EP 2.0
We draw from gastronomic traditions across the region while remaining rooted in ancient wisdom, particularly in the period up to the 15th Century when Angkor’s Khmer and Java’s Majapahit Empires stretched across the seas. 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.
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KARI PUFF PUSAR
Sardine, Sambal Tumis, Caramelised Onion
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OCTOPUS DABU DABU
Heirloom Tomato, Chilli Pineapple Sorbet, Kesum Oil
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IKAN PEKASAM
Adan Rice, Ulam Congee, Fish Broth, Chilli Relish
OR
ASAM PEDAS
Angus Oxtail Broth, Okra, Green Eggplant, Sambal Belacan
OR
KANOM JEEN NAM YA PU Blue Swimmer Crab, Gulai Lemak, Fermented Rice Noodle, Ulaman
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KUIH JIWA MELAYANG Glutinous Rice, Seri Kaya, Aren Ice Cream
SGD 88 -
OYSTER
Amur Caviar, Cucumber Pearls, Squid Ink, Makrut Lime Oil
KAYA TOAST
Amur Caviar, Century Egg, Caramelised Coconut KayaHEIRLOOM TOMATO
Chilli Pineapple Sorbet, Kesum Oil
KAMPONG CHICKEN TONIC
Local Rhizomes, Asian Mushrooms, Sawtooth Coriander
SEASONAL FISH PEKASAM RELISH
Thai Garlic, Finger Lime, Karen Chili
BLUE SWIMMER CRAB
Gulai Lemak, Temu Kunci, Kemangi, Kadok Leaf
FIDDLEHEAD FERNS
Tri-Colour Local Chilli, Sambal Tumis
PUMPKIN
Sayur Lodeh, Melinjo Leaf, Kampong Egg
SARAWAK HEIRLOOM BERAS ADAN
Coconut, Ginger, Pandan (V)CEMPEDAK
Soufflé
SIGNATURE BAHULU
Palmyra, Balinese VanillaSGD 228
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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 2 hours for our Sajian Pilihan: Select Experience (Lunch Only) and at least 3 hours for our Sajian Warisan: Full Experience menu.
