The Menu

Stretched by hand until it shatters at the edge, soft and buttery inside, swiped through hot curry.

Griddled flatbread stuffed with onion, egg and chili — crisp outside, steaming inside. Add chicken, beef or cheese.

Charcoal-kissed and lacquered dark, dragged through chunky peanut sauce. Chicken 7/8, beef 8/9, mixed 9/10.

Hand-folded pastry that flakes apart over a filling of curried potato and sweet onion.

Shattering-crisp rolls of cabbage, carrot and glass noodle, still hissing from the fryer. Sweet chili dip.

A whole prawn and crunchy water chestnut wrapped in bean curd skin, fried to order.

Bouncy fish balls simmering in coconut white curry, finished with fried shallots and a squeeze of lime.

Whole wings marinated overnight in turmeric, lemongrass and galangal, fried to a golden crackle.

Five-spice bar-snack bites — golden and salty outside, juicy inside, gone before the beer arrives.

Hawker-style omelette with lacy crisp edges, a fluffy middle and plump fresh oysters. Chili dip.

Silky, poached the traditional way, glossed with house dark soy and bright chili-ginger sauce.

Roasted, then fried so the skin crackles like glass, showered with crispy garlic.

Prawn heads, shells and pork bones boiled down every morning into a dense brick-red broth. Chili paste on the side.

Slow brisket collapsing into coconut curry broth with tofu puff and crunchy beansprouts.

Stuffed eggplant, shrimp roll, green chili and beancurd three ways, drinking up the curry.

Clear broth loaded with minced pork, char siu, fish cake, fried wonton and scallion. Dry tossed or soup.

The same stuffed yong tau foo as D4, in a clean, restorative clear broth instead.

Crispy-fried fish head in a rich, milky broth over rice vermicelli — this bowl takes no swaps.

Flat rice noodles, prawn and chicken in garlic-chili soy, basil perfuming everything off the heat.

Thick egg noodles braised glossy in dark soy with prawn, calamari and crisp pork cracklings.

Vermicelli and egg noodles tangled together with egg, fish cake, choy sum and beansprouts.

Silky egg gravy poured over crisped noodles — prawns, scallops, squid and pork underneath.

Street-stall noodles tossed with tomato, egg, peanuts and crispy shallots — sweet, spicy, a little chaotic.

Tamarind-glazed rice noodles, sweet-sour and smoky, with egg, chives and crushed peanuts.

Wide rice noodles charred in dark soy with egg, Chinese broccoli and a hit of white pepper.

Village-style rice punched up with sambal, crispy ikan bilis, string beans and shallot.

The everything rice — chicken, prawn, char siu and Chinese sausage, every grain coated in egg.

Coconut rice fried with turmeric and curry leaf, dried shrimp and shallots crisping through it.

Sweet chili rice heaped with prawn, squid and scallops, pineapple, cashews and golden raisins.

Silky poached chicken on chicken-fat rice with ginger-scallion oil, dark soy and chili sauce.

Roasted then fried for crackling skin, over fragrant rice with garlic crisps and chili sauce.

Glossy wok-tossed sweet and sour with pineapple and bell pepper. Chicken or pork.

Chicken and potato stewed in coconut curry until the potato goes fork-tender and drinks the sauce.

Beef brisket simmered slow in a dark, spiced curry that clings to every grain of rice.

Thai green curry, herbal and hot, with eggplant, bamboo and basil. Chicken or tofu.

Shrimp wok-tossed in house sambal with funky petai beans, shallot and lemongrass.

Thai basil minced chicken, garlicky and chili-hot, made for a fried egg on top.

Build your own: prawns, squid or mixed seafood wok-hot in fragrant sambal, belacan and tamarind. Heat 2–4.

Build your own Thai basil stir-fry, your protein, fried egg on top. Heat 1–4, add-ons galore.

Grilled to order on banana leaf in curry chili paste, with a lime-garlic-palm sugar dressing.

Chicken in a rich coconut rendang perfumed with kaffir lime, cooked until it barely holds together.

Beef simmered tender in coconut milk and galangal — your call: rendang or curry brisket.

Crackly pork chop two ways — A1-tomato glazed Pork Chop King, or five-spice salt and pepper.

Wok-tossed glossy with pineapple, bell pepper and onion — the crowd-pleaser, done properly.

Your pick of kangkung, okra, string beans or eggplant, tossed with chili, garlic and sweet radish.

Okra, string beans, eggplant and petai in our family’s funky, savory belacan seasoning.

House egg tofu fried golden, custard-soft inside, wok-finished in silky lobster sauce.

Crispy-edged omelette, fluffy center, bitter melon keeping the prawns honest.

A bubbling pot of cabbage, okra, eggplant and tofu puff in coconut curry. Vegan as we cook it.

Coarse-ground pepper gravy hissing against the hot stone, rice crisping at the edges.

Bright turmeric-lemongrass chili paste, citrusy against the toasty crackle of the bowl.

Fiery basil sauce over your minced protein, the fried egg yolk folding it all together.

Our family’s chili paste, pounded with belacan and onion, seared into the rice crust.

Soy-braised chicken, shiitake and Chinese sausage — claypot comfort on sizzling stone.

Salted-fish minced chicken and soft eggplant, savory-funky over the crackling rice.

Tea Latte 奶茶 6

House milk tea (+ coconut jelly) · brown sugar · strawberry · mango · matcha · taro

Lemonade & Fruit Tea 柠檬水 果茶 6

House · grapefruit · rosy · lemon green tea · passionfruit / strawberry / mango jasmine

Malaysian Classics 南洋经典 6

Lychee grass jelly iced · soy milk grass jelly iced · dark roasted coffee iced

Beer & Cocktails 啤酒鸡尾酒

Passionfruit 9 · jasmine mango rum punch 9 · strawberry soda 9 · Tiger, Tsingtao, Heineken, Guinness, Singha 7 · sodas 3

Sweet Finish 甜品 8

Champagne mango sticky rice — warm coconut rice, cold ripe mango · Halo halo iced kacang — shaved ice, syrups, everything good