Malaysian flying bread, crispy han - tossed Indian flat bread, served with a curry dipping sauce
Indian flat bread layered with egg and onion, served with a curry dipping sauce
Indian flat bread layered with a mixture of beef and onion, served with a curry dipping sauce
marinated beef barbequed on skewers, served with a peanut sauce
marinated chicken barbequed on skewers, served with a peanut sauce
crispy fried tofu stuffed with bean sprouts and cucumber, served with a peanut sauce
steamed spring roll stuffed with jicama and bean spouts, served with a spicy sweet hoisin sauce
marinated chicken wings wrapped in pandan leaves and lightly fried
assortment of crispy chicken rolls, fried tofu and shrimp pancakes, served with a plum - chili sauce
salad of blanched vegetables combined with fried shrimp cakes, tofu, and hard - boiled eggs, served with a spicy peanut sauce
tropical fruit and vegetable salad topped with a sweet peanut, chili and belacham shrimp paste dressing
scallops, shrimp and calamari in a clear soup with a slightly rart finish
nori seaweed, mushrooms, seafood and baby corn in a delicate egg drop broth
hot and sour soup with seafood and vegetables in a spicy lemongrass stack
live clams cooked in a traditional tom yam soup
the same great tom yam soup but strictly vegetarian
chicken - on - the bone simmered in a balanced mixture of Chinese medicinal herbs and vegetables
originally introduced by the Malaysia Chinese community, this dish is made by mashing and deep frying taro root into a nest shape and stuffing the center with shrimp, squid, scallops, vegetabless, and cashew nuts. Served on a sizzling hot plate
a traditional favorite in every Malaysian home. Shrimp and shredded shallot and onions sauteed in spiced chili - shrimp sauce
shrimp and shredded mango cooked in a spicy - sweet and sour sauce
prawns cooked in a chili, garlic and tomato sauce, finished with an egg before serving
prawns cooked in coconut batter and fried gently - served with lettuce
Prawns cooked in a sweet and spicy cream sauce
with shell - prawns and shredded shallot and onions cooked in a hot and sour lemongrass sauce
prawns cooked in fresh chili paste and sweet soy sauce
Fish cooked in fresh chili paste and sweet soy sauce
shrimp, calamari, scallops, tomatoes, okra and eggplant in a spicy, tomato coconut sauce. Served on a sizzling hot plate
scallops, onions and green and red peppers in a curry - belachan sauce. Served on a sizzling hot plate
sauteed calamari with ginger, onion, hot chili peppers and brown sauce
Steamed water spinach with calamari and smothered on our special satay sauce
calamari baked toss - cooked with onion, red and green peppers
fried clams cooked with dried shrimp in a sweet and spicy sauce
fried clams with Malaysian - style curry
fried clams in a chili, garlic and plum sauce
clams cooked in a black bean sauce
deep fried fish from the indo-Pacific region with shrimp paste sauce
fried red snapper served in a spicy, sweet and sour sauce containing red ginger, galagal, kallir lime leaves and lemongrass
one of Singapore's most famous dishes crab sauteed in black pepper and spices
also a famous Singaporean dish. Dish sauteed in chili, garlic and tomato sauce, finished with an egg before serving
crab sauteed in a spicy, shriimp - curry paste
crab cooked in spicy mango sauce
crab in red curry sauce
fried whole red snapper served in a light ginger soy sauce
deep fried pomfret fish with Malayasian flavor sauce
shrimp, onion, green pepper, milk, curry belachan
seafood scallop with green pepper and onions in black pepper sauce
salmon cooked in spicy, sweet and sour sauce containing red ginger, galange, kallir line leaves and lemongrass
combination-delight with scallop, shrimp, squid, onion and scallion
scallop, shrimp, squid, baby corn, carrot, mushroom, snow peas served in casserale
steamed fish served with salted cabbage, bean curd, tomatoes, scallion and mushroom
beef cubes stewed in rich coconut milk spiced with ginger, lemongrass, lime leaves and a dash of curry powder until the meat is moist, tender and sublly sweet
marinated beef short ribs fried lightly and served in a bean sauce
thin Slices of marinated beef with green peppers and onions in a black pepper sauce - served on a sizzling hot plate
slices of tenderloin beef with ginger, scallions and fresh chili sauteed in a spicy brown sauce
slices of tenderloin lamb with ginger, scallions and fresh chili sauteed in a spicy brown sauce
slices of tenderloin prawns with ginger, scallions and fresh chili sauteed in a spicy brown sauce
slices of tenderloin fish with ginger, scallions and fresh chili sauteed in a spicy brown sauce
lamb slices cooked in a sweet and spicy cream sauce
a nest - shaped dish made by forming and frying mashed taro root and filling the center with crispy shredded beef
shredded beef sauteed in a hot sour lemongrass sauce which surrounded with broccoli
a Singaporean classic, it is chicken steamed in its own stock, accompanied by chicken marinated rice and chili ginger sauce
made by mashing and deep frying taro root info a nest shape and stuffing the center with chicken baby corn and black mushrooms, topped with cashew nuts
crispy boneless chicken served with mango in a tangy lemongrass and garlic sauce
spicy chicken and shredded mango in a sweet and sour tomato sauce, served in the mango shell
shredded pineapple, chicken, snow peas, carrot in special sauce
deep fried spareribs in an authentic lychee sauce
the most common of all curry pastes. Made from a mix of dried red chilies, lemongrass, coriander, pandan leaves, and curry leaves. This curry includes potatoes, eggplant, okra and long beans.
