Castell Gastrobar

4 Reviews on “Castell Gastrobar”

• Ja Nani

  Pretty cute place. Lighting and decor is great. I ordered the Jamaican Jerk Chicken and I was shocked to find that they served the whole chicken. Meat was a little dry but I loved the sides of sweet potato fries and salad. Drinks were on the below average side. My whiskey sour had hardly any bourbon in it.

  November 20, 2019, 2:38 am

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• Vi Vian Woo

  Castell Gastrobar, Subang Jaya – I find it promising and reassuring when the head chef has more to himself than just being a chef or an entrepreneur. Chef John Lee, head chef at Castell Gastrobar is a big, big foodie himself. In his soft spoken but enthusiastic manner, Chef John Lee speaks about the sort of food he loves and likes to cook. His style of food means proper portions and not to overcomplicate the flavours. After hearing that, I know that I am definitely in for a treat this evening. Oh boy, how pleased I felt to have arrived here hungry. In this food review, I was served with their highly praised meat dishes alongside some new dishes that Chef John Lee has introduced since the recent change in management. castell’s crab bisque RM 28.00 – The soup was rich, well seasoned that brings out the intensity of its crustacean goodness. Plus, the meatiest part of the crab is de-shelled for your feasting pleasure. What could be better?dragon wings RM 20.00 – naga jolokia chillies and spices marinated charbroiled chicken wings served with lime wedges – the chicken wings looked a little pale and perhaps served after the soup, I thought that these were quite ordinary grilled chicken wings. The dragon in the name did not do it for me.tex-mex mutton nachos RM 20.00 – this dish too, seemed to have have missed the spot on colour, hence looked a little pale but quite contrary to the dragon wings, the nachos had more integrity with a tease of spicyness from the jalapeno. Perfect sharing platter for two to four. slow roasted oregano lamb RM 40.00 – beautiful and succulent! Together with the roast potatoes (well cooked) and salad (fresh, crisp with a slight dressing) it is my idea of comfort food. black angus striploin RM 78.00 – 10 oz Australian pasture fed certified angus beef – This really sums up what Chef John’s food is about when it comes to his meat – proper portion size with a little fat. I enjoyed the meat very much but find it a little too rich. The coleslaw tasted really fresh and was just right as a side for the meat. Kudos to Castell Gastrobar on their meat dish!The meat dishes really stood out from the rest and I finally understood where Castell Gastrobar has earned its accolade as the one of the best steak restaurants in town. When I first looked at the menu, I didn’t think that the pricey dishes and casual place matched. The restaurant has outdoor seating but it was limited to the terrace size which shares the pavement with passersby. Downstairs caters to a more casual dining concept whilst upstairs, where the bar is, is more formal with table cloths and tables laid out. I was surprised at the quality and flavour of the food served here.Yes, it is slightly pricey but steaks are not cheap in Malaysia. This was an invited review but the views and opinion remain my own.

  March 20, 2016, 2:38 am

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• Nava Krishnan (nava K)

  Castell Gastrobar is one of the longest serving steakhouse in Malaysia. It has been operating since 3 decades ago and had just recently underwent a change of management. Most of its recipe and dishes still remains the same, and of course additional new items have been added. Castell Gastrobar isn’t located at the most convenient of places, but it is seemingly easy to direct.

  January 23, 2016, 2:38 am

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• Chin Wen Khye

  Castell Gastrobar has been a home for many of our parents generation and tradition has been passed down. Most of what I had was pretty good, with some exceptions here and there. Nevertheless, I really did enjoy the dishes served.

  January 18, 2016, 2:38 am

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