|Grupo Yllera Coelus Crianza 100% Tempranillo|
Pisco Bar in Changkat Bukit Bintang is relatively new on the scene in this area. It has fast become a popular place though to relax with friends over a few drinks after work and too into the wee hours of the morning. Firstly known for lip-smacking Pisco Sours and delicious Peruvian/ Japanese inspired bites, this restaurant bar is broadening its horizons with an expanded menu.
For a peek at what they began with and, a good description of the setting and service, check out our first review of Pisco Bar here. This post will highlight some of the exciting new tapas just launched and, others that are set to be on the menu early August.
Spain is a clear influence with the new items and pork lovers will relish in the rolls of flesh flown directly in from the motherland by Juan and the guys at Spanish Deal. Expect to see platters of morcon, salchichon, chorizo and lomo causing puddles of drool from those in the know.
|Cold Cuts Platter of Spanish Hams (will be introduced in August)|
|Ham and Melon – will be introduced in August|
Morcilla is another delight soon to be coming. Fat meaty slices of this juicy blood sausage will come on a platter topped with a quail’s egg and fresh herbs. For the uninitiated, sausage made from mostly blood and pork fat might not sound too appetizing, but I beg you to delay judgment until you’ve at least taken your first bite. Then we’ll talk.
|Morcilla – will be introduced in August|
Another dish on its way is the Pulpo Gallego. Galician style octopus is shaved wafer thin and served on a bed of sliced boiled potatoes. Olive oil, paprika and sea salt are all that’s needed to season this tender sea creature. Add a toothpick to spike some and a glass of white wine and you have all you need to enjoy this tapa.
Already on the menu are the Pimientos del Padron. These Spanish slightly sweet peppers are grilled and sprinkled with course sea salt. Although mostly mild in spice, every so often a particularly hot and spicy one is found in the mix giving rise to the popular Galician saying, “Os pimentos de Padrón, unos pican e outros non” (Padrón peppers, some are hot and some are not).
|Pimientos del Padron RM20++|
|Spanish Ratatouille and Egg on Baguette – coming in August|
While we were quite content by the time we had tried these lovely tapas, our tummies were truly satiated with the sampling of two types of Piquillo Stuffed Peppers. Chargrilled sweet red Spanish peppers are either stuffed with minced beef cooked in tomato sauce or prawns and béchamel. Both plates disappeared fast but we particularly enjoyed the minced meat version, comparing it to a super-rich Italian bolognaise, homely and deeply satisfying.
|Piquillo Peppers Stuffed with Prawns RM20++|
A visit to the Pisco Bar wouldn’t be right without a little imbibement. Soon to be featured are a couple of Spanish wines, so we agreed on trying a bottle of Grupo Yllera Coelus Crianza 100% Tempranillo to go with our tapas. A deep cherry red in colour with ripe berries on the nose, this wine is smooth and full with a lasting finish.
Reason to visit: one of the best Pisco Sours in the city, appetizing tapas, don’t miss the Morcilla, Piquillo Stuffed Peppers and platters of cold cuts
29 Jalan Mesui
Off Jalan Nagasari
50200 Kuala Lumpur
+6 03 2142 2900