1 Mont Kiara (603-6211 5620)
Pavilion Kuala Lumpur (603-2110 3223)
Gurney Plaza (604-229 0763)
FB : The BAR°N Wine Bar
Business Hours :
Mon – Sun
Thanks to the wonderful invitation, I recently went to The BAR°N for their El Gusto de Espana Promotion, a limited-time offer that is available at 1Mont Kiara, Pavilion KL and Gurney Plaza from 8 May till 15 July 2017. The promotion will feature five unique cuisine created with Iberico de Belotta pork imported from Spain.
The black-hoofed, purebred Iberian pigs (also known as Pata Negra) roam the dehesas freely, feeding naturally on superior Holm Oak Tree Acorns. Iberico pork is one of the most distinct and sought after meats in the world and refers to black Iberian pigs bred in sparse, large acreages of ancient oak forests (called ‘dehesas’) in the Iberian Belt of Spain. At least a hectare of healthy dehesa is needed to raise a single pig.
Iberico Magro (RM38), an exceptional boneless rib cut that combines texture with the rich remarkable flavours of Iberico.
Finished with Spanish sea salt, this shoulder cut of Iberico Presa (RM58) is packed with immense flavour and impeccably matched with all-natural free range ingredients. So heavenly good, no wonder it is the wagyu of porcine world!
Iberico Pata Negra pig is the ultimate in organic free-range animals. They roam free in the woods of Spain, feasting on acorns. Their meat is deep red, like wild boar, and has the rich nutty aroma of their diet. But what makes it so different and expensive is the marbling of intra-muscular fat. This gives it both its taste and juiciness. Until recently, it has been sacrilege to cook pork medium-rare – and with good reason. Animal welfare standards has dramatically improved, so pork may now be cooked at 62°C (145°F), the same temperature as whole cuts of beef and lamb.
The daily exercise derived from the search of acorns burns away more calories than confined pigs, and allows for fats to infiltrate the pig’s muscular tissue giving it its rich marbling and distinct silky, nutty, mono saturated fats that’s high in oleic acid, while the naturally healthy diet provides great nutrition for optimal development of an Iberian pig.
To appreciate its fine marbling texture, I recommend this Iberico Solomillo (Tenderloin) Carpaccio (RM48) as it features one of the most tender Iberico cuts.
Cured for over 36 months, this Iberico Jamon (RM35) which made of 100% Black Label Iberico de Belotta is known to be the finest ham in the world.
Iberico de Bellota is familiar to food cognoscenti of this extraordinary animal. By Spanish law, Iberico pigs must achieve 40% of its weight by feeding on these types of acorns to be labelled as 100% purebred Iberico de Belotta. It is not widely available in markets due to its steep price. But those who can afford it know it is considered one of the finest foods in the world. At the heart of its difference is that purebred Iberico pork represents a very old-world approach to one of the tenets of today’s cuisine: a sustainable, simple focus on pure flavor.
The intensely juicy acorn-rich Iberico Costilla Spare Ribs (RM68) loved for its juicy, nutty, melt-in-your-mouth goodness. Customers can choose to be served pure where the way Spaniards like it, or glazed with chef’s secret homemade sauce.
Perfect ambience for busy executives to de-stress, network or to socialise, I enjoyed my dining at The BAR°N for its cosy and classy interiors. All outlets offer a wide range of old and new world wines sourced from reputable vineyards in Australia, New Zealand, France, USA, Chile, Argentina, Spain, Italy and Germany. The BAR°N also offers guests an extensive menu of alcoholic beverages, with fresh from the tap beers, liquor and delightful cocktails.
The BAR°N also offers the sensational Fresh Raw Oysters now, including Kumamoto, Shigoku, Tsarskaya, Fine de Claire, US Pacific and Belon. Low in calories, and high in nutritional value, oysters are chock full of vitamins and minerals including protein, iron, omega-3 fatty acids, calcium, zinc and vitamin C.
More photos at FOOD Malaysia facebook page, a Malaysian food & lifestyle blogger since 2010