Jameson Black Barrel Steps Out of The Bar and Into KL’s Kitchens, and Your Plate’s Never Tasted Better
Turns out, whiskey belongs in the kitchen too. In Malaysia, spirits have almost always been tied to the bar. Swirled in cocktails, sipped neat, or enjoyed over ice. But around the world, whiskey is slowly making its way into the kitchen, used not just as a pairing but as an ingredient with real impact. It’s not something you see often in KL, but Charred and Crafted might change that.
Jameson Black Barrel isn’t your everyday whiskey. It’s complex, rich, and layered with toasted wood, subtle spice, and gentle sweetness — all qualities that lend themselves beautifully to cooking. When handled well, whiskey like this doesn’t just flavour a dish, it enhances it. It draws out umami, balances heat, and adds dimension where you least expect it.
Image credit: Jameson Irish Whiskey
For one month only, Charred & Crafted invites seven of Kuala Lumpur’s most exciting restaurants and cafes to explore just that, all while using Jameson Black Barrel not as a pairing, but as an ingredient. From umami broths to sticky glazes and rich reductions, these are dishes built around the whiskey’s signature warmth.
This is what happens when great spirits meet great food.
DABAO, PETALING STREET
Known for playful, wok-fired Chinese bites, Dabao leans into Jameson Black Barrel’s smoky, spiced backbone to dial up the depth in three distinct dishes. Their Jade Wrapped Sausage sits in a whiskey-laced broth that adds warmth without overwhelming the palate, while the Black Barrel Marmitako a seafood stew that uses the whiskey to balance the heat of Szechuan pepper and the savoury base.
To finish, a fried mantou ice cream sandwich drizzled with whiskey syrup that brings out the darker caramel notes of Black Barrel. Unexpected? Absolutely. But it works.
ON THE MENU:
- Jade Wrapped Sausage: Pork farce, mushrooms, and napa cabbage in a warming Jameson-infused broth
- Black Barrel Marmitako: A seafood medley seared and simmered in whiskey sofrito with curry leaf and Szechuan pepper
- Ice Cream Sandwich: Fried mantou and vanilla ice cream, finished with a rich drizzle of Black Barrel syrup
RAIJIN RAMEN, REX KL
Raijin Ramen, a ramen bar with cult following known for their ultra-rich pork bone broth and cloudy, creamy bowls. But for Charred & Crafted, the team introduces something completely new.
Instead of going heavier, they created a lighter chicken-based ramen, letting the whiskey shine in the details. The chicken chashu is marinated in Jameson Black Barrel, which brings in soft oak and charred caramel notes. When paired with a delicate, clear chicken broth, it creates a clean yet flavourful experience that builds gradually on the palate. It’s a bowl that proves whiskey doesn’t always have to shout to be heard.
ON THE MENU:
- Jameson Black Barrel Chicken Ramen: Clear Chicken Ramen with whiskey-marinated chicken chashu
N.I.C.E BISTRONOME, SECTION 17 PETALING JAYA
NICE Bistronome takes the flavours of Italy and France, merging them into something coastal, laid-back, and quietly elegant. It’s not fine dining, but it sure feels like it. Their kitchen is grounded in classic technique and bold ingredients, making it the perfect canvas for something as nuanced as Jameson Black Barrel.
For Charred & Crafted, they’ve introduced two dishes. The short rib, slow-cooked until meltingly tender, is finished in a tomato glaze with whiskey-spiked jus, Jameson Black Barrel lends a warmth and complexity that enhances the natural richness of the beef without overpowering it. Then there’s the foie gras terrine: silky, luxurious, and infused with whiskey to temper the creaminess and complement the spiced tropical fruit served alongside.
ON THE MENU:
- Beef Shortribs: Jameson Black Barrel | Tomato Glaze | Beef Jus
- Foie Gras Terrine: Jameson Black Barrel infused foie gras with a hint of spices | Tropical Fruit
TRIPTYK, KAMPUNG ATTAP
Triptyk is more than just a place to drink and dine, it’s a creative hub tucked in a pre-war building in Kampung Attap, home to misfits, artists, musicians, and community-led projects. While the venue often plays host to independent events and offbeat exhibitions, its food offerings are equally worth the spotlight.
For Charred & Crafted, Triptyk leans into its playful, rebellious energy with a brunch dish that’s bold and a little unexpected. The Spicy Chicken and Green Onion Waffles come drizzled in syrup infused with Jameson Black Barrel, a combination that sounds wild but somehow works in all the right ways.
