Fermented rice and lentil crepe which was thin and crispy along the edges while soft and spongey towards the centre (a bit similar to Chinese min jiang kueh). Light and fragrant, not heavy or oily at all, good as a wholesome choice of staple. Went particularly well with curry. Heard from the staff that the word 'kal' means it was prepared over a cast iron griddle. (Allium-free, part of the main course for the signature 3-course lunch $38 which has a daily changing menu)
VÉGÉTALIEN