The brainchild of Kenny Tai and Colin Chung, Bait Bangsar’s early days in 2012 saw very few, if any, Western seafood places. What the duo did was to conceptualise a bar and eatery to cater to the demand, essentially providing Kuala Lumpur foodies with a casual spot in which to enjoy pure, simple dishes done up in the much-beloved Mediterranean style. To do this, the duo believed that the quality of their ingredients would prove monumental, and it has – to this day, Bait Bangsar is dedicated to using only the freshest seafood ‘as the sea intended; never frozen’. And boy, does this quality ever show.

Ingredients and produce are sourced from a variety of fresh markets, trusted distributors, and suppliers, with the Bait crew maintaining inspections and proper food management to minimise wastage. Customer and crew favourites include fresh oysters, flown in weekly, as well as pastas, Jambalaya, and Souvlaki from the outlet’s new menu. These, and more, add to the atmosphere – one of good vibes and cheerful, easy interiors.

Conceptualised by the team, the interiors of Bait Bangsar are reminiscent of waterside restaurants on the romantic quays of the Mediterranean, and feature plenty of wood with nautical influences. The resultant look speaks of the owners’ love of beachside properties and the ocean; to this end, they made good use of wood salvaged from the hulls of retired ships. Deep-sea turquoise adds a touch of modern appeal, paired with striped soft furnishings. Antique lighting brightens the space, playing perfectly off the orange-stained wood and contributing to the warmth of the ambience. Custom-made benches and seats provide comfortable digs on which groups might gather in fellowship. Individually, each piece and table speaks of good class and a great story. Together, however, they culminate in the perfect after hours’ watering-hole-and-restaurant that is utterly sublime, and for many, a second island home.

Bait Bangsar is located at 65 Jalan Telawi 3, Bangsar Baru 59100 Kuala Lumpur, Tel: 03-22018187.