17/09/2026
A dish that asks for a little patience, and rewards it well. Beef rump and brisket, braised for hours until the meat gives in completely, folded into a sauce rounded out with a bar of dark chocolate, our way of keeping the tomato from ever biting too sharp. What’s left clings rich and glossy to every strand of linguine beneath it, finished with a poached egg and a little cheese on top.
Something we’d cook for people we care about, and we’re glad to be cooking it for you too.
Our Slow-Braised Devesa Beef Ragu. Only at Setia Alam, come find it while you can.
