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We came here for the special Wonton Mee (which exceeded expectations!) but the two snacks which preceded it, put on quite a show. Especially the first - a beef tartare with a very cleverly done southeast asian twist.
Cradled in an airy-light pulut hitam cracker was a generous mound of raw minced beef that’d been cured in a housemade rendang paste for a few days. Garnished with tiny bits of fermented green radish, raw onions, shaved cured egg yolk and chives, this was fiercely beautiful on the palate. I was in awe.