Ohla Tapas & Cocktails

Strictly speaking, Ohla is more of a tapas place than a drinking den. Seated at the ground floor of The Intermark with an unassuming entrance, it’s easy to miss this pocket-​sized Spanish place.
Once you found it, the offerings will leave you craving for more. Ohla’s tapas are by miles, the best and most authentic we’ve tasted in the city. The absolutely must-​trys include the Iberico ham, crispy-​skinned suckling pork belly and rosemary-​infused lamb. Best for sharing.
Wash down the delicious tapas with their Catalunya cava, vermouth or wines. Plus, they have a very knowledgeable sommelier to guide you through. Que rico!

Ohla is one of my favourite restaurants in the city — not just my favourite Spanish place, but hands down one of my favourite restaurants. The food there is consistently fantastic, and the same goes for the service. The meal always begins with complimentary olives and such, a great start if you’re ordering the red vermouth (which I highly recommend).
Then, the black rice is a stand-​out for me. It’s rice cooked in very flavourful lobster stock and topped with langoustines. It’s briny and decadent at the same time — an absolute treat every time. I also adore the scallops wrapped in Iberico pork belly, and the Iberico suckling pig. They sure love their Iberico here and darn do they cook it well. If you sit at the bar, the chef is willing to explain anything you might have any doubts about, which is a great concept at Ohla.
The (Spanish) wine list is excellent, and curated by a friendly sommelier who can recommend anything based on your preferences. I’ve had my share of cocktails here too, all excellent might I add. Ohla is really an experience for high-​standard food, wines and service and you’d be hard-​pressed to find a restaurant like this in KL.

If you’re looking for a tapas menu that includes Spanish fare such as Patatas Bravas and Paella, then Ohla Tapas & Cocktails will disappoint as it offers more than just your average Spanish dishes. Its kitchen is helmed by Chef Toni Valero who came to Malaysia will a single goal in mind — to introduce authentic Spanish fare to Malaysians.
There are two options when it comes to seating at Ohla — a large communal table with a view of the city’s busy traffic or by the bar where you get a view of the kitchen in full swing. I parked myself at the bar as it was the best spot to not only observe but get a whiff of the delicious aromas overflowing from the kitchen. It also helped that my food arrived piping hot straight from the oven to the bar table. I shot Chef Toni a few questions about my meal and he gladly explained in detail the background of each dish. Though the prices at Ohla may seem a little steep as portions are small, Chef Toni insists Ohla is more of a gastronomic bar with a modern outlook. A night at Ohla always begins with a Spanish tradition — a complimentary dish of pickled olives and gherkins best washed down with a glass of Moritz beer.
For a light starter, go with the mixed salad with bits of blue cheese to jazz up the dish. Unlike other Spanish establishments, Ohla serves pork and I was immediately taken by the slow cook iberico suckling pig. It was amazing how the skin remained so crisp and the flesh so tender when pulled apart, melting in my mouth. Justice was definitely done to the dish which was cooked for 14 hours in a sous vide machine. The grilled scallop with iberico pork belly was also another highlight as it featured an explosion of sour, salty and sweet flavours. Sinful thin slices of pork belly wrapped around marshmallow soft scallops served on a bed of lemon mashed potatoes got me wiping the plate clean. Pair those two dishes with a Camins del Priorat or Vilarnau Brut Nature from their extensive wine list and you’ll have a meal to remember.