Desa Sri Hartamas' Burnin' Pit might be best known for barbecued beef, but it's passionate about poultry too - its new delivery-focused spin-off, Makchik, serves chicken rice with a flourish, showcasing a choice of roasted or BBQ honey-glazed chicken.
Burnin' Pit takes pride in its meat, so it's no surprise that this chicken will placate carnivorous cravings. The roast chicken is tender and tasty enough to rival a classic hawker stall's, while the BBQ honey-glazed chicken is sweet, slightly smoky and satisfyingly succulent.
All the other components hit the spot as well - fluffy, fragrant, full-flavoured rice, plus the works of Bentong ginger scallion sauce and chilli sauce. Ipoh bean sprouts in Makchick's own sesame soy sauce complete the ensemble; we couldn't ask for more from a serving of chicken rice.
No red-blooded caveman could resist Burnin' Pit's USDA Prime Ribs, smoked low and slow for eight to 10 hours, seasoned with the painstaking precision of a 60:40 salt-to-pepper ratio to bolster the natural flavours of the beef. Pure, unbridled protein, a thrills to tear off the bone.
Burnin’ Pit
24, Jalan 24/70a, Desa Sri Hartamas 50480 Kuala Lumpur.
Currently open daily for takeouts and delivery, 11am-8pm. Tel: 013-399-03920
Makchick's chicken rice set clocks in at RM15 each, rounded out with with a soup and beverage (lemon tea or sirap bandung). Add-ons of Tauhu Begedil (RM5.90) are available, an enjoyable snack spiced up with sambal kicap manis.
If you need more meat in your meal, Burnin' Pit also offers vacuum-sealed, sous-vide beef and lamb - simply reheat them by submerging these spillage-free pouches in boiling water for 10-12 minutes, and they're ready to eat, partnered perfectly with BBQ Gula Melaka sauce, sweet peach sauce and pickled jalapenos. These are available for preorders, with prices based on the weight of the meat.
“The Memphis” Lamb Ribs takes customers on a trip to Tennessee, inspired by the techniques of Memphis-style BBQ. The ribs are first dry-rubbed with Burnin' Pit's medley of smoked paprika, brown sugar, turmeric, cinnamon, garlic and onion. After four hours of smoking, they're coated with a potent, heat-heavy sauce, retaining so much succulence, you could easily pull the flesh apart with your fingers. For barbecued lamb to sink your teeth into and lose yourself in, this is one of your best bets in KL.
Many thanks to Burnin' Pit for this sampling.
Burnin’ Pit
24, Jalan 24/70a, Desa Sri Hartamas 50480 Kuala Lumpur.
Currently open daily for takeouts and delivery, 11am-8pm. Tel: 013-399-03920
This post first appeared on eatdrinkkl.com
