Malay Menu

6 pieces

Stir-fried flat rice noodles with shrimp, bean sprouts, green onions, and savory soy-based sauce.

Tender poached chicken slices atop fragrant rice, accompanied by crisp cucumber slices.

Hainanese chicken served with fragrant rice. Options: half or whole chicken.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy. Curry for an extra charge.

Hot and spicy.

Hot and spicy.

Malaysia Cheong Fun typically consists of steamed rice noodles, often accompanied by a mix of sauces and perhaps a sprinkle of sesame seeds, served in a comforting broth.

Hot and spicy.

Chicken feet and mushrooms served with noodles in a savory broth, typically includes green onions and bean sprouts.

Shredded chicken and mushrooms served with noodles in a savory broth, typically garnished with scallions.

Roast pork and mushrooms served over noodles in a savory broth, typically accompanied by traditional Asian greens and spices.

Shredded chicken ho fun features wide flat rice noodles and tender shredded chicken, typically served in a savory broth.

Ho fun noodles and beef balls served in a savory broth, typically includes onions and bean sprouts.

Ho fun noodles served with slices of beef and fish balls in a savory broth, typically accompanied by select Asian greens.

Wide rice noodles stir-fried with slices of beef, often accompanied by onions and bean sprouts, seasoned with oyster sauce.

Egg noodles served dry, topped with stewed pork and likely accompanied by a blend of traditional Asian spices and garnishes such as green onions and bean sprouts.

Hot and spicy.

Rice noodles served in a savory broth, accompanied by tender pieces of fish head, typically garnished with fresh herbs and vegetables.

Stir-fried wide rice noodles with a mix of meats and vegetables, typically coated in a savory brown sauce.

Stir-fried flat rice noodles with shrimp, bean sprouts, green onions, and savory soy-based sauce.

Thick noodles enveloped in a rich, dark soy-based gravy, typically accompanied by seafood, pork, and various vegetables.

Stir-fried wide rice noodles with beef, typically includes onions and bean sprouts.

Stir-fried thin noodles with a special blend of spices, chicken, and assorted vegetables.

Stir-fried noodles with salted fish, typically includes chicken, vegetables, and bean sprouts in a savory sauce.

Steamed yee mee with prawns, typically includes wheat flour noodles and a variety of vegetables, served in a pot.

Stir-fried yee mee with a medley of meats and vegetables, typically includes seafood and pork in a savory broth with wheat flour noodles.

Wheat flour noodles stir-fried with duck and ginger, typically served in a savory broth.

Hot and spicy.

Stir-fried noodles with a special blend of sauces, featuring pork along with a selection of vegetables, typically garnished with scallions.

Coconut rice in pint or quart options.

Hot and spicy.

Hot and spicy.

Sour plum juice is a refreshing drink made with tart plums, often sweetened to balance the sourness.

A simple, soy-based beverage, often served either hot or cold.

Grass jelly drink typically includes sweet herbal jelly served in a refreshing liquid base, often enhanced with additional sweeteners.

Sprite, cola, Sunkist, Nestea, or Diet Coke.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Sliced beef and broccoli served over rice, typically includes a savory brown sauce.

Hot and spicy.

Ginger duck on rice is tender duck meat cooked with ginger, typically served on a bed of steamed rice and garnished with select herbs.

Rice congee topped with a mix of meats and vegetables, typically includes ingredients like chicken, pork, and assorted vegetables.

Steamed rice topped with a medley of seafood, commonly including shrimp, squid, and fish, prepared with Asian flavors.

Rice congee topped with both roast pork and chicken, typically includes ginger, green onions, and a hint of soy sauce for flavor.

Roast pork served atop steamed rice, typically includes a blend of savory sauces and garnished with select herbs.

Stewed pork served on rice, typically includes tender pieces of pork in a savory sauce.

Steamed rice topped with beef and a variety of Chinese vegetables, typically including bok choy, carrots, and mushrooms.

Sliced beef with ginger and scallion, typically includes a savory sauce, served over rice in a comforting congee style.

Fried rice with salted fish and chicken, often accompanied by vegetables such as peas and carrots, and seasoned with eggs and onions.

Stir-fried rice with shrimp, BBQ pork, peas, carrots, and egg, typically includes onions and scallions.

Stir-fried rice featuring Chinese sausage, typically includes egg, peas, carrots, and onion, seasoned and mixed together.

Rice porridge simmered until creamy, combined with tender chicken pieces, typically seasoned with ginger and garnished with green onions and cilantro.

Rice porridge cooked slowly with tender pork pieces, typically includes ginger and green onions for added flavor.

Rice porridge simmered until creamy, featuring tender slices of pork liver, commonly enhanced with ginger and garnished with green onions.

Rice porridge featuring tender pork and preserved egg, often garnished with green onions and ginger for added flavor.

Slow-cooked rice porridge typically includes tender fish pieces, often garnished with ginger and green onions.

Rice congee simmered to a creamy consistency, typically includes a mix of seafood such as shrimp, squid, and fish fillets, garnished with green onions.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Baby bok choy sautéed with garlic in a savory sauce.

Stir-fried bean sprouts and salted fish, often accompanied by hints of garlic and scallions for added flavor.

Stir-fried Chinese broccoli and salted fish, typically includes a savory blend of garlic and oyster sauce.

Chinese broccoli drizzled with oyster sauce and often garnished with fried shallots.

Choy sum lightly sautéed and coated with a savory oyster sauce.

Assorted fresh vegetables sautéed in a light sauce, typically includes a mix of broccoli, carrots, mushrooms, and snap peas.

Soft tofu stewed and served in a smooth egg velvet sauce, typically includes a blend of gentle spices and herbs.

