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The star items

36-Hour Dry-Aged Local Threadfin36小时熟成 · 本地养殖马友鱼

Raised by local Malaysian farmers and dry-aged for 36 hours in our kitchen. Time gently concentrates its natural flavour and refines its texture — our way of showing that a familiar local fish deserves a place at the centre of the table.

来自本地养殖场的马友鱼，在厨房经过36小时熟成。时间让鱼肉的鲜味更集中、质感更细致。我们希望用一道熟悉的本地鱼，让大家重新发现马来西亚食材的价值。

14-Day Dry-Aged Perak Duck Breast14天熟成 · 霹雳鸭胸

Sourced from a local farm in Perak and patiently dry-aged for 14 days. The process develops deeper flavour, tenderness and character while allowing the quality of the duck to speak for itself.

来自霹雳本地农场，经过14天耐心熟成，让鸭肉的风味、香气与口感慢慢沉淀。少一点修饰，多一点时间。

Mum’s Belacan Chicken Wings妈妈的峇拉煎鸡翅

Growing up, whenever the children celebrated a birthday, Mum would make her belacan fried chicken. Today, we bring that familiar flavour to Art Dining — our interpretation of a simple family tradition filled with memories.

小时候，每逢孩子们庆祝生日，妈妈总会做她的峇拉煎炸鸡。今天，我们把这份熟悉的味道带到Art Dining。它不只是一道菜，也是属于我们家的回忆。