Chef Rondi’s interpretation of Ambuyat, a local Sabahan dish derived from the interior trunk of the sago palm. Engage your palate with the rich texture pairing of ambuyat with the fish assam pedas, assorted pickle, baked eggplant and dips.
The following two tabs change content below.
Chief Eater Extraordinaire of Sabaheats
I cook, I eat and I always looking for good food!
Latest posts by Joanne Lee (see all)
- Oitom Kota Kinabalu – Open Kitchen Fine Dining Restaurant - October 29, 2019
- Pound – Modern Casual All Day Dining Restaurant & Bar at Jesselton Mall - October 26, 2019
- Best Hotel Buffet in Kota Kinabalu 2019 For Foodies - October 22, 2019