Donald & Lily Restaurant

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This is fragrant and pretty, with its vibrant blue and white rice, infused with butterfly pea flower juice and coconut milk. Has a rich, floral savoury earthy flavour.
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The moist tender chicken rendang lends bold savoury spice notes, complementing the floral savoury earthy flavours of the dish. Has a bit of fiery heat. The fried egg was rather oily though.
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The name actually means 'knock rice', and it's named because when cooking it, there is a tendency for the rice to stick to the inside of the bowl, which needs to be knocked for the rice to come out.
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Donald & Lily Restaurant
More details in profile & blog

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This has savoury earthy floral sweet spicy flavours, with a good mouthfeel of the coconut milk.
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The key lies in their use of fresh coconut milk, giving it a lovely brightness.
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The freshness of the ingredients is decent, from the large tiger prawns, to the small quail eggs.
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While tasting similiar to its more affordable cousin, this over-the-top extravagance invokes awe.
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Donald & Lily Restaurant
More details in profile & blog

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This has less gravy than I'm used to, but it still retains the signature sharp sour spicy taste.
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The generous toppings of bean sprouts and tofu beancurd lend a nice contrast of textures to the smooth silky rice vermicelli noodles. This is rather addictive.
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Donald & Lily Restaurant
More details in profile & blog

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Decided that while I've had better versions from street side stalls, the rendition here is tasty and sufficient enough, especially since you're in a more clean, sanitary, family-friendly environment.
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It's decently satisfying with its complexity of textures and flavours.
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Features tender tofu beancurd cubes, juicy pineapple pieces, soft fish cake slices, crisp dried tofu beancurd skin sheets, and crunchy cucumber chunks, all generously coated in rojak sauce.
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The rojak sauce / gravy is thick, gloopy, and rich, made from belacan / fermented shrimp paste, hei gor / roasted black fermented shrimp paste, lime juice, water, sugar, taramind juice, roasted ground peanuts, and chili.
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It has a robust earthy sweet salty savoury sour bitter spicy flavour.
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Donald & Lily Restaurant
More details in profile & blog

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Or Stewed Chicken & Potato In Salted Bean Sauce. Served with Chap Chye.
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This is deeply earthy salty savoury in flavour, served with soft chap chye / mixed vegetables stew and white rice.
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The potatoes, chicken chunks, and shiitake mushrooms are incredibly moist, tender, and soft, yielding easily. A tasty meal.
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Donald & Lily Restaurant
More details in profile & blog

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This has savoury earthy floral sweet spicy flavours, with a good mouthfeel of the coconut milk.
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The key lies in their use of fresh coconut milk, giving it a lovely brightness.
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The spicy coconut curry soup / broth is made with water, coconut milk, garlic, ginger, candlenut, dried prawns, belacan / fermented shrimp paste, lemongrass, vietnamese coriander / laksa leaf, shallots, and chili.
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Garnished with thick rice vermicelli noodles, fish cake, prawns, cockles, bean sprouts, fried tofu puffs, shredded chicken meat, hard boiled eggs, and sambal belacan / fermented shrimp chili paste.
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Entry level standard for a good rendition.
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Donald & Lily Restaurant
More details in profile & blog