Snag a cosy booth at the far end of the restaurant for a secretive tête-à-tête. Dining with a group? Ask for the Library – a private space lined with handpainted wallpaper by local artists Chong Yong and Patricia Leong.
If you needed an excuse to break out your qipao, this is it.
The Chow Kit Kitchen and Bar, helmed by chef Christian Bauer, serves up reimagined Malaysian cuisine. Start with coconut-based laksa soup or crispy vegetable tempura, then move on to mains of barramundi fillet grilled in a banana leaf or the signature Chow Kit fish and chips. Save room for sticky salted coconut milk and pandan pudding, Japanese sweet potato jelly with sorbet or tea-soaked vanilla sponge cake. For lunch, there’s claypot oyakodon with garlic fried rice and deep-fried chicken katsu sandwiches. Breakfast is served in the restaurant, too. Start your day with spinach and baked eggs on sourdough, the hearty Chow Kit eggs Benedict or the fragrantly spiced nasi lemak tumpang. There are freshly baked pastries, mix-and-match a la carte items, freshly squeezed juices and rich coffees as well.
Follow the sound of soul music to the low-lit bar and treat yourself to a tipple from the craft-cocktail menu. The signature Chow Kit muddle is a botanical blend of Aperol and lemongrass liquor; we’re also partial to the jasmine-infused Gin Dynasty and the gin-based Tai Tai Tipple, which is laced with pear juice, rosewater and cardamom bitters. Settle in for an evening and order sharing plates of turmeric-marinated squid and prawn fritters with plum sauce.
Breakfast is served from 6.30am to 10am (7am to 10.30am at weekends), lunch from 11.30am to 2.30pm and dinner from 5.30pm to 10.30pm.