Southeast Asian flavours flare up at Puchong's new Seasion, spanning Malaysian Nyonya laksa to Indonesian bebek goreng to Vietnamese pho.
Distinctive dishes include vibrant vegan som tam (swapping fish sauce for a zesty soy-lime dressing) and tender rib eye skewers grilled in a Cambodian-inspired marinade of lemongrass, palm sugar and fermented chillies, paired with house pickles and creamy coconut-chilli sauce.
