Chicken cooked in buah keluak (black nut) and tamarind sauce.
All mains served with blue pea flower rice, achar, assorted vegetables and sambal.
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Deep-fried lychee-crusted prawn, served with house-made dressing.
Assorted local vegetables served with sambal belachan.
Steamed Penang-style otak with wide pepper leaf.
Slow-braised succulent pork belly in a dark thick sauce of fermented soy beans, with a bold savoury flavour.