WAU Cucina Malese

The story

A mother and son started WAU, naming it after the traditional Malaysian kite, a patient craft of hands and time. The kitchen works the same way: rempah is pounded fresh every day, rendang cooks for slow hours, and Malaysian chef Fairuz runs the stoves in a carefully designed modern dining room. Nasi lemak arrives with spiced fried chicken, sambal, boiled egg, peanuts and crispy anchovies, while nasi kerabu brings rice tinted blue by butterfly pea flower with grilled aubergine in coconut cream. Ekor asam pedas reworks ossobuco in a tamarind and chilli broth scented with torch ginger, and udang masak sambal tosses prawns in fiery sauce. Desserts include sago gula melaka and pisang goreng, fried banana with gelato and maple syrup, and the bar mixes Malaysian cocktails such as pandan and ginseng.