For the mains, I really was quite fascinated by the Red Snapper which was prepared with Laksa Rempah and drizzled with coconut cream (sounds very “lemak” already!). The fresh fillet held the flavours really well and the “dry Laksa” gave the protein adequate levels of spice.

The pomelo salad that accompanied the dish was mixed with some dill, which provided citric, refreshing yet herbal notes to the main course.

In terms of the presentation, this felt close to my heart as the Western plating had integrated local flavours.