WEEKLY MENU (29th MAR - 10th APR 2010)

*IKAN ASAM PEDAS ~Absolute Penang Style~
Fish, lady's finger, sliced pineapple and tomatoes simmered in Assam curry for a sour & spicy goodness.

*SAMBAL BELACAN LONG BEANS
Sliced long beans wok fried with belacan and chili paste.

*AROMATIC RICE STEAMED WITH PANDAN LEAVES

*ACAR-ACAR (VEGETABLES) ~Absolute Penang Style~
Various pickled vegetables of carrot, cucumber, long beans, cabbage, pineapple and grounded peanuts topped with sesame seeds in thick spicy & sourly gravy.

*FRIED CHICKEN
Marinated chicken deep fried till golden crispy.

*AROMATIC RICE STEAMED WITH PANDAN LEAVES

*AYAM RENDANG ~Absolute Penang Style~
Boned chicken slow cooked in aromatic coconut milk, herbs and spices for a thick curry-like gravy.

*TIMUN NENAS
Sliced pineapple, cucumber, onions and chili stir-fried.

*AROMATIC RICE STEAMED WITH PANDAN LEAVES

*BLACK PEPPER SQUID
Sliced squid saute stir-fried in freshly grounded pepper with onion rings.

*APPLE KERABU
Finely sliced apple, carrot, chilies, onions, wild ginger flower (bunga kantan) with lime juice topped with anchovies for a refreshing taste.

*AROMATIC RICE STEAMED WITH PANDAN LEAVES

*FRIED FISH IN THAI SAUCE
Deep fried fish fillet topped with freshly sliced onions, carrots and apple served with Thai sauce.

*FRIED KAI-LAN
Chinese broccoli stir-fried with carrot and garlic topped with anchovies.

*AROMATIC RICE STEAMED WITH PANDAN LEAVES

OUR SATURDAY SPECIAL (27 MAR 2010)
AYAM MASAK MERAH with TOMATO RICE

WEEKLY MENU (15th - 26th March 2010)

*PERUT IKAN (POLEKAN) ~Absolute Penang Style~

Curry-like dish of various vegetables, aromatic herbs (daun lengkaluk) and prawns in the bath of rich, savory, sweet, sour & spicy goodness.

*REMPAH FISH

Hard-tailed mackerel stuffed with homemade spices, fried and served whole.

*AROMATIC RICE STEAMED WITH PANDAN LEAVES

*CURRY CHICKEN WITH POTATOES ~Absolute Penang Style~

Boned chicken cooked with lemongrass, fresh grounded chilies, herbs and belacan sourced from Penang, simmered in rich aromatic coconut milk.

*WOK FRIED SPINACH WITH GARLIC

*AROMATIC RICE STEAMED WITH PANDAN LEAVES

*JIU HU CHAR (hokkien translation) ~Absolute Penang Style~

Finely sliced Julienne Jucama (Sengkuang), carrots, mushrooms fried with dried cuttlefish and garlic.

Served side with green lettuce and sambal belacan.

*GINGER SQUID

Sliced squid sauté with ginger and garlic, bathed in homemade seafood sauce.

*AROMATIC RICE STEAMED WITH PANDAN LEAVES

*AUTHENTIC CURRY PINEAPPLE PRAWN ~Absolute Penang Style~

Fresh whole prawns simmered with curry, herbs and spices, topped with sliced pineapple for a refreshing and appetizing taste.

*WOK FRIED CABBAGE & CARROT WITH GARLIC

Finely sliced cabbage and carrots fried with garlic.

*AROMATIC RICE STEAMED WITH PANDAN LEAVES

*CHICKEN IN THICK BLACK SOYA SAUCE - TAU EU KEH (hokkien translation) ~Absolute Penang Style~

Steamed boned chicken, marinated and cooked with special soya sauce sourced from Penang.

*WOK FRIED MIXED VEGETABLES - CHOR CHAI (hokkien translation)

Cauliflower, shiitake mushrooms, button mushrooms, carrots, baby corn & peas sliced, wok fried.

*AROMATIC RICE STEAMED WITH PANDAN LEAVES