DESPITE the wide array of cuisines available in Malaysia, dining options for unabashed carnivores who are serious about eating hearty portions of barbecued meats can be a little limited – and genuine Spanish food is slightly more difficult to come by. At the Buena Brasa, you know you can get your Spanish-style barbecue cravings satiated here right from the start: the cooking happens in full view of diners, with only low wooden countertops and carbonised metal frames dividing the kitchen from the main dining floor.
The absence of false ceilings heightens the sense of airspace and the unobstructed view of the bright red walls at the rear of the kitchen, meshed with the eclectic industrial and rustic décor, broadcast a message of a laid-back establishment not content with being stuck in one particular style. Button-backed leather upholstery beckons those who just want to settle in for the next hour or two to enjoy the restaurant’s offerings.
While you wait for your main course, munch on some cold cuts – ultra-thin slices of Spanish porcine (chorizo, salchicon, and jamón) accompanied by hefty wedges of milky and firm Manchego cheese.
Experience an exotic departure from common forms of paella with the Squid-Ink Paella (arròs negre) of Spain’s Balearic coastline. Pro tip: leave some of the black grains in the cast-iron skillet for just a bit longer and you’ll get an extra crunch with every bite.
With options to choose from standard selection of sides and sauces, our Wagyu Ribeye was served with grilled vegetables on the side, handmade béarnaise sauce made with sherry vinegar, a smattering of sea salt, and garnished with fresh thyme and oregano. Every bite was an explosion of flavours not normally encountered outside of southern Spain. The Wagyu Ribeye boasts a relatively high marbling score of 7 (Australian), and when served medium-rare, the meat almost melts in the mouth.