The mysterious allure of the famous black nut takes on a new form at StraitsBon with al dente "mee pok" served in an inky and lusciously earthy "chicken buah keluak" gravy.
Sure, the big chunks of chicken were tender and well-saturated in the gravy but what I liked best in this dish were the "buah keluak balls". Formed by hand, they're made by pressing together a mixture of minced pork and the buttery flesh of the nut. Shiok.
You can check out this casual restaurant's full menu and contact details at: www.straitsbon.com