亞三蒸游水鱸魚 – Steamed Live Whole Fish with Assam Sauce Jade perch.

清蒸游水鱸魚 – Steamed Live Whole Fish with Ginger and Shallots

螃蟹 (辣子、椒鹽、甘香、薑蔥) – Choice of chilli sauce, salt and pepper, curry spice, ginger and shallot

炸馒头 - 4 per serve – Crunchy vegetables tossed in subtle seasonings, wrapped in a fine pastry and snap fried.

生蝦煎生麵 - King Prawn (shell) with Crispy Noodle Ginger and Shallots – Choice of chilli sauce, curry spice, black pepper or ginger and shallots.

彿砵飄香 – Crispy yam ring served with prawn, chicken, vegetable and cashew nuts.

麥片蝦球 – Deep fried prawns with crispy Nestum oat.

馬來燒餅 (雞、牛) 配咖哩 – Roti with a choice of chicken or beef curry.

脆皮素春捲 (4 per serve) – Crunchy vegetables tossed in subtle seasonings, wrapped in a fine pastry and snap fried.

餃子 (6 per serve) – Pork dumpling (steam or fried)

馬來串燒沙爹雞 (4 per serve) – Pre-marinated tender fillets served on skewers, with our own spicy peanut sauce.

醃肉蝦 (4 per serve) – Deep fried prawns wrap with bacon and sweet chilli sauce.

生菜包 (2 per serve) – Deliciously flavoured chicken mince, egg, onions, and capsicums wrapped in crispy lettuce leaves and eaten with hand

脆皮鴨春捲 (4 per serve) – Duck, yam, celery, carrot with BBQ sauce, wrapped in a fine pastry and snap fried.

馬來燒餅配咖哩汁 – Flaky bread influenced by Malay Indians served with curry sauce.

蒜茸炸魷魚

乾燒牛肉絲 – Deep fried shredded beef with sour and sweet chilli sauce.

酥皮咖喱角 (4 per serve) – Braised onions and diced potatoes blended with our mix of curry spices, wrapped in puff pastry.

椒鹽鵪鶉 – Deep-fried quail with Shao Xing rice wine

酸辣湯 – Tofu, shredded black fungus, mushrooms, bamboo shoots & preserved cabbage in a spicy egg blended soup

粟米湯 – A hearty sweet corn egg-blend chowder with chicken and a sprinkle of spring onion.

雲吞湯 – Plump house-made wontons filled with minced pork, prawn, water chestnut, black fungus and served with vegetables in a clear chicken broth sprinkles with spring onions.

海鮮咖哩喇沙 – Fine strands of vermicelli and soft Hokkien noodles, tossed with fried bean curd puff, slices of fish cake, mussels, king prawns, squid and egg plant in a piquant spicy coconut curry soup.

雞肉咖哩喇沙 – Fine strands of vermicelli and soft Hokkien noodles, tossed with fried bean curd puff, chicken and egg plant in a piquant spicy coconut curry soup.

時菜蝦球

亞三蝦球 – Tangy tamarind flavoured sauce with tomato, string beans and pineapple pieces.

蜜糖蝦球

椒鹽蝦球

馬來辣椒蝦球

沙爹蝦球

甜酸蝦球 – Deep fried crispy prawns with sweet and sour sauce.

馬來咖哩蝦球 – King prawns cooked in flavoured curry spices served in claypot

宮保蝦球 – Wok fried in dark soya sauce with dried chilli, onion, vegetables and cashew nuts.

亞三魚片 – Spicy tangy tamarind flavoured sauce with tomato, string beans and pineapple pieces.

瓦煲咖哩魚片 - Curry Fish Fillets with Vegetables served in Claypot

甜酸魚片 – Deep fried crispy fish fillet with sweet and sour sauce.

宮保魚片 – Wok fried in dark soya sauce with dried chilli, onion, vegetables and cashew nuts.

脆炸麥片魚 – Deep fried fish fillets with crispy Nestum oat.

