Served at
Sambal Shiok (Street Food)Restaurant associated with chef Mandy Yin
A creative take on the traditional Hungarian Lángos, where the deep-fried flatbread serves as the 'bun' for a burger patty, often described as messy and indulgent.
Lángos is a typical Hungarian food, often enjoyed as a snack. While it is now commonly known as a deep-fried flatbread, it was historically made from the last portions of bread dough and baked in a brick or clay oven. It was traditionally served hot for breakfast on bread-baking days.
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Restaurant associated with chef Mandy Yin
Malaysian-born Chinese of Peranakan Nyonya heritage, founder and chef/owner of Sambal Shiok, and author of 'Sambal Shiok: The Malaysian Cookbook'.
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