This is one of my all time favourite BBQ restaurants! Hailing from Thailand, Bar.B.Q Plaza is a self-cooking Mongolian and Japanese style barbecue restaurant, a perfect dining spot if you have a craving for BBQ meat!
Bar B Q Plaza was established in 1987 by Mr. Choopong Choopojcharoen, who applied the long-famous Japanese-style barbecue with his restaurant. Bar B Q Plaza opened its 1st branch at Central Plaza Ladprao, Thailand.Bar BQ Story (History Bar B Q Plaza) – Official Website
They opened their first branch in One Utama, and have since expanded to all over Malaysia (KL, Selangor, Penang, Melaka, Pahang and Johor). This particular outlet is located in 1 Utama at the Rain Forest section. It’s a rather secluded place and can be rather hard to find if you’re unfamiliar with 1 Utama. It’s outside where the waterfall is.
To begin, you’d need to order a set. I usually order their Economy Pork Set (RM29.90), and add on Lamb (RM10 – highly recommended!) and Sandwich Toufu (RM5). Each set comes with unlimited refillable cabbage with the option to add on Steam Rice (RM1.50) or Garlic Rice (RM2.50). I personally do not fancy their garlic rice, though I see most tables ordering it instead of the steam rice. Two pieces of pork lard will be provided per set, which is used to oil the BBQ pan surface to avoid the meat sticking onto the pan.
The secret to why Bar.B.Q. Plaza is awesome is their signature sauce. It’s the perfect condiment to complement the barbecued meat! To prepare the sauce, first put the chopped garlic and chilli on the sauce bowl. Then add their signature BBQ sauce, and lime juice (if you’d like a sourish kick).
Step 1: Add the chopped garlic and chilli onto the sauce plate.
Step 2: Add their signature sauce (and lime juice if you prefer a sourish kick!)
Suggested way to cook the meat:
Step 1: Pour the chicken stock (soup) around the hot plate and grease the pork lard given on the hot plate.
Step 2: Place the vegetables in the soup.
Step 3: Proceed to grill the cut meat / seafood on the hot plate (seafood should be boiled in the soup before grilling to ensure its properly cooked).
Step 4: Turn the meat often till cooked and it’s ready to eat!
Tips for an even more enjoyable meal:
– Keep adding the cabbage continuously to enhance the sweetness of the soup.
– Cook the udon noodles near the end so that the noodles can absorb the meat and vegetable infused soup.
The only downside is that the air ventilation system in their restaurant has deteriorated over the years, and the air conditioning isn’t as strong as before. Hence, it can get pretty stuffy from all the barbecue smoke. Furthermore, the service has also deteriorated since I first visited the place.
Do note that due to the Conditional Movement Control Order (“CMCO”), tables are limited (as they have closed off certain tables to comply with the Standard Operating Procedures set by Ministry of Health) and expect a longer queue time during peak hours.
PS – their Sunway Pyramid branch uses a newer version of their hot plate, with bigger space for the soup! But, their service is equally bad too!
70% : Ambiance
70% : Price (value for money)
80% : Taste
85% : Location (ease of parking)
60% : Service
73% : Overall Rating