19 February – 31 March 2026
Peranakan Specialties
River Prawn with Sambal Petai (Wok-fried Chilli Prawn with Petai Beans)
Ayam Buah Keluak (Slow-braised Chicken in Rich Buah Keluak Gravy)
Ikan Pari Kuah Lada (Spicy Stingray with Tamarind)
Nonya Chap Chye (Braised Mixed Vegetables)
Nonya Beef Rendang (Nonya Braised Beef with Spices and Desiccated Coconut)
Nasi Ulam (Fragrant Herb Rice)
Nonya Chilli Crab (Dinner Only)
Wagyu Oxtail Assam Pedas (Dinner Only)
Peranakan Specialties
Sambal Udang Nanas (Chilli Prawn with Pineapple)
Sambal Sotong Assam (Squid in Sambal Sauce)
Curry Ikan Lemak (Fish Curry)
Ayam Ponteh (Nonya-Style Braised Chicken)
Itek Sioh (Braised Duck with Preserved Soybean)
Eggplant Sambal Terung (Stir-fried Eggplant with Oriental Sauce)
Nonya Lada Ketam (Nonya Black Pepper Crab) (Dinner Only)
Panggang Stuffed Squid with Crab Meat Otah (Dinner Only)
Weekend Dinner Special
Lobster Buah Keluak
Soup (2 in rotation)
Alaskan Crab Bawan Kepiting (Alaskan Crab Meat Ball Soup)
Iteh Tim (Nonya Salted Vegetable and Duck Soup)
Pon Tauhu Soup (Minced Chicken Soup)
Buah Paya Titek Soup (Green Papaya Soup)
Seafood Crab Meat Soup
Noodle Station
Nonya Laksa with Assorted Condiments
Desserts (in rotation)
Pengat Durian | Pengat Pisang | Pengat Nangka
Assorted Nonya Kueh – Pulut Inti, Ondeh-ondeh, Kueh Lapis
Kueh Bingkai and Kueh Dadar
Hot Desserts
Bread and Butter Pudding
Pulut Hitam | Bubur Cha Cha | Pulut Terigu
Chendol Station
DIY Shaved Ice Dessert with Chendol, Kidney Bean and Atap Seeds
Served with Gula Melaka Syrup
*The chef reserves the right to make changes to the menu depending on the freshness and availability of
ingredients.
