Otak Otak

White fish fillet minced with chilli and spices, wrapped in a banana leaf and barbequed. 2 per serve

Satay Chicken

Singaporean style marinated pieces of chicken, barbequed and served with a satay sauce made from fresh peanuts and chilli. 4 per serve

Spanner Crab San Choy Bow

Water chestnut, onion and shallots stir-fried with Spanner crabmeat. Served in a lettuce leaf. 4 leaves per serve

King Prawn Laksa

An old Malaya favourite. Rice vermicelli and beansprouts topped with king prawns, served in a spicy milk soup, garnished with dry onion, shallots, corriander and finished with Malaya Laksa chilli.

Singapore Curry Fish

Authentic Singaporean style curry made with tomato and eggplant. Medium hot (Please allow 20 minutes for this dish.)

Kwai Du

Flat rice noodle stir-fried dry style with chicken, prawn, beansprouts, onion, shallots, chilli and egg.

Kapitan King Prawn

Panang Style curry made with fresh chilli and coconut milk served with lightly battered king prawns. (King prawns can be made without batter on request.)

Ayam Perchik

Marinated pieces of chicken thigh fillet, barbequed and served with a Nonya style curry sauce made from lemongrass, coconut milk, fresh chilli and bay leaves.

Szechuan Eggplant

Marinated eggplant stir-fried dry style with shallots, cashew nuts and dry chillies. Served on a bed of Chinese water spinach.

Coconut Beef Rendang

Indonesian style beef curry with an aromatic dry coconut base. Medium to hot

Popiah

Thin pastry skins filled with sliced chicken, king prawns, shallots, vermicelli and beansprouts, served with a sweet soy and chilli sauce and ground fresh peanuts and cashew nuts.

Salt and Pepper Prawns

King prawns lightly battered, deep-fried and tossed in fresh chilli, salt, cracked black pepper and shallots.

Satay Beef

Singaporean style marinated pieces of beef skewered, barbequed and served with a satay sauce made from fresh ground peanuts and chilli.

Chilli and Lemongrass King Prawns

Marinated king prawns, sitr-fried dry style with lemongrass, chilli and shallots.

Kapitan Chicken

Penang style curry made with fesh chilli and coconut milk served with lightly battered pieces of chicken thigh fillet.

Korma Lamb and Roti Canai

Malay style green curry made with yoghurt served with Roti Canai. Medium hot

Kwai Du

Flat rice noodle stir-fried dry style with chicken, prawn, beansprouts, onion, shallot, chilli and egg.

Chilli Beansprouts and Snow peas

Beansprouts, snow peas and shredded Chinese mushrooms stir-fried with garlic, soy sauce and fresh chilli.

Steamed Rice

Ice Cream Ball

Bite size ice cream ball dipped in chocolate.

Lemon cird Tartlet Petit Four

Thin pastry skin filled with lemon curd made with sugar, egg, butter, lemon juice and lemon zest.

Opera Cake Petit Four

Almond biscuit layered with coffee and chocolate, filled with cream patisserie.

Tea or Coffee

Samosa

A mixture of potato, carrot, onion and spices wrapped in a light pastry skin and deep-fried.

Vegetable San Choy Bow

Water chestnut, onion, mushroom, carrot and shallot stir-fried, and served in a lettuce leaf.

Sayor Otak

Silken tofu topped with a blend of eggplant, mushroom, tomato, lemongrass and chilli paste, wrapped in a banana leaf and barbequed.

Salt and Perpper Cauliflower

Florettes of cauliflower lightly battered, deep-fried and tossed in fresh chilli, salt, cracked black pepper and shallots.

Szechuan Eggplant

Marinated eggplant stir-fried dry style with shallot, cashew nuts and dry chillies. Served on a bed of Chinese water spinach.

Vegetable Singapore Noodles

Vermicelli rice noodles stir-fried dry style with Asian green vegetables, beansprouts, onion, shallot and chilli.

Lemak

Malay style vegetable curry cooked with fresh chilli, lemongrass and coconut milk. Medium hot

Steamed Rice

Ice Cream Ball

Bite size ice cream ball dipped in chocolate.

Lemon cird Tartlet Petit Four

Thin pastry skin filled with lemon curd made with sugar, egg, butter, lemon juice and lemon zest.

