From bak kut teh to charcoal grills, Logan fires up new flavours

KUALA LUMPUR: An old typewriter, wine bottles and even a Vespa – AG. Deli & Charcoal Grill has the feel of someone’s home, albeit someone who takes dinner rather seriously.

With wood-panelled walls and warm lighting, this cosy spot invites you to settle in for a meal and let the evening stretch longer. The outdoor dining area is pet-friendly, so your four-legged companion can join too.

The man behind AG. Deli is Logan Terence Lòpez, who opened the restaurant in August.

The letters A and G spell “Ah Gan”, a childhood nickname. Lòpez is also the founder of Wurst, a Bangsar restaurant known for its sausages made from scratch.

At AG. Deli, the menu roams from charcuterie to the Spanish seafood dish prawn fideuà, beef nasi ulam, with grilled wagyu beef, Iberico pork and bone-in lamb shoulder adding to the appeal.

“The menu is a compilation of dishes I know people enjoy eating,” Lòpez, 40, told FMT Lifestyle.

Lòpez makes his own beef cold cuts and brings the same care to the grill: he spent seven months learning about cooking with charcoal and wood. Depending on the dish, he switches between langsat, mangosteen, rambutan and acacia wood, each lending a different flavour.

Some may remember Lòpez’s Bangsar stall, Babi Kuah Hitam. Although it closed early this year, the pots have hardly gone cold: he now offers private bak kut teh catering and promotes the dish abroad.

On Sept 6, he brought a taste of Klang to Fukuoka, Japan, serving bak kut teh during a kitchen takeover at restaurant called Sumiyaki Sakaba Ryu. The invitation, Lòpez shared, came from the restaurant’s founder, Chef Ryu Kirishima, and his wife, Erika Kirishima.

An Indian from Klang introducing a Chinese dish to Japanese diners? Now that is a Malaysian food export with a plot twist!

Back at AG. Deli, there is plenty to explore. While they currently only serve dinner, Lòpez shared that a lunch menu will be introduced soon. So, does the food live up to the promise?

The AG Charcuterie Board brings together six types of cold cuts: beef black truffle salami and pork salami (cured sausages); beef bresaola (salted, air-dried beef); beef and pork coppa (cured meats) and pork speck (smoked cured ham).

Fresh-tasting, the meats invite you to graze at leisure, while the cornichons add a welcome tang between bites.

The beef nasi ulam is a scrumptious mix of fluffy rice and finely sliced fresh herbs, with coconut kerisik adding a nutty richness, and local salted fish lending a savoury punch.

Roasted wagyu beef trimmings round out the dish, making each mouthful even more satisfying.

Although this writer is not a fan of vegetables, she thoroughly enjoyed the grilled pumpkin fern. The Siamese pumpkin leaves, known locally as “pucuk labu Siam”, are lightly charred and finished with a drizzle of olive oil and a sprinkle of sea salt.

Simple yet satisfying, this modest plate of greens more than holds its own at the table.

For a refreshing non-alcoholic beverage, try the rooibos pineapple soda from local brand, Sans. Alternatively, pair your meal with a glass of wine or a beer.

Finish on a sweet note with the decadent peach Melba, which brings together vanilla gelato, canned peaches and balsamic raspberry coulis.

With delicious food and quality ingredients, AG. Deli makes a persuasive case for staying a little longer – and coming back for more.

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AG. Deli & Charcoal Grill [NON-HALAL]
11-1, Persiaran Syed Putra 3,
Taman Persiaran Desa,
50460 Kuala Lumpur

For location, click here.

Business hours: 5.30pm-10.30pm (Mondays to Wednesdays)

Contact: 011-3107 2028

Reservations are recommended. Book your table here.

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