Restoran Wun Nam Homemade Recipe Dinner

The Food We Had

The Kampung Chicken

The vegetable and tofu dishes complemented the heavier flavours well, rounding out the meal without weighing it down.

The Steamed Fish, fresh and flaky, was another highlight, with a clean soy-based sauce that allowed the freshness to shine.

The Salted Egg Squid, on the other hand, struck an ideal balance — perfectly fried, lightly coated, and seasoned so that the salted egg enriched rather than overwhelmed. The squid was well executed — tender with a pleasant bite, never rubbery.

The lard rice arrived sizzling, with a golden sheen that hinted at the depth of flavour beneath. Every grain carried the savoury aroma of rendered pork fat, crisped just enough to add texture without greasiness.

Private Room that seats 10 people