It’s Friday, we’re in love with Boys Don't Fry, bringing back fish and chips to Wisma Cosway, with butties and Brit breakfasts soon, true to the fry-up style of an English caff.
Tony returns, rearmed with his recipe of his homeland’s favourite, recalibrated with his wife - a lovesong of plump, moist perch with lighter batter, thick-cut chips, smooth mushy peas and house-mixed tartar sauce, plus the kitchen’s own pickles and lemonade.
For now, Boys Don’t Fry opens for lunch, Thursday to Saturday. Next month, it’ll start serving butty-inspired sandwiches with crispy fish or chicken sausage and eggs, plus sides of pickled eggs and baked beans - sounds just like heaven.
