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Food Menu
Food Menu
Most Popular Items
Nasi Lemak MYR 15.00
Malaysia's cherished national dish, featuring aromatic rice steamed with coconut milk and pandan leaves for a subtly sweet fragrance. This delightful ensemble is traditionally served alongside a vibrant and spicy sambal chili paste, crispy fried anchovies offering a salty crunch, roasted peanuts for texture, refreshing cucumber slices, and a perfectly cooked hard-boiled or fried egg. Elevate your meal by adding optional sides such as succulent Ayam Goreng (fried chicken) or rich, slow-cooked Beef Rendang.
Assam Laksa MYR 12.00
A tantalizingly tangy and spicy fish-based noodle soup, holding a special place in Penang's culinary heart. This dish boasts thick, chewy rice noodles swimming in a complex and flavorful broth meticulously prepared from mackerel fish, sour tamarind paste (assam), fragrant lemongrass, fiery chilies, and aromatic galangal. It's generously garnished with crisp shredded cucumber, thinly sliced onions, fresh red chilies, sweet pineapple chunks, cooling mint leaves, and finished with an optional dollop of pungent shrimp paste for an extra layer of depth.
Curry Mee (Curry Laksa) MYR 13.00
A luxurious and creamy noodle soup that beautifully marries the diverse culinary influences of Chinese, Malay, and Indian traditions. Choose between springy yellow noodles or delicate rice vermicelli, both served immersed in a rich, spicy curry broth enriched with coconut milk. This comforting bowl is typically laden with toppings like tender chicken pieces, juicy prawns, briny cockles, absorbent tofu puffs, crunchy bean sprouts, and sometimes, for the adventurous, cubes of coagulated pig's blood, creating a symphony of textures and flavors.
Nasi Biryani with Fried Chicken MYR 18.00
An exceptionally aromatic rice dish where long-grain basmati rice is lovingly cooked with a blend of exotic spices, often infused with precious saffron or vibrant turmeric for color and fragrance. The rice is layered with marinated, tender chicken pieces and slow-cooked to perfection. Our version comes highly recommended with a side of crispy, golden-brown fried chicken and an assortment of flavorful curry sauces for drizzling, offering a truly satisfying meal.
Hokkien Mee (KL Style) MYR 14.00
A signature dish hailing from Kuala Lumpur, renowned for its robust flavors. Thick, satisfyingly chewy yellow noodles are expertly braised in a luscious, dark, and savory soy sauce reduction, mingling with tender slices of pork, succulent squid, plump prawns, and sweet cabbage. Often prepared over a traditional charcoal fire, imparting a desirable smoky aroma known as 'wok hei', and lavishly garnished with crispy fried pork lard for an indulgent finish.
Char Kway Teow MYR 11.00
An immensely popular and iconic Malaysian stir-fried noodle dish deeply rooted in Chinese culinary heritage. Flat, wide rice noodles are skillfully stir-fried over intense high heat, tossed with a balanced mixture of light and dark soy sauces, chili paste for a kick, fresh prawns, plump cockles, crisp bean sprouts, fragrant Chinese chives, and scrambled egg. Often includes slices of savory Chinese sausage and is celebrated for its signature smoky 'wok hei' essence.
Beef Rendang MYR 20.00
A truly majestic slow-cooked dry curry, most famously prepared with beef, although chicken and mutton variations are also enjoyed. Choice cuts of beef are patiently simmered for hours in creamy coconut milk along with a complex, aromatic spice paste (rempah) featuring lemongrass, galangal, garlic, ginger, turmeric leaves, and chilies. The lengthy cooking process allows the liquid to evaporate, tenderizing the meat while it absorbs the spices, resulting in a rich, caramelized, and intensely flavorful dish.
Bak Kut Teh MYR 22.00
A deeply comforting and nourishing pork rib soup, simmered gently for hours in a complex, fragrant broth brewed from a blend of Chinese herbs and spices such as star anise, cinnamon, cloves, dong quai, fennel seeds, and copious amounts of garlic. Served piping hot, often accompanied by steamed white rice, crispy fried dough sticks (youtiao) perfect for dipping, and a side of dark soy sauce with freshly chopped bird's eye chilies.
Mee Rebus MYR 9.00
A classic Malay noodle dish featuring vibrant yellow egg noodles bathed in a unique, thick, and flavorful gravy. This distinct sauce achieves its sweet, savory, and slightly spicy profile from a base of sweet potatoes, enriched with fermented soybean paste (tauco), dried shrimp, and a blend of aromatic spices. The dish is beautifully garnished with a hard-boiled egg, a wedge of calamansi lime for zest, fresh spring onions, sliced green chilies, firm tofu cubes, crunchy bean sprouts, and crispy fried shallots.
Ayam Percik MYR 16.00 (Quarter Chicken)
A spectacular grilled or roasted chicken dish where the chicken is first marinated in a spice blend including turmeric, lemongrass, garlic, and ginger. It's then grilled to perfection over charcoal embers while being generously and repeatedly basted with a rich, creamy, and mildly spicy 'percik' sauce. This signature sauce is crafted from coconut milk, tamarind pulp, chilies, shallots, and other aromatic spices, creating a beautifully charred exterior and succulent interior.
Nasi Kerabu MYR 17.00
A vibrant Kelantanese rice dish featuring blue-colored rice (tinted with butterfly pea flowers), served with an assortment of fresh herbs (ulam), salted egg, fish crackers (keropok), spicy sambal, and grilled chicken or fish.
Ikan Bakar MYR 25.00
Literally 'burnt fish', this popular dish involves fish marinated in spices and sambal, often wrapped in banana leaves, and grilled over charcoal. Served with tangy dipping sauces and rice.
