The Menu

Crispy thin pastry cups with sautéed julienned vegetables, prawn, chicken and crabmeat.

Five-spice marinated chicken rolled in beancurd skin and crispy-fried.

Crispy golden prawn fritters with julienned vegetables.

Steamed fish custard with wild betel leaf, local herbs and spices.

Spicy pickled mixed vegetables topped with crushed peanuts and sesame seeds.

A sharing selection of local favourites: Kuih Pie Tee, Lor Bak, Cucur Udang, Otak-Otak and Acar Awak.

Slow-simmered duck soup with salted mustard greens and shiitake mushrooms.

Fish maw and mixed vegetables in a light broth.

A classic Nyonya stir-fry of julienned jicama, mixed vegetables, dried cuttlefish and mushrooms, served with sambal belacan and lettuce.

Bitter beans stir-fried with prawns in house-made shrimp chilli paste.

Stir-fried mixed vegetables with scallops and fermented soybean paste (tau cheow).

Grilled aubergine coated in house-made sweet chilli paste.

Choice of greens (water spinach, okra or winged beans) stir-fried with prawns in house-made shrimp chilli paste.

Fiddlehead fern tossed with toasted coconut, aromatic herbs and a tangy, spicy sambal.

Winged beans tossed with aromatic herbs in a tangy, spicy chilli dressing.

Sweet potato leaves and sweet potatoes in a spiced coconut broth.

Bitter gourd stir-fried with chicken in fermented soybean paste.

Coconut-based spiced curry with vegetables and salted fish bone.

Pickled fish stomach with local herbs and vegetables in a spicy tamarind broth.

Chicken in a rich curry with aromatic galangal, candlenuts, spices and fresh herbs.

Chicken and potato curry with a balanced blend of warm spices and fresh herbs.

Chicken braised with aromatic cekur (sand ginger), coriander seed and fresh herbs.

Crispy-fried chicken marinated in aromatic spices, served with prawn crackers and Worcestershire dipping sauce.

Chicken slow-cooked in a rich dry coconut curry with aromatic spices.

Chicken braised in soy sauce with hard-boiled eggs.

Black Angus beef slow-cooked in a rich and fragrant dry curry of aromatic spices.

Fish with okra in a tangy and spicy tamarind-based curry.

Turmeric fried fish, served with nanchut sauce.

Crispy-fried fish coated in caramelised dark soy sauce with chillies.

Deep-fried fish in an aromatic coconut curry with herbs and spices.

Prawns pan-seared and coated in a tangy-sweet tamarind glaze.

Prawns simmered in a spicy tamarind-based curry.

Prawns wok-fried in aromatic house-made chilli paste.

Squid or octopus stir-fried in an aromatic house-made chilli paste.

Squid or octopus tossed with aromatic herbs and a tangy chilli dressing.

Fluffy omelette with sautéed onions.

Fluffy omelette with minced preserved radish.

Sunny-side-up eggs in a tangy tamarind sauce.

Traditional herb rice tossed with aromatic fresh herbs, toasted coconut and pounded salted kurau fish.

Rice vermicelli salad with prawns, chicken and aromatic herbs, toasted coconut and a tangy chilli dressing.

Wok-fried rice with prawns, chicken, egg and house-made Nyonya sambal.

Wok-fried fragrant rice with crab meat and egg. Available spicy or non-spicy.

Wok-fried rice with bitter bean, prawns, chicken and house-made Nyonya sambal.

Steamed fragrant jasmine rice.

Black glutinous rice porridge served with longan and fresh coconut milk.

Sago pearl pudding with palm sugar and fresh coconut milk.

A colourful dessert with banana, sweet potatoes and yam in coconut milk.

Iced nutmeg soda.

Chilled nutmeg juice.

Chrysanthemum tea.

Homemade barley drink.

Rose syrup with basil seed.

Rose syrup with milk.

Local coffee.

Black tea.

Chinese almond drink.

Hot or iced Milo.

Instant coffee.

Honey with lemon.

Lemon soda.

Fresh lime juice.

Freshly pressed fruit juice.

Canned soft drink.