bōl x TROVE: Heirlooms for the Festive Season
By Kerol Izwan.
Quite morning in Jalan Sin Chew Kew, Bukit Bintang, and nestled among the city streets is bōl, a Michelin-recognised restaurant with the tagline Asians Classic Reimagined. Painted in white and soft green, the cosy and quiet entrance welcomes diners into a small bar before leading up to the dining area on the first floor. Tropical green wallpaper, green feature walls, and soft accents in terra-cotta and gold lighting create a warm, inviting ambience. The balance between modern and classic feels thoughtful, a quiet statement of the philosophy bōl embraces in every detail. It is a space where you pause, take a breath, and allow the surroundings to set the mood for what is to come.
This December, bōl continues its dialogue with heritage by joining forces for a second time with TROVE, unveiling an exclusive menu titled TROVE: Heirlooms, crafted in celebration of Peranakan flavours and the stories they carry through generations. Signature Nyonya cuisine, enriched by Singaporean and Malaysian influences, is reimagined with care, honouring recipes passed down through families while offering contemporary interpretations that surprise and delight. Each dish invites diners to savour not only flavour but the history and memory embedded in these culinary heirlooms.
In celebration of this second collaboration and the festive season, bōl and TROVE have curated an exclusive gift set, designed with both care and whimsy. It features two Santa Claus tumblers from Ichendorf Milano, playful yet elegant, alongside a Tropical Fruit Loaf—bōl’s take on the Christmas classic, infused with tropical fruits as a nod to the region’s roots. Complementing these are Cranberry & Cashew Medallions and an Artisanal Pineapple & Torch Ginger Conserve, each made to be shared during the quiet, reflective moments of the season.
TROVE: Heirlooms Menu
Seri Rasa (Prelude of Flavour)
Tart Rojak Kyuri
Jicama | Toasted Peanuts | Rojak Dressing
Teh Halia Pandan
Fresh Pandan | Ginger | Rock Sugar
Ocean Lodeh Croustillant
Octopus & Tiger Prawn | Coconut Bechamel
Gulung Satay
Organic Chicken Satay Rillette | Turmeric Tuile
Taman Rimba (Garden of Tropics)
Winged Beans | Pickled Rose Apple | Pickled Beetroot
House Made Cashew Tofu | Pickled Herb Vinaigrette
Bayu Laut Assam (Tamarind Ocean Breeze)
Cured Red Snapper | Squid Ink Asian Noodles
Thai Basil Tamarind Coulis | Egg Floss
Nira Diraja (Royal Nectar)
Tiger Prawn | Crab Royale | Pulut
Fresh Southeast Asian Herbs | Coconut Nectar
Ombak Kari (Curry of the Tide)
Tiger Garoupa | Torched Asian Green | Candlenut Purée
Serunding Ikan | Curry Leaf Emulsion
or / and Bayangan Hijau (Verdant Shadow)
Hybrid-Aged French Duck | Acar Relish | Green Sambal Quenelle
Keluak Jus
The collaboration is more than a menu or a gift set; it is a celebration of storytelling through food. Each element carries the thoughtfulness and craft that define both bōl and TROVE, bridging generations and flavours. Diners are invited to savour the nostalgia of traditional recipes, now reinterpreted with modern finesse, in an experience that balances heritage and innovation with every bite.
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