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How Kee Curry Tai Chow
Tai Chow
- RM20 - RM50 per pax
Chiefeater AS Lim had marmite chicken, three-flavour fish and cabbage at How Kee Curry in Simpang Ampat
Lovely Meal at Beach St Bistrot
Western, Pork-Free
Description
Post by Chiefeater Peter Yeoh
Best meal I’d had so far this year! Beach St Bistrot by David & Brian Chin upped the ante with some really amazing cooking by Head Chef Sue Lim.
𝘗𝘰𝘳𝘵𝘰𝘣𝘦𝘭𝘭𝘰 𝘮𝘶𝘴𝘩𝘳𝘰𝘰𝘮 𝘤𝘰𝘯𝘧𝘪𝘵, 𝘸𝘪𝘵𝘩 𝘣𝘢𝘭𝘴𝘢𝘮𝘪𝘤 𝘷𝘪𝘯𝘦𝘨𝘢𝘳 𝘥𝘳𝘦𝘴𝘴𝘪𝘯𝘨, 𝘱𝘦𝘤𝘰𝘳𝘪𝘯𝘰 𝘢𝘯𝘥 𝘢𝘳𝘶𝘨𝘶𝘭𝘢.
𝘚𝘲𝘶𝘪𝘥 𝘸𝘪𝘵𝘩 𝘱𝘳𝘢𝘸𝘯 𝘮𝘰𝘶𝘴𝘴𝘦-𝘴𝘮𝘰𝘬𝘦𝘥 𝘣𝘢𝘤𝘰𝘯-𝘸𝘢𝘵𝘦𝘳𝘤𝘩𝘦𝘴𝘵𝘯𝘶𝘵 𝘴𝘵𝘶𝘧𝘧𝘪𝘯𝘨, 𝘴𝘦𝘳𝘷𝘦𝘥 𝘸𝘪𝘵𝘩 𝘳𝘰𝘮𝘦𝘴𝘤𝘰 𝘴𝘢𝘶𝘤𝘦.
𝘌𝘴𝘤𝘢𝘳𝘨𝘰𝘵 𝘢 𝘓𝘢 𝘉𝘰𝘶𝘳𝘨𝘶𝘪𝘨𝘯𝘰𝘯𝘯𝘦 (𝘴𝘯𝘢𝘪𝘭𝘴 𝘪𝘯 𝘱𝘢𝘳𝘴𝘭𝘦𝘺 𝘣𝘶𝘵𝘵𝘦𝘳).
𝘏𝘢𝘯𝘥-𝘳𝘰𝘭𝘭𝘦𝘥 𝘴𝘵𝘳𝘰𝘻𝘻𝘢𝘱𝘳𝘦𝘵𝘪 𝘱𝘢𝘴𝘵𝘢, 𝘸𝘪𝘵𝘩 𝘱𝘢𝘯𝘤𝘦𝘵𝘵𝘢, 𝘮𝘰𝘳𝘦𝘭 𝘮𝘶𝘴𝘩𝘳𝘰𝘰𝘮𝘴, 𝘐𝘵𝘢𝘭𝘪𝘢𝘯 𝘣𝘭𝘢𝘤𝘬 𝘵𝘳𝘶𝘧𝘧𝘭𝘦 𝘪𝘯 𝘣𝘶𝘵𝘵𝘦𝘳 𝘦𝘮𝘶𝘭𝘴𝘪𝘰𝘯.
𝘊𝘩𝘢𝘳-𝘨𝘳𝘪𝘭𝘭𝘦𝘥 𝘐𝘣𝘦𝘳𝘪𝘤𝘰 𝘱𝘰𝘳𝘬-𝘳𝘪𝘣 𝘤𝘶𝘵𝘭𝘦𝘵.
𝘊𝘳𝘰𝘭𝘭 – it has the taste and texture of a croissant, and the structural hold of a bread roll. Served with truffle butter and kaya.
𝘛𝘩𝘦 𝘉𝘚𝘉 𝘢𝘱𝘱𝘭𝘦 𝘵𝘢𝘳𝘵𝘦 𝘵𝘢𝘵𝘪𝘯.
Business Hours
Wednesday to Monday
12:00 pm to 04:00 pm
06:00 pm to 11:00 pm
Closed on Tuesday
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Prices in RM
RM50 - RM100 per pax
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