The concept behind this new offering is the brainchild of Chef Eugene Lee, with inspiration taken from his heritage and influences from working in kitchens in Malaysia, South-East Asia, and Brisbane.
While the food offering may be elevated, it certainly won’t be too ‘la-de-da’. A subtle wink to Eugene’s culture, the ‘Lah’ references a Malaysian conversational word which is the equivalent of ‘hey’. It’s this informal ease and familiarity that Eugene aims to bring to his restaurant, in the hope that it feels welcoming to all.
The delicious food anchored by authentic Malaysian flavours that are imaginatively plated. Think their Urban Valley Chilli Mushroom, presented to look like the classic chilli crab, with a specially grown artisanal mushroom. Our personal favourite is the Nasi Goreng Kerabu, stained blue with butterfly pea powder. For dessert, you can’t go past the pavlova with iconic Malaysian flavours of jackfruit, palm sugar, and pandan!
This is all complemented with their extensive wine list that features organic and bio dynamic wines, and a memorable cocktail menu with a Malaysian twist.
