Best of the wurst in Bangsar
THE combination of high-quality ingredients, meticulous seasoning and expert craftsmanship are what makes a sausage delicious.

All of these elements are epitomised by chef Logan Terence Lopez who strives to serve his customers the best, using his own recipes, at his appropriately named restaurant Wurst (which means sausage in German).

The humble chef and co-owner of Wurst KL spoke with pride about the variety of sausages served at the establishment, which is also home to a medley of modern European dishes.

“We are a sausage maker. Our sausages are homemade, nitrate-free and gluten-free, as we do not put preservatives nor add flour or bread crumbs into our creations.

“We offer a wide variety of flavours; the sausages come in either hog or sheep casing.

Logan says the sausages are homemade, nitrate-free and gluten-free.

“Here, our sausages are top sellers and we can sell 3,500 to 4,000 sausages per month,” said Logan.

After hearing about the numbers, the StarMetro team spared no time and commenced digging into a platter of recommended sausages comprising Uruguay Longaniza and Spicy Kielbasa, among others.

The longaniza was perfectly seasoned, meaty and appetising while the spicy kielbasa, a Polish sausage, had slightly spicy notes with a fragrant aroma from smoked paprika.

We were captivated by the succulent and irresistible flavours of the sausages on the first try.

The experience is akin to “love at Wurst sight” – a sentiment playfully echoed on the back of the restaurant’s business card.

Puns aside, the cosy restaurant and deli started in the basement of a boutique hotel in Kuala Lumpur before moving to the suburb of Lucky Garden in Bangsar.

The Tapas Flammkuchen Pork Pizza is topped with homemade quark cheese.

The establishment serves a wide variety of food besides its sausage-centric options.

For appetisers, start with a Jacket Potato with Pork Bacon, which comes topped with sour cream and a generous serving of bacon.

The delightful dish uses Russet potatoes for a fluffier and starchier texture.

When Logan recommended that we savour the dish with a little bit of Icelandic lava salt, its flavour profile was hightened to a whole new level.

The luxurious, mineral-rich condiment added a slight earthy and smoky flavour to the potatoes, and complemented the dish.

The Stuffed Iberico Pork Neck is a flavourful dish.

“The stuffed meat is surplus from making the sausages, as we don’t want to waste any of the meat,” said Logan.

The stuffing adds layers of texture to the tender pork, which has a caramelised exterior.

The varieties of sausages offered at Wurst KL, which actually means sausage in German.

The Hungarian Beef Goulash does not disappoint.

The umami-rich bowl of savoury goodness offers a warm, comforting blend of tender beef and smoky paprika.

It gives a balanced combination of sweet and savoury, with slightly tangy notes from tomatoes.

Other dishes available include Tapas Flammkuchen Pork Pizza topped with homemade quark cheese, Charcoal Grilled Choy Tam (cabbage shoots), “OG” Guanciale Carbonara pasta as well as Seafood Paella.

Diners can also select their preferred meat cuts and sausages from the restaurant’s display counter, which includes Spanish Iberico pork, beef steaks and homemade sausages.

WURST, 15-G, Persiaran Ara Kiri, Bangsar, Kuala Lumpur. (Tel: 012-423 4588). Business hours: 11am to 11pm, daily. Non-halal.

This is the writer’s personal observation and is not an endorsement by StarMetro.
wurst,pork,Logan Terence Lopez,sausages,modern European,Bangsar
THE combination of high-quality ingredients, meticulous seasoning and expert craftsmanship are what makes a sausage delicious.