Three small hot plates placed on the table
signalled the arrival of our chosen set meal. Each dish
was a delight to the eye and to the pallette. Chicken
cooked in a delicious coconut and turmeric sauce,
while prawns arrive in an almond nut sauce. The fried
egg noodle, known as Bami Goreng, cooked in a mild
sauce with beansprouts, ginger and garlic with their
smooth slipery texture contrasted perfectly with the
sate chicken in a peanut dressing.
