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“Amazing“ Champor Champor delivers its creative take on Malaysian food against a “quirky” backdrop of incense-scented romance, with batik textiles and tribal artefacts adding exotic allure to the space – there’s even a table for two up in the mezzanine (“a good spot on date night”, notes a fan). Culinary ambition runs high here, with few classics left unmarked by the fusion brush – duck satay is served with almond-butter sauce and crispy lemongrass, spiced lamb fillet comes with sweet potato mascarpone and julienne of cucumber, while a king prawn curry is embellished with asparagus and butternut squash. You can still find beef rendang among the more innovative offerings on the “unusual but excellent menu” (along with a contingent of Thai dishes), although desserts return to crossover territory for the likes of tom yum brûlée or chocolate and chilli cheesecake. The eclectic list offers some interesting spice-friendly bottles at sympathetic prices.
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