Breakfast

• Local Kaya Butter Toast Set 
• Nasi Lemak with Chicken Wing 
• Roti Canai with Dhal Curry 
• Fishcake Bee Hoon Soup 
• Local Fried Bee Hoon 

Zaeb Thai Kitchen Pork Trotter Rice

Thailand

Also known as ‘khao ka moo’, this popular Thai street food dish is a hit with curious eaters of all ages and backgrounds for its simplicity and non-spiciness. Served with boiled eggs and pickled vegetables, it’s a source of comfort that really brings out the aroma and flavour of the succulent pig trotter it’s served with. 

Zaeb Thai Kitchen Mama Tom Yum Noodle

Thailand

Beloved by most Thais on a cold rainy day, there’s something so incredibly appealing about this surprisingly simple dish, which uses Thai instant noodles as its base. Sitting in a bowl of spicy-sour Tom Yum soup, plus plenty of delectable ingredients, a single spoon of this Thai staple is sure to make you exclaim ‘aroy’ (delicious)! 

Desserts

Malaysia

From famous Penang cendol and ice kacang to black glutinous rice and sweet potato soup, a tantalising variety of desserts is available to satisfy the sweet tooth.

Fish Head Curry

Penang

Fish Head Curry is a highly popular dish where fresh red sea bream head is stewed in curry using traditional Malaysian cooking methods and spices. The fragrant stew is then laced with tamarind and curry leaves, with the addition of lady’s fingers, tomatoes and onions to create a harmonious medley of sour and spicy notes with the distinctive sweetness of perfectly cooked fish head.

Fried Rice

Malaysia steamed rice stir-fried with prawns, eggs and scallions until every grain is coated with a fragrant flavour.

Fung Wong Confectionery

Kuala Lumpur

The iconic confectionary with more than 100 years of history uses its original recipes to create its unrivalled signature pastries such as the crispy Char Siew Bao, Egg Tarts, Mo Mo So (lotus seed paste wrapped within a crust), Red Bean Roll and Wife Biscuit (winter melon paste enveloped in a crust).

Perfect as tea time snacks or a tasty souvenir.

Heun Kee Claypot Chicken Rice

Kuala Lumpur

Heun Kee perfects the art of this delectable dish, which is carefully tended over a charcoal flame to infuse the magical flavours that make this claypot delicacy unforgettable. Three different kinds of rice are used for that soft fluffy texture, and together with the delicious salted fish soaked in fragrant sesame oil with a hint of Chinese wine, give it a distinct traditional taste. Heun Kee also uses a unique heated charcoal cover to ensure that the claypot delicacy is thoroughly cooked and served piping hot.

Kampung Nasi Lemak (Halal)

Malaysia

Moist coconut-flavoured rice, accompanied with traditional sambal chilli ikan bilis, and tender morsels of chicken or beef. Nothing beats one of Malaysia's national bestsellers!

KL Jalan Alor Hokkien Mee

Kuala Lumpur

KL Jalan Alor Hokkien Mee is renowned for the dark sauce that gives the noodles a fragrant aroma and succulent flavour. With a recipe perfected over 30 years, this Kuala Lumpur signature dish is truly one to savour.

KL Pork Noodle

The restaurant’s signature dish, which features broth lovingly boiled to extract the rich flavours of bones and pork. Pork slices, minced pork, liver, and pork lard accompany the noodles.

KL Wanton Mee

Kuala Lumpur

Delicate noodles drenched in a rich, dark soy sauce mix; and a generous serving of tender Char Siew, green vegetables and tasty minced pork wantons make this a deliciously wholesome meal.

Klang Bak Kut Teh

Klang

An aromatic herbal broth with a generous cut of pork ribs, served with freshly prepared steamed rice.

Malacca Chicken Rice Ball

Malacca

Tender steamed chicken dipped in a special homemade garlic chilli sauce with a hint of calamansi and lime, enjoyed with fragrant and succulent chicken rice balls, make this dish a must-try.

Hokkien Prawn Mee

Penang

Authentic Hokkien Prawn Mee perfected over 26 years of improvisation. The secret is in the broth, which is made from the combination fried fresh prawn shells and homemade chilli mix.

Penang Assam Laksa

Penang

Authentic mouth-watering Penang Assam Laksa whipped up by Aunty Mooi, who has 20 years of experience under her belt, this noodle dish comes simmering in a thick and spicy broth, generously topped with finely sliced vegetables, and served with a spoonful of prawn paste.

Penang Cuttlefish Kang Kong

Penang

Enjoy the simple pleasures of sliced, marinated cuttlefish and fresh green kang kong, drizzled with traditional sweet sauce and a fragrant sprinkling of sesame and crushed peanuts.

Penang Fruit Rojak

Penang

This mouthwatering Penang classic is made of cucumber, pineapple, green mango and turnip, drenched in a flavourful prawn paste with specially concocted chili sauce, and sprinkled with chopped peanuts as a finishing touch.

Penang Lim Brothers' Char Koay Teow

Penang

Char Koay Teow needs no introduction but when it is prepared by the Lim Brothers, this delectable dish of fragrant noodles skillfully fried in soya sauce, is taken to a higher level. With over 50 years in the business, the Lim Brothers are synonymous with this delicious and well-loved dish.

Petaling Jaya Toast & Drinks

Petaling Jaya

Wash down your meal with a refreshing ice-cold beverage, or sit down with friends over a hot cup of freshly brewed Nanyang Coffee. For a light snack, try the traditional Kaya Toast.

Roti Canai & Nasi Briyani (Halal)

Malaysia

The Roti Canai (or Roti Prata as it is known in Singapore) is served with a choice of curries, and the Nasi Briyani packs an irresistible punch with its combination of fragrantly spiced basmati rice, crispy papadom, tangy vegetable achar and a selection of traditionally stewed chicken, fish or mutton.

Straits of Satay

Malaysia

Skewers of succulent meaty chunks, grilled over traditional charcoal fire and accompanied by a signature satay sauce of mixed ground peanuts and topped with tangy pineapple, this delicacy is always in demand.

Sempalit Curry Chicken

Originating from Sempalit in Pahang, a village with a population that is 95% Chinese, this dish came about in 1951 when it’s inventor Damodaran Nair came with the idea to make his curry less spicy to appeal to his fellow villagers.