Pince & Pints

Annissa Kallista A

4.0

Freshly caught lobsters are flown in direct from Boston, Maine and Canada, twice weekly, to Pince & Pints’ own holding facility with specifically tuned-in conditions; engineered by state-of-the-art mechanisms. The temperature of the water must be kept at a constant of 5 to 7°C. Like a short getaway, no lobster is allowed to over-stay in the restaurant after 7 days. Close to 5,000 lobsters will be imported to the restaurant every month. Strict conditional handling is of paramount importance. The lobsters served at Pince & Pints Restaurant and Bar are always of top quality – meaty, fresh and juicy.

Kosmaria Suratman

4.0

Who would have thought that the lobster roll here tastes even better than the one in B&L?? So glad there's one in Malaysia now my lobster cravings will easily be fixed. The bun was unbelievably soft and the homemade garlic sauce wow just wow. The best way to enjoy dining here is by bringing your wolfpack and order different dishes so that you can share. Simply because, their other dishes are just as good.

Shienita Suwirjo

3.0

If you love lobsters (and lobsters only) and are in the mood to splurge, then head to Pince & Pints at Bangsar for a memorable dining experience. Originating from Singapore, Pince & Pints is reputed to have made lobster roll a thing there. Within a short period of opening, they have garnered a few prestigious restaurant awards and customers were even queuing to taste their famed lobster dishes. And now, their first and only branch has opened in KL and they even share the same shop number of 32. Coincidence? I prefer to think that is a well planned arrangement.