Swich’s new branch marks a major milestone with the launch of a menu for hot food, conceived by founder Cheng Cheng & cooked by hard-working young chef Chen Long, who’s making his entry into the F&B business as part of Swich’s efforts to nurture promising talents & help them embark on fresh careers. Swich’s BBQ chicken – cempedak-marinated & then blanketed in creamy cempedak sauce for a potent double dose of the tropical fruit – as well as the cempadak chicken and the pumpkin curry chicken are some of the best bets here. Swich’s complete repertoire of cakes remains available; munch with a side of cotton candy on beautifully hand-picked plates while sipping on lavender lime soda, resting on the reassurance that practically everything here is painstakingly prepared in Swich’s kitchen from scratch.