Flavors at Pinang are bold yet balanced. A simple dish of crispy eggplant is perfectly executed: strips of eggplant are fried until just crispy, then coated with curry inspired spices and sautéed with bell peppers and onions. Chilean sea bass comes with generous portions of the unctuous fish, its richness set off by a tangy mango sauce containing slices of fresh mango. For dessert, order the Pulut Hitam, a creamy concoction of glutinous black rice and coconut milk. Each kernel of rice blends with a rich yet not-too-cloying spoonful of the coconut milk, lightly sweetened and served piping-hot in a mug.