Local ingredients and staples are completely remodeled at Cantaloupe's Merdeka Eve dinner. Start with an amouse bouche of lamb satay and pickled pineapple aumonière, followed by Mulligatawny soup and seared scallop with yellow dhal foam. The pan roast foie gras with apple rendang makes a familiar return, but this time served with a layered foie gras terrine and dehydrated chocolate croutons. Continue with rice dusted lobster with kaffir lime cream, roast cod with curry sauce and grilled tenderloin with sweet potato leaves. As dessert, an intriguing nasi lemak mousse with teh tarik ice cream, tea foam and chickpea panna cotta will be served.