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Champor Champor serves up its creative take on Malaysian food against a backdrop of incense-scented romance, with batik textiles, sculptures and carvings adding exotic allure and personality to the
space. Culinary ambition runs high here, with few Malaysian standards left unmarked by the fusion brush – satay duck breast is served with almond-butter sauce and crispy lemongrass, lamb shank is
braised in blue Sumatra coffee, red wine and dried red chilli, while roast monkfish is dressed with red-curried mango purée. You can still find one or two classics such as beef rendang among the
more innovative offerings, although desserts return to crossover territory for the likes of green tea and pistachio parfait or tom yum brûlée. Pairing such an inventive style of food with wine
isn’t easy, but the small list offers some interesting bottles at sympathetic prices.
We’d been to Champor Champor many times, but earlier this year the restaurant changed management & chef and we had not been since this change. The interior at Champor Champor hasn’t changed much since new management took over. It is still very special…once you step into the restaurant it is as if you’re transported to a different world. Quite extraordinary...
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