Cooked to perfection, with the leaves still fresh and green and fried with tau cheo instead of the usual chilli, it scores a hit. A slight reservation was the over-use of oil. Other specialities available for spice lovers are the sambal terong, the cumi-cumi bakar and the sambal goreng udang. For just 90 cents, you can partake of the dessert buffet, which is a modest offering of longan and coconut jellies and fresh fruits. No wine is served although you can ask for beer, which goes very well with Sundanese food.
Dishes arrive promptly and staff are quite helpful.
Illustrated Magazine Publishing Co Ltd. All rights reserved. All Rights Reserved.