Season One
Seven Courses. One Evening.
A single set menu, RM230 per person, no à la carte. Served across one seating, Friday and Saturday nights, to eighteen guests at a time. BYOB is welcome — corkage RM50 per bottle, mixers available on site.
The Menu
- Spiced Beef Suet, Grilled with Pineapple
- Char Siew & Pickled Cucumber in Youtiao
- Hakka Pasta with Minced Pork & Wild Fungi
- Cabbage Wallets with Hakka Meat Paste
- Pasture-Raised Chicken, Tipsy Hakka Style
- Slow Roasted Pork Collar with Sun-Dried Bokchoy
- Bubur Cha Cha
Served in no particular order — dessert always last.