Innovative Malay cuisine
“The flavours are old and familiar and yet they are new and exciting. No matter the technique, the flavours are always unmistakably Malay,” he said.
Notable local appetisers include Cucur Bijan, Daging Bungkus Kukus and Pulut Kuning Serunding.
“Cucur Bijan is a twist of the traditional Cucur Udang made the Bijan way with sweet potato. The taste is slightly different compared to the local favourite,” he said.
The restaurant has also added several new items to their main course menu including Pucuk Paku Goreng Tahi Minyak, Rendang Itik, Rusuk Panggang and Gulai Lemak Ikan Tenggiri.
“The pucuk paku dish has a very distinctive smell. It comes from the oil that it is fried in, which we prepare on our own.
“Preparing the oil is a difficult process but that ensures that the dish has the distinctive taste,” he added.
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