A yellow tarpaulin banner which reads, ‘The Basikal’, fluttered right at the entrance of the worn-out-looking three-story building, as if in sync with the whirring of the cars zipping by busy Jalan Bangsar.
“GET SMASHED BURGERS HERE” screamed a helpful green signboard on the left. Mystery solved.
A friendly face popped up at the glass door, introducing himself as Daniel Anis — proprietor and most importantly, the skilled grillman behind the delicious, smoked meats at Bangsar’s latest barbecue joint, Barbacoa.
“Come on in!” he quipped, as he walked past rows of shiny new bicycles, a big coffee machine, a tiny barbershop, and finally at the end — Barbacoa.
“Before opening Barbacoa, I was in the food and beverage industry, working for almost four years with a relatively medium-sized group that ran many branches. I managed their logistics, outlets, food development and menu creations,” explained Daniel, who even had his own cafe on Jalan Tun Razak for a time.
As a customer eagerly placed his order, Daniel explained with a grin, “He travels all the way from Seremban, at least three times a week for our burgers.”
But how did Daniel unearth such a place right smack in the middle of Kuala Lumpur?
“I’m a cyclist actually,” confessed Daniel, whose constant visits to The Basikal led him to ponder about an unused storeroom there. Struck by an idea, he convinced owner Akmal Azfar Abdul Mutalib, to rent out the space and launched Barbacoa last October.
“I love the fact that the building has a courtyard where I can barbecue and do the smoking of the meats. Plus, it has this lovely, old-school rustic vibe,” said Daniel.
The barbecue hobbyist confessed his love for backyard barbecues but said this was the first time he flipped it into a living.
What started off as a taco and barbecue joint has now switched up — barbecued meats and smashed burgers, which according to Daniel, is a Ramadan special.
Finding the perfect meat ratio for his smashed burgers was a delicate two-week process.
From trying out different grinding sizes to experimenting with different cut ratios and fat percentages, Daniel was very thorough with developing his yummy eats. Even the buns were not overlooked.
“What we have now is a hybrid bun of a brioche and a sweet bun. It’s the perfect blend because it’s not too rich and not too sweet either.”
“The patties are thinner in a smashed burger therefore it’s possible to have multiple juicy patties in one burger. Since its introduction, they’ve been a favorite.”
If you’re not big on beef, fret not — Barbacoa’s BBQ Chicken Burger is just as mouth-watering. The flavourful succulent chicken patty will definitely put a smile on your face.
Similarly, Barbacoa’s in-house sausages are made with eight different kinds of herbs. The sausage kofta is a harmonious blend of lamb and beef, especially when savoured with the eatery’s refreshing, homemade salsa that balances out the meatiness.
So, what separates Barbacoa’s meaty offerings from the rest? There’s no preservatives, fillers, or chemicals. In fact, all the meat patties are made in-house, allowing Daniel to ensure everything is halal and of high quality.
In western countries, meats are usually smoked using woods such as cherry, apple and pine. To keep things local, Daniel uses rambutan, mango, and mangosteen tree wood, which lends a sweet note to the meats.
Patrons at Barbacoa need not worry about breaking the bank when dining on Daniel’s melt-in-mouth beef briskets, as his aim is to make dine-out barbecue more accessible and cheap, as it should be.
This means you can enjoy his 100g tender smoked beef brisket, soft rolls, mashed potatoes, gravy and coleslaw all for just RM25.
Daniel is also in the midst of bringing his smoked meats to REXKL, having just signed up to open another Barbacoa kiosk there.
“I really love the old-school vibe at REXKL. Hopefully, we will be able to open in a couple of days.”
If you’re ever in Bangsar, don’t forget to drop by at The Basikal to check out the trendy bikes over some coffee, or even sneak a haircut in.
And of course, don’t miss out on the amazing barbecue goodies at Barbacoa. If you’re lucky, you just might see some beef brisket smoking away in the courtyard too.
For more information, check out Barbacoa’s Instagram and Facebook or contact them at 019 2178869.
Barbacoa
(Inside The Basikal)
No 89, Jalan Bangsar
Bangsar
Kuala Lumpur
Operating hours: 12pm -9pm, Tuesday – Sunday (closed on Monday)