Deep-fried lychee-crusted prawn, served with house-made dressing.
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Fragrant Japanese short-grained rice with blue pea flower juice.
Smashed crispy fried chicken service with Grandma’s sambal chilli.
Slow-braised succulent pork belly in a dark thick sauce of fermented soy beans, with a bold savoury flavour.
All mains served with blue pea flower rice, achar, assorted vegetables and sambal.
Pie-tee cup filled with mango kerabu, and crested with top shell.