Chomp Chomp

Matcha, simple syrup, and lime juice.

Simple syrup and lime juice.

Chicken, egg, Chinese cruller, peanuts and scallions.

Rice noodle rolls with curried spare ribs, chicharrones and pickled jalapenos.

Lump crab meat, farmed eggs, avocado, coconut milk and soy bean crackers.

Egg noodle with tofu, fritters, egg and morning glory in tamarind peanut gravy.

Malaysian style turmeric and lime fried chicken with chili tomato jam and pickles.

Choice of protein with tofu puffs and noodles in a spicy coconut broth.

Coconut rice, curry chicken, lamb rendang, anchovies, peanuts, egg and sambal.

Shrimp paste chicken wing, Chinese celery, crispy garlic and chilies.

Malay style turmeric coconut crepe with coconut curry chicken.

Beef ragout with egg noodle and Chinese broccoli. Served with side of beef broth with beef balls and flank steak.

Slow cooked lamb shank, flat egg noodles, fried egg.

House fries topped with lump crab meat, cheese and chili crab sauce.

Pork and shitake ragu with rice noodles and egg.

Steamed rice in chicken broth with ginger and garlic.

Steamed rice with jasmine aroma.

Coconut-oil aroma steamed with Asian rice.

Wok fried morning glory in shrimp paste sauce.

Sweet potato, taro root and tapioca pearls cooked in coconut milk.

Pandan and coconut flan with seasonal fruits.

Singaporean summer rolls with shrimp, jicama and snow pea.

Oyster omelet with garlic chive, chili vinegar sauce. (NYT's Best Dishes 2015)

Shrimp paste chicken wing, Chinese celery, crispy garlic, and chilies.

Salad of cucumber, mango, shrimp fritters, tofu, egg, cuttlefish sambal.

Traditional Hakka style pork belly cooked in fermented tofu sauce, wood ear mushroom, pickles

Cereal and curry leave crusted head on prawns.

Roti filled with mince beef and egg, vegetarian dip.

Roti filled with vegetable and egg, vegetarian dip.

5 spice pork and taro root wrapped in tofu skin and chili plum sauce.

Spicy shrimp salad with tomatoes, cucumber, galangal and mint.

Squid with salted egg yolk and curry leaves crust, home made chili dip.

Crispy chicken glazed with marmite and honey, pickled cucumber.

Prawns, calamari, mussels, tofu puffs, and noodle in spicy coconut broth.

Chicken, tofu puffs, and noodle in spicy coconut broth.

Braised duck leg in soy and herbs. Egg and taro root/dried shrimp/shiitake rice.

Wok fried rice noodle with clams and shrimp.

Fried radish cake, shrimp, Chinese sausage and chives.

Stir fried noodles with seafood and Yu Choy in seafood stock.

Poached chicken at room temp, chicken flavored rice, cucumber, soy and chilli.

Coconut rice, fried chicken, lamb rendang, anchovies, peanut, egg and sambal.

Prawns, spare ribs and vegetables in spicy shrimp broth.

Grilled skate wrapped in banana leaves, Calamansi sabal.

Wok tossed beef with mushroom, leeks and bell pepper, black pepper sauce.

Wok fried mushroom, tofu, vegetables and glass noodles.

Slow cooked chuck steak in a million spices, herbs and potato croquet, pickles.

Skate, okra and tomatoes in spicy tamarind sauce.

Okra and tomatoes cooked in spicy tamarind sauce

Tofu, okra and tomatoes cooked in spicy tamarind sauce

Whole stone crab cooked in spicy chili or tomato sauce, fried mantou

Hake. okra and tomatoes cooked in spicy tamarind sauce

Slow cooked pork leg in soy sauce with dried oyster, shiitake, tofu and egg

Braised pork ribs in fermented bean and soy sauce, tofu and egg.

Chicken stock, shallot, ginger and garlic.

Streamed rice with jasmine aroma.

Coconut cream, shallot and garlic

Wok fried Morning Glory in shrimp paste sauce.

Dried shrimp, shiitake and taro root rice

Sweet potatoes, taro root and tapioca pearls cooked in coconut milk and palm sugar.

Pandan and coconut flan with seasonal fruits.