TO BEGIN

  • 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.

  • PAI TEE**

    Crispy ‘ top hats’ of saltwater school prawns with fresh julienne vegetables & a sweet chilli and coriander sauce.

  • OTAK OTAK

    Red snapper cooked with garlic & turmeric and baked in a crispy pastry.

     

  • MIANG KHAM OF SALMON ROE **

    Envelopes of betel nut leaf filled with toasted coconut, shrimps, lime cashew & Norwegian salmon roe.

  • CHAO TOM

    Homemade prawn quenelles, gently fried and accompanied with fresh basil, coriander & mint leaves. Served with a side of sweet and tangy chili sauce. 

  • CRISPY JOO HOO CHAR ROLL

    Traditional joo hoo char with a twist! Sauteed carrot, shiitake, pork and dried squid wrapped in lattice rice paper.