Eat and Cook

The creative dishes often have a backstory and evoke nostalgia, using local ingredients in clever ways, presented to guests in the open kitchen. What stands out is the passion and sincere hospitality from the team who look to place Malaysian produce on the map, working closely with farmers and producers. While the menu constantly changes, portions are always generous and satisfying. On the current menu is a roasted aged mountain duck, complemented by fermented white mango jus, paired with asparagus spears, duck leg bak kwa, and golden century egg.