Honest Butcher by Chef Nickt: New Delivery Menu

Honest Butcher by Chef Nickt has built its name on beef, but its latest delivery menu travels beyond tenderloin in pursuit of inventive takes on familiar favourites. Taking only 10 orders daily to curb wastage, Honest Butcher promises a fun, flavourful feast, brimming with original creations.

Text 012-628-6804 for orders. Mention EDKL when you order food from Honest Butcher's Delivery Menu to enjoy FREE munchies from Hofu Japanese Snacks! Receive snacks worth RM20 for orders below RM300, snacks worth RM40 for orders between RM300-RM599, and snacks worth RM80 for orders of RM600 and above!

Honest Butcher's menu is packed with top-notch produce, prepared in playfully imaginative styles.

Start with the sea, from mini lobster toast to sake mirin clam soup, then munch on Japanese-inspired sando stuffed with premium ingredients.

Go West with wagyu beef bolognese and red wine stew, or look East with Miyazaki A5 Char Gyu rice or wantan mee.

Our sampling of Honest Butcher's menu arrived fresh and beautifully presented, with a lovely fragrance filling our living room when we opened each set.

Our top hit is the Omakase Cold Capellini, a coupling of smooth, firm pasta with seafood that's pure and pristinely delicate, including Hokkaido scallops, botan ebi, crab meat and ikura, rounded out aromatically with truffle ponzu and seafood dashi. It tastes like a trip to the seaside, in the comfort of home.

Honest Butcher puts its imaginative stamp on concoctions like the Peking Crepes, a twist on traditional Peking duck pancakes, with cool choices like unagi or foie gras to layer in your rolls with spring onions, kyuri and garlic teriyaki sauce.

Also memorable are the Prawn 'Noodles,' crafted with real sea prawns, blended into thick, bouncy 'noodles,' carb-free and filler-free, unmistakably sweet with a natural crustacean flavour, soaked in French white truffle jus and onion butter béchamel, extra-earthy with forest mushrooms and Italian black truffles.

The Garlic Bonito Escargots, featuring Belgian escargots with Lescure butter and roasted garlic, swimming in bonito cream brightened by Ito togarashi, would win praise in a French brasserie, while the Nasu Dengkaku would earn raves at a Japanese izakaya, gorgeously grilled eggplants, fleshy and full-bodied, punchy with a white miso glaze.

Honest Butcher by Chef Nickt: New Delivery Menu

Quick Result

Post

Venue

User