NEW YEAR, NEW MENU
Mr Chew’s Chino Latino Bar introduces the latest line-up of delectable dishes of Asian flavours and Latin American influences, curated by Executive Chef James Thong
WHEN IT COMES to Asian cuisine with a hint of Latino spirit, one would head to the former penthouse of the WOLO Hotel in the heart of Bukit Bintang to get one’s fill amidst the music-filled Manhattan loft-inspired dining room, with a mezzanine bar.
Having already captured the hearts (and appetites) of many with its signature dishes, such as the Nori Taco with salmon belly and salmon roe, the Catfish Char Siew and Som Tam Stuffed Deep Fried Buns, and Mr Chew’s Famous Fried Chicken Ribs, the high-octane energy restaurant, where culinary creativity meets unforgettable atmosphere, rings in the New Year with a new line-up of delectable dishes to its expansive menu.
The vision of the men behind Troika Sky Dining and Brasserie Fritz, Christian Bauer and Eddie Chew, conceived to change the way people view Asian food, continues seamlessly in the updated menu curated by Executive Chef James Thong, highlighting Mr Chew’s unique signature Asian flavours with Latin American influences, contrasted by bold, punchy flavours that taste distinctively familiar, yet undeniably refreshing.
The new creations that bring about an imaginative twist to well-known classics begin with the small plates and sides: the Gochujang Chicken Stuffed Steamed Bun with Pickled Pumpkin and Chestnut; Tawai Salad with shredded apple and pear, sprouts, palm heart drenched in fragrant coconut fish sauce; and Jasmine Rice with Turmeric Shallot oil steamed in lotus leaf ‒ starters that are bound to get the appetite within us blossoming like flowers in springtime.
Alongside the abovementioned star dishes, Mr Chew’s standing and potential fans may delve into new main courses, such as the Salt and Pepper Fried Whole Golden Snapper with dill and leek; Sizzling Wagyu Striploin with sweet Palermo pepper, cashew nuts, dragon leaf and coriander salad; and Grilled Chicken with pickled onion, ginger, Thai basil ulam, capped off with Mr Chew’s secret sauce.
Desserts are innovative palate cleansers, like the Coconut and Mango Ice Kacang, consisting of fresh mango ice cream, young coconut flesh and almond nibs, or the unpredictable Sesame Chocolate Noodles, made from chocolate noodles, sesame ice Spicy tuna ta are with chilli, garlic, cream, crystallised pine nuts, orange candy sesame oil and wonton crisps and milk syrup. AM