Founded in 2021 and positioned at Damansara Heights, Kuala Lumpur, Reka:Bar, has garnered a repute as one among KL’s most progressive bars, and made its debut at No. 65 on Asia’s 50 Best Bars’ 51-100 record final yr.
Reka:Bar’s newest Spotlight menu is known as Salt, Fat, Acid Heat, impressed by the Netflix present of the identical title. The menu contains 4 drinks and 4 meals dishes, one every per ingredient, and is designed in a means which you could combine and match the totally different drink and meals mixtures (ie: Salt drink with Fat dish, and so forth).
The Salt drink is known as Pistapple Passion, made with pistachio distillate and Calvados, clarified coconut, lime, and garnished with a pistachio yogurt unfold crisp.
On its personal, it’s a reasonably tasty tipple, that pistachio/calvados combo working collectively for a nutty apple base that’s balanced with that trace of citrus from the lime beside a refreshing coconut word.
Although we have been suggested to strive not to pair meals and drinks from the identical parts for greatest outcomes, I discovered that the sweeter nature of the Pistapple Passion went rather well with the refreshing and salty-sweet notes of the Salt dish, a dessert made with Olive Ice Cream, Olive Tille, Olive Brine Foam, Olive Oil, and Adzuki Beans, and aptly named Olive.
The ‘Fat’ drink, Come To The Duck, is a twist on the traditional Boulevardier
Fat is represented by Come To The Duck, a twist on the traditional Boulevardier utilizing Michter’s Bourbon, Campari, Mancino Vermouth mix, duck fats, and black truffle oil.
The richness of the duck fats is a good foil for the bitter sweetness of the Boulevardier spirits, although it’s not really easy to pair with the dishes. The one it went greatest with, nonetheless, was the Acid one, Seafood Yuzu Cappellini, a cool, citrusy noodle dish with a pleasant acidity that added slightly bit extra zing to the drink, whereas additionally lightening the duck fats and truffle oil.
The Pet Nat drink is the one which pairs with most of the meals in Reka’s new Spotlight menu.
The Acid drink, Pet Nat, nonetheless, was the exact opposite – it was the drink that didn’t pair effectively with its Acid counterpart, however gelled beautifully with the remainder of the dishes.
Made with Hendrick’s Gin, blue pea flower, pear grappa, Tio Pepe sherry, apple-lemon cordial, and pandan grape kombucha, the preliminary sourness of the drink serves to activate your tastebuds completely, whereas additionally performing as an awesome palate cleanser in between drinks or dishes.
The gentle refreshing citrusy and bitter notes additionally assist to reduce via the heaviness in a few of the dishes, particularly the Fat dish, Collar Me Black, which is a marinated lamb collar with burnt eggplant puree, and roasted potatoes.
The ‘Heat’ drink and dish – Campfire Memories, and the Open-Face Halloumi Sandwich.
Last however not least, is the Heat drink, Campfire Memories, made with Matusalem Gran Reserva 15 rum, Togarashi Oloroso sherry, miso rhubarb, soy milk chilly brew espresso, with a S’mores foam.
The Togarashi spices gave the drink an attention-grabbing tingling spiciness, and the rhubarb added slightly herbaceousness, however not sufficient to masks the espresso/rum goodness of the total drink.
This was one other one which went with its counterpart, the Heat dish, which was an Open-Face Halloumi Sandwich (Halloumi, Ciabatta, Sambal Matah, Green Apples Salsa, Sauteed Mushrooms), with the trace of spice from the drink gelling fairly neatly with the sambal in the sandwich.
All in all, in the event you’re searching for an attention-grabbing night time out pairing meals and drinks, then Reka’s new Spotlight menu is unquestionably for you.
