3 pieces. Chef's all time favorite. Dark meat skewers marinated with lemongrass and served in peanut sauce.
Fried golden crispy squids with bell peppers, onion, spices and hot sauce.
Fried flour-based pancake that is cooked over a flat grill and served with chicken curry.
2 pieces. Homemade spring rolls. Vegetarian.
3 pieces. Deep-fried dumpling with wonton wrappers. Stuffed with cream cheese.
3 pieces. Homemade steamed pork stickers.
3 pieces. Szechuan style BBQ lamb skewers topped with cumin.
Indonesian style salad with bean sprouts, jicama, cucumber, tofu, boiled egg, warm spicy lemongrass peanut sauce and a side of shrimp cracker.
Deep-fried tofu stuffed with bean sprouts, cucumber and spicy peanut sauce. Vegetarian.
4 pieces. Homemade pork wonton with spicy sauce.
3 pieces. Homemade pan-fried pork stickers.
2 pieces. Deep-fried breaded crab claw.
2 pieces. Deep-fried shrimp wrapped in bacon.
Shrimp, squids, tomatoes, corn, mushroom and onion in spicy lemongrass tamarind soup.
Traditional thick, spicy and sour chicken broth with shredded BBQ pork, bean curd, bamboo shoots, eggs and black fungus.
Shrimp, squids and seaweed in clear broth with a touch of egg white.
A rich and spicy curry coconut milk soup based noodles with BBQ pork, chicken, shrimp, fish ball, egg and tofu puff.
Mixed vegetables, shrimp, squid and rice vermicelli with lemongrass and tamarind spicy broth.
Thin egg noodles served in a warm chicken broth, garnished with BBQ pork, pork wonton dumplings and choy sum.
Malaysia signature flat noodles stir-fried over very high heat with light and dark soy sauce, chili, shrimps, squids, bean sprouts, chopped Chinese chives and Chinese pork sausage.
Stir-fried noodles in an authentic Indian style with shrimp, tofu, potatoes, peanut and bean sprouts.
Adapted from the Fujian province, this dish of thick yellow noodles braised in thick dark soy sauce with chicken, shrimp, squid and vegetable
Thai style fried flat noodles with chicken, basil, carrot, string bean and peanut.
Hong Kong style stir-fried flat noodles with beef, onion and bean sprouts.
Stir-fried rice vermicelli seasoned with curry powder, bean sprouts, bok choy and soy sauce with small slices of choice of protein.
Thai style fried noodles with choice of protein.
Special egg noodles with BBQ pork and wonton simmered in special soy sauce. Served with a bowl of chicken broth.
Home made coconut rice served with anchovies and onions, pickled salad - achar and fried egg with choices of proteins
Malaysian spicy shrimp paste fried rice.
Non-spicy chicken and shrimp fried rice with diced mango wrapped with egg omelette.
Indonesian ginger fried rice served with fried chicken.
Coconut flavored rice stir-fried with chicken, shrimp and shredded coconut.
Pineapple chunk fried rice with chicken and shrimp in spicy flavor.
Mixed mince vegetable fried rice with basil and egg.
Stir-fried chicken breast chunk with jalapeno, dry chili and black pepper with spicy sauce.
All time chef's favorite chicken dish stir-fried with bell peppers, onion and fresh mango in sweet and spicy sauce.
Originated from the Hainan province in southern China, and has become a culinary staple in South East Asian culture
Sliced chicken stir-fried with basil, pepper, onion and mushroom in Thai spicy basil fish sauce.
Stir-fried pepper, onion and mushroom in black pepper sauce.
Authentic Malaysian lemongrass curry simmered with eggplant, green bean and onion.
Served with green bean, eggplant and baby corn in mild Thai panang curry.
Fried chicken breast in chunks stir-fried with dry chili, ginger and garlic.
Served with green bean, eggplant, broccoli, onion, baby corn and a green coconut broth.
A Malaysian chicken curry, the amalgamation of the diverse array of Malay, Chinese and Indian eating culture.
Chunky piece of beef seasoned in brown onion chili, lemongrass and coconut.
Deep-fried and stir-fried with dried chili, ginger, onion and garlic in Szechuan style.
Eggplant, string beans and onion cooked with thick coconut panang curry.
Lamb shank braised with chef's special sauce over time for tender texture, served bone-in.
Lamb chunk slow cooked in coconut gravy in chef's special spices.
Stir-fried sliced lamb with jalapeno, garlic, ginger, onion, cumin and chili oil.
Deep-fried fish fillet with jalapeno and black pepper.
Deep-fried fish fillet with dried chili, garlic and ginger.
Shrimp cooked in traditional chef's homemade spicy Sambal sauce. Goes well with rice.
Shrimp cooked in lemongrass and coconut curry with eggplant, green bean and onion.
A must try with stir-fried onion, bell pepper and fresh mango in sweet and spicy sauce.
Chef's special egg tofu with shrimp, mushrooms, bell peppers, onions and eggs.
Stir-fried string beans seasoned with spicy shrimp paste.
Szechuan chili bean sauce cooked with soft tofu.
Chef's signature vegetarian dish. Broccoli, cabbage, onion, tomatoes, string bean, eggplant and tofu puff.
Fresh eggplant cooked in traditional spicy Sambal sauce.
Homemade egg tofu with mixed vegetable in brown sauce served in a hot clay pot.
Mixed greens in brown sauce.
This old fashioned Homemade Coconut Pudding is the perfect dessert, made with coconut water and coconut milk
Sweet dessert made from black glutinous rice porridge with coconut milk and sugar.
Must be 21 to purchase.
Hours of Service:
Friday: 3:00pm - 10:00pm
Monday: closed
Sunday: 11:00am - 8:30pm
Tuesday: 3:00pm - 9:30pm
Saturday: 11:00am - 10:00pm
Thursday: 3:00pm - 9:30pm
Wednesday: 3:00pm - 9:30pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
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