Wild caught snapper.
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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