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Chefs canapés
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The wall goat/cow
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Johorean wood pigeon soto (clear soup) with vermicelli; lamb begedil
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'Padi Chicken’ (frog legs) pakora; sweet chilli jam
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Carrot, ginger and yogurt granita and lemongrass and green apple granita
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Satay-marinated lamb neck fillet in lotus root koorma; pickled waterchestnuts; saffron rice
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Crocodile tail fillet in soy and Szechuan pepper sauce; lime and beansprout salad; basil rice
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Smoked banana parfait with a cup of strong Sumatra coffee
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Black rice pudding; durian ice cream