The whiskey in the syrup adds a smoky note and gently turns up the heat from the chicken, creating a slow-building spice that’s balanced by its warm sweetness. It’s bold, comforting, and hits that sweet-and-savoury craving just right. The whiskey isn’t just there to make a statement, it enhances what’s already good and makes it even better.
ON THE MENU:
- Spicy Chicken & Green Onion Waffles with Black Barrel Syrup
OLIVIA DELI, APW BANGSAR
Olivia Deli began as a passion project during the pandemic — when Angel and Chef Joel spent so much time together, they ended up cooking, dreaming, and building a restaurant. Three years on, their Mediterranean-leaning kitchen is still rooted in the same values: simple setups, great ingredients, and dishes refined over years of doing things the right way.
You won’t find flashy fine dining here, but you will find flavour. Their menu is comforting and honest, and their open kitchen gives you a front row seat to the process. For Charred & Crafted, they’ve gone full deli mode. Their pulled pork toastie is loaded with tender meat slow-cooked in a Jameson Black Barrel BBQ sauce, melted provolone and mozzarella, red onion chutney, and served on their house olive panini. It’s rich, layered, and smoky where the whiskey brings out the depth in the sauce and ties everything together.
ON THE MENU:
- Jameson Black Barrel BBQ Pulled Pork Toastie: Pulled pork cooked in a Jameson Black Barrel-infused BBQ sauce, melted provolone and mozzarella, red onion chutney, and olive panini.
- Hog Wild Old Fashioned: A bold take on the classic. Jameson Black Barrel, pork fat-washed for a rich, velvety finish with just the right hit of umami. Smooth, savoury, and seriously satisfying.
CHARR DINING, THE MANOR KL
At Charr Dining, the name says it all, this modern dining spot is built around the art of cooking over fire. Situated high above the city, the team here uses mangrove wood charcoal to build flavour through smoke, sear, and subtlety which made them a natural fit for the Charred & Crafted series.
As part of their eight-course menu, Charr presents two dishes that showcase Jameson Black Barrel in completely different, but equally thoughtful, ways.
The first is smoked cheese, served with slivers of pear infused with Jameson Black Barrel, bringing out the whiskey’s fruity notes and adding warmth that plays beautifully with the soft, milky cheese. The second, a reimagined lava cake in the form of a tart, filled with a smoked Jameson Black Barrel Ice Cream. It’s rich, charred, and subtly boozy echoing the charcoal that drives Charr’s entire kitchen philosophy.
The whiskey doesn’t just complement the cooking here, it mirrors the method.
ON THE MENU:
- Caramelized Pear, Smoked Cheese with Jameson Black Barrel Glaze
- Lava Tart, 80% Dark Chocolate, Jameson Black Barrel Ice Cream
ALTA CAFE, BANGSAR
Alta is one of the only cafés in the Charred & Crafted series — known for their burgers, comfort brunch plates, and a relaxed yet confident approach to food. This time, they’re letting Jameson Black Barrel shine through three dishes.
First, a sticky toffee pudding finished with a Jameson Black Barrel syrup that deepens the dessert’s caramel notes and adds a warm, spiced layer that lingers just enough. Then there’s the Alta burger and Angus Steak both featuring a whiskey-laced peppercorn sauce. Jameson Black Barrel brings complexity to the sauce: a rounder, fuller body with hints of pepper, toasted wood, and a touch of sweetness to tie the savoury richness together.
ON THE MENU:
- Sticky Toffee Pudding with Jameson Black Barrel Syrup: A warm, spiced twist on a classic, with whiskey caramel depth.
- Classic Alta Burger with Jameson Black Barrel Peppercorn Sauce: A crowd favourite made bolder with a Jameson Black Barrel gravy that brings out the richness.
- 120 Angus Steak with Jameson Black Barrel Peppercorn Sauce: Peppery, savoury, and rounded off with sweet-spiced warmth.
The Charred & Crafted campaign is more than a one-off collaboration. It’s a rethinking of how spirits like Jameson Black Barrel can exist in the world, not just in cocktails, but in kitchens. Its depth, complexity, and layered flavour make it a surprisingly versatile ingredient, whether you’re braising, glazing, or building a broth.
For one month only, these seven venues are showing just how far whiskey can go, when you give it a place on the plate.
It must be Jameson Black Barrel. And it must be tasted to be believed.
