Woodfire KL @ TTDI — Restaurant in Kuala Lumpur

Came here just before peak dinner hour. Full house in minutes after we arrived. The moment i step into this restaurant, my nose was hit with the typical fast food burger joint. I was expecting smoke house smell. Walked to the counter and a quick skim of the menu and noticed they dont serve a wide variety of items. Good for them. The lesser the items, the higher the quality. Supposedly. So my wife and I ordered one main each (Smoked beef burger and cheesesteak) and a coney curly fries as sides, one strawberry milkshake and a bottle of water. Since we ordered before the store gets busy, our foods arrived in just a few minutes. Here i thought they serve freshly made burgers but based on the quick serving time i assumed they are pre-made, just like any other fast foods. Also, our foods arrived with almost room temperature, not even warm and therefore proved my assumptions.

We start with the curly fries as we would like to enjoy them while they are still crispy. The first bite was good as i get the crispy ones. But few bites into it i feel like it was quite underwhelming. There is this sinking feeling, the kind when you eat leftovers. Probably the mushy fries which were drenched in the sauce. I can feel some minced meats on my tongue but the sauce overpowered it. But overall it was pretty OK. Acceptable i must say.

I took the first bite of my burger. It was bigger than my mouth so i only managed to take a bit of the buns, sliced beef and the fried onions. It was actually good. The sliced beef was tender although i could not detect the smokiness. I thought maybe the ‘smoked beef’ was the patty itself. Then i took the second bite, trying to incorporate every bits. Still, i could not detect the smokiness. Not even a little bit. But the burger itself was good. I personally like the fried onions or shallots. The shallots were coated with flour and deep fried resulting in a crispy aromatic texture that paired very well with the beef flavor.

We then switched our foods as i want to taste the cheeseteaks. It was quite large and messy to eat it like a burger so i used my fork to cut it into bite sized piece. I noticed that the bread they used is thick and is not portioned enough with the ‘fillings’. The bread is also toasted only on one side which i am very disappointed. So i took the first bite of the cheesesteak and was immediately hit by the smell of the untoasted part of the bread. Try open a bag of gardenia white bread and take a sniff. Yeah, that smell. And it lingers while i chew and stop until i swallowed. Thats the reason why you need to toast all the sides. The yeast overpowered everything. I did not managed to enjoy the filling during my first bite. Then i took a second bite, but this time only the fillings. It was ok, quite bland just like any normal western cuisine. The holland onion is quite strong but it paired well with the beef and added with some melted cheese, it was OK. The ingredients complemented each other except for the un-toasted bread.

We switched again our meals and tried to finish everything. My wife was complaining that the foods were salty. I did not noticed that at first as i have quite high tolerance of salty foods. So i disagreed with my wife’s comment.

But then it hit me. As i was finishing the foods i tasted it. Not salty salt. But i was sure its MSG.

Then i drank the milkshake. Just when the milk touched my tongue, i was immediately slapped by the sugar gods. It was sweety sweet too sweet. Cant even finish it.

As this is my first time giving a review, i did not know the review column has a character limit so i had to shortened my review. Shit i have to left out my reviews on other parts of the restaurant itself.

Anyways, i came with high expectations but left here feeling THIRSTY. On the way back home, my head starts hurting just like whenever i ate MSG, so i guess my wife was right. It is salty. But not salty salt. Monosodium Glutamate killed the experience.

Overall review? Mildly OK. Will i comeback? Probably not in the near future. But i do need to try out other...

