Magnificently smoky and tangy Sawarakian pineapple fried rice, served with a liberal sprinkling of crispy tapioca leaves and chicken floss. Every al dente grain was inbued with flavour and chunks of pineapple dotted the rice. The chicken satay was tender and succulent, what made it even better was a marinade of gula apong palm sugar. Extracted from indigenous mangrove trees, the sap imparted a fragrant sweetness with a whisper of salinity to the meat.