Shah Alam’s new Ruang Makan Sejagat keeps Indonesian cooking honest and hearty in Section 13, inspired by its founders’ balik kampung journey through Banyuwangi and Surabaya.
Chicken is flavourfully brined before a final flash-fry, served with nasi butter that’s fragrant with daun limau for a fresh citrus lift to lighten the richness.
For shades of heat, sambal balado is fiery-red; sambal hijau is friendlier, mellowed by tomatoes; sambal matah retains raw brightness, seasoned with hot oil.
Round out Ruang Makan Sejagat’s archipelago adventure with tender tongkol suwir, shredded skipjack tuna; crisp fried spinach; keli goreng; and paru balado, punchy with potent spices.
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