Cover Picaro is located within what used to be Suzie Wong’s cigar lounge (Photo: Picaro)
Picaro is located within what used to be Suzie Wong’s cigar lounge (Photo: Picaro)
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“Fun-dining” is the name of the game at this immersive open kitchen
With a single, stainless steel bar counter surrounding the open kitchen at Picaro, one cannot get away from its social, communal aspect—and one wouldn't want to. “The whole concept is based around an immersive kitchen party, with guests sitting next to strangers, passing food around, and interacting with the chefs,” enthuses co-founder Michelle Ng.
Picaro is located within Nam Kok Hotel, in the space that was once Suzie Wong’s whisky and cigar lounge. The enclave is divided into three sections—Suzie Wong, The Private Suite (a private dining space), and the Spanish restaurant. "Designed as an underground castle, we felt putting an open kitchen right in the middle would be amazing," continues Ng.
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Above Nam Kok Hotel (Photo: Picaro)
Above Duck Pate (Photo: Picaro)
Nam Kok Hotel (Photo: Picaro)
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The guest experience begins once you enter through the narrow hallway, where a giant lucky cat statue with light beams for eyes awaits. Walk through the velvet red-curtained doorway to reveal the impressive open kitchen, which doubles up as the dining room.
Above The outdoor lounge (Photo: Picaro)
The outdoor lounge (Photo: Picaro)
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When it comes to the food, Su Kim Hock of Un Poco Loco (where the concept draws strongly from) is the culinary director. “When I came to Suzie Wong, I felt our take on the food would complement its element of fun,” he smiles. “The whole experience is high-energy, low tension, and as much as we are serious about the food we serve, everything else is joyful and playful.”
Above Su Kim Hock is the brains behind Picaro’s Spanish-inspired menu (Photo: Daniel Adams)
Above Crab Paella (Photo: Picaro)
Su Kim Hock is the brains behind Picaro’s Spanish-inspired menu (Photo: Daniel Adams)
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The Spanish-driven menu consists of a selection of tapas and sharing plates that include one of Su’s favourite ingredients—crab. “We have crab paella and crab croquettas with a sriracha dip that is reminiscent of chilli crab,” he chuckles. “So in a way, despite being a Spanish dish, it is still relevant to our cuisine.”
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Above Crab Croquettas (Photo: Picaro)
Above Steamed Mussels and Clams (Photo: Picaro)
Crab Croquettas (Photo: Picaro)
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All in all, Picaro exists to provide a space where its patrons can let loose and have fun with no judgment. “Come and let your hair down, make new friends, enjoy the food, and have a good time!” Ng encourages.
Picaro will be open to the public from November onwards.
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
