For parties of six and above.
Please inquire via Contact form.
Hand laminated spiral pastry, filled with savory goodies and deep fried. Filling options: chicken curry; spicy tomato sardine; vegetarian.
DIY fresh roll spread: flour wrappers, jicama, tofu, vegetables, egg, shrimp, fresh herb, crushed peanuts, fried shallots, onion, dipping sauces.
Raw fish slices, a rainbow of assorted vegetables, chips, crushed peanuts, sesame seeds, citruses, sweet plum dressing.
Fermented organic green tea, nuts, seeds and legumes, cabbage, tomato, onion, lime. Optional dried shrimp powder.
DIY Thai salad wraps: salad greens, roasted peanuts, chopped onion, lime, toasted coconut meat, Thai chili, shrimp paste, palm-tamarind sauce.
Pungent fruit salad with peanuts, green papaya, mango, jicama, seasonal fruit, chips, bean sprouts, lime, dressed in a savory-sweet dark shrimp-based sauce.
Ground fish fillet with Malaysian spices, wrapped and grilled in banana leaf parcels.
Marinated chicken/ beef/ pork skewers served with special scratch-made spiced peanut sauce.
Sweet potato fritters stuffed with spiced shrimp and coconut.
Green beans, onion, carrot fritters with egg and sweet chili sauce.
Fried wings marinated with Malaysian shrimp paste and spices.
Mild shishito peppers, blistered, topped with bonito flakes, sweet soy sauce.
Food-cart style Malay beef sliders with sambal aioli, cheese, lettuce and tomato.
Gooey soft egg yolks with a fried crust, served on ramen with ume sauce and furikake.
Kimchi and rice waffles served with fried wings and special sauce.
Spiced chicken legs, battered and fried.
Slow braised beef cooked with 15 aromatics and spices.
Halibut steak in Indian-Malay style tamarind curry.
Duck infused with black tea smoke.
Dungeness crab in garlicky chili sauce. Served with fried bread. Spicy.
Dungeness crab in a creamy cured yolk sauce, topped with savory cereal. Mild.
Dungeness crab in black pepper sauce. Spicy.
Poached chicken and schmaltz rice. Served with 3 house sauces and a side of chicken broth.
Malaysia’s national meal. Rice plate with your choice of protein, sambal, peanuts, anchovies, pickles and egg.
Either a whole knuckle or belly. Slow braised with sauces, wine, cinnamon, cloves, pepper, black garlic. Served with pickled cucumber and steamed bao.
Basil pesto and tea broth poured over seeds, nuts, grains, preserved vegetables, mushroom, tofu and optional shrimp seasoning.
Hearty pork stew in a clay pot with Klang style herbs and aromatics. Served with garlic rice and crullers.
Shrimp & coconut broth with lemongrass, galangal, polygonum mint, belacan, shallots, chilli oil, sambal. Served with a thin rice sticks & egg noodle combo. Topped with chicken, tofu, egg and vegetables.
Boneless fish and sour tamarind broth, round tapioca noodles, mint, pineapple, fermented shrimp paste, shallots, Thai chilis.
Known as “laksam” in the regional dialect, the steamed sheet rice noodles are rolled into logs. Served in a grey sauce made with fish, coconut cream and fresh herbs. Topped with fresh string beans, greens and signature sambal.
Gourmet house aged seafood chili paste, scratch made fresh wheat noodles, soft poached egg, ground meat, mushroom, crispy fried anchovies. This is a brothless noodle dish.
Flat rice noodles wok fried with garlic, chives, prawns, egg, vegetables, tofu.
Tangy thin rice noodles, stir fried with lime, seafood, egg, onion, vegetables, chili paste, tomato.
Baby Manila clams, clear mung bean noodles, onion, carrot, wine, seafood sauce. Mild.
Wok fried egg noodles, dark soy sauce, sambal, tomatoes, egg, tofu, meat, vegetables, shallots, garlic, pepper.
Wok fried chewy egg noodles, prawns, vegetables, house sauce.
Taro “gnocchi” with seafood, mushroom, shallots and herbs.