Kekou

My history as a Chef spans across the globe.

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

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. Oysters are topped with a green chilli-infused granita and black caviar, pork and prawn wontons are doused in a hearty serve of Sichuan chilli oil and kingfish sashimi swims in a spicy red nahm jim sauce.

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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.

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. If you need help, the Kekou staff are there to guide you and talk about the kind of beer and food you might like to see spread across your table.

Kekou

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This gave me the creativity to explore new featured dishes each week using local and seasonal ingredients. Get the latest updates from AGFG. Login Forgot Password? Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions. Get us in your inbox Sign up to our newsletter for the latest and greatest from your city and beyond. What is your feature flavour these days? Post Code. When we first ran a Crafty Crawl guide to Richmond it was paired with Abbotsford. Food is delicious! Decadent calamansi parfait, white chocolate crumble, gula jawa caramel and kaffir lime meringue will tempt sweet tooths. Crafty Cuppa. Friday Roundup.

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Your details will be kept strictly confidential and will not be passed onto any third party without your prior consent. The Crafty Pint is an independent online magazine and resource for anyone interested in craft beer in Australia. Login Forgot Password? Thunder Road Brewing, based…. Time Out says. Display Name. It was a featured dish when we were opening over two months and it has stuck on the menu ever since. Our newsletter hand-delivers the best bits to your inbox. If you need help, the Kekou staff are there to guide you and talk about the kind of beer and food you might like to see spread across your table. Site map. Signature dish? Jasmine Rice. With my Asian background, I tend to like cooking things that people can enjoy eating together as a share-styled meal. Facebook Instagram.