Find Our Menu
A new approach to Classic Straits and Indo-Chinese cuisine. 4-course meal at RM120+ per person
KEBAYA BAN XEO **
Crispy wafers stuffed with shredded chicken, bean sprouts, crispy tofu and stir fried vegetables in a tamarind sauce.
PORK MAN TOU
Sous vide soy pork & pickled vegetables in homemade mini man tou buns.
Crispy ‘ tou hats’ of saltwater school prawns with fresh julienne vegetables & a sweet chilli and coriander sauce.
Red snapper cooked with garlic & turmeric and baked in a crispy pastry.
MIANG KHAM OF SALMON ROE **
Envelopes of betel nut least filled with toasted coconut, shrimps, lime cashew & Norwegian salmon roe.
Minced prawn, herbs & spices wrapped around a sugar cane stalk and grilled, served with basil, coriander & mint leaves and a sweet sour sauce.
CRISPY JOO HOO CHAR ROLL
Traditional joo hoo char with a twist! salute carrot, shiitake, pork and dried squid wrapped in lattice rice paper.
THAI SOFT SHELL CRAB SALAD **
With Chilli lime dressing, mango, green apples and pomegranate.
ORGANIC ROAST PORK
Tender and succulent sous vide 3 layer pork belly, organically raised, served with a hoisin balsamic reduction dipping sauce.
GRILLED CHICKEN KAPITAN
With a paste of chilli, garlic, shallots and candle nuts.
PRAWN GENG **
Wild caught prawns in a curry of turmeric and lemongrass
HONG BAK LAMB
Prime New Zealand shank sous vide for 48 hours and served in its jus.
KEBAYA TAMARIND BEEF
72-hour sous vide Australian beef shoulder glazed with tamarind and gala Melaka.
Duck confit with caramelised spiced plums & oranges in cinnamon, star anise, clovers & nutmeg.
Fresh fillet of snapper marinated in a spice paste and wrapped in a banana leaf, grilled over a charcoal flame.
Sautéed market fresh selection of greens.
Sautéed French beans & baby corn, lemongrass, shallots & belachan coconut cream, with cashew nuts.
CRISPY NYONYA TEMPURA
Deep fried selection of vegetables in a delicate batter dusted with homemade belachan chilli seasoning.
WING BEAN KERABU
Salad of wing beans, toasted coconut, calamansi lime and sambal belachan.
PANDAN CREME BRULEE
Egg custard spiked with pandas essence and served with brandy snaps.
House made glutinous ‘onde onde’ rice balls stuffed with coconut simmered in Melaka palm sugar and served with a warm coconut broth.
Passion fruit and coconut para cotta with candied pistachios and poached pineapple.
GULA MELAKA MOUSSE
Homemade palm sugar mousse layered on a sponge cake, sprinkled with caramel cashew nuts.
Warm chocolate fondant with a liquid centre. Served with vanilla ice cream.
*Please allow the kitchen a minimum if 15 minutes to prepare as this dessert is baked fresh to order.
*Additional appetisers at RM27.00+ each
*Additional main course at RM50.00+ each
*Additional greens at RM27.00+ each
*Additional desserts at RM22.00+ each
*Non halal restaurant
Prices at in Malaysian Ringgit and subject to 6% Government Tax.