When I received the invite for the Saturday Night Roast at Flock at W Kuala Lumpur, I brought it up to my plus two. Their reaction surprised me. This was the very first time that both of them were eager to attend. The husband was because he had fond memories of the last time we were at Flock (which was a long while back). Clearly it was so good that it made an impression on him. Whilst for the teen it was because (according to him) he has never been to W Kuala Lumpur (he has. He just doesn’t remember it).
Since they were both so eager to go, off to Flock we went on a Saturday night. Arriving just slightly after 7pm, Flock was already more than half full. Always a good sign if you ask me – especially since the buffet had barely started!
For all the meat lovers
The Saturday Night Roast at Flock is a meat lover’s heaven (now that I think of it, perhaps that’s why the teen was so eager to go). That’s not to say that there aren’t any non-meat options. There’s still the seafood on ice (called the Ice Rock Pool), salads, anti pasto, sushi and sashimi station, and artisan cheese and bread, amongst others. It is after all a buffet.
Under ‘Flock, Fin and More’ there are a variety of hot dishes. The Southeast Big Mac Tacos with Cabbage and Sambal Aioli was the standout with both the husband and the teen. They both raved about it. I took to the Crispy Spiced Braised Duck – skin was crispy, meat tender and full of flavour.
The ‘Asian Hawker’ standout was the Hibachi Fried Rice – full of wok hei! (I really do love eating rice).
Let’s talk roasts
On the Saturday night when we were there, Low & Slow Roasted Brisket and Xinjiang Cumin Spiced Lamb Leg were on offer. Between these two, the lamb really stood out – tasty and tender. No dipping sauce needed to go along with it. The brisket however was a tad bit dry and definitely needed sauce to accompany it.
The “Taiwanese Glazed” Grilled Chicken Kebab was yums! It was akin to Teriyaki sauce and the meat moist.
To us, the biggest wins were the ‘Grilled to Order’ station. Now, here were the real stars of the show. There are 4 options on this menu and you really should order all of them.
The Szechuan Spicy Lamb Ribs with Charred Kale was fall off the bone tender, and had a kick to it. The Grilled Peri Peri Chicken with Lobster Gravy reminded us of Nando’s Peri Peri Chicken, albeit an elevated version of it. The meat was smokey and combined with the lobster gravy, the flavours seemed to come alive!
The Duck-ken Tsukune Taco with Spicy Mayo, Slaw and Pickled Daikon was interesting – it had a tang to it.
Finally, the Black Angus Medallion Steak with Truffle Mashed and Organic Mushroom Gravy was wonderfully charred – you can taste the smokiness in the meat, which was done to perfection (still pink). This was our ultimate favourite from the Grilled to Order station. Best part? You get to order as many rounds as you wish from this station!
Thirsty?
As for beverage, do wait in line and order the Kalamansi Cucumber Mint Sprite Soda (refreshing), which is mixed on the spot for you. I thought it was really nice that there was a mocktail on offer to go along with your meal, instead of just juices, which were also available.
As for sweet endings, the three of us gravitated to the soft-serve naturally. After indulging in all that meat, this seemed to be the natural ‘light’ ending we needed!
The extras
The DJ spinning tunes live in a corner of Flock added to the vibes and truly enhanced the entire dining experience – it was a Saturday night after all. It brought back good old memories of our clubbing days.
I like that the kitchen at Flock is an open concept. There’s nothing better than be able to see what all the chefs are up to as an added experience, in my opinion.
Saturday Night Roast runs on alternate Saturdays, from 7pm to 10pm. The next one is on 31/01/2026. It is priced at RM198+ per person.
For enquiries or reservations, please contact 6012 204 3488.
If you’d like to have a nightcap (or two), how about heading up to Wet Deck or perhaps some Veuve Clicquot?
We were invited by W Kuala Lumpur. As always, our opinions are honest and our own.
