Konro Bakar brings many cultures on one plate, and I bend my knees to Bunga Rampai's kitchen team because of that. It is not just a dish. Instead, it is an epitome of meticulousness. The whole rib is averagely marinated with meaty sauce and no part gets more sauce over another. Its crumbly and soft meat makes my dining activity hassle-free. Not to mention using lalapan (raw vegetables) as garnishes? What an unmatched creativity.
Local street food also makes an appearance at Bunga Rampai. Tahu Telor (tofu-stuffed fried egg) is shaped into 12-centimeters-height food. It comes with a separate petis sauce, though it is less spicy then the original. Our waiter said it was a main course; even though growing up buying street food, I think it is more appropriate as snack.