If restaurants were contestants in a beauty pageant, Beta would easily be the prettiest one in the line-up.
When you enter the restaurant, you’ll be struck by the multitude of large potted plants scattered throughout, which lend the space an haute botanical vibe. Then there are the colourful Malaysian motifs everywhere – from the Chinese apothecary themed bar to the rattan chairs near the bar area and a large batik masterpiece on a feature wall.
The eatery is the brainchild of head chef Raymond Tham and his group of friends. This is the same team behind modern European restaurant Skillet, which is just a short walk away. Beta refers to both the Greek numeral system, which translates to “2” (since this is the second restaurant for the team) and also to first person pronoun Malaysian kings use to refer themselves, because Tham believes everyone should be able to eat like kings.
“When we set up this restaurant, I asked myself: What is Malaysian cuisine? Many people define it very differently. Some will use local ingredients or local flavours but for me personally, what I really eat is banana leaf rice for lunch, chicken rice for dinner and something else for supper. And for me, that is Malaysian,” says Tham.
Read more at https://www.star2.com/food/2018/03/06/new-take-modern-malaysian-food/#wqyjhLRpGZHQxVYg.99
