Smashed crispy fried chicken service with Grandma’s sambal chilli.
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Steamed Penang-style otak with wide pepper leaf.
Deep-fried lychee-crusted prawn, served with house-made dressing.
Peranakan-style pickle of cucumnber, carrot and cauliflower with sesame seeds and ground peanuts.
Chicken cooked in buah keluak (black nut) and tamarind sauce.
All mains served with blue pea flower rice, achar, assorted vegetables and sambal.