The 7 exclusive dishes only available during Time Out's Balik Kampong Heritage Dinner

By chef Damian D'Silva, Folklore

Spicy beef rendang that's been stewed for hours layered between potatoes and yam.

By chef Han Li Guang, Labyrinth

Whole local sea perch covered in otak rempah and wrapped in banana leaves before it hits the charcoal grill. Served with a sweet and tangy broth topped with fish fat for texture and ulam raja flower petals.

By chef Pang Kok Keong, Antoinette

Charcoal abacus seeds cooked with dried shrimp, cured pork and morel mushrooms before it's finished in a foie gras and white wine sauce.

By chef Haikal Johari, Alma by Juan Amador

A lamb curry highlighting four parts of the lamb: shoulder, belly, loin and sweetbreads. The sweetbreads are battered and fried, the loin and belly are grilled and the shoulder is made into a crisp.

By chef Damian D'Silva, Folklore

Nasi tekan (traditional Peranakan compressed coconut milk rice) plated with ikan garam assam (fish in a sour and spicy curry), sambal belimbing (a tropical fruit in the same family as starfruit) with prawns, and kangkong masak lemak (water spinach cooked in coconut milk).

By chef Damian D'Silva, Folklore

A smooth and creamy egg custard drizzled with gula Melaka and toasted desiccated coconut.

By chef Pang Kok Keong, Antoinette

Pandan sponge, foam, ice cream and cake paired with salted gula Melaka cream and a coconut crumble.