It’s a hot food bar with the same choices everyday. 7 days a week.
Having tried the Chilli Egg, Chilli Chicken and variations of meat and non-meat curry vegetables, the only choice to make here is the lamb curry. Even the Beef Rendang isn’t up to scratch here but mainly because of the cut of meat they use. Unlike the dry curry base of Rendang, their Lamb curry hasn’t been distilled and the sauce is absorbed by the consistently fatty cuts they use that add flavour for that extra scoop of sauce you must ask for over the accompanying rice.