An assortment of fresh vegetables such as cabbage, carrot, green peas, onion & fungus wrapped in thin sheets of pastry and gently fried till crispy golden.
An assortment of fresh vegetables such as cabbage, carrot, green peas, onion & fungus wrapped in thin sheets of pastry and gently fried till crispy golden.
A whole Barramundi cooked in curry and a good mixture of vegetables such as eggplant, okra, tofu puffs, capsicums, onions & tomatoes, served in hot pot.
NZ Ling Fish fillets, cooked in curry and a good mixture of vegetables such as eggplant, okra, tofu puffs, capsicums, onions & tomatoes, served in hot pot.
A Malaysian all-time favourite – chicken pieces cooked in mild, delicious aromatic curry with coconut milk and potatoes. Suggest to eat with Roti Canai (Indian pancake).
Deep fried lightly batter-coated spare ribs which are marinated with spice and thereafter wok fried with capsicums, pineapple cubes and onions in sweet and sour sauce.
Wok fried king prawns (tail attached) with carrots, capsicums, onions and bamboo shoots cooked in mixed chilli powder, Szechuan chilli bean paste and spices.
Wok fried king prawns (tail attached) with a good mix of seasonal vegetables such as choy sum, bok choy, Chinese cabbage, carrots, broccoli, mushrooms and sugar snaps, and a serving of steamed jasmine rice.
A popular Chinese mixed vegetable dish which comprises of choy sum, bok choy, carrots, broccoli, sugar snaps, black fungus and tofu puffs with oyster sauce.
Wok fried chicken with dried chilli, onion, bamboo shoots, water chestnuts and capsicums, topped with cashew nuts and a serving of steamed jasmine rice.
A Malaysian all-time favourite – chicken pieces cooked in mild, delicious aromatic curry with coconut milk and potatoes and a serving of eithera) Steamed Jasmine Ricea) 2 pieces of Roti Canai (Indian Pancake)
Poached half free-range chicken served with blended fresh ginger, special garlic-chilli sauce on the side and a serving of Hainanese chicken broth rice.
A Malaysian all-time favourite – chicken pieces cooked in mild, delicious aromatic curry with coconut milk and potatoes, and a serving of steamed jasmine rice.
Deep fried lightly batter-coated spare ribs which are marinated with spice and thereafter wok fried with sweet and sauce and capsicums, pineapple cubes, onions and a serving of steamed jasmine rice.
Wok fried king prawns (tail attached) with curry leaves, capsicums and onions in medium spicy chilli-lemongrass sauce and a serving of steamed jasmine rice.
Wok fried batter-coated fish fillets with dried chilli, onion, bamboo shoots, water chestnuts and capsicums, topped with cashew nuts and a serving of steamed jasmine rice.
Batter-coated salt and pepper fish fillets served with generous amounts of fried diced bell peppers and fried shallots, and a serving of steamed jasmine rice.
Wok fried squids with dried chilli, onion, bamboo shoots, water chestnuts and capsicums, topped with cashew nuts and a serving of steamed jasmine rice.
Lightly batter-coated salt and pepper tofu served with generous amounts of fried diced capsicums and fried shallots, and a serving of steamed jasmine rice.
An assortment of fresh vegetables such as cabbage, carrot, green peas, onion & fungus wrapped in thin sheets of pastry and gently fried till crispy golden.
An assortment of fresh vegetables such as cabbage, carrot, green peas, onion & fungus wrapped in thin sheets of pastry and gently fried till crispy golden.
A whole Barramundi cooked in curry and a good mixture of vegetables such as eggplant, okra, tofu puffs, capsicums, onions & tomatoes, served in hot pot.
NZ Ling Fish fillets, cooked in curry and a good mixture of vegetables such as eggplant, okra, tofu puffs, capsicums, onions & tomatoes, served in hot pot.
A Malaysian all-time favourite – chicken pieces cooked in mild, delicious aromatic curry with coconut milk and potatoes. Suggest to eat with Roti Canai (Indian pancake).
Deep fried lightly batter-coated spare ribs which are marinated with spice and thereafter wok fried with capsicums, pineapple cubes and onions in sweet and sour sauce.
Wok fried king prawns (tail attached) with carrots, capsicums, onions and bamboo shoots cooked in mixed chilli powder, Szechuan chilli bean paste and spices.
Wok fried king prawns (tail attached) with a good mix of seasonal vegetables such as choy sum, bok choy, Chinese cabbage, carrots, broccoli, mushrooms and sugar snaps, and a serving of steamed jasmine rice.
A popular Chinese mixed vegetable dish which comprises of choy sum, bok choy, carrots, broccoli, sugar snaps, black fungus and tofu puffs with oyster sauce.
