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This New Spot In Section 17 Has Juicy Charcoal Steaks & Rich Dishes Perfect For Cheat Days

Food so good, you'll wanna go back for more.

Cover image via SAYS

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We recently checked out CHU by Chef Nickt, a brand-new restaurant in Section 17 with seriously delicious eats

Image via SAYS

Chef Nickt, widely recognised for his work at Honest Butcher, opened CHU just last month.

Fun fact: Right before the launch, he scrapped his original menu, saying it just didn't have that wow factor. Instead, he created a fresh lineup that he's truly proud of.

Nickt's menu is packed with rich flavours and a unique mix of favourites. (And wait till you see our top picks!)

Image via SAYS

He kicked things off with Jumbo Prawn Katu (RM59) — eight large, crispy Tiger prawns with nanban or curry sauce

Perfect as a starter, they were fresh, crunchy, and so easy to love.

Jumbo Prawn Katu.

Image via SAYS

Next, we were served the Aussie Bone Marrow (RM39) and Argentina Black Angus Beef Katsu (RM89)

The bone marrow, baked with a miso glaze and paired with sourdough bread, had a slight hint of sweetness. Chef Nickt mentioned they're tweaking the glaze to keep it as a light coating, enhancing the overall balance.

The beef katsu, coated in Hokkaido breadcrumbs, packed great flavour but the cut was a touch too thick, so it didn't quite match the wow factor of the other dishes. Still, it's worth a try if you're a fan of hearty portions!

This dish also comes with unlimited refills of rice, soup, and wafu-dressed cabbage. If you're really, really hungry, you're in luck.

Aussie Bone Marrow.

Image via SAYS

Argentina Black Angus Beef Katsu.

Image via SAYS

Unlimited refills of rice, soup, and cabbage come with the beef katsu.

Image via SAYS

Our faves of the evening? Definitely the Engawa Claypot (RM79), Garlic Bonito Escargots (RM34), Cold Capellini (RM79), and the showstopper: Aussie MB8/9 Pureblood Wagyu Ribeye (RM299).

The Engawa Claypot stole the show with buttered rice, tempura bits, seaweed, fish flakes, and a torched Engawa (flounder fin) topped with egg yolk.

It was buttery, full of flavour, and total comfort food. Imagine umami heaven in every bite.

Engawa Claypot.

Image via SAYS

Watch them mix it below:

The Cold Capellini was creamy, refreshing, and ideal for sharing, with silky, fresh scallops that were simply perfect. 

And the Garlic Bonito Escargots? Let's just say I was scraping up every last bit with bread (after announcing I was full, of course).

Cold Capellini.

Image via SAYS

Garlic Bonito Escargots.

Image via SAYS

Now, for the Wagyu. Nickt explained this Pureblood Wagyu Ribeye is the real deal — no cross-breeding here, just melt-in-your-mouth goodness.

When we tasted it, there was a collective "OOOHHH YUMMMM" around the table. 

Image via SAYS
Image via SAYS

We paired our meal with sake, and CHU also has a nice selection of wines if you're in the mood for something different.

For dessert, Nickt treated us to cendol ice cream with fresh almonds — creamy, rich, and the perfect end to a filling meal.

Image via SAYS
Image via SAYS

Would I recommend CHU? 100%. Whether it's a family night, weekend treat, or just a special dinner with friends, CHU by Chef Nickt has something for everyone.

Here's where the restaurant is located:

Image via SAYS

Address
19, Jalan 17/45, Seksyen 17,
46400 Petaling Jaya, Selangor

Opening hours
11.30am - 2.30pm
5.30pm - 10pm
(Wednesdays - Sundays)

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