Oyster shots

Pacific oysters lightly “cured” in a tangy, nutty, basil and sesame dressing.

Thai style yum oysters

Pacific oysters on grilled oyster mushroom then lightly cured in a lemongrass, chilli and fresh ginger dressing, partner with julienne of green apple and finely sliced fresh herbs

Vegetarian Rice Paper Rolls

Shredded vegetables, fried tofu, fresh herbs and sweet bean paste, wrapped in rice paper, drizzle with maltose syrup.

Vegetarian Triangle

Wok tossed shredded daikon and Asian chives, folded in Chinese white pastry, pan fried and served with caramelised dark sweet soy sauce.

Rojak

A popular fresh fruits salad that originate from Nonya culture. Mixed fruits dressed with rich and pungent, dark liquid shrimp paste.

Thai Fish Cake

Deep-fried traditional Thai fish cake served with cucumber and peanut relish

Mini Roll

Mixed vegetable and prawn mince mini roll, deep-fried and served with tangy chilli sauce.

Deep fried Wontons

Pork and prawn wontons served with cucumber and sesame vinaigrette

Pandan Chicken

Red curry marinated chicken Maryland wrapped in pandanus leaves, then deep-fried and served with palm sugar vinaigrette.

Crisp Tofu Parcels   

Bean thread noodles wok tossed with Chinese mushroom, carrot and gingko nut; And then carefully wrapped in paper?thin tofu “skin, deep?fried till crisp. Served with salted plum sauce

My Mum’s Laksa

Fresh Thin Hor-Fun top with Char-Siu pork, shredded chicken and prawns meat in a fragrant Laksa broth. Originated from Ipoh, Malaysia.  Another version of curries Laksa. The main different is, instead of the common Rice Vermicelli it use thin fresh “Hor Fun” (Pho Noodles)

Laksa Lemak

Fine rice vermicelli top with fish cake, fish dumplings, hard-boiled egg, fried tofu puff, prawns meat, and shredded cucumber in a fragrant mouth watering creamy Laksa stock.

Vegetarian Skinny Laksa

Thin Rice Vermicelli, baby green, mixed mushroom, crisp tofu puff and deep fried eggplant in a light tangy Laksa stock.

Ginger and Spring Onion Noodles

Quick blanched thin egg noodles tossed with ginger and spring onion mixture accompanied with choi-sum green deep fried tofu.

Vegetarian “Gon-Lo-Mein”

Thin rice vermicelli on bed of Asian green and bean shoots dress with Chinese mushroom, sea-moss and wood fungus in soy gravy.

Wheat Noodles with Preserved Cabbage

Wheat noodles tossed with olive oil preserved cabbage and fresh Asian green

Khao Soi Gai

Crisp egg noodles topped with chicken in creamy red curry gravy.

Braised hokkien noodles

Chicken and Chinese sausages braised with oyster sauce.

A la Woo “Watdaan Hor”

Rice noodles, chicken, shrimps and greens. In a velvet egg gravy.

Pad Thai

Dry shrimps, bean shoots, turnips, tofu, chives and egg.

Char Kwei Teow

Stir-fried rice noodles. Choi sum, baby prawn, bean shoots & eggs.

Pork Noodles

Egg noodles, char sui pork and vegetables tossed in a tasty pork gravy.

Cheung-Fun

A popular rice noodles dish in Singapore and Malaysia’s streets cuisine. Steamed Cheung?Fun (round fresh rice noodles) served with fish dumplings and fried pork crackling in light curry gravy

Dry Chicken Curry Noodles

Super spicy boneless chicken curry on Hokkien noodles; Top with garden mint and spring onion rings.

Wonton Noodles

Egg-noodle served in duck broth with pork wonton and fresh Asian green.

Hainanese Chicken Rice

Portions of “White-Cut” chicken with 3 different dipping sauces served with a bowl of aromatic clear chicken broth.

Nasi Lemak of the day

Aromatic coconut rice, ikan bilis, sambal fried egg, sambal Vegetables, peanuts and cucumber

Wok Tossed Beef Rump

Sliver of beef rump wok tossed with chilli, capsicums and green bean, finished with fish sauce and palm sugar gravy

Beef in oyster sauce

Beef rump and vegetables in a oyster sauce gravy.

Bai ka pow (mince chicken stir fry)

Mince chicken, chilli garlic and basil.

Thai Style fried rice

Fried rice with chicken, basil, chillies and egg.

Sambal Asian green

Asian greens stir-fried in chilli paste.

Asian Green with mixed mushrooms

Mixed mushroom and asian greens in oyster sauce.

Red curry chicken stir fry

Chicken and vegetables in a red curry sauce stir-fry.

San-bei-ji (Braised Chicken)

One of Jack’s favourites. Chunk of chicken braised with 3 cups of seasoning, garlic, ginger and chilli.

Chilli Chicken

Flame tossed chicken with chillies, roasted peanuts, in a sweet Thai chilli paste.

Vegetarian Curry

Assorted Root vegetables in a popular Malaysian’s turmeric infused curry.

Nonya Pork Ribs

Stewed Asian style pork ribs in a sweet, spicy and sour reduction.

Three Flavours Fish

Fish of the day, deep -fried then dress with 3.flavour sauce – Sweet, Sour, and Spicy.

Red duck curry

Roast duck paired with aromatic red curry, with seasonal vegetables.

Twice Cooked Devil’s Chicken Curry

Chunks of chicken, bean, potatoes, bird-eye chilli tossed in flaming wok with house’s special curry paste.

Chilli Prawn

Prawns with capsicum, chillies and vegetables in a mouth watering sweet chilli jam.

Green Chicken Curry

Chunks of chicken slow cooked with variety of vegetables in aromatic Green Curry

Steamed rice

Extra topping

Sambal /chillies

Extra soup