PJ's new nasi lemak, nourishing and nurturing: SS2's Greenbugs has launched an in-house cafe, harnessing vegetables and herbs from its indoor vertical farm for a uniquely tasty plate.
The grains are great, cooked with premium coconut oil instead of coconut milk, addictively aromatic in both fragrance and flavour, mouthwateringly moist and comforting, topped with top-notch Thai basil or other micro-greens.
The air-fried chicken leg is crisp-skinned and juicy-fleshed, marinated for over 12 hours with sage, plus carefully sourced kaffir lime leaves, curry leaves, lemongrass and turmeric for a gently balanced uplift. The shallot sambal is stingingly spicy with a capsaicin kick, complete with Greenbugs' harvest of the day, potentially spanning lettuce to red mizuna leaves.
Pair with Greenbugs' kombucha, in blends such as wheatgrass with apples and pineapples.
