2015 Menu: Bait at Telawi, Bangsar

Posts by Sean Yoong
January 16, 2015
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One of Bangsar’s most notable restaurants recently turned two – Bait is becoming better with age, growing into a confident & mature destination. And there’s cause for continued optimism, with skilful new chef Logan scouring both sea & land for fresh, memorable recipes.

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Terrific Oysters At Tempting Rates

The ocean remains the main source of Bait’s inspiration. If you’re seeking terrific oysters at tempting rates, Bait’s a solid bet, with its variety of UK, French, Tasmanian & seasonal oysters priced between RM8 & RM11 each; Happy Hour oysters cost even less (until 8pm everyday, including weekends). Whether you like ’em sweeter or brinier, mild or intense, plump or thin, juicy or firm, there’s a West Mersea, Jersey Rock, Creuse or Irish Nugget oyster at Bait for you,

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Distinctive Creations

But it’s in the cooked creations that Bait displays its distinctiveness, with various recipes built for sharing. A half-kilo of freshwater yabbies comes poached in saffron & champagne (RM88), served with sumac, sun-dried tomato & mustard dips.

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Poached Mussels

And of course, there are mighty mussels that sing of the sea, also poached but this time in Sauternes, served with kitchen-made barley malt syrup for a extra little sweet kick (RM55++ for half a kilo). For lovers of molluscs, Bait also offers cherrystone clam chowder (RM18++) & Burgundy snails braised in tomato broth with fennel (RM48++ for a dozen).

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House-Made Tagliatelle

House-made tagliatelle secures the star seafood treatment, mixed with succulent Alaskan king crab flesh, prepared with cream & egg, a recipe that might evoke chef Logan’s previous experience at Marini’s On 57. RM66++.

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Kimchi Risotto

Kimchi risotto – a creamy, well-balanced marriage of Korean & Italian flavours – might strive to steal the spotlight here, but the chunky-moist barramundi proves expertly executed enough to hold its own (RM48++). Fish fans won’t find Bait’s selection too shallow – there’s everything from threadfin to leatherjacket, blue cod to mulloway & salmon set to leap out of the kitchen.

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Non-Seafood Ouevre

There are nights though when only hot-blooded meat will do; thankfully, Bait’s non-seafood ouevre is every bit equal in quality. In fact, our favourite savoury creation here turned out to be this duck confit with foie gras, roasted potatoes & red wine sauce (RM59++), an ensemble in which each component shines on its own & together.

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Wagyu Beef Strachetti

Also nicely nuanced: Wagyu beef strachetti (marble score 5+), sliced relatively thinly but yielding a tender bite & a rich chew nonetheless, topped with tomato & rucola salad & parmagiano reggiano, plus a side serving of tangy fig vincotto (RM58++).

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Table-Length Sweets Platter

It’s fair to imagine that desserts couldn’t possibly stand out in this meal, but Bait’s table-length sweets platter (RM60++) makes a commanding impression – a customer from nearby even walked over to us & asked if he could snap his own photo of it. Each item can also be ordered separately on its own, but it’s well worth having them all at once.

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The Noir Du Blanc is chocolate addict’s fantasy come true, with six textures of chocolate partnered with gelato & honeycomb. Delicate sago-&-gula melaka panna cotta is a ravishing riff on cendol, while the irreproachably luscious creme brulee flaunts a tantalising Japanese twist, infused with kabusencha tea.

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From Wine To Sake, Sidecars And Cosmos

From house wine that starts from RM19++ by the glass to sake, Sidecars & Cosmos, your glass should never run dry at Bait. Many thanks to Bait co-founder Colin, excellent restaurant manager Ron & the rest of their team for hosting this sterling dinner.

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Location and Contact Details

Bait

65 Jalan Telawi 3, Bangsar Baru, Kuala Lumpur

Tel: 03 2201 8187

Monday-Thursday, 4pm-1230am; Friday 4pm-230am; Saturday 1130am-230am; Sunday 1130am-1230am

Find: Contact details and map for Bait here.

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