luyaozers:
Candlenut Satay - grilled spiced marinated chicken thigh and pork belly served with rich homemade pineapple peanut sauce, cucumbers and red onions
luyaozers:
Rendang - French duck breast over a dry aromatic coconut curry with kaffir lime leaves and roasted coconut
luyaozers:
Yeye's Kari - 4th generation recipe from the chef's great grandfather, where yeye means grandfather - white coconut curry of chicken with green chili padi, green peppercorns, kaffir lime leaf
luyaozers:
Ngoh Hiang - crispy beancurd roll stuffed with minced pork and prawns, water chestnuts, mushrooms
luyaozers:
Buah Keluak - Peranakan signature, buah keluak (black nuts) are scrubbed and soaked for 5 days min; Candlenut style - black gold filling extracted by chefs to form thick and rich buah keluak gravy over F1 Ranger Valley Wagyu beef rib
luyaozers:
Chap chye - braised cabbage with mushrooms, sweet and dried bean curd, pork belly and black fungus in rich prawn stock gravy
luyaozers:
Sambal Kacang Petai - stir fried stinky petai beans with tamarind and chili sambal and crispy shallots over prawns