The beautifully rosé cut of free-range lamb — sous vide at 50 deg C for three hours and finished in a custom-built Josper oven — would not look out of place on the table at any European fine-dining restaurant. But the difference hits upon the first bite.

The grilled lamb lies on a bed of sauce, which presents an explosion of flavours: The heat of green bird’s eye chilli is tempered by the velvety creaminess of coconut milk, coupled with the aroma of lemongrass, galangal, and ginger. The green rendang sauce is topped with tahi minyak — caramelised coconut curd crumbles made from slow-cooking fresh coconut milk, and kerisik — buttery grated coconut flesh that isroasted to a golden brown crisp, both lending textural interest and depth to the flavour of the dish.