IT’S amazing the effort Daniel Chong puts into his food at Makan Time, especially in his daily lunch specials. I had the good fortune to twice savour his short ribs percik with lemuni rice.
The meaty, tender and smoky short ribs were a treat, drenched in a percik sauce cooked with onions, garlic, ginger, cloves and cardamom and a little chilli. It had none of the too-sweetness that you usually encounter in this Kelantanese sauce.
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