JungleBird K – “Rum, Ron, Rhum and tons of fun.”
Words: Alison Christ
Photos: Rich Callahan
JungleBird was one of the first bars I went to when I moved to KL almost four years ago. Back then (in the normal world), it was most definitely a cocktail bar. Now we live in a different world, and bars must be restaurants to stay open legally. I am glad JungleBird was able to adapt to the new ways and create an amazing culinary program. Lolita Goh, Josh Ivanovic and Divyesh Chauhan are the partners in JungleBird, and Lolita is the creator of most of the new menu.
We arrive at JungleBird’s new location, which is just a hundred meters or so away from its original spot. The partners did all the renovations themselves, which was a huge project and took three months to complete. The new space is warm and tropical with a bamboo motif. The far end has a sunny spot to sit which is great now that they are open for lunch (and technically breakfast as they open at 10am on the weekends). Piña Coladas for breakfast, who’s in? I’m ready!
Divy greets us as we arrive; he’s super excited to show us their new libations, and so are we. Maybe I should mention, although I feel like everyone in KL already knows this, but just in case you don’t, JungleBird is all about the rum. There are over 200 bottles of sexy looking rum from around the world behind the bar.
Rummin’ Around the World
The concept of the new drink menu is Rummin’ Around the World (iconic rum cocktails and lesser-known favourites). Rummin’ Around the World sounds like my ideal vacation. And while there’s no light in sight for our return to the Caribbean anytime soon, the team at JungleBird take our taste buds on a little getaway.
Some of the new cocktails are based on a very old technique that is now being modernized called “milk punch”, which uses dairy milk, citrus, spirits and other ingredients. Divy explains that they blend the ingredients, sous-vide and then clarify them. The end result is a crystal clear liquid that has a remarkable shelf life and can create incredible drinks on the fly. Remember the day when it was cool for a cocktail to take 20 minutes? Fear the wait no more. Although maybe that was only cool in Japan? The team is focused not only on quality and efficiency but also on reducing waste and a greener planet. The remnants left after clarification are used to make scones!
Cremas
Our first stop is Haiti with Cremas (RM 55). Clairin Communal and Diplomatico Planas Rums share the glass with coconut, cinnamon, star anise, almond, citrus, whey and sparkling! The clairin communal is an artisanal product from Haiti (nice to mention that they don’t use any herbicides or pesticides on their sugar cane). The cocktail is herbaceous and bright, reminding me of eggnog. It has a pleasant nuttiness, and the star anise gives it a zip.
JungleBird Piña Colada
Fond memories of Puerto Rican beaches, music and vibrant nightlife come to mind with every sip of the JungleBird Piña Colada (RM 45). Bacardi Carta Blanca and Don Q 151 rum are clarified with pineapple, coconut, citrus, whey and sparkling. Piña Coladas are in my top five favourite cocktails of all times, and you can imagine my surprise when Divy serves us this crystal clear drink. My first smell brings me directly to the beach, and I’m now sitting under a palm tree. Sweet coconut and fresh acidity from the lime and the clarification process gives this drink a beautiful balance and is way, way, way too easy to drink. It doesn’t stand a chance and disappears in under 20 seconds (I’m not kidding).
Quentão
Give me another Quentão (RM 55) from Brazil, and Monica just might show you a samba step or two (She says she’s a much better dancer with lubrication). Capucana Cachaça, hot cider reduction, pimento dram, ginger and citrus. You read correctly… hot cider; this drink was created specifically to be different. It reminds us of a mulled wine at Christmas time and brings nothing but joy and happiness.
Bridgetown Black Gold
I went to Barbados over 10 years ago, definitely one of my fondest holidays. I am certain I was drinking rum for breakfast while I watched my boyfriend surfing monster waves. The Bridgetown Black Gold (RM 45) sure is an enticement to go back there again. Mount Gay Black Barrel rum is complemented by roasted corn, lime oleo saccharum and clove. The roasted corn gives the drink a unique savoriness. It reminds me of the smell in my grandfather’s kitchen on Thanksgiving. I really love this one equally for drinkability and creativity.
