Kekou

There are 2 ways to kekou an order on Uber Eats: on the app or online using the Uber Eats website, kekou. View upfront pricing information for the various items offered kekou Kekou here on this page. Javascript is needed to run Uber Eats, kekou. You can try enabling it or visiting the website with a browser that supports JavaScript.

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.

Kekou

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. The split-level space pays homage to its historic bones with exposed brick that peeks out from behind concrete walls and beams while adding a modern touch through the juxtaposition of climbing greenery, neon signs and minimalist light fixtures. Choose from bar seating that flanks an impressive tap craft beer selection, or sink into one of the cushioned booths that surround reclaimed wood tables and chairs. Head chef Oak Kunnalok, who originally hails from Bangkok and is an alumnus of restaurants like Nobu , Chin Chin and Rice Paper Scissors has taken the helm and crafted a Southeast Asian-inspired menu that's rich with all things sweet, sour, salty and spicy. If you can't handle spice, Kekou may not be for you; almost every dish has at least a bit of residual heat, with many having a full-on kick of spiciness.

Obsessive-compulsive about? Choose from bar seating that flanks an impressive tap craft beer selection, kekou, or sink into one of the cushioned kekou that surround reclaimed wood tables and chairs.

My history as a Chef spans across the globe. 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. From there, I decided to move to Melbourne, Australia where it all began. The Asian influence in our food is one of my favourite things about my work here. 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! 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.

Tamilsex me

Chefs Oak Kunnalok. Jasmine Rice. Most of our dishes at Kekou contain shrimp paste as the base ingredient. How would you define your style? Look out for your first newsletter in your inbox soon! If you're an experienced brewer…. Yellow Curry of Chicken and Roasted pumpkin and young coconut. I love to eat and I love to cook. Time Out. 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. It's all balanced, though, with touches of citrus, green papaya, coconut and ice giving your tastebuds some relief from the heat.

.

Once I graduated with my Bachelor Degree in Hospitality Management and started gaining international experience, my Chef career really took off. Beer Knowledge. Choose from bar seating that flanks an impressive tap craft beer selection, or sink into one of the cushioned booths that surround reclaimed wood tables and chairs. I just love food. We already have this email. 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. 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. I have no financial interest or association with the above establishment. Thunder Road Brewing, based…. 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. From there, I decided to move to Melbourne, Australia where it all began. What do you love about this business? It was a featured dish when we were opening over two months and it has stuck on the menu ever since. My signature dish has to be hour beef ribs in chilli red glaze and toasted rice powder.