New spring - new menu

Starting Wednesday, March 4, Chef Edy will be serving his spring menu, featuring 13 delicious items, including

● Martabak Lovina · Fried dough pocket filled with ground beef, onion, celery, served with sweet and sour chili-ginger sauce (back by popular demand)

● martabak tahu · fried dough flap with tofu, mushrooms, onion, and celery, served with sweet and sour chili-ginger sauce

● ayam pelalah Lombok · chicken in a yellow curry from Lombok with cinnamon, cloves, fennel, and pandan leaf

● orem-orem · fried tempeh with green pepper, coriander, lime leaves, candlenut, and mixed vegetables

● udang Taliwang · prawns with a red sauce made with tomato, salam leaves, trassi, and kentjoer

● bubur ketan hitam · black sticky rice porridge with Javanese sugar, cinnamon, cardamom, pandan leaf, and coconut milk (Chef Edy's latest version)

‍