Opera Cake Petit Four

Almond biscuit layered with coffee and chocolate, filled with cream patisserie.

Tea or Coffee

Salt and Pepper Prawns

King prawns lightly battered, deep-fried and tossed in fresh chilli, salt, cracked black pepper and shallots.

Seafood San Choy Bow

Prawn, scallops and squid stir-fried with water chestnuts, onion, mushroom, carrot and shallot. Served in a lettuce leaf.

Chicken Paggang

Marinated pieces of chicken thigh fillet, skewered, barbequed and served with a spicy chilli, peanut and coconut sauce.

Kapitan King Prawns

Penang style curry made with fesh chilli and coconut milk served with lightly battered king prawns.

Asparagus and Black Fungus with Tofu

Asparagus and black fungus stir fried with shredded Chinese mushroom, honey peas, tofu, garlic, soy sauce and fresh chilli.

Original Malaya Beef Curry with Roti Canai

Malaya beef curry has been made to our original recipe since 1963. Served with pan-fried Malay bread. Medium hot.

Steamed Rice

Ice Cream Ball

Bite size ice cream ball dipped in chocolate.

Lemon cird Tartlet Petit Four

Thin pastry skin filled with lemon curd made with sugar, egg, butter, lemon juice and lemon zest.

Opera Cake Petit Four

Almond biscuit layered with coffee and chocolate, filled with cream patisserie.

Tea or Coffee

Salt and Pepper Prawns

Lightly batteres king prawns, deep fried and tossed in fresh chilli, salt, cracked black pepper and shallots.

Otak Otak

White fish fillet minced with chilli and spices, wrapped in a banana leaf and barbequed.

Spanner Crab San Choy Bow

Spanner crab meat stir fried with water chestnut, onion and shallots. Served in a lettuce leaf.

Satay Lamb

Singaporean style marinated pieces of lamb, skewered, barbequed and served with a satay sauce made from fresh ground peanuts and chilli.

Singapore Curry Prawns

Authentic Singaporean style curry made with fresh tomato and eggplant. Served with roti canai.

Coconut Beef Randang

Indonesian style beef curry with an aromatic dry coconut base. Served with Roti Canai. Medium hot.

Szechuan Eggplant

Marinated eggplant stir-fried dry style with shallot, cashew nuts and dry chillies. Served on a bed of Chinese water spinach

Steamed Rice.

Ice Cream Ball

Bite size ice cream ball dipped in chocolate.

Lemon cird Tartlet Petit Four

Thin pastry skin filled with lemon curd made with sugar, egg, butter, lemon juice and lemon zest.

Opera Cake Petit Four

Almond biscuit layered with coffee and chocolate, filled with cream patisserie.

Tea or Coffee

Crab Curry

Spanner Crab meat poached in a coconut curry sauce. Served with roti canai.

Roti Jala

Malay style crepe filled with minced lamb, potato, onion, peas and fresh chilli. Served with a curry sauce. 2 per serve

Spicy Prawn Cutlets

King prawns coated with curry spice and breadcrumbs, deep-fried and served with a chilli tartare. 6 per serve

Popiah

Thin pastry skins filled with sliced chicken, king prawns, shallot, vermicelli and beansprouts. Served with a sweet chilli sauce and ground fresh peanut and cashew nut. 2 per serve

Otak Otak

White fish fillet minced with chilli and spices, wrapped in banana leaf and barbequed. 2 per serve

Sayor Otak

Silken tofu topped with a blend of eggplant, mushroom, tomato, lemongrass and chilli paste, wrapped in a banana leaf and barbequed. 2 per serve

Lemon Grass Seafood

A spicy blend of seafood wrapped around a lemongrass skewer and barbequed. 2 per serve

Satay

King Prawn / Beef, Lamb or Chicken; Singaporean style marinated meat or prawns, skewered, barbequed and served with a satay sauce made from ground fresh peanuts and chilli. 4 skewers per serve

Seafood Rolls

Minced scallop, king prawn and shallot, rolled in a light pastry skin and deep-fried. Served with a slightly sweet chilli sauce and sesame seeds. 2 per serve

Samosa

A mixture of potato, carrot, onion and spices wrapped in a light pastry skin and deep-fried. 2 per serve

San Choy Bow

Pork or Vegetable / Seafood / Spanner Crab; Water chestnut, onion and shallot stir-fried with your choice of pork, vegetables or seafood. Served in a lettuce leaf. 4 leaves per serve

Chilli Chicken Wings

Chicken wings lightly floured, deep fried then tossed in our special chilli sauce and sprinkled with sesame seeds. 4 per serve

Roti Canai and Curry Chicken Sauce

Pan fried Malay bread served with chicken curry sauce for dipping. 4 per serve

Short Soup

Steamed pork, prawn and mushroom dumplings served in a light chicken broth with shallot.

