Unique to Malaysian style of cooking, squid cooked in heady mix of hot chilies, herbs and spices the juice of tamarind and sweet palm sugar just enhances the taste.
A seamless marriage of fresh Asian green with blanched tofu sticks & shiitake mushroom, braised in clay pot with a hint of herb and oyster sauce or opt for mushroom sauce if you prefer vegetarian flavors.
Two sheets of fresh hamour fillet stuffed with sautéed herbs & spring onions pan grilled and topped with spicy toasted pepper sauce.
The ubiquitous Chinese dessert. Fresh Banana coated in batter, deep fried and glazed with caramelized sugar with honey and toasted sesame. Topped with sheets of vanilla ice-cream.