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One standout dish introduced early is a reinvented ox tail soup, which has gained popularity amid a scarcity of traditional dishes like soup echo. The restaurant's culinary approach involves thoughtful experimentation, merging elements from various curries and regional influences—Chinese, Indian, and Malay—into a singular composition. They incorporate garam masala, asam guluguru (a sour seasoning), and balachan (fermented shrimp paste), capturing what they describe as "one Malaysia" cuisine—diverse, inclusive, and flavorful.