La Bodega, Bangsar.

I think most people already know La Bodega as THE place to get your Spanish tapas. Yet I don’t remember going there solely for Spanish food, as I always end up with some brunch item from the deli. So when Shanee from Gastrodome asked if we would like to drop by for a lunch session with her, we gladly did so.

The La Bodega at Jalan Telawi serves 3 functions as the bistro, deli and lounge. Already familiar with the bistro and deli, I love the sound of the lounge which also sees live band performances after 9:30pm.

Shanee recommended starting off with some tapas followed by a paella which we gladly echoed. The tapas’ menu is extensive and quite impressive. The first two tapas we had were the Gambas a la Plancha (Tiger prawns sauteed with chilli and garlic @ RM24) and Berenjenas con salsa de pimientos (Eggplant braised in olive oil, chilli and herbs @ RM12). Both sauces, even if were rather similar in taste, were great for dipping the complimentary in. I loved how soft and flavourful the eggplants was.

Wanting something different and not of the tomato base, we asked Shanee to introduce some of her favourite tapas. We opted for the Albondigas “Sant Climent” (Lamb meatballs in a rich brandy sauce @ RM16) and Queso de Mahon frito con pate de tomate (Deepfried Sheep’s Milk cheese with sun-dried tomato pate @ RM26). Both were winners with us. The meatballs were firm and juicy, with only a subtle hint of brandy. The gooey, deep fried cheese’s flavour was further elevated with the addition of the sundried tomato pate. Rich and sinful altogether.

La Bodega also practises a custom on Sundays i.e, Paella Sunday where an appointed chef makes the famous Spanish dish on a shallow pan also known as paella to the original Valencian chefs. The original recipe doesn’t use seafood though, instead eel, marsh rat or rabbit meat were used with beans. Thankfully the coastal people in Spain started substituting the meat with seafood and the seafood paella was born. However the most famous paella is the mixed version, which uses both seafood and meat.

Spoke briefly to the chef and it takes about 30 mins to prepare and cook the dish, so if you’re ordering this, do make sure you have the waiting time. The chicken meat and peppers are sauteed with saffron first. Then the imported Spanish rice grains are added in together with seafood stock to cook. Once the rice is cooked, the pre-cooked seafood is then arranged on the rice and garnished with lemon slices and green peas.

As we ordered our paella before the chef begun cooking the one on the big pan, our Paella Valenciana Mixta (RM30/pax) was served in a smaller pan. The rice was beautifully cooked with saffron, chicken, pepper and topped with clams, mussels and prawns. It was moist and brimming with the taste of seafood. But the best bit is probably the crusty part at the bottom of the pan.

We started and ended the meal with our smoothies (RM18 each); Melon Berry Crush and Apple, Mango & Passionfruit. Refreshing and packed with nutrition, a good start to the meal, and also a healthier “dessert” of sorts to end the meal.

We were told by Shanee that the management likes to review the menu and make new additions when possible which is a good idea to encourage return visits. Afterall, we all like trying new stuff, don’t we? But overall, love the vibe here which is casual and relaxed. Perfect place for brunches and after work catch up sessions. 🙂

La Bodega (www)
14-16, Jalan Telawi 2,
59100 K.Lumpur.
Tel: 03-2287 8318

other reviews;
mei yen
chicks & pea



  1. Sean said

    heh, actually i’d love to try paella with eel someday. i can’t quite imagine it, but it could be really creamy and flavourful. 😀 i still can’t figure out where the best paella in kl is though. la bodega’s is fine, but i can’t help feeling that there MUST be better versions elsewhere…

    epicuriousgirl says: if you find out, please share joy here k? hehehe

  2. J2Kfm said

    i’ve yet to sample any paella … so La Bodega’s the place to go?
    me like any rice dishes, from Chinese dai chow to nasi kandar to banana leaf rice to risotto ….

    a certified Farn Tung (Rice Bucket)?

    epicuriousgirl says: I haven’t had the authentic version either, so I would say that La Bodega is the most well-known place I know to go try 🙂

    yes, yes, all chinese certified rice buckets 😛

  3. gina said

    Well, I like La Bodega’s portobello mushrooms. I would have no problems going there again if only the staff would treat local people as nice as the mat sallehs. It sort of put me off with this third world mentality that white is definitely good.

    I have not been to La bodega since the first time my friends and I stepped foot into this place many years ago for dinner and were treated as if we were lepers.

    epicuriousgirl says: Sorry to hear about that. I haven’t encountered any particularly rude service here nor received any standard service over this meal so didn’t comment about service.

  4. Thanks for the Paella reminder! I’d totally forgotten about La Bodega, having so many other new places cropping up to keep us excited! Awesome stuff!

    epicuriousgirl says: yeah, many new places to try and write about! haha, but nice to go back to the good old places sometimes for something more familiar, and tried&true. 🙂

  5. so far, I’d been to La Bodega only for breakfast… never for lunch or dinner!!! lol…

    epicuriousgirl says: me too! but i don’t think they have separate menus.

  6. one of my all time fav places for big breakfast and board games. The upstairs bodega is real chill:)

    epicuriousgirl says: i have heard lots about the big breakfast! must go try…

  7. Mellissa said

    Mmmm La Bodega has been a favourite “chillax” place of mine for awhile now, love the atmosphere! 🙂

    epicuriousgirl says: yeah, like the atmosphere here too 🙂

  8. the crap thing as USUAL is the parking..

    and the fact that it is too “known” by so many people…

    always prefer my quiet places..away from the crowd..

    epicuriousgirl says: haha, being m’sian, I’m sure you know very well how to “creative park” but sundays are more mild. 😛

  9. mimi said

    The big pan of Paella so mouth-watering!!!

    epicuriousgirl says: yeah it looked so good too! but ours was served before that pan’s was ready…

  10. gen.u.ine.ness said

    I have been to La Bodega twice – both times I was being treated so I did not to foot the bill. The food in general was IMO very poor for the price they are charging. The paella was anaemic to say the least – underseasoned, undercooked rice. Mind you, paella isn’t a difficult dish to make…

    You correctly mentioned that the wait staff are arrogant, bordering rude when it comes to locals. They adopt an attitude that locals are uncultured and as such do not know what good European cuisine is. I guess I don’t know what I am talking about either since I have only dined at restaurants with a grand total of 28 Michelin Stars between them.

    It is worth mentioning that a friend of mind who happens to be Spanish but looks oriental because of her mixed Japanese heritage found the food to be appalling. When she asked the wait staff about the food, they arrogantly told her ‘thats the way its supposed to be’.

    epicuriousgirl says: Thanks for your comment, which I will revert to them. I have not tasted the authentic paella to make a suitable comparison but I did enjoy what we had that day, hence this review is based solely on that meal alone.

  11. Chin said

    They must a lot of those good looking starters. Goat cheese with sun dried tomato seems looks good.

    epicuriousgirl says: yes, the tapas list is quite extensive so lots of choices.

  12. vkeong said

    I cannot stop salivating looking at this post, seriously!!

    epicuriousgirl says: haha, thanks i think 😛

  13. Taggao said

    Very disapoiting food quality, Lamb meatballs with Rich creamy brandysauce has gone into someone else… more suited as pasta sauce. The Paella is burned and contents does not comply to a real paella.

    La Bodega has lost it’s quality and charm, taste more as fast manufactured food.
    I will not recommend any there anymore.

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