9 dishes you have to try at Black Tap Malaysia

Slathered in a white miso-based barbecue sauce and fried to crispy golden perfection, these White Miso BBQ wings are hands down one of the standout dishes. The meat is juicy and tender, and the breading crunchy. The miso sauce is balanced with a nice touch of umami and a velvety creamy texture. 

The wings are packed with flavour and best eaten fresh off the stove. It’s a definite must-have.

A nod to the local palate, the Salted Egg Yolk Chicken Sandwich is a wonderful surprise. The salted egg yolk and red chillis elevated the sandwich with an addictive salty-sweet taste. The accompanying calamansi coleslaw and coriander stalks add a welcome hint of freshness and acidity. For someone who has really high standards for chicken sandwiches, this passed with flying colours.

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In another fantastic nod to Southeast Asia, this burger is made up of a spiced chicken patty, creamy Thai green coconut curry sauce, cashew nuts, tangy garlic lime aioli with cilantro, and some chopped red chillies.

The patty is moist and juicy, and the curry makes for a wonderful pairing, easily one of the most unique burgers we’ve ever had.

The Greg Norman was crowned New York City Wine & Food Festival’s Burger Bash People’s Choice Award winner three times in the last few years—and we can see why. Consisting of Australian Wagyu beef patty cooked to a chef’s medium, melted blue cheese, and a pile of rocket seasoned with olive oil and apple cider vinegar. On the side is a serving of buttermilk dill sauce.

It’s one of the items we are most excited to try and it doesn't disappoint. The patty is grilled perfectly, leaving a little crust on the outside and incredible umami and juiciness on the inside. 

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The winner of the Judges’ Choice Award at the NYC Wine & Food Festival’s Burger Bash in 2021, the Wagyu Steakhouse Burger is served with a Wagyu patty, pepper jack cheese, A.1. Steak Sauce, crispy onions, and beef bacon, topped off with roasted garlic mayonnaise.

This burger is a clear favourite with the dining team thanks to the hint of smokiness from the bacon and crispiness from the onions. The pepper jack cheese spices things up further.

One of the handful of burgers in Black Tap’s lineup that doesn't feature a beef patty is the Kimchi Shrimp Burger, made with a shrimp patty, kimchi coleslaw, garlic and lime aioli, sesame seeds, and scallions.

The lime zest and lime juice in the patty cut through the sweetness of the shrimp, the refreshing taste pairing well with the kimchi coleslaw, which is a delight on its own.

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Of all the Classic Shakes on the menu, this one caught our eyes immediately because we never ever expected to be having a milkshake made with Lao Gan Ma chilli crisp. Made exclusively for the Malaysian outpost, it’s a daring combination of vanilla ice cream topped with whipped cream, an extra drizzle of the chilli crisp, and a cherry. 

It isn’t as spicy as we think, although every sip is an unorthodox marriage of flavours that somehow work.

Calling all cinnamon roll fans! The Cinnabon Shake is one of Black Tap’s all-time favourites Crazy Shakes that blends the flavours of cinnamon and vanilla together. Not only is the CrazyShake topped with a whole mini Cinnabon, it also has a vanilla frosted rim with bits of Cinnamon Toast Crunch cereal. 

This classic flavour combo was our favourite CrazyShake of the day, winning us over with its nice balance between the sweet vanilla and the woody flavours from the cinnamon.

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Perhaps Black Tap’s most famous CrazyShake, the CakeShake features a cake batter base and is topped with a whole slice of funfetti cake. The cheerful appearance is completed with a vanilla frosted rim with rainbow sprinkles. 

This Crazy Shake literally takes the cake for being the most extravagant milkshake we’ve had to date, and we enjoy it thoroughly.

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