So good that we are repeating it! To Eat The Gram!

I will be cooking dishes from my Instagram, some of which are too technical and difficult – which means you will get to try them without breaking a sweat. We will be doing it on a an EASY Sunday afternooon – no corkage, so BYOB, kick back and eat and drink to your hearts content. We have very limited seats – so email ownselfmakechef@gmail.com to chope.

Sunday, 7 Dec, 2025
1pm – 3pm
138 per pax
limited to 18 pax

Amuse Bouche
Hand stretched cold ferment pizza with cheese fonduta, pork floss

Smoked Oyster with Uni
Using the best of Japan, this was the happy result of using the best seafood from Zairyo. Lightly smoked oysters in shell, topped with kalamansi lime marmalade, and uni.

Laksa
The result of multiple laksa tastings, this is a hearty lemak broth with crustacean broth. Served with prawns, 2 kinds of tau pok and quail eggs.

Luxe hae mee tng
Rich crustacean broth made with carrots, shallots, crab, prawns, and clams, grilled prawns
Crispy shallots and lardons
Ownself Make Sourdough Pasta

Asian Lobster with rice porridge
Grilled Asian lobster served with butter garlic sauce
Served with porridge made with lobster fish stock

Nasi Lemak with Rawon
Twice steamed nasi lemak with the dark braise that is Rawon – wagyu braised with spices, cacao, and buah keluak. Served with sambal belachan.

Desserts
French toast with coffee ice cream
Ownself Make Shokupan soaked in egg and cream, gently fried in butter, and finished in our pizza oven. Rolled in cinnamon sugar. Served with our house-made coffee coconut ice cream.

BBQ your banana! 
Grilled bananas, gula melaka ice cream, gula melaka butterscotch, torched meringue, lard butter tart