Tracked on 1 list across 1 authority.
Self-taught Chef Chong uses Malaysian produce to imbue his French-leaning 11-course tasting menu with local colour and flavour. His lobster bisque is made with smoky Tahal oil based on asam laksa; his beurre blanc incorporates a creamy curry with turmeric and coconut milk à la masak lemak. Equally inspiring, his curated tea pairings complement the food by flavour bridging. Ask the chef for the tea tasting notes.
Terra Dining appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
