Heirloom red rice wok-fried with stone-ground shallots, fermented shrimp paste, sweet black soy, served with sunny farm egg.

Lean beef slow-braised for 8 hours in fresh coconut milk, lemongrass, galangal, turmeric leaf until deep mahogany and tender.

Tender chicken fillet skewers grilled over coconut husk charcoal, coated in roasted peanut glaze with sweet shallots and key lime.

Steamed market greens, chayote, bean sprouts, firm tempeh, boiled egg, tossed in creamy stone-ground cashew peanut dressing.

Golden curative chicken broth infused with aromatic turmeric, wild ginger, lemongrass, shredded chicken breast, and rice vermicelli.

Springy natural beef meatballs in clear bone marrow broth with steamed tofu, bok choy greens, fried shallots, and chili sambal.

Fragrant brown rice infused with light coconut cream, pandan, and lemongrass, paired with sweet tempeh crisps and shredded omelet.

Free-range chicken slow-baked inside banana leaves steeped in rich Balinese bumbu genep spice paste, paired with fresh lemongrass shallot sambal.

Whole wheat egg noodles tossed in hot wok with sweet soy, tiger shrimp, tender squid rings, shredded cabbage, and scallions.

Wild fish fillet coated in fragrant crushed candlenuts, turmeric, and sweet lemon basil, wrapped in banana leaf and gently steamed.

Flaky pastry envelope stuffed with spiced lean beef, whisked eggs, and fragrant green leeks, served with sweet-tangy vinegar dip.

Steamed & crisped mackerel fish cake enclosing a whole egg yolk, bathed in tangy tamarind-chili-garlic cuko reduction broth.

Rich, earthy black beef soup simmered with fermented Keluah nuts, lemongrass, shallots, paired with crisp baby bean sprouts and salted egg.

Chargrilled young chicken glazed in blazing Lombok bird’s eye chili paste, shrimp paste, and aromatic kaempferia root.

Fresh tiger prawns wok-tossed in fragrant red sambal paste with crunchy petai beans, makrut lime leaf, and shallots.