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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
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