Time Out says
We love a place that combines both barbecue and pork. Kilo Grill offers Iberico black pork jowl, belly and bacon among other items like Argentinean seafood, shishamo fish, and oysters. Vegetables circulate on the conveyer belt, so grab the likes of pumpkin, broccoli and button mushrooms to throw onto the grill together with your meat. The restaurant’s ever-present petai ice cream is pegged at the top of KL’s list of unusual desserts, and upon your first try, you’ll wonder why the local vegetable was never before made into ice cream.