Samfu is a striking space, but its appeal is more than skin-deep: Its Nyonya specialities include pongteh that comprises both pork and chicken instead of forcing customers to choose only one, plus a stirringly spicy babi cili garam that showcases beautifully tender pork with plenty of heat. The pai tee is less noteworthy, but the cooking is capable throughout. An appetiser of tangy-juicy acar and a lovely lemongrass-ginger hot beverage round out some of Samfu's pleasures.
This post first appeared on eatdrinkkl.com
