A new approach to classic Straits and Indo-Chinese cuisine, Kebaya offers its menu divided into three parts, aptly named To Begin, Main Course (Protein / Greens) and Dessert. House cocktails and a wide range selection of wines from the all over the world pairs nyonya food impeccably to such as white wine, rose or pinot noir.

Serving dishes are suggestively served in a traditional Chinese course of 4, however, add-ons are available. The variation of dishes and amazing flavours trigger diners to add-on to enjoy local and organic scrumptious taste.

  • 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.

  • 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 Gula Melaka.

  • LOR ARK

    Duck confit with caramelised spiced plums & oranges in cinnamon, star anise, cloves & nutmeg.

  • GRILLED SNAPPER

    Fresh fillet of snapper marinated in a spice paste and wrapped in a banana leaf, grilled over a charcoal flame.

  • CHER CHAI

    Sautéed market fresh selection of greens.

  • SAMBAL GORENG

    Sautéed French beans & baby corn, with lemongrass & belachan infused coconut cream.

  • 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.

  • THAI SOFT SHELL CRAB SALAD**

    With Chilli lime dressing, mango, green apples and pomegranate. 

  • PANDAN CREME BRULEE

    Egg custard spiked with pandan essence and served with sugar snaps.

  • PANA COTTA

    Passion fruit and coconut panna cotta with candied nuts and poached pineapple.

  • CHOCOLATE FONDANT*

    Warm chocolate fondant with a liquid centre. Served with vanilla ice cream.

  • TANG YUEN

    House made glutinous ‘onde onde’ rice balls stuffed with coconut simmered in Melaka palm sugar and served with a warm coconut broth.

  • GULA MELAKA MOUSSE

    Homemade palm sugar mousse layered on a sponge cake, sprinkled with candied nuts

Dishes marked ** can be prepared to suit vegetarian lifestyles with tofu products.

*Additional appetisers at RM25.00+ each
*Additional main course at RM45.00+ each
*Additional greens at RM20.00+ each
*Additional desserts at RM20.00+ each

Prices at in Malaysian Ringgit and subject to 6% Government Tax.