Start with the occasion
A good grill restaurant gives you more than a choice of cuts. It gives you a way to spend the evening: a leisurely meal for two, a table of friends passing plates around, or a seat close enough to watch the fire. Coal by Corks Out brings those possibilities to three addresses across Kuala Lumpur and Subang Jaya.
Previously known as Corks Out at these locations, the restaurants share an interest in charcoal cooking and wine, but their menus and settings differ. TTDI combines a timber-lined dining room with an al fresco terrace. SS15 has space for a group to settle in. Bukit Bintang puts the chef’s table and open-flame cooking at the centre of the experience.
There is one distinction to make before choosing: TTDI and SS15 serve pork. The Bukit Bintang menu is pork-free and does not offer pizza; wine is served there, so pork-free should not be read as a claim of halal certification. Confirm any dietary requirements with your chosen outlet.
TTDI: choose a cut, then take your time
At the TTDI address, the wine wall, warm timber and terrace set up an evening built around conversation. A private room offers another option for a gathering that needs its own space. The restaurant’s “You Hunt, We Cook” approach lets diners choose a beef, lamb or pork cut with a side before it goes to the charcoal grill.
The Peri Peri King Rib, listed at RM138, is one starting point: pork rib with a peri peri glaze, served with corn, salad and sauce. The US Pork Tomahawk is RM92. For beef, Black Onyx Ribeye is listed at RM80 per 100g and Tajima Rump at RM72 per 100g; Lumina Lamb Rib is RM48 per 100g. With cuts priced by weight, ask for the portion weight and total price before ordering.
A meal need not revolve entirely around a large cut. Burrata Salad at RM42 and Garlic Baked Escargot at RM36 give the table something to share, while Fettuccine Pork Ragu at RM36, Mezzelune di Pesce at RM38 and Girella Anatra at RM48 offer pasta options.
SS15: a charcoal grill with room for the group
Coal’s Subang Jaya restaurant has a different rhythm. The ground-floor dining room pairs a large mural with rows of wooden tables and wine racks; upstairs, a dining mezzanine, bar and private lounge create choices for larger gatherings. It is the address to consider when the order may run from a sharing cut to burgers, pasta and pizza.
Here, the Peri Peri King Rib is listed at RM138.80, rather than TTDI’s RM138. The US Pork Tomahawk is RM92 and Wagyu Diamanté Ribeye is RM72 per 100g. Prawn Toast, at RM32, is another option for the middle of the table.
For an individual main, the Corks Out Signature US Pork Burger and Spaghetti Aglio Olio Prawn are both RM28.80. The Porky Pizza is RM26.80, with luncheon meat, bacon, Chinese sausage, mozzarella and tomato sauce. Fettuccine Wild Boar Ragu is also RM26.80. That wider mix makes it possible for a group to share a grill order without everyone having to choose steak.
Bukit Bintang: dinner around the fire
On the first floor of Fahrenheit 88, the Bukit Bintang restaurant brings the cooking into view with a chef’s counter and open-flame grill. Blue glass blocks mark the bar, and a private room accommodates approximately 10–12 guests, with its own bathroom. The supplied brief also describes a chef-led charcoal-grill omakase; ask the restaurant about its current format and pricing when reserving.
Dry Aged Duck is a signature here. The restaurant describes an ageing period of eight to ten days, with a whole duck listed at RM198 and a two-day preorder requirement. For beef, A4 Kagoshima Wagyu is RM125 per 100g, Wagyu Tajima Ribeye RM92 per 100g and Diamanté Wagyu Ribeye RM80 per 100g. Lumina Lamb Loin is RM62 per 100g.
There are smaller plates and pasta alongside the premium cuts: Cavolo Griglia at RM32 combines grilled cabbage with anchovy, parmesan and cured egg yolk; Bisque is RM28; Ragu d’Anatra al Tartufo is RM58; and Nero di Seppia is RM52. This is a separate menu, so do not expect the pork dishes, pizza or lunch offers described for the other two outlets.
For a larger occasion, the venue brief describes events for 50–80 guests and food-and-beverage packages starting at RM100 per person, without a separate venue rental fee under those packages. Capacity, minimum spend and package conditions should be confirmed directly for your date.
Lunch and sharing offers to ask about
The supplied menus describe three offers for TTDI and SS15. The weekday lunch set is RM29.90++, served from noon to 3pm, Monday to Friday, excluding public holidays. It includes a main, a side, soup, panna cotta and iced lemon tea. The brief also lists an alternative 20% reduction on chiller meats; ask which arrangement applies to your order.
Lunch for Two is listed at RM78++ for two, reduced from RM88, and available daily from noon to 3pm. The sharing meal includes two mushroom soups, a Caesar salad with bacon, one pasta, one main and two desserts. Dessert choices differ: TTDI lists crème brûlée, bread-and-butter pudding and crispy banana puff, while SS15 lists affogato in place of the banana puff.
Grill Temptation is a five-course sharing menu by Chef Kent, listed at RM188++ for two at TTDI and SS15. Its dishes span a salami board, escargot, pasta with clams, seafood, pork collar and desserts; wine is excluded. These are promotional offers from the supplied brief, so confirm current availability, inclusions and the final bill before booking. Prices marked ++ exclude additional charges.
Choose your address and book
Coal by Corks Out TTDI: 60, Jalan Burhanuddin Helmi, Taman Tun Dr Ismail, 60000 Kuala Lumpur. Listed hours are daily, noon–3pm and 5pm–midnight. Reservations: 012-235 0833.
Coal by Corks Out SS15: 15, Jalan SS15/5a, SS15, 47500 Subang Jaya, Selangor. Listed hours are daily, noon–midnight, with a kitchen break from 3–5pm. Reservations: 012-342 0233.
Coal by Corks Out Bukit Bintang: Lots B2, B3 and B4, first floor, Fahrenheit 88 Block B, 179 Jalan Bukit Bintang, 55100 Kuala Lumpur. Listed hours are daily, 3.30pm–midnight. Reservations: 012-293 7033.
For a private room or a larger group, give the restaurant your guest count, preferred time and dietary requirements when enquiring. If a particular cut or the dry-aged duck is the reason for your visit, reserve it as well as the table.
About this guide
This feature was prepared from supplied restaurant information and photographs; it is not a firsthand restaurant review. Menu prices, promotions, opening hours and availability may change. Confirm the details with the relevant outlet when booking.
