"When you get the actual plate, it's the chicken, the chicken rice, a trio of sauces which is dark soy, a kalamansi chili garlic lime, chili sauce, and a ginger scallion sauce," Low said.
"You'll find that in Thailand and Malaysia, it's really common when you order to go, the dish will come wrapped up in newspaper or butcher paper. So, we really wanted to emulate that here. Super nostalgic for us...the experience of it is, I think, is really nice," Low said.
"There's a soup called Bak kut teh which is sort of like an herbal, pork bone stew. There's a lot of roots in there, herbs, mushrooms, soy, it's very umami and it's a specialty from where my family is from in Malaysia, which is Klang," he said.
"Being able to introduce people to Malaysian cuisine who aren't familiar with it has been a lot of fun. Like I think that was one of the goals of opening the restaurant," Low said.
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