Lamb chops seasoned with a Sarawak black-pepper spice blend, then seared on a hot grill, paired with Air Asam Kerisik sauce of lime, tamarind, chillies, onions and shredded toasted coconut flakes.

Fork tender pieces of oxtail in a broth of tamarind, chillies, bunga kantan and daun kesom, rich and flavorful with addictive notes of ‘assam’ and ‘pedas’.

From the south comes this tangy, piquant dish of succulent prawns in a gravy of our very own spice mix.

Oxtail chunks slow-cooked in a broth of our own secret recipe till it’s fall-off-the-bone tender, then brushed with a thick caramel marinade, and baked to perfection. Served with our signature Nasi Bunga Telang Basmathi with all the condiments, and a bowl of oxtail soup goodness.

Chicken steeped in a marinade of galangal, lemongrass, ginger, and more; grilled, topped with a thick, sweet-spicy creamy sauce. A personal recipe from our Executive Chef Saiful, from his home state of Kelantan.