WHY GO

T.Dining Malaysia Tatler Best Restaurants - - Local -

Chef Isadora Chai waves her culi­nary wand and con­jures up more de­li­cious epi­curean de­lights laced with lo­cal flair in her sec­ond restau­rant.

An ap­pe­tiser of baked crab gruyere gratin ap­pear­ing in a trio of small clay cups hold­ing a med­ley of cheese, crab and pota­toes does a great job of open­ing up the ap­petite.

Noo­dle dishes gar­ner­ing a must-try in­clude the Mar­ron lob­ster sang har mee and Cana­dian lob­ster Sarawak laksa. The sang har mee sees crunchy noo­dles mix­ing well with a gravy that’s of the right con­sis­tency and tex­ture. A hefty shell­fish goes down a treat with the ro­bust broth of the laksa dish.

If you’re a fan of Mar­mite, the Mar­mite chicken rice will sat­isfy your crav­ing for the dark, flavour­ful paste as it com­ple­ments the juicy chicken slices and flavoured rice of the dish. An­other must-order is An­tara’s ver­sion of sweet and sour soft-shell crabs that’s served with a side of pretty, flower-shaped house-made man­tao buns.

Dessert of liq­uid pas­sion fruit cheese­cake is served in a glass and pro­vides for tart and sweet end notes to the meal.

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