PAUS at Taman Tun Dr Ismail: Bar review

Craft beer buffs pursuing their perfect pilsner might want to hunt down PAUS, captained by a band of Malaysians who hope to offer their fellow drinkers something a little different, focusing on the work of microbreweries from the Oceania region – Australia and New Zealand – instead of the Americas, with intentions to also explore fresh supplies from multiple Asian nations.

PAUS – Malay for whale, the parlance for trophy beers that go beyond a generic IPA – is a casual, laid-back setting for a pleasant evening. Its trove of lagers and stouts may best reward enthusiasts seeking new varieties to experience, but PAUS could also provide the ideal introduction for novices like us who can’t tell our EBC from our IBU. Murray’s Rudeboy Pilsner (RM30), produced in New South Wales, makes for a crisp, bracing start, its sparkling hoppiness balanced by sweet maltiness.

Craft beers

Subsequent bottles from the Kiwis showcased specifically distinct nuances that took us on an interesting journey. The Helles Lager by Tuatara Brewery (RM34) conveyed a clean, fruity lightness, while the Oh Brother Pale Ale by Liberty Brewing Company (RM32) yielded a gently bitter, biscuity body that remained easygoing in each gulp. Our most-anticipated brew was The Mussel Inn Spring Bock Colonial Ale (RM38), aged for nine months in a Pinot barrel, bearing dark, smoky complexities.

Munchies

PAUS runs a solid kitchen to back up its beverages – fuss-free fare for munching, with a twist or two, include the chicken satay served warm and tender with BBQ sauce, roast pork with steakhouse fries, Japanese-style baby octopus with Thai-inspired spicy-sweet sauce, and Indonesian belinjo-nut emping crackers; the menu of this and more will easily suffice for an evening’s meal, complementing the dozens of beers that’ll take repeated visits to fully investigate. Many thanks to PAUS for having us here.