Sekali Pop-Up: Pickle Week Edition

Wednesday, September 10th | 5 - 9 PM 

From the culinary mind of Chef Derrick Teh, who is crafting an extraordinary meal for our Sekali x ES September event: 

Fermentation and pickling are at the heart of Malaysia’s culinary heritage, bringing depth, brightness, and boldness to the table. You’ll taste it in the crunch of acar (pickled vegetables), the deep umami of shrimp paste in sambal belacan, the lively kick of lacto-fermented chili crisp cucumbers, and the comforting richness of black bean braised pork paired with tangy pickled mustard greens. These age-old techniques not only preserve ingredients but also weave together layers of savory, tangy, and aromatic notes that define the soul of Malaysian cooking.

Malaysian cuisine is a celebration of crossroads where Malay, Chinese, Indian, and Indigenous traditions converge into something uniquely vibrant. A single meal might carry the fragrance of lemongrass and turmeric, the warmth of slow-braised spices, the sweetness of coconut milk, and the heat of fresh chilies. It’s food that tells stories of migration, trade, and community; always bold, always balanced, and always meant to be shared. 

MENU 

Nasi Lemak 

- Sambal belacan, acar, fried anchovies, roasted peanuts, chili crisp cucumbers, coconut rice 

Fermented Black Bean Braised Pork Puff 

- Pickled mustard greens, potatoes, ginger cream 

Guo Tie 

- American Wagyu, salted egg yolk and masago sauce, chili crisp, cucumbers, scallions 

Jeruk Mangga Rojak 

- Green mango, pineapple, jicama, cucumber, radish, fried tofu, roasted peanuts, fermented shrimp paste sauce