Sandwiched in the course of a row of eating places and bars alongside KL’s Jalan Mesui is Palilos Yakitori Bar. The eatery was as soon as perched one ground above sister restaurant Pinchos alongside the densely-trafficked Changkat Bukit Bintang stretch, however moved a month in the past to a quieter street in the identical space, actually the equal of a peaceable suburb in comparison with the unique location.
Via this bodily transfer, the eatery’s core ethos has remained the identical – it nonetheless serves conventional Japanese charcoal-grilled yakitori fare, though the setting is now distinctly extra nice, with a big tree and vegetation scattered all through the out of doors eating space. The menu has additionally been expanded barely, with about 20% to 30% new additions, together with extra grilled vegetable choices.
“Earlier than, enterprise was okay however while you’re on a primary ground shoplot alongside Changkat Bukit Bintang, it may be very noisy. So the meals scene was not likely occurring, as a result of individuals are inclined to eat meals in quieter places. So for us, the chance to return right here was nice, as a result of that is the proper location,” says restaurant proprietor Robert Solanes.
Solanes is a Spanish native who got here to Malaysia practically 20 years in the past as a part of the Method One catering crew. Having met and fallen in love together with his Malaysian spouse Shirley Khoo, he stayed on and the 2 now run Pinchos and Palilos collectively, with the assistance of Khoo’s brother Simon.
With Palilos, Solanes and his crew have caught to the unique yakitori fashion of cooking skewered meat on a charcoal hearth. The one distinction right here is the provision of Spanish elements like Iberico pork and octopus.
“Really, we didn’t invent something. The grilling – the method is Japanese, so we’ve mastered find out how to grill it, skewer it and salt it. So the method is there, however I’m utilizing Spanish elements like Iberico, octopus and truffles,” says Solanes.
Begin your yakitori journey with the hen wing skewer (RM12). Right here, succulent hen wings are imbued with a light-weight smokiness that proves extraordinarily endearing. From the poultry household, you can additionally go for the hen pores and skin (RM7) which as its identify implies, showcases crispy hen pores and skin with a bit little bit of fats nonetheless lingering below every completely crackly piece. The ensuing concoction is unctuously good, the type of blissful meals that indicators the start of a deadly dependancy.
For a extra substantial meal, indulge within the grilled Iberico pork choice (RM85). Right here, you’ll uncover 300gm of sliced pork sourced from the collar (a part of the shoulder) and pluma (the realm simply behind the neck). The collar is tender with meaty overtures whereas the pluma may be very malleable with a melt-in-the-mouth consistency, which implies you’ll expertise a porcine textural odyssey of types with this meal.
Subsequent up, strive the Spanish octopus pimenton paprika (RM85 for an entire leg). The octopus has been grilled superbly so its outer pores and skin is blistered with char spots whereas its inside core stays sublimely tender, limbre and silken mushy. When you’ve got a mushy spot for cephalopods, you’ll adore this grilled rendition.
The patatas bravas (RM16) is a potato dish typical in most Spanish tapas joints and at Palilos, it’s served with mentaiko mayonnaise. It’s a easy, uncomplicated dish that might usually tick all the fitting containers within the consolation meals class, besides that on this iteration, the potatoes might do with extra seasoning.
The grilled avocado (RM8) consists of a single avocado with thick, creamy flesh and a sultry air about it (in all probability from the smokiness emanating from the pores and skin). Some soy sauce within the hole of the fruit and a dollop of wasabi on the aspect additionally serve to intensify the dish, however it’s primarily a barely extra elevated model of a uncooked, unvarnished avocado.
The ox tongue stew (RM23) in the meantime, provides pleasure on each rely. The wealthy, heady stew is full-bodied and really luxurious and languorously coats the tender ox tongue with all its chic goodness. You’ll luxuriate within the opulence of this meal, which soothes and sates in equal measure and leaves a lingering resonance in its wake.
Finish your meal at Palilos with a contact of one thing candy, just like the chocolate mousse (RM29) which is enhanced with sea salt and further virgin olive oil. The mousse has wealthy chocolatey undertones and is silken mushy and really, very easy. The ocean salt and olive oil act as mandatory diversions, slicing by means of the richness of the chocolate, very similar to a diver sluicing by means of water.
Solanes says though Palilos has confirmed in style, he’s is not any rush to embark on an identical mission anytime quickly as the extent of dedication required is just too excessive – even for a single outlet. As a substitute, he’s content material to unfold the yakitori like to friends at his eating places.
“Yakitori is an explosion of flavours – it’s a single stick that may migrate from one texture to a different. One piece of meat might need fattiness, the opposite could also be extra meaty – both manner, it’s like a pageant of meals. You can not come right here in the event you’re on a food plan, as a result of it’s about treating your self to a pleasant, meaty dinner stuffed with smokiness and saltiness with drinks and buddies,” he says.
Palilos Yakitori Bar
23, Jalan Mesui
50200 Kuala Lumpur
Tel: 016-472 3635
Open Monday to Thursday: 5.30pm to 1am; Friday to Saturday: 5.30pm to 2am
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