The Scotch Egg with Asian Slaw with its bright yellow centre on a salad bed of pickled bunga kantan, frisee and Ulam Raja, was was visually appetising and tasted even better.
ALTHOUGH fusion cooking needs no introduction in Malaysia’s burgeoning culinary world, one restaurant has successfully mastered the fine line in fusing European and Asian flavours.
Skillet At 163 in Kuala Lumpur, a casual fine dining restaurant, is headed by chef and chocolatier Raymond Tham.
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