Interview: Feasting At Selamat Pagi, Brooklyn's Best Indonesian Joint

Here, we drop in to our new home to hear chef Vinh walks us through his favourite dishes on the menu… Chicken: ‘What I love about fried chicken is that it’s the universal ethnic food. Every culture has their own version. We slow-braise ours with Indonesian aromatics and coconut milk, then fry it until it’s perfectly crispy. The crumb on the top is coconut and chilli. Indonesian food has a variety of sambals, some wet and some dry. This one’s a dry one, it’s dehydrated coconut with chilli and garlic. It brings in a lot of heat and sweetness to the dish.’