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"A nasi padang institution where desserts come in the form of an array of traditional Malay and Indonesian kueh—bite-sized desserts made from local and regional ingredients through age-old, often laborious techniques. The pastry team starts work at midnight, preparing these delicious bites fresh for the day ahead. Among the selection of about 30 types of kueh, there’s the ubiquitous green-and-white kueh salat, palm sugar-based Kole Kole, chewy, coconut-dusted Kaswi, and steamed banana Nagasari wrapped in banana leaf." - Rachel Tan