Rendangate: 5 Michelin-Listed Eateries To Have Rendang That Is Not Crispy
"The one-Michelin-starred Peranakan restaurant at COMO Dempsey offers a Westholme wagyu beef rib rendang, which is made with beef from the Australian farm. The meat, which is perfumed with fennel, coriander seed, cumin seed and black pepper is cooked for two to three hours. The luscious chunks of beef ribs are topped with serunding (fried shredded coconut) and slivers of turmeric leaf. This dish is available on the à la carte menu ($32) and is part of the Ah-ma-kase lunch menu ($88++ a person)." - Kenneth Goh
