Fresh hard-tailed mackeral are first marinated, then stuffed (tersumbat) with our fragrant spice paste & grilled. Served with a chincalok-chilli dip with lime, this dish brings back childhood memories of a lifestyle filled with simplicity and kampong spirit.

Nyonya ladies are taught from young to recognise and identify with what is "just the right taste and balance" when it comes to their food. This dish of pork ribs stewed in fermented bean paste, shallots and chillies is well balanced in every aspect; its sweet-sour-salty-spicy taste, all fused in a hearty broth.

A wonderful treat for the palate - take a lettuce leaf, slather on it, our hot chilli sauce (suanyong chor) and tee cheo, plop a dollop of delicious savoury vegetables cooked with belly pork and shredded cuttlefish (jiu hu see), wrap it up. Pop into your mouth! A burst of flavours! Enjoy!