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The standout dish at Thevar was the veal bone marrow murtabak. The murtabak "skin" was crispy, the meat a tender but punchy accompaniment. It was so rich and sinful - I wish I had another helping.

Other faves: the crispy pork jowl wrapped in betel leaf (held together by a flavourful sambal aioli), as well as the eggplant pajeri.

I hope they get a new place soon though! The restaurant is rather narrow and as such too close to the grill where food is prepared. The aesthetic also relies heavily on dark interiors and lots of mirrors to pass off for generic modern / contemporary but could do with some details.