The Bowling Club

I could not quite place my finger on this place. I walked around this outlet a bit, trying to internalize what I was seeing and feeling. It occurred to me that I may have walked into an Archie comic book. At least that was what I was telling myself as I sat on the high stool at the bar, swilling my Gin & Tonic. No Pop Tate's here tho, drinks here were good. The ambience was nice and cool, and although a little loud with the music, spacious with lots of elbow room for a big fella like myself. I figured in the end that this establishment would best be described as your friendly neighborhood sports bar! I swilled my G&T and took in a long sip. Yeah, I quite like it here.

When you drop by here, be sure to look around before deciding where you fancy having a seat. The place has three different sections, as you can see from my pictures taken on my M5 later. One section inside is devoted to smoking customers and closed off to the non-smoking section. 

NOTE: This restaurant is Pork and Lard Free. Alcohol is served here, but please, drink responsibly.

THE BOWLING CLUB

Intermark Mall, Lot G-19, G Floor,
348, Jalan Tun Razak,
Kuala Lumpur.
Business Hours: 11am - 12am daily

m.me/thebowlingclubkl
Call +60321811268
bowlingclubkl@gmail.com
http://www.thebowlingclubkl.com
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The Non-Smoking Area.

I took the time to scope out the chef at this outlet, and to my surprise it was none other than Chef Logan Terence Lòpez. Do not know who he is? Let me help you. He is the founder of WURST, a restaurant dedicated to serving halal, artisanal sausages. He was the Group Executive Chef for the Hooked Hospitality Group, and was behind Bait and the Journal Hotel for a handful of years. Dig deeper and you will learn that he was also the Chef de Cuisine for the Marini's Group. I'll stop here, these credentials were enough to overwhelm an ordinary layman like me. 

His culinary creations did not fail to impress. Mind you, I wandered into this place by myself and so was simply overwhelmed by the foods they had to offer here. I managed to try four dishes, before resorting to getting takeaways as the food coma slowly settled in.

CHEESE ALIGOT MYR28

This was quite filling for a starter, grilled bread was served drowned in a fondue of potato and cheese. I felt quite satisfied as I bit into the slightly hard bread and crunched it in my mouth whilst the fondue worked it's flavour. The soft and chewy combination of both cheese, potato and bread was but a precursor to the amazing entrée. Note: This dish takes quite a fair bit of preparation, you are going to have to allow 15 minutes for the kitchen to prepare.

BOWLER’S NACHOS MYR30

This generous dish was made for sharing, you and your friends can probably gang up on this together while waiting for your respective entrées. Crispy fried Corn Tortilla Chips, served with a topping of Guacamole, Pico di Galo, Sour Cream, Cheese sauce and Paprika gravy. I am a big fan of Pico di Galo, which is a favourite dish in Mexico made from chopped tomato, onion, cilantro, serrano peppers, salt, and lime juice. It blended very well with the Guacamole, cream, sauce and gravy. Again, the combination of the crunchy chips and soft texture of the toppings made for a very fun and satisfying experience, I really can see people eating and sharing their way through a sitting with this. My tip? Ditch the cutlery and use your fingers!

GRILLED SEAFOOD PLATTER MYR69

When this HUGE platter arrived, I was reminded of the days when I was on a food hunt and literally binged with a bunch of friends. Allow me to inform you that this generous platter is enough for two to three persons. And unlike some cheap fast food fish place which shall not be named it has Char-Grilled Prawns, Squid, Fish and Green Mussels served with Lemon Butter sauce and Potato Chips.

BARBECUE SMOKED BEEF RIBS MYR38 👍

I am a confirmed carnivore. I have the fangs to prove it and my friends in Mongolia will tell you the same. This was my favourite dish of the night! Some awesome Australian Beef Ribs, smoked and then barbecued, and then served on a bed of potato fondue and a dish of coleslaw. Of course, the sauce ladled over the beef just makes it even more tasty! Shameless me asked for more sauce of course. The beef was juicy and tender, and you will have to try it with and without the grilled lemon squeezed over the ensemble. Be smart like me and separate your portions, and simply enjoy as you chew on the meat and savor the taste.

This wraps up my first visit to this place, another return visit is planned in the future with some friends to see what else the Bowling Club can offer. They have an interesting Menu, and their latest offering is their Hot Pot! Readers will also be pleased to know that the Intermark Mall has ample parking lots inside the building, and parking is at a flat rate of RM5 after office hours. You have been told. ~ Marv.7

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