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.
By Tamara Jayne — 25 Oct 2024, 04:20 PM
We recently checked out CHU by Chef Nickt, a brand-new restaurant in Section 17 with seriously delicious eats
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!)
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.
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.
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.
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).
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.
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.
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.
