A modern reworking of colonial Hainanese food


The dried scallop popiah arrives at the table in a tiffin carrier for you to assemble your own roll.

Isadora Chai has a lot on her plate. Every day, she juggles the day-to-day operations of her three restaurants – Bistro

Table, Antara Restaurant and Anson Colonial Café, dashing between suburban Petaling Jaya and central Kuala Lumpur to make sure everything is in order on both ends. She is being stretched very thin, to say the least.

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