Bar.Kar KL Restaurant - Best Restaurant In KL

From Singapore , saw this restaurant while scrolling through Instagram & yet it doesn’t disappoint, celebrated my birthday here with excellent flavours , service & ambience! Me and my wife ordered each item from different sections of the menu, as there was so much to try but yet our stomach doesn’t give in haha! So here are the items: Bites: - Uni toast || Homemade brioche, Uni , tomato herb sauce (Super Umami with a nice refresher for every bite) To start: - Grilled Wild Sabah tiger prawns , Prawn bisque , Prawn oil (It’s a banger of prawns , lovely emulsified bisque & the grill flavour it’s amazing!) - Grilled squid & Kangkong , sweet chilli peanut , Lime (this was the star of the night , lovely squid grilled nicely , with a sauce that feels like ketchup manis with a little bit of spice & the crunch from the peanuts , oh god lovely and to refresh with that hint of lime juice ❤️) Big plates: - 21 Days aged NZ dever lamb rib , black vinegar & maltose sauce , Bentong ginger (This was another star of the night , I would totally recommend this if you are a person that loves that lamb fat taste, the fat cap of the lamb it was rendered properly with that nice char , and the sauce was just the balancer of the dish oh lord ❤️) Beef: - Signature Belacan aged Argentina Sirloin , Pickles (Papaya , Cucumber & Ginger flower) & Romaine salad with truffle dressing (The sirloin was aged nicely , nice char on the outside and juicy on the inside due to the Aging process , keeping its juices in , Lovely pickle to kill the jelakness & the romaine salad it’s refreshing with a hint of truffle in there lovely) Vegetables: - Grilled Cameron jumbo asparagus, crispy duck bacon chips, smoked sour cream (lovely asparagus that’s not overcooked , saltiness from the duck bacon chips was good and the smoked sour cream elevated the smokiness of the dish itself) Claypot: - Char siew wagyu beef rice (rice was perfectly cooked with that crispy bottom , will be honest it doesn’t taste like char siew but more towards pigs vinegar trotter (猪脚醋) but overall still lovely, tasteful and balance not a overkilling dish. Dessert: - Baked pineapple Alaska with Highland Park liquor (Lovely grilled pineapple at the bottom with a pineapple ice cream filling & the meringue , this dessert is more towards the spicy and bittersweet side of a regular dessert, not for the faint hearted or straight minded individual that thinks dessert should be just sweet to try) - Teh tarik & Popcorn Ice cream (firstly the teh tarik ice cream packs a punch of tea flavours like a heavy one which will follow up with the condense or evaporated milk taste , tasty! Secondly the popcorn ice cream , just tastes like popcorn ! Haha lovely caramel inside but the cream didn’t take the show overall! Lovely) Cocktails: - Sweet char (was recommended by the server for this and I would say it’s forking good , sorry to use foul language, but really , that strong chrysanthemum & varieties tea taste, topping with tanqueray 10 Gin , it’s just lovely, the recommendation wasn’t not a 地雷!) - Kuih Talam (so I wanted to try something else, something that was local , that screams KL / Malaysia and was recommended this cocktail, the taste was just totally relevant to what I want , very balance taste of Pandan , coconut & pineapple with that hint of Volcan blanco tequila at the end of every sip of the drink was just lovely!) So overall it was an exceptional experience, Hard grilled flavours , good use of local products , lovely dry Aging process of everything that we had, kudos to the team of Bar.Kar really , from the front of house to the kitchen team , salute! 🫡, You guys truely deserved to be in the Michelin bib gourmand. Lastly special thanks to Badsha & Rakib the servers of the night for us , clear explanation of the dishes & solid recommendations of the food! And also the chefs , lovely execution of every dish and the control of tempo for the whole dinner service was excellent ❤️! #madrespect!

My friend and I visited this restaurant on weekend to try some of their advertised dishes and it was a total success. We had such a great time, especially being served by two amazing staff, Rakib and Kate. We were attended by them from the beginning until the end of the course. They have explained all dishes in detail, including the ingredients, origin, preparation, etc. I absolutely love and definitely will return for their Claypot Wagyu Char Siew Rice. It was like no other. The taste and the texture really lifted up my appetite. Rakib also helped us mixed the rice while they were still piping hot. The Australian Wagyu Picanha too was the highlight of the day. I sure can’t get enough of it. Finish off with the Chocolate Lava Cake was just perfect. I expected the cake to be like a normal chocolate lava cake that I can get from other store but i was wrong. It was superb and a must try dessert here. Overall, we did have a super great time here. My only comment is that I do feel like the music played was a bit off during my visit where it was a little bit to loud that I have to ask Rakib and Kate to repeat what they were saying because I can’t hear them well. Other than that, we were pretty satisfied with the experience here.

