Our Menu

Malaysian flat bread, toasted til golden brown, crispy on the outside, and fluffy on the inside, served with our signature spicy coconut kari gravy • Add extra side of sauce +$0.75/each: Bulgogi, Ginger and Scallion, Honey Sriracha, Sweet Thai Chili, Coconut Kari, Satay, Peanut Sauce, Five Spice, Honey Mustard, Sriracha Aioli.

Six chicken and shrimp wontons, steamed, drizzle with a roasted peanut brown sauce and hot chili oil, topped with sesame seeds and scallions.

Fried tofu, topped with roasted peanuts, shallots, sesame seeds, cilantro, scallions, and drizzled with your choice of pasembur or satay sauce.

Five chicken potstickers served with a side of spicy brown sauce.

Two veggie egg rolls, fried til crispy golden brown, served with a side of plum sauce.

Two chilled Vietnamese rolls, rice paper wrapped with vermicelli rice noodles, lettuce, basil, and cilantro, served with a side of our signature roasted peanut dipping sauce.

Fried til golden brown, tossed with our signature five-spice seasoning, served with a side of sweet thai chili dipping sauce.

Seasoned tender pork belly, fire-roasted til crispy golden brown, served with a side of hoisin dipping sauce.

Seasoned pork tenderloin, fire-roasted, basted in traditional Asian barbecue sauce, served with a side of hoisin dipping sauce.

Fire-roasted quarter duck served with a side of hoisin dipping sauce.

(3) skewers, lightly battered octopus tentacles, fried til golden brown, served with a side of tangy honey mustard dipping sauce.

(4) glutinous rice flour, fried til golden brown, crispy and chewy, filled with sweetened red bean paste.

(4) cream cheese rangoons, creamy center with crispy exterior, served with a side of plum sauce.

Potato tots fried til golden brown, fluffy interior with crunchy exterior, topped with sriracha aioli and scallions.

Fresh green beans, carrot, and pickled vegetables, stir-fried in the brown sauce.

Yow choy, carrots, bell peppers, napa, water chestnuts, fried tofu, and shiitake mushrooms, wok-fried in a brown sauce.

Freshly steamed yow choy and shiitake mushrooms, coated in a light oyster sauce, topped with fried shallots.

Seasoned fish fillet, lightly battered, with onions, carrots, and scallions, stir-fried in a ginger and scallion sauce.

Seasoned fish fillet, lightly battered, with bell peppers and onions, stir-fried in a fermented black bean sauce.

Stir-fried shiitake mushrooms, water chestnuts, carrots, tofu bean curds, garlic, ginger, and your choice of protein, on a bed of rice sticks, garnished with scallions.

Two fluffy Asian baos, your choice of protein, topped with hoisin sauce, cilantro, lettuce, cucumbers, and scallions.

Freshly shredded jicama, cucumber, carrot, and bean sprouts, drizzled with our signature sweet and tangy pasembur dressing, topped with roasted peanuts, shallots, sesame seeds, cilantro, and scallions.

Egg noodles in sweet brown sauce, drizzled with roasted peanut dressing and hot chili oil, topped with bean sprouts, cucumbers, sesame seeds and scallions.

Grilled over flaming charcoal for authentic Malaysian flavor, served with a side of our signature sweet and spicy satay sauce, topped with roasted peanuts.

Grilled over flaming charcoal, marinated in a sweet Korean bulgogi sauce.

Asian inspired wings, your choice of Naked or Battered and a side of sauce • Add extra side of sauce +$0.75/each: Bulgogi, Ginger and Scallion, Honey Sriracha, Sweet Thai Chili, Coconut Kari, Satay, Peanut Sauce, Five Spice, Honey Mustard, Sriracha Aioli.

Malaysia's signature street dish, wok-fried rice noodles, with shrimp, chicken, eggs, bean sprouts, and chives • Add extra side of sauce +$0.75/each: Bulgogi, Ginger and Scallion, Honey Sriracha, Sweet Thai Chili, Coconut Kari, Satay, Peanut Sauce, Five Spice, Honey Mustard, Sriracha Aioli.

Rice noodles, with beef, onions, scallions, and bean sprouts, wok-fried in a brown sauce.

Penang's signature dish, egg noodles, with shrimp, fried tofu, potatoes, bean sprouts, onions, carrots, and scallions, wok-fried in a sweet brown chili sauce, topped with roasted peanuts and a lime.

Vermicelli rice noodles, with shrimp, chicken, eggs, bean sprouts, carrots, onions, scallions, and bell peppers, wok-fried with fresh ground kari spices, topped with shredded lettuce.

Thailand's signature street dish, rice noodles, with shrimp, chicken, eggs, bean sprouts, carrots, and scallions, wok-fried in a sweet, spicy and tangy shrimp paste sauce, topped with roasted peanuts and a lime.

Singapore's signature dish, egg noodles, with shrimp, chicken, BBQ roast pork, yow choy, napa, carrots, scallions, and baby corn, wok-fried in a dark brown gravy, topped with fried shallots and scallions.

America's most popular, egg noodles, with chicken, napa, bean sprouts, carrots, and scallions, wok-fried in a light brown sauce.

Malaysia's signature soup, egg noodles, with shrimp, chicken, hard boiled egg, bean sprouts, fried tofu bean curd puffs, and yow choy in a spicy coconut kari broth, topped with fried shallots.

Penang's most popular, egg noodles, with shrimp, chicken, hard-boiled egg, bean sprouts, and yow choy in a spicy prawn broth, topped with fried shallots.

Wonton egg noodles, boneless fire roasted duck, hard boiled egg, yow choy, and bean sprouts, in a savory chicken and duck broth, topped with shallots and scallions.

Hong kong's most popular, wonton egg noodles, with steamed chicken and shrimp wontons, BBQ roast pork, and yow choy, in a savory chicken broth, topped with fried shallots and scallions.

Thailand's signature soup, rice noodles, with shrimp, bean sprouts, straw mushrooms, tomatoes, carrots, baby corn, and bell peppers, in a spicy lemongrass broth, topped with basil and a lime.

Malaysia's most popular, your choice of protein, in fresh ground kari spiced coconut gravy, served with a side of jasmine rice, garnished with sliced cucumbers.

Traditional fried rice, wok-fried with shrimp, chicken, eggs, and onions, topped with fried shallots and scallions.

Indonesia's signature dish, spicy sambal fried rice, wok-fried with shrimp, chicken, and onions, topped with a fried egg, fried shallots, and scallions.

Yangzhou province's signature dish, prepared without soy sauce, jasmine white rice, wok-fried with shrimp, BBQ roast pork, eggs, onions, topped with fried shallots and scallions.

Traditional fried rice, boneless fire roasted duck, eggs, and onions, topped with fried shallots and scallions.

Thai basil infused fried rice, wok-fried with basil, eggs and onions.

Deep fried roti, filled with coconut kaya custard, dusted with powdered sugar, drizzled with chocolate syrup, topped with coconut flakes, served with a side of vanilla ice cream.

Roti canai, toasted til golden brown, layered with chocolate spread, fresh sliced banana, drizzled with chocolate syrup, dusted with powdered sugar, served with vanilla ice cream.

Fresh sliced bananas, battered and deep fried til golden brown, dusted with powdered sugar, drizzled with honey and caramel, topped with sesame seeds, served with vanilla ice cream.