ATAS

Slow-braised beef short ribs cooked to perfection in a deeply aromatic rendang sauce. Infused with coconut milk, toasted desiccated coconut, and a medley of traditional herbs and spices. Tender, rich, and unforgettable.

Locally sourced barramundi, pan-seared until the skin is crispy, then glazed with a tangy and spicy asam pedas sauce. Accompanied by grilled okra.

Crispy duck leg confit served alongside fragrant pandan-infused nasi lemak. Accompanied by anchovies, peanuts, cucumber, and a spicy sambal.

A refined take on the classic Sarawakian laksa, featuring succulent smoked duck breast, bouncy rice vermicelli, and a rich, aromatic broth simmered with 10 different spices. Served with fresh prawns and a sprinkle of coriander.

Thick slices of king oyster mushrooms grilled to a smoky perfection, served with a robust black pepper sauce and blanched asparagus. A delightful and savory vegetarian option.

A refreshing salad featuring a vibrant mix of local herbs and vegetables, inspired by traditional Malaysian ulam. Drizzled with a zesty ginger flower dressing.

Crispy fried soft-shell crab generously coated in a luxurious, creamy salted egg yolk sauce. A harmonious blend of sweet and savory, with a hint of spice.