San Cristobal in Bloom
San Cristobal in Bloom (RM 50) takes us to Nicaragua with Flor De Caña 4 Extra Dry Rum, sugarcane reduction, and sacuanjoche. Sacuanjoche is Nicaragua’s national flower and is reminiscent of Jasmine. This one is made like a traditional sour with egg whites and has a flavour a little like Chartreuse. Another drink consumed in under a minute (of course Monica and I share, so it’s not that bad, is it)?
Trains, Planes & Automobiles
Tres Leches (RM 50) is from the Trains, Planes & Automobiles selection that focuses on Malaysia and is inspired by travels. It features Flor de Caña, also hailing from Nicaragua, Centenario 12, orange, Madagascan vanilla and triple whey. If you have a sweet tooth, this is the drink for you. The tres leches (three milks) are condensed milk, buttermilk and regular milk. It takes two days to make this special brew.
We finish Rummin Around the World and move on to the Sarang Kitchen.
Sarang Kitchen @JungleBird KL
We start off light with salads and sides with the Pico de Gallo Tortilla Chips (RM 14). The pico is made fresh to order and is delicious. The chips are fried in house. The best part is a choice of spice level 1-3 (4 if you’re crazy). We have level 1, which was perfect for us.
Next, we go back to Barbados with Bajan Pickled Cucumber (RM 8) kyuri cucumber, onion, parsley, chilli padi, fresh lime, which is a refreshing, sharp and spicy staple of many Barbadian meals. It is great to nibble on in between sips, giving my palate some spark.
From the Snacking & Sharing selections, we are indulged with Tobagoan Curried Crab Dumplings (RM 40). It’s a twist on an iconic dish from Tobago, tender shrimp and crab filled dumplings, rich coconut-based spicy curry. Monica and I are delighted that Rich, our photographer, doesn’t eat seafood; we don’t want to share these. We ask for a spoon to finish up every drop of the coconut curry.
Up until this point, everything we put in our mouths is fantastic. We have no idea that our minds are about to be blown with a sandwich. The Cubano (RM 36) is jam-packed with pork salami, pork ham, slow-cooked mojo pork shoulder, Swiss cheese, sun-dried tomatoes, black olives, sweet pickled gherkins, hot mustard and full-fat mayonnaise. This is one of the best sandwiches of my life. You must finish reading this and get over to JungleBird and try one. Seriously.
We almost can’t possibly eat anymore, but somehow we manage to squeeze in the D’ Schrish Smash Burger (RM 30). This smashed double-beef patty is served on a brioche bun, with cheddar, chopped onions, jalapeños, gherkins, lettuce and house sauce served with shoestring fries. We have smiles on our faces as we shovel in the last of the shoestrings. Not a crumb left standing.
JungleBird KL Review
It’s been over a year now since most of us haven’t left the country, so Monica and I thoroughly enjoy our exploration through the customs, culture and ingredients of the Caribbean. Thanks, Loli, Divy and Josh, for taking us out of Kuala Lumpur, even if just for an afternoon.
Reasons to visit JungleBird KL: Rum! The Cubano, real food, epic cocktails, awesome conversations, mini staycation.
JungleBird KL
61M, Jalan Medan Setia 1, Bukit Damansara,
50490 Kuala Lumpur, Malaysia
+6 03-2011 5715
www.facebook.com/junglebirdkl
JungleBird KL Opening Hours
Monday to Friday: 12 pm – 12 am
Saturday & Sunday: 10 am – 12 pm
Find more KL bar recommendations here, and stay up-to-date on the latest gourmet and travel happenings around Malaysia here and here.
Oh? “Bars must be restaurants to stay open legally”? I didn’t know that. Crab dumplings sound good – never had any with crab before.