House Special Fried Rice

Pad Krapow Basil Chili Thunder — minced pork or chicken.

Any Nasi Lemak Plate+ Chicken Satay (2pc)+Soda

Hand-stretched and flaky — crispy outside, soft inside. Served with curry dipping sauce.

Stuffed pan-fried flatbread with onion, egg, and chili. Choice of chicken or beef +2. Served with curry dipping sauce.

Charcoal-grilled marinated skewers with chunky peanut sauce, cucumber, and onion.

Charcoal-grilled marinated skewers with chunky peanut sauce, cucumber, and onion.

Charcoal-grilled marinated skewers with chunky peanut sauce, cucumber, and onion.

Hand-folded pastry, curry potato and onion filling. Vegetarian.

Crisp-fried rolls of cabbage, carrot, and glass noodle. Served with sweet chili dip.

Whole wings marinated overnight in turmeric, lemongrass, galangal, ginger, garlic, Chinese wine, lemon, and pepper. Served with house sweet chill

Crispy five-spice fried bites — golden outside, juicy inside. A Cantonese bar-snack classic.

Hawker-style omelette with crispy edges, fluffy egg, and fresh oysters. Served with chili dip.

Poached the traditional way — house dark soy and chili ginger sauce.

Roasted, then fried for crackling skin, with crispy garlic crisps.

Crispy-fried fish head in rich, milky broth with rice vermicelli and vegetables. Rice vermicelli only 只用米粉 — this bowl does not take a noodle swap.

Dad's recipe, unchanged. Chicken, prawn, fish ball, tofu puff, and beansprouts.

Our family's prawn-shell broth, simmered from scratch every morning. Mixed noodles, prawns, pork, kangkung, and fried shallots. House chili paste on the side.

Brisket, tofu puff, and beansprouts.

Mixed noodles in coconut curry broth with chili rempah, stuffed eggplant or bitter melon, green chili, beancurd roll, fish ball, and tofu puff.

The same yong tau foo as D04 — stuffed eggplant or bitter melon, green chili, beancurd roll, fish ball, tofu puff — in clear broth instead of curry.

No protein — the platter on its own, the way it is eaten back home.

Chicken slow-simmered in coconut milk with lemongrass, galangal, and dried chili.

The same rendang as E03, with beef, cooked down longer.

Prawns cooked in sambal until the sauce clings.

Thick egg noodles fried with prawn, calamari, pork, and choy sum in dark soy sauce, finished with crisp pork cracklings.

Silky egg-gravy flat rice noodles with wok-fried vermicelli, prawns, scallops, squid, fish cake, and pork.

Wok-charred in pork lard, the way Penang does it — flat noodles with prawns, squid, fish cake, Chinese sausage, egg, beansprouts, chives, and pork crackling.

Wok-fried flat rice noodles with prawn and chicken in garlic chili soy-oyster sauce, basil, bell pepper, onion, and egg.

ice vermicelli and egg noodles wok-fried together with egg, fish cake, choy sum, and beansprouts. Vegetarian option made without fish cake

Wok-fried noodles, Mamak-style, with lettuce, tomato, onion, egg, beansprouts, peanuts, scallion, and crispy shallots.

Tamarind-glazed rice noodles with egg, beansprouts, chives, and crushed peanuts.

No spice

Mild

Shrimp wok-tossed in our sambal chili with petai, shallot, and lemongrass, over rice.

Coarse-ground pepper gravy with choice of protein, bell pepper, and onion.

Fiery Thai basil sauce with your choice of protein.

Soy-braised chicken, shiitake mushroom, and Chinese sausage. Chicken only 固定鸡肉 — no protein choice on this bowl

Stuffed pan-fried flatbread with onion, egg, and chili. Choice of chicken or beef +2. Served with curry dipping sauce.

Charcoal-grilled marinated skewers with chunky peanut sauce, cucumber, and onion.

Charcoal-grilled marinated skewers with chunky peanut sauce, cucumber, and onion.

Charcoal-grilled marinated skewers with chunky peanut sauce, cucumber, and onion.

Hand-folded pastry, curry potato and onion filling. Vegetarian.

Crisp-fried rolls of cabbage, carrot, and glass noodle. Served with sweet chili dip.

Whole prawn and water chestnut rolled in bean curd skin, fried to order. Served with chili dip

Hand-stretched and flaky — crispy outside, soft inside. Served with curry dipping sauce.

Whole wings marinated overnight in turmeric, lemongrass, galangal, ginger, garlic, Chinese wine, lemon, and pepper. Served with house sweet chili

Crispy five-spice fried bites — golden outside, juicy inside. A Cantonese bar-snack classic.

Hawker-style omelette with crispy edges, fluffy egg, and fresh oysters. Served with chili dip.

Poached the traditional way — house dark soy and chili ginger sauce.

