Head Chef Daniel Mark presents a menu of traditional Nyonya Malay cuisine with a contemporary twist. Set in a small suburban shopping centre on the south side of Lake Burley Griffin, the restaurant envelops you in a mysterious half-light. The decor is part opium den, part trader warehouse, with upturned pith helmet-shaped lights hanging from the bamboo ceiling. Movable plantation shutters cleverly separate parts of the room.
The à la carte menu is built on share plates, and staff members capably guide diners through the offerings. Tom yum-infused prawns have a delectable aroma of chilli, lime and lemongrass. They are dressed with refreshing shreds of crunchy green apple and dainty rockmelon cubes. Soto ayam delivers tender, lightly fried chicken morsels braised with deeply umami Asian mushrooms. The dish is enhanced by the heat of white pepper and the crispness of celery.
PSST! Banquet menus for two or more people allow you to try a larger selection of these lovely dishes.