Five-spiced pork roll in a golden beancurd skin.
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A rich, aromatic chicken curry with the distinct flavour of Southeast Asian spices.
All mains served with blue pea flower rice, achar, assorted vegetables and sambal.
Peranakan-style pickle of cucumnber, carrot and cauliflower with sesame seeds and ground peanuts.
Prawns in a sweet-sour tamarind sauce.
Pie-tee cup filled with mango kerabu, and crested with top shell.