Roasted, then fried for crackling skin, with crispy garlic crisps.

Crispy-fried fish head in rich, milky broth with rice vermicelli and vegetables. Rice vermicelli only 只用米粉 — this bowl does not take a noodle swap.

Dad's recipe, unchanged. Chicken, prawn, fish ball, tofu puff, and beansprouts.

Our family's prawn-shell broth, simmered from scratch every morning. Mixed noodles, prawns, pork, kangkung, and fried shallots. House chili paste on the side.

Brisket, tofu puff, and beansprouts.

Mixed noodles in coconut curry broth with chili rempah, stuffed eggplant or bitter melon, green chili, beancurd roll, fish ball, and tofu puff.

Mixed noodles in clear broth with minced pork, mushroom, char siu, fish cake, fish ball, fried wonton, cilantro, and scallion. Dry tossed or soup based

The same yong tau foo as D04 — stuffed eggplant or bitter melon, green chili, beancurd roll, fish ball, tofu puff — in clear broth instead of curry.

No protein — the platter on its own, the way it is eaten back home.

Chicken slow-simmered in coconut milk with lemongrass, galangal, and dried chili.

The same rendang as E03, with beef, cooked down longer.

Prawns cooked in sambal until the sauce clings.

Thick egg noodles fried with prawn, calamari, pork, and choy sum in dark soy sauce, finished with crisp pork cracklings.

Silky egg-gravy hor fun with wok-fried vermicelli, prawns, scallops, squid, fish cake, and pork. (For to-go orders, noodles and gravy are packed separately. Pour gravy over noodles before serving.)

Wok-charred in pork lard, the way Penang does it — flat noodles with prawns, squid, fish cake, Chinese sausage, egg, beansprouts, chives, and pork crackling.

Wok-fried flat rice noodles with prawn and chicken in garlic chili soy-oyster sauce, basil, bell pepper, onion, and egg.

ice vermicelli and egg noodles wok-fried together with egg, fish cake, choy sum, and beansprouts. Vegetarian option made without fish cake

Wok-fried noodles, Mamak-style, with lettuce, tomato, onion, egg, beansprouts, peanuts, scallion, and crispy shallots.

Tamarind-glazed rice noodles with egg, beansprouts, chives, and crushed peanuts.

A wok plate, not a bowl — Thai basil stir-fry with garlic, chili, and your choice of protein, topped with a fried egg, over jasmine rice, coconut rice, chicken rice, or lettuce.

A wok plate, not a bowl — our family's sambal chili paste with garlic, shallots, and your choice of protein, with rice on the side. The hottest thing we cook.

Chicken simmered in a rich coconut milk rendang sauce with lemongrass, galangal, kaffir lime, and dried chili.

Beef simmered until tender in coconut milk with lemongrass, galangal, kaffir lime, and dried chili.

Crispy fried pork chop, finished two ways — glazed in savory A1 and tomato sauce over lettuce, or tossed in five-spice salt and pepper with bell pepper, onion, scallion, garlic, and sriracha.

Silky egg tofu made in house, fried to a golden crust and kept soft inside, wok-finished in our lobster sauce with egg, garlic, and scallion.

Wok-fried egg omelette with bitter melon and prawn, crispy edges and a fluffy center.

Stir-fried choice of kangkung, okra, string beans, eggplant, or choy sum with chili, garlic, and sweet minced preserved radish. Vegetarian on request

Stir-fried mix of okra, string beans, eggplant, and petai in our family's belacan (shrimp paste) seasoning.

A pot, not a stir-fry — cabbage, okra, string beans, eggplant, carrot, tomato, and tofu puff simmered in our coconut curry with house chili rempah. Vegan as we cook it 全素 — no belacan, no dried shrimp · Belacan on the side on request

Coarse-ground pepper gravy with choice of protein, bell pepper, and onion.

Bright, citrusy turmeric-lemongrass chili paste, stir-fried with choice of protein.

Fiery Thai basil sauce with your choice of protein.

Our family’s chili paste pounded with belacan and onion.

Soy-braised chicken, shiitake mushroom, and Chinese sausage. Chicken only 固定鸡肉 — no protein choice on this bowl

Salted-fish minced chicken and soft eggplant. Chicken only 固定鸡肉 — no protein choice on this bowl

Village-style fried rice wok-fried with sambal, crispy ikan bilis, string beans, shallot, and egg. Vegetarian version made without ikan bilis

Wok-fried rice with chicken, prawn, char siu, Chinese sausage, egg, red onion, green peas, and diced carrot.

Coconut rice wok-fried with turmeric, curry leaf, dried shrimp, and crispy shallots. Vegetarian version made without dried shrimp

Wok-fried rice with pineapple, prawn, squid, and scallops in sweet chili paste, cashews, raisins, bell pepper, and onion.

Seasonal