From fish and chips to nasi ulam, a flavourful trip at Table & Apron


Eu Hooi-Khaw

The catfish is lightly coated in buckwheat batter and deep-fried, resulting in a skin that is crispy and crunchy, while the meat stays fresh and succulent. – The Malaysian Insight pic, November 27, 2021.

TABLE & Apron’s fish and chips were the talk of the town when it launched as a one-week special in September, and I found out why during lunch there recently.

The catfish is lightly coated in buckwheat batter and deep-fried, resulting in a skin that is crispy and crunchy, while the meat stays fresh and succulent. It just needs a little tartar sauce – or not. I enjoyed it without the sauce.


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