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cangkuk manis (rm12), served with fried and crispy mani chai with cured egg yolk. Perfect to pair with tuak
This was one of my favourites of the night. It’s made with a lot of ingredients such as local herbs, pineapple, quinoa, coconut kerisik and more. What I like are the fresh flavours and that crunchiness it has. Opt to have it vegan-style with cashew nut tamari or with crispy smoked lumek fish. I recommend the former as it adds another flavour profile to the dish.
I’ve never had this vegetable before and the best way to describe it would be that it’s like deep-fried kale. It’s slightly bitter yet a little rubbery in that kale way. On top, a soy-cured (I think) egg yolk that you’re supposed to mixed in. It’s so interesting and so good. Sweet, salty, bitter and crispy.
Highly recommended by a regular, and I’m gonna tell you to order this too! So so tender – the pork practically melts in your mouth. On the menu, it says it’s olive-fed pork marinated in gula apong (palm sugar. I found the meat to be very salty-savoury despite the sweet marinade, but the nutty gravy on the side is sweet and crunchy and goes great with the pork. You might be tempted to order a second plate.
They tell us engkabang butter is vegan so I guess this is a vegan-friendly dish. On the plate, mushrooms, cangkuk manis (think deep-fried kale) and fried egg!! I love. So simple and good.
An elevated take on traditional Sarawak laksa, Borneo’s version sees the usual trimmings (prawn, chicken, egg and rice noodles) in a delicious and umami-packed miso laksa broth. It’s a little spicy but that didn’t stop be from slurping! Not pictured: an outstanding housemade miso sambal that should be eaten with everything.
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