April’s Special
Sambal Udang Petai is a bold Southeast Asian dish of succulent prawns cooked in a rich, spicy sambal, paired with the unmistakable petai (stink beans). The prawns bring sweetness, while the sambal delivers deep heat and umami.
It’s a deeply nostalgic favourite of mine growing up—one I could easily enjoy with three bowls of rice without hesitation. The flavors are addictive, but make no mistake: it’s spicy, and the petai has a strong, earthy taste that’s not for beginners to Asian cuisine. (28.90)
Bak Kut Teh is a rich, peppery Malaysian pork rib soup, slow-cooked with garlic and a blend of herbs and spices. Unlike the herbal versions, the Klang style is darker, more robust, and deeply savory, often enjoyed with rice, youtiao (fried dough sticks)
For me, it’s tied to family moments—a special weekend treat when my parents would bring us out for brunch. The comforting aroma, tender ribs, and warming broth make it more than just a meal—it’s a ritual I always look forward to. (26.90)
