Tossed lettuces, tomatoes, cucumbers, wedges of hard boiled eggs, in oriental sesame dressing

Tossed lettuces, rockets, cherry tomatoes, croutons and crab meat stick with oriental sesame dressing

Bowl of chunky potatoes and boiled eggs mashed in herbs and home made mayonaise, topped with fresh spring onions

Classic local rojak. Topped with cured cuttlefish, tempeh and century eggs. Comes with prawn cracker.

Chunks of assorted mushroom boiled down to smooth and creamy texture.

Fried battered squid topped with pineapple chunk

Pan seared prawn in butter garlic herbs stacked on salsa

Chicken breast rolled with cucumbers and carrots, sous vided and pan seared to perfect doneness, topped with homemade mayonnaise

Fried salmon coated with croutons. Crunchy on the outside, soft and juicy on the inside

Pan fried pancakes made of chunky potatoes and boiled eggs, topped with spring onions and soy beads

Prawn platter to share and top with veggies

Gigantic breaded chicken cutlet with assured juiciness within. Served with homemade mashed potatoes topped with meat gravy and homemade mayonnaise.

Revised version of our local delight: Fried Carrot Cake. Potatoes replaced the carrot kueh and assimilate the same texture of the original. Fresh shrimps goes in too.

Revised version of our local delight: Loh Mai Kai. We took the chicken and glutinous fillings to a new level by inverting it inside out. Chicken de-boned wholly and stuffed with rou zong fillings, hand sewn with cotton twine into a chicken bag, and slow braised whole on a hammock netting for 2 hours. Packed with savory from within.

Brined Pork Chop pan seared to perfect medium doneness for assured tenderness. Accompanied with sautéed seasonal vegetables, potato gratins and garlic pepper puree.

Smooth and creamy custard with a crusty burnt caramel topped with seasonal fruit(s)

Soft, fluffy pancakes with homemade seasonal fruit jams, topped with seasonal fruit(s)