As they head towards 25 years of service as the exemplary Temple Bar culinary destination, Carol and Kevin’s Chameleon Restaurant remains as funky and left-field as ever. The atmosphere is always fizzing with good times, and Kevin O’Toole’s cooking seals the deal, with the only problem the fact that even though you had the steamed bao bun with pork shoulder and kimchi the last time you ate here, you want to have it again. But that would mean missing the incredible Javanese beef short rib, cooked until it is silky and sublime, and the fiery perkedel fritters with pickled aubergine mayo, and the chicken cooked in coconut milk. A short, smart wine list, good selection of craft beer, and always-friendly service keeps Chameleon is top spot as the Temple Bar star.
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