Enveloped in the vibrant midst of Chinatown in Kuala Lumpur is Barra, a modern Spanish tapas restaurant offering a slice of culinary brilliance from the Catalonia region of Spain. Barra, just a little shy of three months since opening its doors, is helmed by Barcelona-born Chef Ignasi Prats and effortlessly merges traditional Spanish flavours with contemporary flair. Despite being a novel addition to the city’s lively food and beverage scene, Barra is quickly becoming a popular dining hotspot, consistently drawing full house evenings with the promise of authentic tapas and a jolly good time. We recently popped by to check it out and here is our verdict.
A cosy oasis
Upon stepping into Barra, you are immediately greeted by a welcoming and intimate atmosphere, which is a sharp contrast from the urban commotion outside. The interior is a delightful mash-up of modern design and a hint of rustic charm, featuring a longitudinal open kitchen, warm wooden accents, soft lighting, and chic furnishings that complete the space.
The clever layout is purposefully designed to encourage a relaxed dining experience, whether you are there for a casual night out or a more intimate dinner date. Diners may opt to sit right at the kitchen bar to watch all the culinary magic unfold by Chef Ignasi and his team, or at the high top seating that fills the open space of the 60-seater restaurant for larger groups. There is also a private dining space at the back of the establishment for small-scale events like birthday celebrations.
A tribute to tradition
The mastermind behind the culinary creations at Barra is Chef Ignasi, whose passion for his homeland’s cuisine is evident in every dish. A true maestro in the kitchen, the chef’s rich background is deeply rooted in Spanish gastronomy and a family heritage of baking and pastry-making.
At Barra, Chef Ignasi, who has worked with some of the most renowned restaurants in the world, brings a wealth of expertise and innovation to the kitchen with full command of the menu. It was thoughtfully curated to showcase the tantalising flavours, richness, and textures that define Spanish tapas, brought to you through modern culinary techniques whilst ensuring that his tapas taste as authentic as can possibly be.
A symphony of flavours
Aptly classified on the menu based on the source of the main ingredient spotlighting each tapa, we started off with the succulent Gambas Al Ajillo under the Sea portion. Many other dining spots serve the classic Spanish tapa with the prawns head-off and deshelled, but the ones at Barra remain completely intact to infuse the garlic and chilli laced olive oil with the juices of the crustacean for maximum depth of flavour.
Next, the Hotate Vieras are juicy pan-seared scallops served on a bed of smoky braised oxtail topped with olive oil caviar and leek crisps. The fresh, sweet scallops, paired with the richer tasting oxtail, were very well-balanced on the palate. Another Spanish classic we sampled was the Pulpo, comprising grilled Atlantic octopus, nicely charred on the outside and perfectly tender on the inside, that paired well with the chimichurri and saffron aioli.
Moving on to Land, the Albóndiga Con Sepia is a pork meatball braised in a Mediterranean baby squid salsa, which was a pleasant surprise considering how moist and aromatic the meatball was against the savoury salsa. On a similar note, you can never go wrong with the Black Truffle & Mushroom Croquetas from the Soil portion of the menu. Mushrooms are finely chopped and then mixed into a béchamel infused with black truffle before being deep fried in breadcrumbs for a scrumptious treat, with black truffle aioli on the side for dipping.
Presa Iberico, under Mains, was yet another winner in our books. It is Spanish Iberico pork shoulder, seasoned and cooked till nicely tender and paired with a naturally sweet sauce made from roasted Spanish Piquillo peppers. No visit to Barra is complete without enjoying some hand-carved Iberico jamon (cured ham leg), and we savoured every little sliver of that rich, buttery and fatty goodness that literally melted in our mouths.
Finally, from the Arroces section of the menu, we capped off our meal with the mouthwatering Arroz Meloso De Bogavante Con Carabinero. Not quite the regular paella and nowhere near a risotto, this was a hearty dish comprising rice cooked gently in lobster broth (with the heads and all) to give it a luscious, creamy texture and complex, robust flavour. It was definitely an indulgent yet extremely decadent specialty by Chef Ignasi, featuring Carabinero red prawn, and we wiped that plate clean.
Find out more about Barra by following the establishment on Instagram, or make reservations to dine there via TABLEAPP.