Soft tofu combined with shrimp, fish cake, and scallops, typically prepared in a savory sauce.

Soft tofu combined with dried shrimp and scallions, typically stir-fried to blend the flavors.

Tender eggplant sautéed with shredded pork, salted fish, and scallions.

Hot and spicy.

Stir-fried mix of four vegetables with spicy Malaysian shrimp paste, known as belachan, offering a unique blend of flavors.

Bean sprouts stir-fried with ginger, typically includes soy sauce and a hint of garlic for added flavor.

Egg Foo Young is a Chinese-style omelet filled with various vegetables, typically served with a savory brown sauce.

Fluffy omelette combined with savory sautéed onions.

Whisked eggs combined with crisp green beans, typically cooked together to form a savory omelet.

Eggs whisked and pan-fried with diced radish, typically includes a blend of Asian herbs and spices.

Bitter melon and eggs whisked and cooked together to form a tender omelet, typically seasoned with Asian spices.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Genting loin rib is marinated and slow-cooked to tender perfection, typically includes a blend of Asian spices and is finished with a savory glaze.

Shrimp cooked in a savory sauce with herbs and spices, typically served in a casserole dish, creating a hearty and aromatic experience.

Marinated chicken and assorted vegetables, slowly cooked in a rich, savory sauce with a hint of alcohol, served in a traditional casserole style.

Tofu stuffed with a mix of seafood and vegetables, simmered in a savory black bean sauce.

Tender duck and fresh ginger slow-cooked in a savory casserole, typically includes scallions and preserved bean curd, embodying a classic Asian comfort dish.

Pork and salted fish are slowly cooked together in a traditional casserole, typically including a blend of aromatic herbs and spices.

Flaky, pan-fried flatbread served with a side of creamy curry sauce.

Hot and spicy.

Fresh Ipoh bean sprouts lightly scalded, served with a special sauce crafted by the chef.

Gizzard, liver, and heart.

Chicken feet and mushrooms marinated in Asian spices, gently stewed to enhance their flavors.

Hot and spicy.

Curry for an extra charge.

Soft, freshly made tofu, typically served with a light, savory sauce.

Hot and spicy.

Satay tofu features fried tofu paired with a blend of cucumbers, bean sprouts, and a rich peanut sauce, inspired by traditional Asian flavors.

Hot and spicy.

Hot and spicy. Peanut for an extra charge.

Bah Kut Teh in Pot: Herbal broth with pork ribs, available in small or large sizes.

Salted mustard greens and tofu in a clear broth, typically complemented by delicate spices and herbs.

Choy sum and finely selected vegetables in a clear broth, typically includes hints of garlic and white pepper.

Seafood soup typically includes a savory blend of shrimp, crab meat, scallops, and assorted vegetables in a clear and flavorful broth.

Thin vermicelli noodles in a savory broth, typically includes slices of tender pork and a selection of fresh vegetables.

Mixed vegetables and tofu in a clear broth, often accompanied by a variety of common garden vegetables.

A comforting blend of bitter mustard greens with the unique flavor of salted egg in a savory broth.

Delicate wontons filled with a mix of minced pork and shrimp, served in a savory broth with napa cabbage and scallions.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Lg.

Hot and spicy.

Jumbo prawns gently steamed, typically includes a blend of light seasoning to enhance their natural flavors.

Shrimp sautéed in two distinct sauces, offering a unique blend of flavors.

Lightly battered shrimp, fried and tossed with a blend of salt, pepper, and scallions.

Shrimp coated in a light batter, then stir-fried with a mix of toasted cereal, typically including hints of butter and garlic for added aroma.

Hot and spicy.

Hot and spicy.

Crispy tilapia fillet, typically served with a sauce that complements its golden, crispy exterior.

Teochew steamed fish traditionally involves gently steaming a whole fish with a blend of tomatoes, tofu, preserved plums, and ginger, capturing the essence of Teochew cuisine.

Hot and spicy.

Steamed fish, delicately dressed in soy sauce, typically includes fresh ginger and scallions, embodying a traditional Asian essence.

Bass fillet and tofu, gently cooked, typically includes a blend of light sauces and common Asian spices.

Sliced fish sautéed with onions and bell peppers, typically includes a savory black bean sauce.

Sliced fish, typically stir-fried with ginger and scallions, offering a classic Asian taste profile.

Sliced fish lightly fried and wok-tossed with salt, pepper, jalapeños, and onions, embodying a classic Asian seafood preparation.

Hot and spicy.

Hot and spicy.

Silken tofu and a medley of seafood, such as prawns, scallops, and squid, simmered together in a savory casserole sauce.

Hot and spicy.

Hot and spicy.

Deep fried pork loin ribs seasoned with a blend of salt and pepper, typically includes a garnish of fresh chillies and crispy shallots.

Ground pork and salted fish combined and steamed into a meatloaf, typically includes ginger.

Pork tenderly cooked with yam in a house special sauce, typically includes a blend of aromatic spices.

Sliced pork stir-fried with ginger and scallion, typically includes a savory sauce.

Hakka style pork stew combines tender pork stewed with traditional Hakka seasonings, often incorporating soy sauce, garlic, ginger, and star anise.

Stir-fried beef with ginger and scallions, typically includes a savory sauce.

Sliced beef stir-fried with Chinese broccoli, typically includes a savory brown sauce.

Sliced beef stir-fried with snow peas, often accompanied by carrots and water chestnuts in a savory brown sauce.

Stir-fried bitter melon paired with sliced beef, typically served in a savory sauce.

Steamed pickled vegetable pork meatloaf combines ground pork with tangy pickled vegetables, typically steamed to meld the flavors.