Menu
Popiah
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Classic36.004 skins, classic toppings & condiments, 1-2 persons.
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Prawn 94 レビュー48.00Classic platter with fresh tiger prawns. Add on prawn 8 half-cut pieces.
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Fresh Flower Crab58.00Classic platter with handpicked flower crabmeat. Add on flower crab, 80gm.
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Vegetarian36.00Vegetarian toppings & condiments.
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Add-onsTraditional popiah filling, 1-2 persons. Popiah skin, 1 piece.
To Elevate
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Pierre Baillette Le Village30.00Trois-puits | nv
Some Things Start Small
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Signature Double-Boiled Soup24.00A rich and aromatic soup of nourishing herbs, double boiled in the Cantonese tradition for maximum flavour and nutrients. (only available on weekends & public holidays)
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Samsui Chicken22.00Boneless organic chicken, gently poached and served with scallions, crispy ginger and garlic.
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Ikan Kerabu28.00Raw sliced hamachi cured in ginger flower and plum dressing, topped with tangy herb salad, sakura shrimp and coconut.
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Sambal Buah Keluak24.00Stone-ground buah keluak simmered with minced pork, rempah and coconut milk, finished with fresh tiger prawns and Nonya salsa.
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Kambing Masak Lemak Chilli Api28.00Slow-braised lamb in a spiced curry enriched with coconut milk served with steamed rice vermicelli.
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Puyuh Panggang24.00Char-grilled quail marinated in spices and coconut paste, served with mango salad.
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Singgang Serani24.00Mackerel stew with turmeric rempah and coconut milk nestled in a toasted rice shell, layered with tomato jelly and edible flowers.
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Gobi 6518.00Crispy fried cauliflower marinated in a masala house blend served with raita and pickles.
Seafood
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House-Made Beancurd with Crabmeat32.00Homemade steamed egg beancurd with silky crabmeat in superior sauce.
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XO Sauce Seafood Pot34.00Umami-laden seafood pot with abalone, sea cucumber, scallops and fresh prawns braised in flavourful house XO sauce.
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Cantonese Steamed Fish34.00Catch of the day, steamed with silken tofu and drizzled with superior broth.
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Otak Blangah32.00Minced wolf herring with homemade rempah and coconut milk, cooked in a claypot and finished with fishcake and monkfish liver tofu.
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Sotong Masak Hitam30.00Squid marinated in fragrant spice paste, cooked in its own ink until tender and topped with crispy fried tentacles.
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Ikan OelekCatch of the day marinated in sambal, lime and vinegar, wrapped in banana leaves and grilled over charcoal. (Only available on weekends & public holidays)
Meat
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Itek Sioh30.00Duck leg marinated overnight in shallot, tamarind and coriander paste, grilled to order and served with homemade pickles.
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Babi Tohay32.00Iberico pork braised slowly in po’s fermented krill paste until tender, then wok-fried with tiger prawns, a vanishing heritage recipe seldom found today.
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Rendang 68 レビュー38.00Wagyu beef short ribs, slow-braised with 11 aromatic herbs and spices, topped with a coconut milk crumble.
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Debal36.00Also known as devil’s curry, a fiery stew of chorizo, pork belly and smoked duck cooked with aromatics and vinegar for a tangy finish.
Fill Yourself Up
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Lobster Mee58.00Udon braised in rich dark soy, wok-fried with pork belly, squid, sakura shrimp, cabbage and crispy pork lard, crowned with half a fresh lobster.
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Nasi Telang12.00Short-grain rice steamed with aromatic herbs and blue pea flower. (good for 2pax)
Vegetables
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Wok 7 レビュー -Fried Seasonal Vegetables22.00Seasonal local vegetables, seared over high heat for wok hei and tossed with a savory blend.
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Pucuk Lemak26.00Local young shoots simmered in fragrant coconut milk gravy, topped with tiger prawns.
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Brinjal Fry24.00South Indian eggplant pan-grilled with herbs and spices, drizzled with honey, topped with spiced puffed rice and feta.
Sweet from the Heart
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Kueh Tingkat22.003 freshly-made varieties of kueh by our chef, served in a three-layer tiffin.
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Yuzu Cheng T’ng18.00Traditional sweet clear soup with malva nuts, peach gum, white fungus, and dried longans, crowned with yuzu sorbet and pomelo.
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Warm Banana Cake18.00Pisang berenang topped with hokey pokey ice cream and sprinkles of hazelnut brittle.
Caffè
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Black6.00
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White7.00
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Latte7.00
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Cappuccino7.00
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Espresso 1 レビュー6.00
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Decaf6.00
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Mocha8.00Extra shot / iced
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Hot Chocolate8.00
Water
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Freeflow Belu WaterStill / sparkling
Specialty Tea
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Jasmine Pearl10.00Green leaves and buds are tightly rolled with techniques that date back 800 years. Infused with the essence of fresh jasmine blossoms, they unfurl when brewed to release a sweet fragrance.
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Long Jing12.00Named after the village where it is grown in Zhejiang province, this green tea is made from pressing and drying a whole bud and leaf. Bittersweet with notes of chestnut and freshly cut grass.
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Tie Guan Yin10.00Produced in Mioli county, Taiwan, this oolong is also known as 'iron goddess of mercy'. It is half-fermented and slow-roasted using charcoal to produce a smooth toasty, creamy flavour.
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Formosa Oriental Beauty12.00The famous Taiwanese tea known as the champagne of oolongs. Harvested only once a year, it has rich floral notes of honey & peach.
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Lapsang Souchong10.00This specialty black tea from Fujian province is produced by drying over smoking pine wood, giving it its distinctive smoky aroma and savoury flavour.
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Keemun12.00Renowned as the best black tea in China and lauded as one of China's 10 most famous teas. It is also known as 'king of red tea' or 'burgundy' with dark chocolate & stone fruit notes.
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Ripe Pu’erh12.00The sweetness and smokiness of tobacco with rich earthy notes.
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Ju-Pu10.00A blend of ripe pu’erh and chrysanthemum with the sweetness of chrysanthemum complementing the earthiness of pu’erh.
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Ju-Hua12.00This chrysanthemum tisane is a herbal beverage with delicate floral aroma and a light refreshing taste.
Cocktails
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Tongkang Drift24.00Lillet rosé, manzanilla sherry, sauvignon blanc, Thai basil, clarified guava, citrus, orange blossom.
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New World Dancer25.00Pisco, grapefruit, lime, lemongrass, agave, lime leaf.
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Pink Pepper Club28.00Rye whiskey, black garlic, coffee, coconut foam, pink peppercorn.
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Golden Canopy25.00Iichiko saiten, mango, lime, cane sugar.
