Kuala Lumpur is in dire need of good restaurants. With the fantastic array of restaurants that grace the streets of our Asian neighbours in Singapore, Hong Kong and as far away as Japan, it is frustrating that there is much to be desired in terms of quality in our city. These days it is so difficult to find even moderate decent ones, most being sub par. That being said, Fuego has been and still is a favourite go-to as far as decent restaurants go in scarcity. A place with a view (or now, disappointingly, just half a view) of the twin towers and outdoors. Having gone multiple times since its opening several years ago, I can safely vouch for its consistency in good food (bar the one time they accidentally charred my churros).
The Fuego guacamole is a perfect tango of tangy, creamy and savoury, with a zing of freshness lent by a squeeze of lime and final smattering of coriander leaves. If only the portion were more generous! I love the assorted fried chips that are served alongside. Although some of the selections are a tad hard, the variety is pleasing. The dish could be improved by offering thinner, more crisp vegetable chips. The yam chip and lotus root chip are adequate while the plantain chips could do with a bit of work.
Soft shell crab served with a creamy avocado sauce. Another good dish, fried to a thinly crisp exterior and soft and moreish on the inside.
This Chermoula chicken is a stunner. Enough to feed 3-4 people, although we usually order it for 2. The chicken is brined for 24 hours, then marinated in a tantalising mixture of lime juice, paprika, cayenne pepper, coriander and olive oil for another 24 hours before taking a dip in a sous vide bath. Both the brining and the sous vide does wonders for the absolute succulence and juiciness of the final product. After which the chicken is butterflied, smothered in another layer of the chermoula spice marinade and then charred over a charcoal grill and finished in a salamander grill.
The result puts any and all other rotisserie chicken establishments in KL to shame. Served with their spicy diablo sauce, this moist chicken is all lusciousness and layered flavour, evident in every bite.
A dish that I’d order every single time.
Even after that mammoth of a bird, one should always order the churros, freshly fried and dusted with cinnamon and sugar, paired with salted caramel cream dispensed delightfully from an espuma over a dulcey cremeux. The churros are hot, crisp and lightly sweet, and, when dipped into the ethereal cream, just gorgeous beyond words.
Fuego also doubles up as a watering hole, if ever the need arises.
Fuego Restaurant & Bar
Troika Sky Dining, Level 23A, The Troika, Jalan Binjai, Kuala Lumpur
Thanks to timeout.com for the description of the prep that goes on behind the chicken.