ATAS

Slow-braised beef short ribs simmered in a fragrant rendang paste until fork-tender, served with a vibrant herbed rice.

Perfectly seared scallops served with a tangy and spicy asam pedas glaze, balanced with local vegetables.

A refined take on the classic Sarawakian noodle soup, featuring a rich, aromatic broth and delicate slices of house-smoked duck breast.

Crispy fried soft-shell crabs generously coated in a luxurious, creamy salted egg yolk sauce with a hint of curry leaves.

Grilled skewers of marinated young jackfruit and oyster mushrooms, served with a robust peanut sauce and cucumber relish.