Boneless thighs are marinated in a cured duck-egg-yolk cream, then dredged in savory house-made cereal for satisfyingly crunchy, juicy, and meaty bites.
The aromatic broth of Damansara laksa is kicked up by belachan, a funky-sweet shrimp paste, made with all house-made sauces and pastes.
The asam laksa offers a cacophony of flavors with mackerel in a tamarind fish broth, tangy pineapple, and a funk from fermented shrimp paste.
The steamed taro cake is richly loaded with fermented black beans, preserved radishes, and shiitake mushrooms, making it an intriguing and unique dish.
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