Ah, the siren call of the wood-fired tandoor! To dissect the deliciousness of a wood-fired tandoori dish is to embark on a sensory and even slightly scientific journey, delving into the intricate dance of heat, smoke, and the very nature of the ingredients themselves. It's more than just cooked food; it's an experience etched into the fibers of the dish. Firstly, the intensity and nature of the heat generated by a wood fire are fundamentally different from that of gas or electric ovens. Wood, as it burns, produces a radiant heat that sears the exterior of the meat or vegetables rapidly. This rapid searing creates a beautiful crust, locking in the natural juices and preventing the interior from drying out. Think of it as an armor of flavor, protecting the succulence within. Gas and electric heat, while capable of high temperatures, often lack this immediate, encompassing intensity, sometimes leading to a less pronounced crust and a potentially drier result. Secondly, and perhaps most evocatively, is the introduction of smoke. The specific type of wood used – be it mesquite, hickory, fruitwood, or a local variety – imparts a unique aromatic profile to the food. As the wood smolders and burns, it releases a complex array of organic compounds. These volatile compounds interact with the surface of the food, penetrating its layers and leaving behind a smoky kiss that is both primal and sophisticated. This smoky nuance is multifaceted, ranging from subtly sweet to deeply savory, adding a depth of flavor that is simply unattainable with other cooking methods. It’s a whisper of the forest, an echo of ancient cooking traditions. Furthermore, the unpredictability and dynamism of a wood fire contribute to the magic. Unlike the consistent, controlled heat of modern ovens, a wood fire has hotspots and cooler zones, fluctuating in intensity as the wood burns down and new logs are added. This dynamic environment leads to a more complex cooking process. Some parts of the food might char slightly, adding a pleasant bitterness and textural contrast, while other areas cook more gently. This nuanced cooking creates layers of flavor and texture within a single dish, making each bite a slightly different experience. The materiality of the tandoor itself also plays a crucial role. The clay walls of a traditional tandoor absorb and retain heat incredibly efficiently, creating a consistent and high-temperature environment. This intense, all-encompassing heat cooks the food quickly and evenly. The shape of the tandoor further contributes, allowing for radiant heat from the sides as well as direct heat from below. This multi-directional heat ensures that the food is cooked thoroughly without needing excessive turning, further preserving its moisture. Beyond the purely physical aspects, there's also a certain intangible quality associated with wood-fired cooking. It connects us to a more elemental way of preparing food, evoking a sense of tradition and craftsmanship. The ritual of building the fire, tending to it, and finally presenting the smoky, perfectly cooked dish adds a layer of appreciation that goes beyond just taste. It's a multisensory experience that engages not only our palates but also our sense of sight and smell, creating a more profound and memorable culinary encounter. In conclusion, the delectable allure of wood-fired tandoori dishes stems from a confluence of factors: the intense, searing heat that locks in juices, the aromatic infusion of smoke that adds layers of complexity, the dynamic cooking environment that creates nuanced textures and flavors, and the heat-retaining properties of the tandoor itself. It's a culinary alchemy where fire, wood, and skillful preparation converge to create a truly exceptional and deeply satisfying eating experience. The "yummy" is not just a simple taste; it's a symphony of sensations, a testament to the enduring power of...

Sadly there’s no half star for reviews..so one star it is. Been there with a friend at 8pm, on a Wednesday. Waited in queue for 20mins. Shop wasn’t crowded, so expected food to arrive fast. Upon our turn, told us they only had 2 types of flavor left, the classic or the double patty classic. We took beef for the classic, came with no fries, no drinks. So we ordered drinks separately. That’s alright, so we sat outside at 8.30pm…9.20pm came, food wasn’t here, so we went in to the shop to ask for our food, then was told that they are out of beef patties & had to change our orders to chicken. Oddly enough , we weren’t told that when we ordered. So fine, my friend and I are cool with it , since it was SO HYPED by people. While at the counter we ask for our drinks, self service our selves, since there is zero to none front service. I also had to send clean the table myself, since 30min went by with no table service. Basically we waited 45min for our drinks, and we asked for glass of ice , they said out of stock, yet hilariously, the staff behind was filling their cups with ice & water. 9.30pm came , our burger finally arrived. I would give it 3/10, nothing to shout about , raw green tomatoes, half slice of turkey ham, decent cheese sauce & buttered buns, 2 small slices of gherkins and dollop of Mayo. WORST PART IS…after 30min, both my friend and I ,had diarrhea, without a doubt, food poisoning! I went to the toilet 8x in less than one hour. TMI I know , but overall we paid close to RM90 for : 2 beef, sorry last minute change to Chicken, classic burgers, RM3 mineral water, 1hr plus for food to arrive, no service, no table hygiene, slow service, inexperienced operation and terrible customer service. Let’s not talk about how a beef/ chicken burger would only take less than 15min to assemble & cook, not 1HR with food poisoning at the end of the day. I can’t imagine those who would spent 60-100rm for their beef ribs burger. I’m glad I didn’t further waste good money on rubbish quality food. In fact for the same price or cheaper, humble well known fast food joints would do your hunger justice & not out your digestive system at risk. My doctor said I might had contract salmonella or e-coli, from that meal, I am still recovering from my food poisoning experience. If you need to go their , i suggest go there with two dozen strips of charcoal pills , to be a on the safe side, unless your insurance covers you. brb I need to use the toilet again, thanks...