EP 3.0

A tribute to Nusantara's heritage of food preservation. By reimagining techniques like smoking, fermenting, pickling, and curing through a modern culinary lens, we seek to capture the essence of both survival and exquisite flavour.

MENU

Kindly note that due to the seasonality of ingredients, the menu each day may differ.

All prices are subject to change, and are not inclusive of service charges and relevant taxes.

  • EPOK-EPOK PUSAR
    Rice Husk Smoked Wild Caught Tamban Fish, Sambal Tumis, Caramelised Onion

    -

    WILD TIGER PRAWN DABU DABU
    Heirloom Tomatoes, Chilli Pineapple Sorbet, Selasih Oil

    -

    STRIPED JACK IKAN PEKASAM
    Wild Ferns & Adan Rice Congee, Fish Broth
    OR
    OXTAIL ASAM PEDAS
    Okra, Melinjo Cracker, Acar Mentah
    OR
    LAKSA SIGLAP
    Housemade Fermented Rice Noodle, Spanish Mackerel, Shrimps, Kerisik & Local Botanicals
    OR
    RED GULAI
    Kabocha Squash, Chayote Shoots, Heirloom Carrots, Nasi Dagang

    -

    BALINESE VANILLA EGG FLAN
    Cà phê trứng, Gula Apong
    OR
    TEXTURES OF BANANA
    Pisang Salai Ice Cream, Pisang Brûlée, Smoked Banana Skin


    SGD 88

  • KAYA TOAST
    Century Egg Kaya, Forged Parfait, Beluga Caviar

    SOFTSHELL CRAB KERABU
    Pomelo, Local Botanicals, Tawai Dressing

    SOTONG SUMBAT SAMBAL HITAM
    Stuffed Squid, Squid Ink, Latok

    RICE HUSK SALAI SHIMA AJI
    Asam Pedas, Heirloom Adan Rice Espuma

    WAGYU SHORT RIBS PERCIK
    Massaman Gulai, Shallots, Cashew Nuts
    OR
    RACK OF LAMB PERCIK
    Massaman Gulai, Shallots, Cashew Nuts

    FORAGED FIDDLEHEAD FERNS
    Sambal Tumis, Grated Coconut

    ACACIA SHOOTS
    Sambal Belachan, Crackers

    URAP
    Belinjau Shoots, Winged Beans, Kencur, Serunding Kelapa

    NASI DAGANG
    Beras Adan, Sia & Rumie, Santan, Fenugreek

    PERMATA RIMBA
    Pangium, Vietnamese Li Chu Single Origin Chocolate 64%, Cacao Nibs, Macadamia Ice Cream

    SIGNATURE BAHULU
    Gula Apong, Almonds, Santan

    SGD 228

  • EPOK EPOK
    SG Mushroom Rendang, Turmeric

    TROPICAL SALAD
    Heirloom Tomatoes, Strawberry, Chilli & Pineapple

    HEIRLOOM CARROTS
    Cottage Cheese, Cashew Nut, Sand Ginger

    SG LION’S MANE MUSHROOM RENDANG
    Turmeric Leaf, Kulim Oil, Heirloom Adan Rice Espuma

    RED GULAI
    Kabocha Squash, Chayote Shoots, Heirloom Carrots

    URAP
    Belinjau Shoots, Winged Bean, Kencur

    FORAGED CHAYOTE SHOOTS
    Black Garlic, Citrus Oil

    NASI DAGANG
    Beras Adan, Sia & Rumie, Santan, Fenugreek

    PERMATA RIMBA
    Pangium, Vietnamese Li Chu Single Origin Chocolate 64%, Cacao Nibs, Macadamia Ice Cream

    SIGNATURE BAHULU
    Gula Apong, Balinese Vanilla, Coconut

    SGD 198

  • À La Carte Menu

Make a Reservation

For our À la carte Experience, we respectfully request for the table after 2 hours, for both lunch and dinner.

For our tasting menus, we recommend allocating at least 1.5 hours for our Sajian Pilihan: Select Experience (Lunch Only) and at least 2 hours for our Sajian Warisan: Full Experience menu.

Trader's Rice (1).png
Fried Fish.png
Crab (2).png
Bahulu (2).png
Forged Parfait Toast.png
Seasonal Fish Pekasam (2).png