Fuego, the pan-Latin American tapas bar at the prestigious Troika Sky Dining, received a facelift and menu revamp that brings fiery flare to the group’s dining experiences. With gorgeous views overlooking the Kuala Lumpur skyline, and the iconic Petronas Twin Towers, Merdeka 118 and KL Tower, the space transforms from relaxed to feisty after sunset. We were invited to sample some of their new menu items and drinks on a rainy Thursday evening. Not even the cooling weather could quench the fuego that drives the team at Fuego.

cocktails

Fuego’s bar is home to Capel Especial Pisco, a type of Peruvian high-proof spirit that’s unique to the region and can be described most closely to a brandy. Pisco has a clean, crisp finish and is highly sought after by those in the know, being quite scarce in supply. We had an array of Pisco-based cocktails, with my favourite being the classic Fuego Pisco Sour jazzed up with the addition of peaches (Capel Especial pisco, peach liquor, lemon, egg white, peach bitter perfume). The other two drinks available were the refreshing Pisco Sunset (Capel Especial pisco, vermouth mianco, maraschino, lemon, ginger ale) and fruity Elqui Lemon (Capel Especial pisco, lemon, mixed berries, ginger ale) topped with fresh raspberry.

I was also introduced to Aja’s favourite drink at Fuego — the Tequilapeño, a concoction of tequila, homemade tamarind jalapeño, lime, jalapeño brine and homemade ginger beer; an unmistakably Mexican-inspired drink that packed a fiery punch. The pickled pepper brine brought both heat and acidity that made this drink so addictively good.

canapés

Throughout the evening, we were served an array of little bites canapé-style. Each dish was a miniature bite-sized version of Fuego’s menu staples such as the quintessential guacamole and ceviche every Latin American establishment seeks to perfect, and protein-centric mains.

A duo of guacamole adorned crisp tuber root chips: smoked duck guacamole with jalapeño, pineapple & cilantro, and olive caper guacamole with basil & roasted garlic. I largely preferred the deep savoury notes of smoked duck, contrasting with sweet grilled pineapple — complex on the palate but a harmonious pairing nonetheless. The olive and caper guacamole brought forth a different savouriness with a touch of acidity, also very enjoyable. I noted that the regular menu had the option of adding on savoury garlic churros with the side of chips, and from the churros I had at Fuego (more on that later), this is a no-brainer pick!

The fresh snapper ceviche came dressed with avocado mayo, shallots and cilantro chiffonade, delicately sitting atop patacones (fried plantain chips). Ceviche is a classic seafood dish made with fresh raw fish “cooked” by the acidity of citrus juice, mixed together with herbs, aromatics and peppers for the ultimate flavour bomb.As an avid lover of ceviche, the flavour of this rendition was slightly muted to me and on the dry side. Perhaps I am more used to having ceviche served in a bowl or spoon, swimming in the Tiger’s milk marinade that makes ceviche what it is. That being said, the main menu ceviche is presented with the chips on the side.

From the small plates section of the menu, we had watermelon, pickled tomatoes, pear & fried halloumi skewers, and my favourite of the evening — the corned beef croquette with onion and parsley gremolata.

Another highlight of the evening were the Chermoula chicken skewers dressed with hot diablo mayo & cilantro. The chicken was impeccably juicy, generously spiced and the vermillion-hued sauce paired fantastically with the char. I would gladly revisit for a full portion of this to share. One of our table-mates scarfed these skewers down non-stop as the platters were brought around.

Fuego’s churros are the absolute best churros I’ve had, and likely some of the best in KL! Served with caramelised white chocolate Dulcey cremeux & salted caramel, every bite was as indulgent as it is worth the calories. The fritters were crisp, not greasy, exceptionally flavoured and had a soft interior. No doubt a must order here!

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Celebrate Christmas Eve & New Year’s Eve at Fuego

Fuego is offering two one-day only exclusive menus to celebrate year-end festivities this December. On Christmas eve, expect Nikkei and Peruvian specials like salmon ceviche tiraditos (Peruvian-style sashimi), anticuchos (beef heart skewers), Spanish patatas bravas, grilled snapper and chicken, and a special rum-laced desserts; perfect for celebrations. On the very last evening of 2024, ring in the the new year with a multi-course experience through the Americas with Spanish influences — think ceviche, grilled octopus, empanadas, wagyu steaks, dulce de leche cake and other delectables with one of the best views of the firework show when the ball drops.

Explore the festive menus here

Fuego (serves alcohol)
Level 23A, Tower B
The Troika
19, Persiaran KLCC
50450 Kuala Lumpur

Operation Hours: 6.00 PM – 11.30 PM daily
T: +603-2162 0886
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