“You can't just eat good food. You've got to talk about it too. And you've got to talk about it to somebody who understands that kind of food.” ― Kurt Vonnegut

June 18, 2014 - I grew up loving food and understanding the notion of quality always, rather than quantity. Perhaps, that was the way I was brought up. C'est la vie! During my birthday, I had a choice of choosing between two fine gastronomical destinations. One was traditional, the other was innovative. But instead, I decided on a third choice, a dining room serving Indo and Straits Nyonya dishes using French cooking techniques. The effect was simple, full of flavour and dazzling. 

Chao Tom 
Minced prawn, herbs & spices wrapped around a sugar cane stalk and grilled, served with basil, coriander & mint leaves and a sweet sour sauce.
Miang Kham of Salmon Roe
Envelopes of betel nut leaf filled with toasted coconut, shrimps, lime, cashew & Norwegian salmon roe.

Main Courses
Lor Ark
Duck confit with caramelised spiced plums & oranges in cinnamon, star anise, cloves & nutmeg.
Sambal Goreng
Sautéed French beans & baby corn, lemongrass, shallots, belachan coconut cream with, with cashew nuts.
Organic Roast Pork
Tender and succulent sous vide 3 layer pork belly, organically raised, served with a hoisin balsamic reduction dipping sauce.
Crispy Nyonya Tempura
Deep fried selection of vegetables in a delicate batter dusted with homemade belachan chilli seasoning.

Tang Yuen
House made glutinous 'onde onde' rice balls stuffed with coconut simmered in palm sugar and served with a warm coconut broth.
Chocolate Fondant
Warm chocolate fondant with a liquid centre. 
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