Bangsar's new Sri Eurasian Cuisine borrows inspiration from Malacca's Kristang culinary heritage, serving specialities familiar to the state's Portuguese Settlement.
Soulful classics span the sweet-spicy prawn bostador, creamy with crustaceans and pineapples in chilli paste, to lamb smore and sugee cake. Also check out modern Malaysian-Eurasian hybrids like nasi lemak basmati with smooth ikan bakar stingray and chicken chop with debal curry-inspired sauce.