Sweet Corn Soup

Diced chicken and sweet corn in a chicken broth, thickened with egg.

Shing Lau Tong

A Szechuan hot and sour soup cooked with shredded chicken, black fungus, tofu, bamboo strips and chilli oil.

Laksa

King Prawn / Seafood / Mixed / Small Prawn / Chicken or Vegetable; Rice vermicelli, beansprouts and your choice of topping served in a spicy milk soup, garnished with dry onion, shallot, coriander and Malaya Laksa Chilli.

Peppered

King Prawn / Chicken or Beef; Marinated pieces of chicken thigh fillet, beef or king prawns stir-fried with fresh chilli and cashew nuts in a sweet pepper sauce.

Black Peppered

King Prawn / Chicken or Beef; Marinated pieces of chicken thigh fillet, beef or king prawns stir-fried with onion, butter, garlic, ginger, fresh chilli and cracked black pepper.

Paggang

King Prawn / Chicken; Marinated chicken thigh fillet or king prawns skewered, barbequed and served with a spicy chilli, peanut and coconut sauce. 6 skewers per serve

Kapitan

Fish Fillet (20 minutes) / King Prawn / Chicken; Penang style curry made with fresh chilli and coconut milk. Chicken and prawn variations are lightly battered and served in sauce. White fish fillet is grilled; King Prawn and Chicken can be made without batter on request.

Ayam Perchik

Marinated chicken thigh fillet barbequed and served with a Nonya style curry sauce made from lemongrass, coconut milk, fresh chilli and bay leaves. Medium hot

Duck Perchik

Twice cooked duck Maryland, poached then deep fried and served with a Nonya style curry sauce made from lemongrass, coconut milk, fresh chilli and bay leaves.Medium hot

Kerabu

King Prawn / Chicken / Asparagus; Marinated pieces of chicken thigh fillet, king prawns or asparagus stir fried with Chinese mushrooms, garlic, coconut and chilli.

Assam

Fish Fillet (20 minutes) / King Prawn; Penang style hot and sour curry made from fresh pineapple, tomato, green beans, eggplant, tamarind and fresh chilli. Hot

Szechuan

King Prawn / Chicken or Beef / Eggplant or Tofu; Marinated pieces of chicken thigh fillet, beef, king prawns, eggplant or tofu stir-fried dry style with shallot, cashew nuts and dry chillies. Served on a bed of Chinese water spinach.

Salt and Pepper

King Prawn / Squid / Cauliflower; King prawn, squid or cauliflower lightly battered, deep-fried and tossed in fresh chilli, salt, cracked black pepper and shallot.

Steamed Fish Fillet or King Prawns

Fish Fillet (20 minutes) / King Prawn; A fish fillet or king prawns steamed with ginger, shallot and soy sauce. Served with Asian green vegetables

Barbequed Fish Fillet with Chilli Sambal

Marinated fish fillet with chilli sambal, barbequed and served with a chilli, soy and lime dressing. (20 minutes)

Chilli and Lemongrass

King Prawn / Squid / Chicken; Marinated king prawns, squid or chicken stir-fried dry style with lemongrass, chilli and shallot.

