I have had a long love affair with offal, give me secondary cuts and organs any day over prime cuts like ribeye and tenderloin. There is nothing I love more than pig brains (better than shirako!), stomach, and tongue. The flavours and textures of offal and secondary cuts are truly delicious, in this dinner, we will pair all manner of offal both premium and unusual with local flavours and spices. 

99 per pax, email ownselfmakechef@gmail to chope your seats now

Come over to the CLUCK side

Deep fried Chicken nuggets with salted egg yolk mayo

Ear me out

Crispy fried pig ears served with sng ngee (garlic lime chilli sauce), lard sambal and nasi lemak

Send Cheeky Noods 

Grilled pork jowl, served with Indomie Mi Goreng, ikura, and scallop 

Turn the other cheek

Beef cheek chocolate rawon (spiced indonesian beef stew with buah keluak), sambal belachan,

wagyu beef fat fried rice 

Don’t ducking liver me

Braised duck gizzards, foie gras snow, pink duck breast, balsamic soy 

Shaved truffles

Thymus (is) money

Sweetbreads tempura with kalamansi lime marmalade

Rendang Lamb ribs

Wagyu so liddat? 

Wagyu beef tongue, seared A4 wagyu beef 

DESSERT : Puff clucky

Deep fried Chicken skin

Chicken fat Tart with caramelised chicken hearts, chicken liver sherry mousse, brown sugar meringue, gula melaka ice cream, chicken floss, kalamansi lime marmalade