Aroma Cafe

Chicken, tapioca leaves and a symphony of fragrant spices — lemongrass, galangal, ginger and torch ginger — all packed tight into the bamboo and then slow-cooked over an open fire. Some renditions call for soup so you can drink up all that flavours while others are served slightly dry with a more intense aroma. Ok, that's all.

Tapioca leaves from the foot of our tree houses, wok-fried with ikan bilis, onion crescents and chilli strips. Best had with fluffy warm rice cooked in bamboo over charcoal fire. Ok, that's all.

The leaves are first bruised for easier palatability and better bite. Ok, that's all.