Thank you for understanding that we are unable to accommodate substitutions or special dietary requests. Courses may contain gluten, allergens and meat.
Trio of Malaysian Starters
Umai: Borneo Malaysia inspired “ceviche” of pasteurized seasonal fish with citruses, onion, garlic, chili.
Cucur Badak: Fried sweet potato dumplings filled with savory coconut shrimp.
Tofu Achar Nyonya: Fried tofu pockets stuffed with turmeric pickles and peanuts.
Fish & Tamarind Asam Laksa
Sour tamarind and mackerel/ herring broth, pineapple, mint, hot chili, fermented shellfish, torch lily, rice noodles.
Eggplants & Quail Eggs Sambal
Charred Asian eggplants and quail eggs in spicy tomato sauce cooked in lemongrass, ginger, kaffir lime leaves.
Beef braised in coconut galangal, turmeric, and lemongrass. The liquid is reduced until the curry is savory and dry.
Indonesian Fried Rice
Indonesian fried rice served with a side of salad and house made peanut sauce.
Two-layered dessert of natural blue flower dyed sweet rice cake and a pudding made of Malaysian coconut cream custard called kaya.