Topped with a small dollop of sambal, the potato patty’s pleasant yet distinct kick of spice was so good. Uncomplicated, the aromatics were the best part for me as they had used madras curry oil and fried shallots to ramp up the flavours. I also found the interior to be well-seasoned which was a plus and I just love that the battered exterior was fried to perfection - light and golden brown.

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