Served with Hainanese chicken oil rice + cucumber + trio sauce (配海南雞油飯 + 青瓜 + 三味醬)

Smoky grilled satay skewers (chicken or beef) + rich peanut sauce Pick 1 large main + 1 large Iced Lemon Tea

Fried Wings Combo with Asian-Style “over-rice” dishes (盖浇饭）

3 pieces handmade golden-fried vegetable spring rolls (packed with fresh cabbage, carrots, mushrooms, glass noodles – 100% vegetarian & vegan-friendly) Served with house-made sweet chili dipping sauce Pick 1 signature main dish

– 1980s Gurney Drive Legend prawn broth boiled for hours with roasted prawn heads & shells, pork bones, and a touch of rock sugar; insanely fragrant, naturally sweet, and packed with old-school umami. Served with thick yellow noodles + rice vermicelli, loaded with juicy sliced prawns, tender pork slices, bouncy house-made fishcake, kangkong, bean sprouts, hard-boiled egg, golden fried shallots, and crackling chili-oil pork lardons. House-made roasted chili paste served on the side. One slurp and you’re right back on 1980s Gurney Drive under the stars. Spicy level: (classic Penang fire – tell us if you want it milder)Pure hawker nostalgia in every bowl.

House-made laksa chilli paste blasted with fresh lemongrass, kaffir lime leaf, galangal, toasted dried shrimp, and slow-roasted spices. Bright citrusy lemongrass slices through the deep, smoky, spicy laksa fire, finished with extra crispy dried-shrimp bits that pop in every bite. Wok hei locks in pure Thai–Malay night-market soul.

Juicy chicken, sweet white prawns, fresh cockles, fragrant Thai holy basil, fiery bird’s-eye chilli, heaps of garlic, and a bright squeeze of fresh lime. Spicy, smoky, unapologetically addictive.

Velvety scrambled eggs cooked “wet-style” Cantonese way, still runny and glossy, flash-tossed in a screaming-hot wok with garlic, scallion, and a light chicken-seasoned gravy that clings to everything. Tender, silky, savoury, with that signature slippery texture that melts in your mouth, classic tea-house comfort in every spoonful.Pairs perfectly with any noodle, rice, or protein.

Flaky, buttery, paper-thin flatbread with a crispy exterior and soft, pull-apart layersThe undisputed king of Malaysian–Singapore breakfast! Hand-stretched and flipped until almost translucent, the dough is enriched with ghee or butter, then expertly coiled and griddled to golden perfection. Each bite delivers shatteringly crisp edges and fluffy, stretchy layers that melt in your mouth.Served hot off the pan with two classic dipping companions: Fragrant, spicy curry gravy。 A small dish of sambal and sugar for that sweet–savory contrast

Hand-skewered, marinated overnight, then grilled over real charcoal until lightly charred and dripping juicy. Served with thick, chunky peanut sauce, fresh cucumber, and red onion.

Golden, crunchy outside – juicy inside. Classic Cantonese bar-snack perfection.

Our signature chicken wings, marinated in a special sauce before deep fried until crisp and juicy. Gluten Free.

A delicIous mix of minced pork wrapped delicately in wonton skins.

Ultra-crispy FU PI (bean-curd sheet) rolls stuffed with bouncy, silky shrimp cake packed with Chinese celery, fresh herbs, carrot, loads of garlic, and a hint of scallion. Deep-fried until they literally explode with crunch the second you bite! Served with cucumber sticks, fresh cilantro, and our addictive sweet chili-orange sauce.

A balanced mix of lean and fatty minced pork combined with fresh chives, wrapped tightly in homemade dumpling skins.

Hawker-style masterpiece: crispy golden edges, fluffy egg center, studded with plump, briny fresh oysters. Wok-fried with sweet-potato starch for that legendary gooey-crunch texture everyone fights over. Finished with garlic chives, fresh cilantro, lime wedge, and our house sweet-spicy chilli dip on the side. One bite = instant midnight trip to Maxwell Food Centre. Pure Singapore–Malaysia street legend on a plate.Spicy level follows the dip: Medium (推荐) – adjustable

Crisp iceberg lettuce cups loaded with your choice of minced protein, wok-tossed in a sweet-savory garlic-soy glaze, and finished with crunchy scallions. Cool, fresh, and bursting with flavor in every hand-held bite.

Classic deep-fried spring rolls filled with glass noodles and a mix of fresh chopped vegetables.

– 1980s Gurney Drive Legend prawn broth boiled for hours with roasted prawn heads & shells, pork bones, and a touch of rock sugar; insanely fragrant, naturally sweet, and packed with old-school umami. Served with thick yellow noodles + rice vermicelli, loaded with juicy sliced prawns, tender pork slices, bouncy house-made fishcake, kangkong, bean sprouts, hard-boiled egg, golden fried shallots, and crackling chili-oil pork lardons. House-made roasted chili paste served on the side. One slurp and you’re right back on 1980s Gurney Drive under the stars. Spicy level: (classic Penang fire – tell us if you want it milder)Pure hawker nostalgia in every bowl.

Traditional Hakka handmade noodles in clear anchovy broth, topped with savoury minced pork, crispy fried anchovies, choy sum, wood ear fungus, fragrant shallots and a spoonful of fragrant shallot oil.

Crispy-fried fresh fish head & fillets in our signature rich milky broth with thin rice vermicelli, fresh choy sum, pickled mustard greens, ginger slices, fried garlic, tomato, scallions, and a splash of rice wine. Finished with fragrant shallot oil and cilantro.

Our signature hot and sour Thai seafood soup served with rice vermicelli and assorted vegetable.

