It’s not uncommon to know that the Chef at Bar Trigona loves to adopt local elements and flavours into his dishes just like any other finger food on the menu. The oysters for this dish are source locally, deep fried in a thick battered, topped with sambal and finger lime caviar. I find the combination quite subtle perhaps more sambal would satisfied my Asian taste buds but those finger lime caviar miraculously cut off the greasiness of the oyster. Pricing wise, could be a bit steep. RM68 per serving.