Nyonya spiced pickled vegetables — cucumber, carrot and long bean tossed in turmeric rempah, finished with crushed peanuts and sesame. Vegetarian.

The Peranakan household braise: chicken and potato slow-cooked in fermented soybean paste, shallots and gula melaka until deeply savoury.

Tiger prawns in a golden turmeric and coconut curry with mint and green mango — the Malay coast in one bowl.

Originating from the northern Malaysian states of Kelantan and Terengganu, Kerabu Mangga Udang is a vibrant salad of crisp green mango, succulent prawns, fresh herbs, and chilies. Bright, refreshing, and full of character, it brings together sweet, sour, spicy, and savory notes in a beautifully balanced expression of Malaysia’s coastal flavours.

A beloved Malaysian comfort dish, Mee Rebus features yellow noodles generously coated in a rich, velvety gravy made from sweet potatoes and aromatic spices. Finished with boiled egg, crisp fried shallots, lime, and chilies, each bowl brings together gentle spice, subtle sweetness, and bright, tangy notes in a deeply satisfying classic.

A comforting Malaysian favourite, Mee Kari features noodles bathed in a rich, aromatic curry broth enriched with coconut milk and fragrant spices. Topped with tofu, prawns, chicken, and crisp bean sprouts, each bowl delivers layers of creamy, savoury, and gently spiced flavours—a true reflection of Malaysia’s love for bold and satisfying cuisine.