薑蔥魚片

椒鹽鮮魷

亞三鮮魷 – Spicy tangy tamarind flavoured sauce with tomato, string beans and pineapple pieces.

宮保鮮魷 – Wok fried in dark soy sauce with dried chilli, onion, vegetables and cashew nuts.

沙爹鲜鱿

海鲜豆腐煲 - Combination Seafood with Vegetables and Tofu Served in Claypot

鐵板蒙古牛肉

沙爹牛肉

腰果牛肉

冷當乾牛肉咖哩 – Slow cooked beef chunky in curry paste and coconut milk.

豉汁牛肉

宮保牛肉 – Wok fried in dark soya sauce with dried chilli, onion, vegetables and cashew nuts.

牛肉時菜

甜酸咕嚕肉

梅醬豬肉

京都排骨 - King Toh Pork Rib with Supreme Sauce

椒鹽排骨

梅醬叉燒

义燒炒時菜

海南雞飯 – Hainan chicken served with chicken flavoured rice and cucumber.

豉汁雞球

脆皮加拉布雞 – Shredded cucumber, onion, green apple, carrot and sour kalapu sauce on top.

馬來脆皮雞 – Deep fried crispy skin chicken.

宮保雞丁 – Wok fried in dark soya sauce with dried chilli, onion, vegetables and cashew nuts.

甜酸雞球

咖哩雞 – An aromatic sauce with coconut milk and potato pieces.

沙爹雞球

蜜汁雞球

腰果雞球

檸檬雞

麥片雞球 – Deep fried chicken with crispy Nestum oat.

北京鸭 - Served with cucumber, shallots and a house made special Peking duck sauce

燒鴨（半隻） – Deep fried crispy skin chicken.

揚州炒飯 – Traditional Chinese-style fried rice with chicken, BBQ pork, Chinese sausage, prawns, peas and egg.

馬來炒飯 – Spicy traditional Malay-style fried rice with chicken, prawns, egg, sambal, dry bean curd, long beans with dry shallots.

鹹魚雞粒炒飯 – Chinese-style fried rice with salty fish, chicken mince and lettuce

白飯 (每一位)

正宗椰漿飯 – Fragrant coconut rice with a portion of chicken curry, beef rendang, served with sliced egg, peanuts and sambal ikan bilis.(Anchovies).

椰漿飯 (每一位)

雞油飯 (每一位)

星洲炒米粉 – Wok fried rice vermicelli noodles with chicken, BBQ pork, prawn, egg and bean shoots in mild chilli paste.

馬來炒麵 – Wok fried yellow noodles tossed with a blend of spices, diced bean curd, potatoes, tomatoes, chicken, egg and prawns.

雜會炒生麵 – Wok fried crispy noodles with chicken, prawns, calamari, vegetables, fish cake and fish balls.

福建燜麵 – Soft cooked yellow noodles in a dark soy sauce with slices of fish cake, cuttle fish, prawns, chicken and vegetable.

炒貴刁 – Wok fried rice noodles with fish cake, prawns, calamari, Chinese sausage, egg and bean shoots.

雜會滑蛋河粉 - Wok fried flat rice noodles with chicken, prawns, calamari, vegetables, fish cake and fish balls.

雞肉煎蛋

牛肉煎蛋

蝦球煎蛋

叉燒煎蛋

素菜煎蛋

鐵板豆腐 – Sizzling bean curd with mince pork, mushroom and green peas.

馬來盞通心菜 – Water spinach served in a delicious shrimp paste dressing sauce.

咖哩雜菜豆腐煲 - Curry Mixed Vegetables with Tofu in Claypot

双味介蘭 - Chinese Broccoli (Kai Lan) Made in Two Ways

馬來四季豆

菜香豆腐 – Steamed bean curd with preserved pickles and mince pork.

椒鹽茄子

蠔油時菜或蒜茸時菜 - Seasonal Vegetables Served with Oyster Sauce or Garlic

蒜茸炒雜菜

雜菜豆腐煲 - Braised Tofu with Mixed Vegetables in Claypot

黑芝麻雪糕

绿茶雪糕

馬來椰丝卷雪糕