Ayam by Chef Cheah E Keong
Ginger avoured rice and poached chicken, served with chicken broth, garlic chilli sauce, dark caramel sauce and light soy sauce.
Marinated beef skewers served with peanut sauce, cucumber, onion and rice cake. Beef Satay by Chef Syafiq Ruzi
Teow by Chef Lee Keen Suaan
Flat rice noodles infused in soy sauce, dark soy sauce and oyster sauce, accompanied with shrimp, Chinese sausage, crisp bean sprouts, with an addition of duck egg.
Grilled chicken bathed in spice-infused coconut sauce, accompanied with coconut sauce which is a luxurious blend of fresh coconut, chilli, lemongrass, palm sugar and spices.
Biryani by Chef Linggeswaran Sathavisam
Basmati rice layered over tender pieces of chicken, infused with aromatic spices accompanied with raita, pickled onions, fried cashew, coriander leaf and chilli.
Creamy, avourful broth that perfectly complements springy noodles, crunchy beansprouts and succulent prawn tails. Accompanied with chilli, belacan, dried shrimps, lemongrass and shallots. Mee Kari by Chef Sazli Nazim
Coconut-infused rice served with ayam rendang, anchovies sambal, boiled egg, sliced cucumbers and crispy fried peanuts.