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Chopping Block – realization of a dream

5th August, 2017


FOR VERON LING, the culinary field was not her first choice. The Kota Kinabalu native was already in business school when she realised she needed something more exciting in her life.

A great fan of British chef Gordon Ramsay and his shows, she decided to make the bold move and start anew in culinary school. Although a lot of people were skeptical at first, her hard work and determination paid off.

After studying and working in Australia for several years, Veron flew back to her hometown and started her base year. When she first came back she noticed that there were very few restaurants in the city where locals and tourists can enjoy a delicious meal in a comfortable setting. Knowing that there was a lack in the market, she slowly worked towards her goal of owning a restaurant.

In March 2016, her dream finally came true, and Chopping Block was the result.

The restaurant itself is very minimalist with hardly any decoration. It has a warehouse feel with wooden beams on the ceiling and brown accents everywhere. Black and white touches add some depth while keeping it looking clean and fresh. The inside can fit about 40 customers, and there’s also an al fresco area for diners who smoke.

The fusion menu at this restaurant is very much inspired by Veron’s time in Australia. She loves experimenting in the kitchen and infusing Japanese and local flavours to the mix. Unlike many other kitchens which are dominated by men, most of the kitchen staff at the Chopping Block are women. On the opposite side of the door, the friendly and helpful floor staff are all men.

At Chopping Block, food is the main focus. Only the freshest ingredients are sourced both locally and from overseas to ensure the optimum flavour and quality. One of the signature dishes is the Surf and Turf. The dish is a combination of grilled sirloin steak, lamb shoulder and slipper lobster, which are served with three types of dipping sauces.

The Bird-Cow-Fish Burger Sliders is also a popular dish. These mini burgers have different fillings: chicken with peri-peri sauce, a beef patty with cheddar cheese, and fish with tartar sauce. It is served with a side of fries and salad. Non-meat eaters can try the Spaghetti Aglio Olio and Seafood. Al dente pasta is tossed in a chilli, garlic and olive oil dressing with prawns, mussels and squid.

Customers with a sweet tooth can try the Lemon and Elderflower Cheese Cake, which is served with a scoop of Vedablu coconut ice cream. The restaurant also serves a variety of sweet cocktails and mocktails such as the Elderflower Cooler, Apple Fizz, and a rainbow coloured signature drink that is named after the restaurant.

Chopping Block is located at No. 6, Ground Floor, Lorong Dewan, Kota Kinabalu. Business hours are from 11:00am to 11:30pm from Tuesday to Sunday. For more information, call +60 88 255 492 or look for Chopping Block on Facebook or Instagram.

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