Review: Barra brings a distinctive touch of modern Spanish tapas to Chinatown

Here’s our review of Barra, a new Spanish tapas restaurant in Chinatown, Kuala Lumpur — helmed by Chef Ignasi Prats.

Looking for a new modern Spanish tapas spot in Kuala Lumpur? Joining the extensive list of exciting eateries in the Chinatown area is Barra, the latest place to check out for authentic Spanish fare. Headed by celebrated chef Chef Ignasi Prats, the restaurant — situated across Four Points by Sheraton Chinatown Kuala Lumpur — takes you on an immersive experience via complex and delightful flavours.

Combining a beautifully designed space and a vibrant menu, the 60-seater Barra (established under the Samadhi Retreats group) is everything you want and more for a delicious meal. Textured green features, plush maroon seats and an open kitchen all add to the restaurant’s allure. The Lifestyle Asia KL team had the pleasure of tasting Barra’s Spanish creations the other day and here are some of our favourite dishes:

Arroz Meloso de Bogavante con Carabinero

“If you’re someone who needs to eat rice to feel ‘full’, the Arroz meloso de Bogavante con Carabinero is definitely the dish you’d want to have on your order chit. Like its name, the dish is both complex and wholesome. Putting it in layman’s term, this is a risotto dish consisting of lobster bisque with Carabinero red prawn, saffron aioli and beans. It’s vivid orange-red colour lifts the palette with comforting flavours. But beyond that, there’s more than just aesthetics to this impressive creation.

The risotto is cooked to perfection. The structure holds up beautifully and the texture is excellently smooth and creamy. It has the right amount of viscosity and body; the right consistency highly desired in a risotto — not too thin and not too porridgy.

What we find surprising on the plate is the use of fresh snap peas — adding crunch and freshness to the mix, with bits of lobster chunks giving the extra bite the dish needs. The red prawn lends a natural sweetness to the composition. But beyond that, the prawn head offers a much needed lift to push the dish to another dimension. Umami, oceanic and briny, there’s such a lengthy finish that leaves a lasting impression on your first visit here”

— Martin Teo, Editor-in-Chief

Presa Iberico

“The mains at Barra are created to truly fulfil your utmost cravings with decadent dishes featuring everything from fish and beef to pork. One of the dishes we had the opportunity to try is the Presa Iberico or Spanish Iberico Pork Shoulder. Grilled and charred to perfection and served on a bed of fresh herbs and vegetables, the dish isn’t just beautiful — it’s also wonderfully gustatory. Tender and rich, the meat is seasoned to a tee; light salted and complemented by the Iberico pork’s fatty layers.

If you find just having the pork on its own to be a little heavy, the inclusion of bell peppers, sprouts and more goodies bring a balanced flavour profile that helps with that. We love the addition of caviar, providing that extra touch of brackishness while amplifying the multi-dimensional mouth feel.

It’ll be rather difficult to find similar dishes in Malaysia and Barra prepares the Presa Iberico masterfully. The dish can be shared with the table or be savoured alone”.

— Ronn Tan, Senior Writer

Gambas al Ajillo

“Succulent, perfectly cooked shrimp bathed in a garlic-infused olive oil, each bite of Barra’s Gambas al Ajillo offered a tantalising mix of spice and zest. This tapas was a true celebration of simple, high-quality ingredients harmoniously combined”.

— Mallie Maran, Writer

Hotate Vieras

“Scallop aficionados will definitely enjoy the Hotate Vieras! Consisting of Scallops, Braised Oxtail, Leek Crisps and Olive Oil Caviar, the dish is Mediterranean love affair on a plate. Seared with distinction, the scallops have a firm and crusty texture — amalgamating seamlessly with the succulent braised oxtail. The latter is known for its gelatinous body especially when cooked and that adds layers of depth to every bite.

For more crunch, Chef Prats has added bits made from fried leeks. You can also use the leek crisps as the vessel for the oxtail stew. To complement the scallops, consider pairing your dish with the Gregorio Martinez Finca Blanco. Aged for 16 months, the wine is low in acidity and has a medium sweetness composition; making it a suitable match for the creation”.

— Ronn Tan, Senior Writer

Bomba de Barceloneta

“The Bomba de Barceloneta is a true embodiment of Barra’s modern Spanish tapas philosophy. Classic and traditional yet infused with contemporary touches. Alongside Aioli and Salsa Brava, the dish comprises a Breaded Potato Parmentier Ball on an island filled with Iberico Minced Pork Ragout. On its own, the potato ball is an ambrosial delight that’s crispy, creamy and savoury. We love the freshness that the salsa brava (a type of Spanish tomato sauce) brings to the dish — adding a sweet and sour element.

With the Iberico Minced Pork Ragout, expect an adventure on your palate filled with brilliant textures and luscious meat. The Bomba de Barceloneta is a simple yet sophisticated dish that encapsulates what Barra sets out to do”.

— Ronn Tan, Senior Writer

Learn more about Barra HERE.