Original Malaya Curry

King Prawn / Beef or Chicken / Special Curry Chicken; These curries have been made to our original recipe since 1963. Medium hot

Singapore Curry

Fish Fillet (20 minutes) / King Prawn; Authentic Singaporean style curry made with tomato and eggplant. Medium hot

Beef Rendang

Indonesian style beef curry. There are two varieties to choose from, tomato base or dry coconut base. Medium to hot

Chicken Rendang

Indonesian style curry chicken cooked in a coconut base with aromatic spices, lemongrass and fresh chilli. Medium to hot

Korma Lamb

Malay style green curry made with yoghurt. Medium hot

Duck Curry

Duck (maryland cut) cooked on the bone in a curry sauce made from our original curry spice blend. Medium hot

Lamb Bali

Indonesian style red curry lamb cooked with a tomato base. Medium hot

Sayor Masak Lemak

Malay style vegetable curry cooked with fresh chilli, lemongrass and coconut milk. Medium hot

Sambol

King Prawn / Beef, Pork or Chicken; The original Malaya sambol made with belacan, candle nuts and dry shrimp. Hot to extra hot

Singapore Noodles

Vermicelli rice noodles stir-fried dry style with chicken, prawn, beansprouts, onion, shallot, chilli and egg.

Mee Goreng

Traditional Malaysian stir-fried noodles cooked with potato, egg, chicken, prawn, peas, tomato and chilli.

Kwai Du

Beansprouts

Hokkien Chow Mien

Yellow Hokkien noodles stir-fried with garlic, shredded chicken, prawn, beansprouts and shallot.

Chicken

Hai Nan style poached chicken served with chicken rice, cucumber and a sauce made from fresh chilli, garlic and ginger.

Chilli Honey Peas

King Prawn / Beef and Chicken; Marinated pieces of chicken thigh fillet, beef or king prawns stir-fried with honey peas, shredded Chinese mushroom, belacan and fresh chilli.

King

King prawns lightly battered, deep-fried then tossed in honey, pineapple and sprinkled with sesame seeds.

Asparagus Kerabu

Fresh asparagus, honey peas and shredded Chinese mushroom stir-fried with garlic, fresh coconut and chilli.

Fresh Seasonal Vegetables

Asian greens stir-fried with garlic, soy sauce and fresh chilli.

Chilli Beansprouts and Snow peas

Beansprouts, snow peas and shredded Chinese mushroom stir-fried with garlic soy sauce and fresh chilli.

Chilli Kung Kong

Shrimp

Szechuan

Eggplant or Tofu; Marinated eggplant or tofu stir-fried dry style with shallot, cashew nuts and dry chillie. Served on a bed of Chinese water spinach.

Salt and Pepper

Florettes of cauliflower lightly battered, deep fried and tossed in fresh chilli, salt, cracked black pepper and shallot.

Sayor Masak Lemak

Malay style vegetable curry cooked with fresh chilli, lemongrass and coconut milk.

Asparagus

Asparagus and black fungus stir fried with shredded Chinese mushroom, honey peas, tofu, garlic, soy sauce and fresh chilli.

Nasi Goreng

Traditional Indonesian fried rice cooked with prawns, chicken, egg, peas, potato, tomato and chilli.

Fried Rice

Chicken Rice

Serve per person

Steamed Rice

Serve per person

Popiah

Thin pastry skins filled with sliced chicken, king prawns, shallot, vermicelli and beansprouts, served with a sweet chilli sauce and ground fresh peanuts.

Salt and Pepper Prawns

King prawns lightly battered, deep-fried and tossed in fresh chilli, salt, cracked black pepper and shallot.

Satay Beef

Singaporean style marinated pieces of beef fillet, barbequed and served with Malaya Satay sauce made from fresh ground peanuts and chilli.

Chilli and Lemongrass King Prawns

Marinated king prawns, sitr-fried dry style with lemongrass, chilli and shallots.

Kapitan Chicken

Penang style curry made with fesh chilli and coconut milk served with lightly battered pieces of chicken thigh fillet..

Korma Lamb with Roti Canai

Malay style green curry made with yoghurt served with roti canai. Medium hot

Kwai Du

Flat rice noodles, stir-fried dry style with chicken, prawn, beansprouts,onion, shallot, chilli and egg.

Chilli Beansprouts and Snow peas

Beansprouts, snow peas and shredded Chinese mushroom stir-fried with garlic, soy sauce and chilli.

Steamed Rice

Samosa

A mixture of potato, carrot, onion and spices wrapped in a light pastry skin and deep-fried.

Vegetable San Choy Bow

Water chestnut, onion, mushroom, carrot and shallot stir-fried and served in a lettuce leaf.

