Kekou

My history as a Chef spans across the globe.

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Kekou

Beer has come a long way in Australia. Whether judged by a glance through the myriad breweries and beer styles covering the country, or by considering the number of venues and bottleshops now serving craft beer, things have most definitely changed. Yet such nights can be fleeting, at least outside beer weeks, with beer rarely treated with the same reverence as wine when it comes to dining out. Kekou, however, is not that kind of restaurant. Opening in March , Kekou is the work of a passionate team whose extensive travels and backgrounds have led to a combination of craft beer and food and, in the process, breathed new life into a closed Bridge Road institution, The Curry Club. Chief among the revamp are the 18 taps that catch the eye as soon as you walk in. What the bar does have that few restaurants do is a mighty impressive tap list, one that regularly rotates through local breweries and where on any given day you can take your pick from the hoppy, the sour, the dark and pretty much anything in between. If you need help, the Kekou staff are there to guide you and talk about the kind of beer and food you might like to see spread across your table. Or, if you want a combination as diverse as the food, there are always the tasting paddles, served with house roasted nuts and — like much of the venue — are upcycled, built from oars brought back from travels in Malaysia. Should your desires still not be sated, the fridge is also kept well stocked with packaged beer and the wine, spirits and cocktail list are all extensive and regularly change. Upstairs, the simplicity and warm glow from downstairs continues, with more tables and another six taps. And enriching is most certainly what the venue does.

Your details will be kept strictly confidential and will not be passed onto any third party without your prior consent. The beef has been marinated and cooked sous-vide for kekou hours, then coated with rice powder and finished in a deep fryer, kekou, kekou.

What started as a boat trip through Asia to discover hidden food gems has culminated in a craft beer and foodie heaven known as Kekou, on Bridge Road in Richmond's trendy dining strip. Rocking a light-filled, chic space inside a year-old building fitted out to preserve its historic charm with polished concrete, rustic brick, splashes of greenery and furniture made from recycled railway sleepers, Kekou is the definitive place to see and be seen. Rotating craft beer and Eastern offerings are on a sharing menu, from small bites of spanner crab tartlet, padang sauce, shallots and saltbush to mains of braised beef cheek, coconut gravy, sambal mangga and three pak-chee. Decadent calamansi parfait, white chocolate crumble, gula jawa caramel and kaffir lime meringue will tempt sweet tooths. Delicious small bites of lobster tail, with chilli palm caramel sauce, sitting pretty atop betel leaves.

Thanks for subscribing! Look out for your first newsletter in your inbox soon! By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Our newsletter hand-delivers the best bits to your inbox. Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions. An industrial-chic space dishing up bold and spicy Asian fusion food and boasting an impressive craft beer selection. After taking over a year-old building located smack-dab in the centre of Richmond's bustling Bridge Road, Kekou opened in just months before the global pandemic reared its ugly head. It pivoted to takeaway during lockdown, but now with those days relegated to a distant memory, the pan-Asian restaurant is finally able to dish up its innovative fusion of Southeast Asian cuisine to the masses.

Kekou

Beer has come a long way in Australia. Whether judged by a glance through the myriad breweries and beer styles covering the country, or by considering the number of venues and bottleshops now serving craft beer, things have most definitely changed. Yet such nights can be fleeting, at least outside beer weeks, with beer rarely treated with the same reverence as wine when it comes to dining out. Kekou, however, is not that kind of restaurant. Opening in March , Kekou is the work of a passionate team whose extensive travels and backgrounds have led to a combination of craft beer and food and, in the process, breathed new life into a closed Bridge Road institution, The Curry Club. Chief among the revamp are the 18 taps that catch the eye as soon as you walk in. What the bar does have that few restaurants do is a mighty impressive tap list, one that regularly rotates through local breweries and where on any given day you can take your pick from the hoppy, the sour, the dark and pretty much anything in between. If you need help, the Kekou staff are there to guide you and talk about the kind of beer and food you might like to see spread across your table. Or, if you want a combination as diverse as the food, there are always the tasting paddles, served with house roasted nuts and — like much of the venue — are upcycled, built from oars brought back from travels in Malaysia. Should your desires still not be sated, the fridge is also kept well stocked with packaged beer and the wine, spirits and cocktail list are all extensive and regularly change.

The walking dead neegan

Jasmine Rice. Beer Industry. The Asian influence in our food is one of my favourite things about my work here. My mum is definitely my number one culinary influence. And yes, shrimp paste is one of the key ingredients for this dish. From chow mein to pad Thai, Chinese BBQ pork to beef and broccoli, Asian recipes dish up favourite and classic ways to put some spice in your culinary life. I'm in the beer industry. Rotating craft beer and Eastern offerings are on a sharing menu, from small bites of spanner crab tartlet, padang sauce, shallots and saltbush to mains of braised beef cheek, coconut gravy, sambal mangga and three pak-chee. With my Asian background, I tend to like cooking things that people can enjoy eating together as a share-styled meal. I love to eat and I love to cook. Kari Ayam. Spicy Edamame.

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Sign Up. Awesome, food are delicious and creative, friendly and supportive staff. Crafting beer's best stories since I spent three years in Melbourne before I was lucky to be sponsored to one of the best places to work in Australia — Hamilton Island, Queensland. Thanks for subscribing! It has strong flavours, freshness and is balanced with the use of local ingredients and seasonal produce. Kari Ayam. After expanding my knowledge on basic culinary skills, I moved to Connecticut, USA, to work in one of the biggest casino resorts, the Mohegan Sun. Our newsletter hand-delivers the best bits to your inbox. The food is honest and done exceptionally well, whilst the curated beer list has plenty of interesting and rare options to choose from. Display Name. Or, if you want a combination as diverse as the food, there are always the tasting paddles, served with house roasted nuts and — like much of the venue — are upcycled, built from oars brought back from travels in Malaysia. Best Known For Twice-cooked pork belly, chilli palm caramel and pomelo mint salad. I like to combine the flavours together and find the perfect balance. Obsessive-compulsive about?