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Shaved ice with gula melaka and coconut milk, topped with two balls of durian mochi.
Ice Kachang with cream corn, peanuts, pandan jelly, grass jelly, rose syrup, and shaved ice drenched in gula melaka and evaporated milk. Ooh La La!
Classic shaved ice with coconut milk and gula melaka, topped with red bean and green pandan jelly. Yummy!
Ambra sour plum juice—refreshing, tart, tangy, with a touch of sweetness.
Signature chilli sauce made with fresh chilli and belacan. Spicy and salty. Good for boosting rice flavour.
Total letdown. Looks good, tastes like plain rice. No wok hei.
Sweet potato leaves fried with fermented shrimp paste chilli. Crunchy, spicy, and salty. Filler dish.
Cabbage, lily bulbs, black fungus, glass noodles, and bean curd sheets cooked with fermented soy bean. Soft, juicy, slurpy veggie dish. Sweet, maybe too sweet, with a touch of savouriness.
Fried omelette with fermented shrimp. Standard egg dish with bold, briny, salty shrimp flavour.
Sambal prawns with bitter bean. Sambal was sweet, mildly spicy, and onion-heavy. Frozen shrimp used. Bitter bean wasn’t very pungent. Easy to eat, but not authentic.
Fish paste marinated with spices and coconut milk. Pretty sure it’s the frozen supermarket kind. Can’t go wrong, but nothing special.
Fresh duck marinated with ground coriander seeds and spices. Surprisingly delicious. Tamarind, dark soy, and coriander sauce infused nicely. Meat was tender and juicy. Watch out for bones.
