Sambals oscillate between sweet, salty, tart and funky, and the rendang is made with Wagyu beef cheek, showcasing a unique take on Malaysian cuisine.
Chef Johnny Lee emphasizes a fascination with Southeast Asian flavors, illustrating how they differ yet feel familiar compared to the Chinese food he grew up with.
Lee transitioned to Rasarumah to pursue refined culinary offerings, acknowledging the need for collaboration and expertise to enhance his dining experiences.
His travels across Southeast Asia led to a rich menu featuring dishes like pork jowl satay and distinct chicken satay, reflecting authentic regional flavors.
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