Build-your-own masterpiece – 镬气爆棚，自己拼最正的一碟！

Thick egg noodles fried over high heat with juicy shrimp, calamari, pork slices and fresh bok chop, coating every ingredient in a luscious and rich dark soy sauce mixture.

Northern Thai Omelette-Wrapped Pad Thai Thin rice noodles wok-fried with tamarind, fish sauce, chilli, sweet pickled radish, tofu, bean sprouts, chives, and crushed peanuts — then wrapped in a paper-thin golden omelette that’s crispy outside and juicy inside. Cut open for the big reveal — served with lime, extra peanuts, and chilli flakes. One bite and you’re at a Chiang Mai night market.

A classic chinese staple, springy egg noodles stir-fried with your choice or protein, mix vegetables, scallions and bean sprouts in a dark soy sauce.

Silky hor fun drenched in velvety egg gravy + golden rice vermicelli wok-fried with our house dark soy until fragrant and lightly crisp. Loaded with prawns, scallops, squid, fish cake, pork slices, choy sum, and pork lard cracklin’. Pure 80s cha chaan teng madness in every bite.

Wide rice noodles wok-tossed with cracked black pepper, garlic, tender beef slices, Chinese broccoli, and silky egg in a glossy dark soy sauce. Finished with cilantro, scallion, and a big squeeze of lime. Peppery, smoky, juicy, dangerously addictive — Bangkok street comfort on steroids.

Fragrant Thai holy basil, fiery bird’s-eye chilli, heaps of garlic, and a bright squeeze of fresh lime. Spicy, smoky, unapologetically addictive.

The real-deal Penang night-market legend: wide flat rice noodles thrown into a screaming-hot wok until every strand is infused with insane wok hei, dark soy, fish sauce, and pure lard fragrance. Loaded with plump prawns, tender squid rings, fish cake, silky egg, garlic chives, bean sprouts, and crowned with golden pork lard cracklin’. Smoky, briny, savoury, addictive — one bite and you’re on Gurney Drive at midnight.

Real Bangkok street pad kra pao – screaming-hot wok, mountains of fresh holy basil, garlic, bird-eye chilli. The basil hits you like thunder.

Fluffy eggs blasted in a screaming-hot wok until golden and fragrant. Add any filling +$2.50 each

Smooth and silk homemade tofu simmered with scallops, mushrooms and carrots in a luscios white lobster sauce.

Deep-fried pork chops that are crisp on the outside, yet juicy on the inside. Coated in our chef's signature sticky BBQ sauce.

Smoky, crisp-tender vegetables with insane wok-hei. Choose your green (pick one):

Crispy, golden pork cubes tossed in our house-made sweet & sour glaze with juicy pineapple, bell peppers, onion, and cherry tomatoes. Bright, tangy, perfectly balanced – the classic Cantonese-HK takeout everyone grew up loving.

Juicy prawns or squid scorched in house-made sambal belacan, loaded with petai & curry leaves. Funky, sweet, spicy Malaysian legend.

The perfect combination of Thai smoked chili paste stir-fried with hearty chicken and cashews.

A simple yet hearty serving of chicken and potato in a rich curry gravy. Gluten Free.

A creamy and mellow curry with a coconut milk based, cooked with Thai eggplant, string beans, and chili with a protein of your choice.

Tender Beef brisket and melt-in-your-mouth tendon slow-braised for 8 hours in our house

Served with fragrant jasmine rice topped with savory sauce and ingredients. Perfect one-bowl comfort meals!

Gently poached, chilled, and chopped fresh to order. Silky skin, tender meat, drenched in scalding-hot ginger-scallion oil. Served ice-cold with cucumber, garlic-chilli sauce, and sweet dark soy. Pure 80s kopitiam perfection — clean, fragrant, addictive.

Marinated overnight, air-dried, then deep-fried to golden, crackling skin. Crispy outside, juicy inside, chopped fresh and served with sweet soy + chilli dip. One bite and the whole table fights for the skin.

Two generous portions of your favourite meats, freshly chopped and beautifully arranged on one plate. Pick any two: silky poached Hainanese chicken, honey-glazed char siu, crispy fry-roasted chicken, or crackling roast pork belly. Served with cucumber, fragrant chicken rice (or free plain rice), and our killer trio of kopitiam sauces. The classic Malaysian-Chinese coffee-shop feast — perfect for sharing, impossible to resist.

A sweet, creamy yet refreshing beverage made with milk, sugar and traditional Thai tea leaves.

A strong yet robust glass of traditional Vietnamese coffee served over ice with condensed milk for a sweet finish.

Classic Malaysian kopitiam yin-yang drink: Bold local roasted coffee + fragrant Ceylon milk tea pulled together with evaporated milk, poured over ice. Perfectly balanced bitter-sweet, ultra-refreshing, and dangerously addictive.

Sweet and fruit, a fragrant iced drink to sip on a hot summer afternoon.

A popular thirst quencher on hot sunny days, An iced cold lychee drink with refreshing grass jelly goes very well with our hot food.

A local favourite in Southeast Asia. A glass of nutritious soy milk mixed with chewy and refreshing grass jelly.

Coke, Diet Coke, Sprite, Ginger Ale, Seltzer: 12oz. Spring Water: 17oz.

A popular and refreshing Malaysian dessert made from finely shaved ice with assorted toppings such as red beans. corn and grass jelly. Finished with a scoop of vanilla ice cream and drizzles of rose syrup and evaporated milk.

Sweet glutinous rice infused with fragrant coconut and pandan sauce, served with aromatic, fresh ripe Thai mango.

Piping-hot stone bowl arrives at 400 °C – jasmine rice sizzles the moment it touches the surface, topped with our signature creamy silky egg that oozes into every bite for ultimate comfort.