If you’re eating at the restobar Shhhbuuuleee in RexKL, expect the unexpected from chef Mui Kai Quan.
The best takes from our “feast” of small plates for me were the luscious dry-aged Sea Bream, Pig Head Terrine, Stuffed Quail with Glutinous Rice, Red Prawns marinated with aged Shao Xing wine, and the Tsukune with chicken and oyster patty.
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