Pandan creme brûlée says it all. Who could imagine such a combination? But it was divine. The 4 course degustation allowed each of us an appetiser, main, vegetable dish and dessert. The chefs have taken traditional favourites, like otak otak and given them a modern twist which changes street food dishes to high end fine dining. The duck in plum and orange and the chicken curry were also sensational. But if coming here for dinner, eat a sparing lunch and no high tea. The proportion size borders on gargantuan. A real indulgence.
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