BBQ NIGHTS,
Wisma Rohas Perkasa,
Jalan Perak, Kuala Lumpur.
Tel: 019-7034 786 or 011-2762 9091 / www.bbqnights.com
Business hours: Noon to 2am (Mondays to Saturdays).
5.30pm to 2am (Sundays).
BBQ Nights serves barbecue treats with a Middle-Eastern meets Pakistan flavour instead of the Western grill concept that many are familiar with.
Emphasising on the quality of service and their food fare, the restaurant within walking distance of the iconic Petronas Twin Towers offers a medley of meats grilled over hot charcoal fire in an open-kitchen concept.
The exterior of BBQ Nights.
The restaurant, which is located in Kuala Lumpur’s prominent nightspot for tourists, has been in operations since 2010 and is family-run, said BBQ Nights (M) Sdn Bhd Finance director Mansoor Sajid.
“We pride ourselves in offering good service and quality food.
“My son-in-law started the business because he wanted to do something which he knows and sourced for skilled cooks from Pakistan.
“Cooking food over charcoal fire is popular back home.
“It has a lot of similarities with food from the Middle East but the main difference is the generous use of spices, with some providing heat to the dishes such as chilli powder,” he said.
Fresh and puffy: A serving of fluffy and flavourful garlic naan bread.
As a starter, we had the Mixed Grill (RM65) that arrived with a variety of grilled meats such as mutton, chicken, beef and fish, thoroughly marinated with a special blend of spices. These items are also available as a la carte servings.
Among the hefty meat portions are Lamb Seekh Kebab (RM27) which is made with minced mutton wrapped around a squarish long metal skewer and chargrilled, and Chicken Tikka (RM15).
Heavily covered with aromatic herbs and a beautiful selection of exotic, freshly ground spices, the chicken and lamb has a hint of bitterness from the charcoal fire, to subtly bring out its flavours.
A light, sour yogurt and mint sauce or a homemade tamarind sauce, complements the meat.
Expert at the grill: Head of the kitchen, Sami Ullah from Pakistan, grilling the Chicken Tikka.
Succulent pieces of barbecued chicken, marinated with spices, onions, garlic and ginger is cooked in a traditional metal deep-cooking pot known as karahi.
The curry gets its richness not from the coconut milk used but from the lovely mix of butter and tomato cream. The restaurant’s soft and fluffy garlic naan (RM5) goes well with this curry.
Decadent: Butter Chicken Karahi (RM35) with a side of fragrant Mutton Briyani.
The mango lassi or milkshake (RM15) doubles up as a refreshing drink or dessert, and is made with thick mango puree using either milk or homemade yoghurt for a satisfying filling end.
BBQ Nights is also located at The Intermark and Batu Ferringhi, Penang.
This is the writer’s personal observation and not an endorsement of StarMetro.