Sayor Otak

Silken tofu topped with a blend of eggplant, mushroom, tomato, lemongrass and chilli paste, wrapped in a banana leaf and barbequed.

Salt & Pepper Cauliflower

Florettes of cauliflower lightly battered, deep-fried and tossed in fresh chilli, salt, cracked black pepper and shallot.

Vegetable Singapore Noodles

Vermicelli rice noodles, stir-fried dry style with Asian green vegetables, beansprouts, onion, shallot and chilli.

Szechuan Eggplant

Marinated eggplant stir-fried dry style with shallot, cashew nuts and dry chillies, served on a bed of Chinese water spinach.

Tofu with Asparagus and Black Fungus

Fried Tofu stir-fried with asparagus, black fungus, shredded Chinese mushroom, honey peas, garlic, soy sauce and fresh chilli.

Salt and Pepper Prawn

King prawns lightly battered, deep-fried and tossed in fresh chilli, salt, cracked black pepper and shallot.

Seafood San Choy Bow

Prawn, scallops and squid stir-fried with water chestnuts, onion, mushroom, carrot and shallot. Served in a lettuce leaf.

Chicken Paggang

Marinated pieces of chicken thigh fillet, skewered, barbequed and served with a spicy chilli, peanut and coconut sauce

Kapitan King Prawn

Panang style curry sauce made with fresh chilli and coconut milk with lightly battered king prawns.

Asparagus and Black Fungus with Tofu

Asparagus and black fungus stir fried with shredded Chinese mushroom, honey peas, tofu, garlic, soy sauce and fresh chilli.

Malaya Curry Beef with RoitCanai

The Malaya curry beef has been made to our original recipe since 1963. Served with pan fried Malay bread.

Spicy Prawn Cutlets

King prawns coated with curry spice and breadcrumbs then deep-fried and served with a chilli tartare. 6 per serve

Popiah

Thin pastry skins filled with sliced chicken, king prawns, shallot, vermicelli and beansprouts. Served with a sweet chilli sauce and ground fresh peanut. 2 per serve

Otak Otak

White fish fillet, minced with chilli and spices, wrapped in banana leaf and barbequed. 2 per serve

Sayor Otak

Silken tofu topped with a blend of eggplant, mushroom, tomato, lemongrass and chilli paste, wrapped in a banana leaf and barbequed. 2 per serve

Lemon Grass Seafood

A spicy blend of seafood wrapped around a lemongrass skewer and barbequed. 2 per serve

Satay

Prawn / Beef, Lamb or Chicken; Singaporean style marinated meat or prawns, barbequed and served with a satay sauce made from ground fresh peanuts and chilli. 4 skewers per serve

Seafood Rolls

Minced scallop, king prawn and shallot, rolled in a light pastry skin and deep-fried. Served with a slightly sweet chilli sauce and sesame seeds. 2 per serve

Samosa

A mixture of potato, carrot, onion and spices wrapped in a light pastry skin and deep-fried. 2 per serve

Paggang

King Prawn / Chicken; Marinated chicken thigh fillet or king prawns, barbequed and served with a spicy chilli, peanut and coconut sauce. 4 skewers per serve

San Choy Bow

Pork or Vegetable / Seafood / Spanner Crab; Water chestnut, onion and shallot stir-fried with your choice of seafood, pork or vegetables. Served in a lettuce leaf. 4 leaves per serve

Roti Canai and Curry Chicken Sauce

Pan fried Malay bread served with chicken curry sauce for dipping. 4 per serve

Sweet Corn Soup

Diced chicken and sweet corn in a chicken broth thickened with egg.

Shing Lau Tong

A Szechuan hot and sour soup cooked with shredded chicken, black fungus, tofu, bamboo strips and chilli oil.

Laksa

Mains; King Prawn / Small Prawn / Mixed / Chicken / Vegetable; Rice vermicelli, beansprouts and your choice of topping served in a spicy milk soup, garnished with dry onion, shallot, coriander and Malaya Laksa Chilli.

Peppered Chicken, Beef or Prawn with Cashew Nuts

Mains; Prawn / Chicken or Beef; Marinated pieces of chicken thigh fillet, beef or prawns stir-fried with fresh chilli and cashew nuts in a sweet pepper sauce.

