Brass Monkey Cafe & Bar — Restaurant in Borneo

I had been looking forward to trying Brass Monkey for a long time, but unfortunately, it turned out to be quite disappointing.

The appetizers were just average. The soup tasted like canned Campbell’s, lacking both mushroom texture and aroma. The Thai seafood salad was overwhelmed by its sauce, masking the freshness of the ingredients. The mixed grill didn’t fare much better. The lamb was overcooked and bland, while the chicken chop, though tender and well-cooked, was let down by a mismatched sauce.

The biggest letdown, however, was the kids’ meal. I ordered fish and chips, but it turned out to be generic frozen supermarket fish sold at RM20. Completely unacceptable for the price and place like this.

I’ve tried 20 to 30 old-school Western restaurants around Sabah over the years, many with real nostalgic charm and solid food. Sadly, Brass Monkey ranks as one of the weakest among them. Honestly, it’s barely on par or even worse...

It was our first time dining at this restaurant with my family, and we were impressed by the excellent service provided by the staff. They were very friendly and made sure to check if everything with our food was okay. My dad particularly enjoyed the lamb sauce and kept praising it.

The meats we ordered, including salmon, mixed platter, and Angus beef, were all incredibly juicy and tender. We were pleasantly surprised when they also served us two or three complimentary pandan jelly during our visit. The mushroom soup, although not shown in the picture, also tasted okay.

While some might find the prices a bit high, we felt that they were justified considering the overall experience and the delicious food...

Taste: 5/5 Presentation: 4/5 Portion size: 4/5 4 Temperature: 4/5 Service: 4/5 Value for money: 4/5 Overall: 4/5

I had steak, medium rare, not the best of steak but nevertheless good. It takes skills to do medium rare n mine was cooked just right. Although i hv been here many times thy need to challenge thmslv mo on the steak department cos i c no changes in the method used. Whilst in Amsterdam, i had the best steak aside frm japanese kobe, ohmi, matsusaka etc. thy cooked the steak with butter thn thy pour Guinness Stout to giv it dat black texture n i tell u, mind blowing. But not to take anything away frm here, still great for wat...