Turmeric seasoned charred over open flame, in a sour and spicy tamarind paste, ginger flower, Vietnamese mint
Charred Squid
27
Shitake mushroom, bean curd skin, wood ear fungus cabbage, carrot, glass noodles braised in fermented bean curd
Chap Chye
22
Flash fried and Grilled Fluke topped with chef’s special sambal made with dry shrimp, fresh herbs and lime
Ikan Bakar
48
Slow cooked beef cheeks in turmeric, tamarind and fresh chili, served with hopper
Asam Pedas Daging
28