TBC began as The Burger Chef in 2021, crafting Angus short rib and pastrami burgers that became a lockdown delivery smash.
This month, chef-founder Patrick swaps pulled brisket burgers for pastas and pan-seared foie gras, relaunching TBC as a tasteful TTDI restaurant with a passion to please.
TBC's open kitchen showcases a motivated team.
Its contemporary European menu, inflected with international inspirations, includes Grilled White Corn with Harissa Butter and Pecorino (RM32); Textures of Cauliflower with Velouté DuBarry, Almonds and Truffle Oil (RM52; corn and cauliflower are everywhere in KL right now); Warm Uni Capellini with Creamy Abalone Emulsion and Chive Oil (RM150); Chargrilled Lamb Rack with Ras El Hanout, Baba Ghanoush and Cucumber Feta Salad (RM168); and Poached Williams Pear with Honey Semifreddo and Honeycomb (RM40), mostly with safe, straightforward flavours.
TBC seems keen to hear out feedback by customers, both positive and negative, making it a place with potential to evolve into something special. Service sparkles with welcoming cheer.
TBC
25, Jln Aminuddin Baki, Taman Tun Dr Ismail, 60000 Kuala Lumpur.