Soto Ayam MYR 10.00
A hearty Indonesian-influenced chicken noodle soup with a fragrant turmeric-infused broth. Served with shredded chicken, rice vermicelli or compressed rice cakes (nasi impit), bean sprouts, hard-boiled egg, and crispy fried shallots.
Laksa Johor MYR 15.00
A unique laksa variant from Johor using spaghetti instead of traditional rice noodles. The rich, thick gravy is made from ground fish, coconut milk, dried shrimp, and spices. Garnished with cucumber, bean sprouts, onions, and sambal belacan.
Roti Canai MYR 2.50 per piece
A quintessential Malaysian breakfast and supper staple, this Indian-influenced flatbread is a marvel of texture – delightfully crispy and flaky on the outside, yet soft and chewy within. Prepared by skillfully stretching, twirling, and folding the dough before cooking it on a hot, oiled griddle until golden brown. It's traditionally served alongside a bowl of savory dhal (lentil curry) or other flavorful curries for dipping. Also available with fillings like egg (roti telur) or onion (roti bawang).
Satay (Chicken/Beef) MYR 1.50 per stick
Skewers of marinated meat, typically chicken or beef, grilled over a charcoal fire until perfectly cooked and slightly charred. The marinade usually consists of turmeric, lemongrass, galangal, and other spices, imparting a distinctive aroma and flavor. Satay is famously served with a rich, sweet, and slightly spicy peanut sauce, compressed rice cakes (ketupat or nasi impit), and slices of fresh cucumber and raw onion.
Murtabak MYR 8.00
A savory stuffed pancake or pan-fried bread, popular in Southeast Asia and the Middle East. The Malaysian version typically features a thin dough stretched and folded around a filling of minced meat (chicken or beef), eggs, onions, and spices. Cooked on a griddle until golden and crispy, it's often served with a side of pickled onions or a tangy curry sauce.
Popiah MYR 4.00 per roll
A fresh spring roll, similar to a Fujianese/Teochew-style lumpia. A thin, soft crepe made from wheat flour is generously filled with finely grated and steamed turnip (jicama), shredded carrots, bean sprouts, lettuce, chopped peanuts, fried shallots, and sometimes tofu or shrimp. It's typically seasoned with a sweet bean sauce (hoisin) and a touch of chili sauce before being rolled up and sliced.
Otak-Otak MYR 3.00 per piece
A grilled fish cake made from ground fish meat mixed with tapioca starch and a rich blend of spices including chilies, garlic, shallots, turmeric, lemongrass, and coconut milk. The mixture is traditionally wrapped in banana leaves (or sometimes coconut leaves) and grilled over charcoal, resulting in a soft, fragrant, and slightly spicy snack. The name translates to 'brains' due to its soft, greyish appearance.
Keropok Lekor MYR 5.00
Traditional fish sausage snack from Terengganu, made from fish meat and sago flour. Chewy texture, usually steamed or fried, served with a sweet chili dipping sauce.
Pisang Goreng MYR 4.00
Popular Malaysian snack of ripe bananas coated in batter and deep-fried until golden brown and crispy. Sweet, satisfying, and perfect for tea time.
Cucur Udang MYR 6.00
Savory prawn fritters made from a simple batter mixed with small prawns, onions, and chives, then deep-fried until crispy. Often enjoyed with a spicy chili sauce.
Cendol MYR 6.00
A beloved Malaysian iced dessert perfect for cooling down on a hot day. It features distinctive green rice flour jelly noodles (flavored with pandan leaf juice) served in a bowl with shaved ice, creamy coconut milk, and a generous drizzle of gula melaka (palm sugar syrup). Often enhanced with additional toppings like sweetened red beans (azuki beans), creamed corn, or even a scoop of durian pulp.
Ais Kacang (ABC) MYR 7.00
Literally meaning 'bean ice', Ais Kacang (also known as ABC - Air Batu Campur, meaning 'mixed ice') is another popular Malaysian dessert. A mountain of finely shaved ice is piled high over a base of ingredients like red beans, sweet corn, grass jelly, agar-agar jellies, and attap chee (palm seeds). The ice is then drenched in colorful syrups (typically red rose syrup and green pandan syrup), evaporated or condensed milk, and sometimes topped with peanuts, ice cream, or durian.
Bubur Cha Cha MYR 5.00
A sweet and creamy Nyonya dessert soup made with coconut milk, pandan leaves, and sugar. It typically contains a colorful mix of diced sweet potatoes (orange and purple varieties), taro (yam), black-eyed peas, and chewy sago pearls. Served warm or cold, it's a comforting and satisfying treat.
Teh Tarik MYR 3.00
Malaysia's iconic 'pulled tea', a hot milk tea beverage renowned for its frothy top. Strong black tea is brewed and mixed with condensed or evaporated milk. The mixture is then poured back and forth repeatedly between two containers from a height, cooling it slightly and creating a thick, rich foam. A staple drink enjoyed any time of day.
Sirap Bandung MYR 4.00
A popular bright pink Malaysian drink made simply from rose syrup mixed with evaporated or condensed milk. Served cold with ice, it's sweet, fragrant, and incredibly refreshing. Sometimes soda water is added for a fizzy version (Bandung Soda).
Kuih Lapis MYR 2.00 per piece
A colourful steamed layer cake made from rice flour, coconut milk, sugar, and natural colourings. Soft, slightly chewy, and fragrant.
Pulut Hitam MYR 5.50
A warm dessert porridge made from black glutinous rice simmered with palm sugar (gula melaka) and pandan leaves, often served with a swirl of coconut milk.