Belinjau Origami Frog

This dish epitomises chef Darren Teoh’s commitment to celebrating local, indigenous and traditional ingredients through creative, experimental cooking. Part of the restaurant’s tasting menu, it centres around crackers made from native Malaysian belinjau nuts, crafted to resemble an origami frog. The crackers have a creamy yet mildly crunchy texture and earthy flavour, while a topping of oil from the perah nut, also native to Malaysia, adds depth and richness. A final flourish of caviar represent...