The defining highlight of our 9 course dinner – undeniably beautiful to look at and truly innovative yet delicious. This bowl exudes exotic herbaceousness, with a fan of thinly sliced prawns cooked at a low temperature to maintain their delicate flavour, then rubbed on the underside with housemade coriander stem and salted lime skin paste, before being crowned with an aromatic bouqet of herbs such as ulam flower and cashew leaf. The warm pool of starfruit juice dotted with kaffir lime leaf oil complemented the prawns with nicely balanced astringency and sweetness. Exciting times for Malaysian cuisine.

Taste: 4/5