From the moment I popped open the “treasure box” of Chef @josephyeois’ Nasi Campur Set, I was salivating. It’s one of the offerings from his weekdays-only Heritage Menu, a collection of dishes inspired by his Indonesian nanny who looked after him when he was a kid, and is now helping to take care of his children. This particular Set is available in single ($23) and double portions ($42). The latter which feeds 2 pax, is shown above.
Besides being attractively presented, I found the food fresh and deliciously robust in flavour. It suited not just my tastebuds to a T, but my parents’ too - yes, one of the two $42 Nasi Campur Sets I bought was for them because I knew it‘d be the kind of cuisine they’d appreciate.
Each large box contained:
1. Ayam Opor - Chopped into four pieces, the half chicken was superbly fragrant from being simmered in coconut, herbs and turmeric. I was really pleased Chef Joseph included a small bowl of gravy too.
2. Sambal Udang Goreng - A shiok sweet and spicy stirfry of Prawns, Long Beans, Tofu and Tempeh enhanced by Kaffir Lime leaves.
3. Sayur Asam - Served in large containers, the tamarind-based vegetable soup of corn, long beans, cabbage and chilli was unabashedly sour, sweet and hot.
4. Bakwan Jagung - Formed from corn, shallots and spring onions, the round fritters were light, puffy and appetising.
5. Telur Pindang - Seemingly straightforward, the eggs had been braised in an Indonesian-style concoction of herbs, shallots, palm sugar so they had a hint of sweet.
6. Blue Pea Flower-infused Rice - Standing in contrast with the warm colours of the other dishes were mounds of blue-tinged soft glutinous rice topped with mouthwatering Serundeng, an addictive dry-ish grated coconut and palm sugar mix.
7. Sambal Belachan - I found Chef Joseph’s vital condiment of chilli, dried shrimp paste and kaffir lime irresistible, having it with plain rice alone would make me just as contented.
8. Agar Srikaya - Part of the Set Meal was this dessert, a traditional-style agar (jelly) created from palm sugar and coconut. Granted it’s sweet but incredibly fragrant.

Besides the Nasi Campur, I also ordered his Pempek. This Indonesian-style chewy, doughy fish cake snack, made from fish paste and tapioca flour (both indigenous ingredients of Palembang, Sumatra), is labour-intensive to prepare. It was truly stellar with a brilliantly rich fish flavour and unique cottony texture. I‘d recommend ordering the Mixed ($7) because you get both the slim log and bulky version containing a hard-boiled egg. We relished every bite of the Pempeks with the accompanying Chuka (a spicy and acidic vinaigrette), dried shrimp floss, chilli sambal and sweet black sauce.

If you are interested to try his food, and I suggest you do because it’s damn good, please drop @josephyeois a DM on Instagram.