BRIEF: “A flavour and texture bomb with wing bean, ginger flower, herbs, peanut brittle that is sweet, salty, sour with a hint of bitterness.” SOOT’S TAKE: Refreshing and perfect for cutting through the richly spiced gravies of the other dishes.

I was thrilled to be able to reproduce this $20 salad from Candlenut for under $2. Every bite was as refreshing and flavorful. Great complement to the other spicy dishes on the table.

“Green mango, 4 angled bean, green and red chillies, ginger flower, kaffir lime leaves and dried shrimp tossed in a sweet sour, sambal belachan sauce.” If a religion centered on salad ever existed, eating this was a religious experience. Spicy, tangy, flavorful... 😮 is all I can manage for now.

Finally found a bänkli to have lunch along the hike to Stechelberg. It was a wonderfully serene experience to enjoy it along the rushing waters of the Lütschine while watching people paraglide.

My favorite of the dishes on the table.

salad of sweet and sour green mango strips, topped with chilies, lemongrass, torch ginger, shallots, coriander, dried shrimp and peanuts, tossed in light sweet and sour dressing

BRIEF: OUR NASI ULAM IS FRESHLY MADE OF RICE MIXED WITH INGREDIENTS THAT FINELY CHOPPED HERBS SUCH AS FRESH TUMERIC, LEMONGRASS, KADUK LEAVES, CEKOR LEAVES, MINT LEAVES, KAFFIR LEAVES, TORCH GINGER FLOWER, SHALLOTS, KERISIK AND SPRINKLE OF SALTED FISH. IT GIVES THE FRESH, AROMATIC & FRAGRANT FLAVORS.” SOOT’S TAKE: Better than what I attempted 6 years ago.

Twice cooked crisp pork belly with nahm jim, green apple, peanuts from kitchen goddess, Kristina Nina.

Candy Crush on a plate. I have never enjoyed cauliflower so damn much!

BRIEF: “Organic quinoa, kale, FreeBird chicken, avocado, roasted sweet potatoes, goat cheese, Hudson Valley apples, smoky balsamic vinaigrette, roasted almonds.” SOOT’S TAKE: Seemed a fitting end to my health-busting food adventure in the city.

Heart of the banana bud, shredded mango & cucumber served with a generous topping of PeraMakan's sambal sauce and chelop santan.

A refreshing change from the heavier dishes on the menu. I was the only one who wanted to eat the Quail’s Nest of what looked to be fried ramen, which tasted rancid. 😷

My second salad of the month (to date)! Plant-based fingers to go with a tangy all-purpose green sauce of leftover herbs: basil, chives, parsley, oregano…