Kapitan

Mains; Fish / King Prawn / Chicken; Penang style curry made with fresh chilli and coconut milk. Chicken and prawn variations are lightly battered and served in sauce. White fish fillet is grilled; King Prawn and Chicken can be made without batter on request.

Kerabu

Mains; King Prawn / Chicken / Asparagus; Marinated king prawns, chicken thight fillet or asparagus stir-fried with Chinese mushroom, garlic, fresh coconut and chilli.

Szechuan

Mains; Prawn / Chicken or Beef / Eggplant; Marinated meat, king prawns or eggplant stir fried dry style with shallot, cashew nuts and dry chillies. Served on a bed of Chinese water spinach.

Salt and Pepper

Mains; King Prawn / Squid / Cauliflower; King prawn, squid or cauliflower lightly battered, deep-fried and tossed in fresh chilli, salt, cracked black pepper and shallot.

Chilli and Lemongrass

Mains; King Prawn / Squid / Chicken; Marinated king prawns, squid or chicken thigh fillet stir-fried dry style with lemongrass, chilli and shallot.

Malaya Curry Beef or Chicken

Beef or Chicken; These curries have been made to our original recipe since 1963. Medium hot

Rendang

Indonesian style beef curry. There are two varieties to choose from, tomato base or dry coconut base. Medium to hot

Chicken Rendang

Indonesian style curry chicken cooked in a coconut base with aromatic spices, lemongrass and fresh chilli. Medium to hot

Korma Lamb

Malay style green curry made with yoghurt. Medium hot

Lamb Bali

Indonesian style red curry of lamb cooked with a tomato base. Medium hot

Singapore Noodles

Vermicelli rice noodles, stir-fried dry style with chicken, prawn, beansprouts, onion, shallot, chilli and egg.

Mee Goreng

Traditional fried Malaysian noodles cooked with potato, egg, chicken, prawn, peas, tomato and chilli.

Kwai Du

Flat rice noodles, stir-fried dry style with chicken, prawn, beansprouts, onion, shallot, chilli and egg.

Hokkien Chow Mien

Yellow Hokkien noodles stir-fried with garlic, shredded chicken, prawn, beansprouts and shallot.

Chilli Honey Peas with Chicken, Beef or Prawns

Prawn / Beef and Chicken; Marinated pieces of chicken thigh fillet, beef or prawns stir-fried with honey peas, shredded Chinese mushroom, belacan and fresh chilli.

Honey Prawns

King prawns lightly battered, deep-fried then tossed in honey, pineapple and sprinkled with sesame seeds.

Asparagus Kerabu

Fresh asparagus, honey peas and shredded Chinese mushroom stir-fried with garlic, fresh coconut and chilli.

Fresh Seasonal Vegetables

Asian Greens stir-fried with garlic, soy sauce and fresh chilli.

Chilli Beansprouts and Snow peas

Beansprouts, snow peas and shredded Chinese mushroom stir-fried with garlic soya sauce and fresh chilli.

Chilli Kang Kong

Chinese water spinach stir-fried with garlic, fresh chilli and shrimp paste.

Szechuan Eggplant

Marinated eggplant stir-fried dry style with shallot, cashew nuts and dry chillies. Served on a bed of Chinese water spinach.

Salt and Pepper Cauliflower

Florettes of cauliflower lightly battered, deep-fried and tossed in fresh chilli, salt, pepper and shallot.

Asparagus and Black Fungus with Tofu

Asparagus and black fungus stir fried with shredded Chinese mushroom, honey peas, tofu, garlic, soy sauce and fresh chilli.

Nasi Goreng

Traditional Indonesian fried rice cooked with prawns, chicken, egg, peas, potato, tomato and chilli.

Fried Rice

Steamed Rice

Serve per person

Ice Cream

Bite sized ice-cream balls dipped in rich milk chocolate.

Tartlet

Thin pastry shell filled with lemon curd made with sugar, egg, butter, lemon juice and lemon zest.

Opera

Almond biscuit layered with coffee and chocolate,filled with cream patisserie.

Black Rice Pudding

Black glutinous rice cooked with Pandan leaves served with thick coconut cream, palm sugar and fresh fruit.

Tasting Plate

A four piece tasting plate with one of all petit fours listed above.