The rice had a good bite and flavour thanks to the two-time steaming process. My favourite of the two I tried was the beef rendang — essentially beef shin that has been braised until tender in coconut milk, spices and herbs. The dish maintains its basic ingredients of ikan billis, cucumber slices, omelette and (housemade) sambal belachan while it also explores an interesting take on coffee sambal that might pair better with the 5 spice pork confit instead of the rendang. I really admire the tremendous effort put into making every single element of the dish and that effort certainly paid off.