The black Spanish rice dish is generously topped with prawns and squid, with French beans and red peppers for added texture and flavour. Photo: The Star/Raja Faisal Hishan
Bait hooks you from the first bite, reeling you in with dishes which prove a true celebration of seafood, but which also showcase a contemporary, creative bent – so that every plate provides something to intrigue. That’s very apparent at the restaurant’s second incarnation at KL’s upscale The Intermark, opened five years after its first in Bangsar.
Group executive chef Logan Terence Lopez joined Bait in 2014. He’s just 31, but chat with him for a few minutes and you’ll understand the confident, progressive outlook that guides the kitchen here.
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