There has never been a more maligned ingredient than FAT. But as a cook, I will tell you that fat is where all things delicious begin. This dinner explores fat, as a vehicle for flavour, whether animal (lard, chicken fat) or vegetable (coconut, olive oil)

8 courses of delightfully rich, creamy, lemak goodness with hints of tartness, boldly balanced. Vegetables to dessert , you will enjoy the various flavours of fat.

MENU
Olive oyl 
Vegetable confit in olive oil 

DUCKING Fat
Foie gras with vinegar ginger reduction
Duck Confit (Duck leg confit, duck fat)
Fatty duck liver (foie gras) is pan seared, duck confit served with Nanyang Sauce vinegar and ginger reduction

PORKY PIG
House cured 5 spice lardo, dry aged pork jowl, crystallised sugar pork fat 
Served with Ownselfmake achar

LEMAK
Madam Tan’s twice steamed Nasi Lemak with prawns, crustacean infused oil, coffee sambal, sambal belachan 

FISH
Ah Hua Kelong Barramundi poached in chilli, garlic, hong spices red peppercorns, rendered lard

SEA
Oil poached prawns and scallops with ownself make rendang lardo

BOK BOK
Kampong chicken confit with chicken fat scones, chicken fat soy caramel, butter

AH BUTA DEN 
Lard sambal with kurobuta roasted house cured bacon steak 



LEMAK ONE MORE TIME
Coconut panna cotta served grilled pineapple and mango Coconut gelato
Gula melaka butterscotch