It was a creative twist of our local chicken rice. I love the idea of adding barley and brown rice to the typical rice grains. There was also an interesting subtle kick from the puree coming from the rendang spices added. Chicken was on point — so tender and fragrant — as it was sous vide and marinated before frying. Available only on 20 August 2016 at Timbre+ ; preorder at https://ediblegardencityxtimbre.peatix.com