Souled OutCafé, $$, International, Mont Kiara
- Opens at: 17:00keyboard_arrow_down
- Mon - Thu 1200-1500
- Fri 1200-0100
- Sat 1700-0100
- Sun 1200-0100
- Mon - Thu 1200-1500
- No. 20, Jalan 30/70A, Desa Sri Hartamas,50480 Kuala Lumpur, Malaysia
- Accept Credit CardYes
- Bring Your Own BottleNo
- Car ValetNo
As a longstanding staple of Desa Sri Hartamas, Souled Out is a restaurant cum bar that offers both Asian and Western food offerings. The establishment was renovated to update its look to a cleaner, whiter, more modern ambiance with colourful lighting and decorations throughout.
Despite its long presence in the neighbourhood, the establishment is still buzzing with activity with families, expats and even smaller parties still frequenting the place. The restaurant is also spacious with two floors to accommodate guests and even has a small bar area. Souled Out is known for its lively atmosphere and setting, with a guest band ‘in the evenings.
The Summertime salad – a mix of leafy greens, oranges and grilled seafood – comes highly recommended and goes great with the capsicum vinaigrette. The herb-crusted barramundi, another recommended dish, was satisfactory. The fish is crusted with a quinoa batter and the meat inside is moist and juicy. The seafood marinara comes with squid, mussels and prawns and a touch of chilli flakes give the pasta dish a nice heat upgrade.
The sizzling lamb cutlet, yet another signature, is cooked in a mix of Malay and Indian styles and it works to interesting results. The meat is slightly tough but tasty, the long beans at the bottom are crunchy and the sauce it comes with is also delicious.
The signature lava cake with ice-cream oozes chocolate sauce and is a sweet and tasty way to end the meal.
There are two house pours, the Richard Hamilton Lot 148 Merlot and the McGuigan Bin 4000 Cabernet Sauvignon, both from Australia. The wine list isn’t too extensive but it does have a few options from well-known countries that produce wine. The Merlot is a little dry but sweet with a soothing finish. It is pleasant to drink and goes well with the seafood marinara pasta and better with the sizzling lamb cutlet. The Cabernet Sauvignon is fruity and also sweet, making it a good companion to the dishes with heavy aftertastes. A glass of Auchentoshan 12-year-old whiskey makes for a great pairing with the chocolate lava cake.