The Best Barbecue Place Near Me

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From classic Texas-style slow-smoked ribs to build-your-own Japanese yakiniku, this list has you covered with the best BBQ joints in KL.

The Best Barbecue Place Near Me

When it comes to hosting a feast with friends and family, there are few things better than going to the barbecue and having a good time with big slabs of juicy grilled meat. Here are the best BBQ places in KL to satisfy your carnivorous cravings.

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The very elegant Yakiniku Toraji at Isetan the Japan Store is the place to go when you’re looking for more

Japanese barbecue; think premium Australian beef in Toraji’s signature diamond cut – which helps the meat cook better and faster. Toraji first started in a small side street in Ebisu, a district in Tokyo’s Shibuya area, and has since expanded to more than 70 outlets worldwide.

The menu offers a choice of two meals: a standard course that includes beef tongue, boneless ribs and roast beef sushi; and the Premium course, which has thicker and better cuts of beef. Cuts range from prime rib to tenderloin, with flavor profiles further enhanced by the restaurant’s well-kept secret house marinade and sauce. Good to know: Toraji uses a proprietary grill and ventilation system that eliminates excessive smoking, so you won’t get comments like “I know what you just had for dinner!”.

Tucked away in a quiet Tropicana Avenue strip mall, Beard Brothers BBQ has built a strong fan base, especially among those who crave the Texas barbecue often seen on the Food Network.

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Their meat is wood-smoked for about 14 hours, ensuring that the brisket and ribs are dark and charred on the outside, but juicy and fork-tender when you cut into them. If you’re digging charcoal, get a helping of their charred tips (when they have them) tossed with the homemade hot sauce. Coming in a large group of three or more? Order the Behemoth, which consists of 300g brisket, 300g lamb, one beef rib and four side dishes. The prices here are a bit steep, but it’s worth the splurge.

In the mood for some Pakistani barbecue? Located in the heart of KL City, BBQ Nights are known for making consistently good food at reasonable prices. Here you have many options for dishes like charcoal grilled lamb masala, fish tikka (baked cubes of marinated fish with spices), grilled prawns and more.

You can also order grill plates from their menu to share with friends. The Grilled Mixed Platter features a combination of charcoal grilled proteins of your choice such as mutton, chicken, beef and fish, while the Seafood Platter is a mix of grilled fish and prawns. If you don’t mind spending a little, the lamb ribs plate is a solid meal of grilled lamb marinated with special spices.

SOULed Out Hartamas is the place to have a classic weekend barbecue with friends over beer and football on the big screen. The outdoor grill kitchen specializes in grilling thick cuts of roast beef (360g), prime rib (300g) and sirloin (200g), grass-fed or grain-fed, to medium-rare perfection, served with a choice of homemade sauces and dips such as

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Don’t like beef? No problem: order their chicken skewers or bread oven pizzas like Asiana (anchovies, nuts and coriander), Roast Duck (tamarind glaze, pineapple, crispy shallots, coriander) and Lamb Kalabi (spiced lamb keema, mozzarella).

In a city full of shameless pork yakiniku, it’s hard to find hop-free Japanese barbecue options. This gives Momotalo Yakiniku in Hartamas a prominent place on the scene with its pork-free menu featuring Kobe beef, ox tongue, lamb short ribs, chicken wings, abalone, shishama, oysters, shrimp and much more. Also, there is no fear of the usual sweating with charcoal; the casual Momotalo is blissfully air-conditioned, allowing for meals where only the meat sizzles.

The prices here are a bit high; meats start at RM20 for ox tongue, with Kobe beef rising to RM165 and abalone taking the cake at RM380. But since you’re here, indulge in the Grilled Supreme Ox Tongue (marbled, tender, flavorful cut of beef; RM28) and Salmon (RM28). For the salmon, even put the dish on the grill – as the salmon will come cubed, submerged in a tray of water and topped with a pat of butter – and when it’s cooked, you’ll have braised salmon in a buttery sauce.

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