue restaurant, deriving inspiration from an analogous eatery that he discovered in – of all locations – Paris.
“I attempted this meals in a restaurant in Paris and thought it was excellent. And after I studied the market in Malaysia, I found there are only a few smokehouses right here, ” he says.
Having determined what he wished to do, Dieuleveut got down to do it. First, he taught himself how you can smoke meat, by watching on-line tutorials performed by James Beard award-winning Texas pitmaster Aaron Franklin, the founding father of the famed Franklin Barbecue in Texas, the US – touted to have the very best brisket on the earth.
Utilizing a small smoker he bought, Dieuleveut spent six months smoking meat in his again backyard, a trial-and-error course of that enabled him to determine the very best native wooden to make use of in addition to hone his recipes.
“Two elements make the distinction at a Texas barbecue restaurant – the primary is the wooden and the second is the dry rub. Within the US or Europe, they smoke meat with fruit wooden like apple or cherry to offer it a candy flavour.
In Malaysia, we don’t have these sorts of wooden, so I attempted a others and the one which I really feel matches completely is rambutan wooden.
“And for my dry rub, I did a variety of experimentation till I got here up with my remaining recipes – folks appear to essentially prefer it, ” he says fortunately.
Dieuleveut additionally commissioned a humongous, locally-made smoker (it could simply smoke 300kg of meat at a go), seemingly the most important of its sort within the Klang Valley.
At Texas BBQ, all of the meats are cooked for hours within the smoker – the brisket for 16 hours, beef ribs and lamb shoulder for 10 hours and rooster and turkey for 5 hours. After that lengthy smoke, the meat is allowed to relaxation for 2 hours to seal the juices earlier than it’s positioned in a hotter to offer it that fresh-out-of-the smoker really feel with out truly cooking it additional.
Dieuleveut can also be a hardcore fan of Gordon Ramsay and has watched hours of the movie star chef’s reveals in an effort emulate his core philosophies.
Because of this, he’s uncompromising about utilizing solely the freshest elements and making all the pieces – from the mashed potatoes to the baked beans – from scratch.
Begin your smoked meat journey right here with the last word carnivorous platter – the Blended Smoked Combo (RM99 for two to three pax).
The meal is loaded with 200g brisket, 200g pulled lamb, 1 / 4 portion of rooster, mashed potatoes, baked beans, coleslaw and bread.
The goodness of the brisket is so potent it overcomes all else. You’ll sense it from the primary mouthful of tender, melt-in-the-mouth meat, style its surging energy within the lurking smokiness that appears to be embedded into each fibre and molecule of the meat. Belief me, oohs and aahs of enjoyment are nearly assured.
The pulled lamb is equally good – the meat right here has that very same smoky high quality and a gently silken mouthfeel.
So typically, the supporting solid will get barely a point out – their presence nearly seeming to intrude on the star’s private house. However right here, the sideshow sights are scene-stealers in their very own proper – the mashed potatoes comfortable and buttery, the baked beans flavourful and eagerly yielding with a candy underbelly.
The standard roast rooster (RM49) is one other sure-fire winner. Based mostly on Dieuleveut’s mom’s recipe, this French impressed fowl has a herbaceous outer pores and skin (the results of a rub that features herbs like thyme and rosemary) that yields to an internal core that’s succulent and oh-so juicy.
If you happen to desire your meat sandwiched between buns (ahem), you’ll love the Smoked Beef Burger (RM24.90), which options slices of brisket in the midst of two hunks of bread.
The brisket is extremely juicy and this liquid seeps into the bread, lending it added flavour. The French fries served on the aspect are made in-house and excellent – every lengthy cylinder is completely crisp and seasoned nicely.
Texas BBQ additionally makes two sorts of barbecue sauces – one which has peppery nuances to tickle the palate and one other spicier model well-suited to South-East Asian tastebuds. Each are excellent and promise to boost your meal right here.
Dieuleveut says though the restaurant remains to be new, he has been inundated with requests to franchise, one thing he hopes to do sooner or later.
“First I want to ensure that this restaurant is operating nicely after which as quickly as we’re well-known, I want to franchise. Already many individuals are asking me, ‘Are you franchising?’, ” he says, flashing that signature smile.
D5-G4-6, Publika Procuring Gallery
No, 1, Jalan Dutamas 1,
50480 Kuala Lumpur
Tel: 03-6419 2414
Open Sunday to Thursday: 11.30am to 12am; Friday to Saturday: 11.30am to 2am