spicier than red curry. Made from fresh green chilies, lemongrass, coriander, pandan leaves, garlic, shrimp paste, and kaffir lime leaves. This curry also includes potatoes, eggplant, okra and long beans.
made from dried chilies, turmeric, lemongrass, galangal and curry leaves. This paste has s smooth peppery flavor and includes potatoes. 1. Chicken ?
chef recommends dry curry
chef recommends dry curry
chef recommends dry curry
sauteed water spinach with garlic, onions, and Malaysian shrimp paste sauce
sauteed okra with spicy Malaysian shrimp paste sauce
sauteed string beans with spicy Malaysian shrimp paste sauce
mixed vegetables with tofu sheets and Chinese mushrooms in a vegetarian oyster sauce
bean curd with minced shrimp, calamari, salted fish, mushrooms, corn, snow peas and scallions served in a golden sauce
bean curd with minced shrimp, calamari, celery and chili in a spicy, sweet and sour sauce.
fried Bean Curd with mushrooms, red and green peppers dressed with chili paste and sweet soy sauce.
fried Bean Curd with mushrooms, red and green peppers cooked in our own chef special sauce.
shredded mango and tofu cooked in a spicy, sweet and sour sauce, served in the mango shell.
a nest-shaped dish made by forming and frying mashed taro root and filling the center with, baby corns, snow peas and black mushrooms, topped with cashew nuts.
spicy, red coconut curry soup with yellow noodles, shredded chicken and mixed vegetables. Traditional seafood version upon request
rice noodles served in a spicy lemongrass stock with seafood and straw mushrooms.
broad rice noodles with shrimp, fish cake, bean sprouts and egg, stir-fried in our Malaysian black soy sauce and chili paste. Traditionally served by street vendors in Singapore and Kuala Lumpur. Vegetarian Upon Request
Malaysian-influenced Indian yellow noodles stir-fried with tofu, potatoes, shrimp, eggs and bean sprouts. Vegetarian Upon Request
thick egg noodles stir-fried with shrimp, fish cake, and vegetables in a rich, oyster sauce gravy. Vegetarian Upon Request
pan-fried wide rice noodles cooked in our egg-white sauce and topped with seafood and vegetables.
rice vermicelli with tofu, chicken and bean sprouts stir-fried in a spicy Thai chili sauce and topped with peanuts and sliced hard-boiled eggs. vegetarian upon request traditional seafood version upon request
Thai rice stick noodles stir-fried with shrimp, chicken, bean curd, scallions, egg, bean sprouts and ground peanuts.
to create this dish, the Chinese in Singapore borrowed curry from the Indian community and combined it with tomatoes, belachan paste and Malaysian spices.
served chicken broth with chicken and shrimp.
coconut rice flavored with cloves and pandan leaves, served with curry chicken fried anchovies, peanuts, har - boiled egg and vegetables - combination plate
coconut rice stir-fried with shrimp, egg and onion, served in a coconut shell.
fried rice with eggs, vegetables and chilies, topped with a fried egg. served with curry calamari, fried chicken and prawn crackers. (combination plate)
fried rice with chicken, shrimp, fresh chilies, onion and sweet basil in a brown sauce.
rice fried with pieces of pineapple, shrimp, egg, peas, raisins, cashews and spices. served in a pineapple bowl. vegetarian upon request
fried rice with chicken or beef in a satay marinade of ginger, garlic, and lemongrass. vegetarian upon request
fried rice with chicken, onion, peas, tomatoes cooked in a Malaysian flavor sauce. vegetarian upon request
fried rice with shrimp, scallops, calamari, scallions and peas cooked in our own chef special sauce. vegetarian upon request
choice of green, black, oolong, chrysanthemum, or jasmine
an icy, sweet drink featuring shaved ice topped with red beans, sweet corn,evaporated milk, red rose syrup and a rainbow of jellies, a la mode-add $1-$1.00
coke, diet coke, sprite, ginger ale and root beer
columbia valley 2001
anderson valley 2001
veneto, Italy 2001
napa valley 2002
a.pilsner-style beer with a crisp clean finish ,goes well with Gingaporean dishes such as satay and spicy Malaysian specialties
a smooth German-style.Chinese langer
a robust, Bavarian-style dark lager that is perfect with boldly spiced dishes
a light pale langer with little carbonation
a dry hoppy lager brewed in Bangkok one of the richer langer in Asia goes well with intense Thai foods
a light European pilsner with full flvor
dark black with a big, toasty
Malaysian crepe filled with ground peanuts, sugar and sweet corn, topped with whipped cream and chocolate sauce - a la mode - add $1.00
Malaysian crepe filled with bananas and topped with whipped cream and chopped nuts - a la mode - add $1.00
Malaysian crepe filled with sweet coconut jam and topped with whipped cream and chopped nuts - a la mode - add $1.00
bananas battered and fried, served with coconut ice cream
pineapple slices battered and fried then drizzled with honey, and served with vanilla ice cream
a popular regional dessert diced sweet potatoes and yams cooked in sweet coconut milk and tapioca, can be served hot or cold
fresh mango and sticky rice topped with sweet evaporated milk - a la mode - add $1.00
a steamed dessert with a creamy texture
choice of coconut, green tea, vanilla, taro and mango. Topped with whipped cream and chocolate syrup
Reviews powered by
Ivonnie S.(via Yelp)
June 23, 2012
I'm a bit surprised at the many negative, more-recent reviews. When I ate here a few days ago, there was a public notice on the window of ownership change;...
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