Bold to the bone: Borrowing from Balinese fare, Shah Alam’s new Ayam Tulang Lunak Nusantara features spice-fried chicken that’s first pressure-cooked, so that even the bones turn tender, soft and safe enough to savour, crumbling bite by bite.
Stack up on calcium and collagen with a platter of bones-and-all, chew-on-this pleasure, complete with tauhu, tempe, timun, hati, pedal and tolerably fiery sambal. A la carte cuts of neck, feet and butt also beckon, but those limited rarities might run out after lunchtime.
