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.
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Joanne Lee
Chief Eater Extraordinaire of Sabaheats
I cook, I eat and I always looking for good food!
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