For my pre-birthday celebration, the minister decided to bring me to eat something nice downtown. Despite the heavy traffic we arrived at the restaurant in time for our reservation. A Michelin-Selected restaurant (not to be confused with Starred), one has to go through a cave-like entrance and then a fire wood-filled walkway before reaching the restaurant itself. The bar counter seating is where all the actions are and surprisingly we were the only couple sitting there that afternoon. Essentially a wood fire open flame dining concept, I had high expectations on overall food quality. ◾Smoked Artisan Tofu, Smoked Crab Meat, Crab Roe Aioli RM42 - love the grilled calamansi juice that gave the otherwise bland tofu a citrusy touch. ◾Grilled Sabah Wild Caught Tiger Prawn, Prawn Bisque RM48 - fresh and rather large prawn grilled perfectly on a bed of bisque, we polished the plate. ◾Lamb Sausage, Gulai Sauce, Curry Leaf & Fermented Cabbage, Yuca RM48 - first time trying yuca fries, a fancier name to cassava (or ubi Kayu). Loved the gulai sauce that complemented lamb sausage very well. Fermented cabbage cut down the greasiness. ◾Grilled Fish, Rendang Cream Sauce, Lacto-Fermented Fried Cabbage RM48 - no complaints but not exactly fantastic either for this fish dish. ◾Their still & sparkling water both cost another eye-watering RM26. Note: I couldn't get their idea of Weekday Express Lunch priced at RM108++. Without desserts, the maximum price for both starter and main cost RM76++, which means their ice cream cost a whopping RM22!! It should be a no-brainer value for money - I went for a la carte instead. In the end I paid lesser money for 2 starters, 2 mains and one bottle of sparkling water. And don't get me mention about their wine list - easily cost 2-3 times of retail price. Wanted to order house pour wines but abandoned the idea upon looking at their price per glass. I'd bought a bottle of the same wine that cost less than a glass before. Leo's verdict - overall a satisfying lunch. The lovely lady who served us was nice and helpful. But for now, it's 4-star rating for them because I didn't get their express lunch pricing and while overall food had no fault, it didn't excite my palate to make it worth going all the way from PJ.

We discovered this local food with friends. We really enjoyed the variety of dishes.. some fusion cuisine. I highly recommend the truffle toast, their homemade bread, the fish rice!! I understood that they got awards in 2025 and it is well deserved.

Pleasantly surprised by the taste of the dishes! Our favourites were the smoked century egg, asparagus with sour cream, and ma lai gao with brown butter. Every other dish we tried was great and flavourful, although those three mentioned stood out the most. Thank you Badsha & Eddey for the hospitality and service!

Left feeling unsatisfied and down RM811. My partner and I decided to try this restaurant after seeing it on the Michelin Guide. We managed to get a Friday night booking at short notice, which was great, but unfortunately the experience went downhill from there. From the start, the service felt more like a sales pitch than genuine hospitality. The waiter kept pushing the most expensive dishes, which made me uncomfortable. I ordered the Prime Rib (360g) but had to correct him multiple times after he wrote down the 200-day dry-aged Prime Ribeye instead, which costs almost double. Even after confirming, I was still served and charged for the Ribeye. The food itself was fine but nothing special. The beef tartare had decent flavour but was too acidic, and the steak tasted like it was cooked on a skillet rather than flame-grilled. My partner’s roast chicken was average at best, and the claypot pomfret rice lacked flavour. The only highlight was the dessert — a corn mille-feuille with a candle and name written for my partner’s birthday, which was a thoughtful touch. In the end, the bill came to RM811, about RM250 more than expected because of the wrong steak. I didn’t argue since it was a birthday dinner, but I left feeling overcharged and disappointed. For anyone dining here, double-check your order carefully before confirming. Sadly, I won’t be returning.

An Exceptional Dining Experience at Barkar My recent visit to Barkar was truly memorable, offering a fantastic blend of high-quality food, a wonderful atmosphere, and exemplary service. It's an outstanding choice if you're looking for a special place to celebrate a function. The standout dish of the evening had to be the char siew wagyu. The meat was incredibly rich, and the glaze was perfectly executed—the sweetness was just nice, avoiding the cloying taste that sometimes plagues char siew. We also ordered the Angus beef ribs, which were really tender and cooked to perfection, a testament to the kitchen's skill with premium cuts of meat. To cap off the meal, the cake was amazing; a delightful finish to an already spectacular dinner. Beyond the food, Barkar's setting makes it a nice place to celebrate a special function. However, what truly elevated the experience was the amazing service provided by Jervee and Badsha. They were attentive, professional, and ensured our dinner experience flowed smoothly from start to finish.

Decor is tasteful and classy, but the ambiance is not. Seated at the chef’s table, guests can constantly hear kitchen crew taking and replying to instructions on their ear pieces - many occasions on trying to get guests to leave at scheduled times. The open kitchen is depressing to watch, with a tense atmosphere. Suggestions and feedback were met with “yes, but” responses. Food was rather disappointing. All the proteins ordered were not fresh, from the uni, oyster and scallops, to the beef char siew. Only the musk melon and asparagus dishes were good. Servers do not have the polish nor the attentiveness expected of a fine dining restaurant. The restaurant leaves much to be desired.