For the 4th course, we were served frog legs "inche kabin". This deep fried frog legs dish was inspired by a fried chicken dish served by Hainanese cooks serving aboard British ships. The term "inche kabin" means Mr Cabin in Malay, a homage to the roots of this dish. The frog legs are marinated with spices and coconut milk, deep fried and served with an ass-kicking fiery dip made of chilli, pickled garlic, soy dauce and calamansi juice. The frog skin was shattering crisp with a nice hint of the coconut and spices. I wish my fried chicken tasted like this!

This was followed by grouper moolie & herb salad. A pan-fried wild grouper is served with a mild curry sauce and homemade coin prata. She loved the curry and prata. The curry was light and reminded me of pumpkin soup. And that homemade coin prata --- woah, give me more please!