The decor was rustic with straw lamp shades. Fast service.
We had starters with satay, stewed vegetables that you scooped into fried pastry cups and prawn crackers.
Then mains with steaming hot rice, beef rendang coconut strength, vegetables in mild spicy sauce and coconut water from the shell.
Good service with older waiting staff. KK had the chendol or green jelly with coconut. The flavors smacked of Singapore in the 21st century.
The charm of old Melaka in the food was cloaked by the modern fog.
Michelin 1 Star
Michael is the Chef
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