Most of our entrees can be served as vegetarian dishes and we can, if you wish, add tofu. Some especially popular vegetarian dishes are the Curried Chinese Eggplant (#12), the fresh rice noodles, Cha Kway Teow (#3), Poh Pia (#5), Nasi Goreng (#15) and if you eat seafood, Udang Goreng Berempah (#8) or the same sauce served with tofu (#10).

“Pineapple contributed a juicy acidity to a stir fry delicately cooked scallops….The flavor of pineapple played off the taste of tender onions and green peppers. The light sauce had the tingle of tamarind, the pod-shaped tropical fruit filled with a sticky sourish pulp.” (The InTowner 2004)

Curry is one of the classic dishes of Malaysia and Singapore. Our curry spice has galanga (a tropical type of ginger) and lemon grass and is made with coconut milk.

Our chef's favorite dish. Broad fresh rice noodles are stir-fried with chili paste, mushroom sauce, bean sprouts, and chicken. Also excellent as a vegetarian dish.

Chicken and vegetables are stir fried with fresh basil to create a delicious dish that is often picked by the Washingtonian as one of his favorites.

“Poh pia, resembles Chinese moo shu and involves some assembly at the table. Four folded pancakes rest atop a bowl heaped with crunchy jicama, bean sprouts, dried shrimp, cilantro and chicken slivers; you spread some hoisin sauce on a pancake, add some chicken mix, then wrap it all up. Diners tend to eat the dish like a taco, with the pancake doubled over the filling.” (Washington Post 2004) Also excellent as a vegetarian dish.

A standard and popular rice noodle dish in Singapore and Malaysia made with bean sprouts, eggs, green bell pepper and chicken and the chef's own mixed curry powder.

A tangy creation of fresh chicken breast and lime leaf flavored with fresh tumeric, fresh galanga (a kind of ginger), red chili pepper and several other favorite spices.

This is the chef's favorite shrimp dish. Shrimp is served in a hot and spicy sauce that includes coconut milk, onions and vegetables.

“Tamarind add its mysterious sweet-tart accent to a chicken dish, stir-fried with tomatoes ,onions and water chestnuts. Nice.” Washington Post(2004). This is a good choice for those looking for a “mild” dish with less chili.

The same hot and spicy sauce as # 8 made with tofu. An excellent choice for vegetarians.

Shrimp or fish cooked in a sauce of chili and tamarind with onions and carrots. Like, #9, it is especially good for those who want a “milder” dish.

“Curried Chinese eggplant, offered with chicken or tofu, is rich with coconut mil, cumin, fennel and other seasonings.” (Washington Post 2004) Our signature dish.

“The standouts among the seafood dishes include chili-spiked pearly shrimp with soft scallops. (Washington Post 2004)

The dish photographed by the Washington Post they describe as “flounder, fried to a delicate crunch and partnered with jasmine-scented rice and vegetables in a light tomato sauce.” The sauce includes fermented black beans.

This deluxe fried rice with chicken breast is one of the most popular dishes in Malaysia and Singapore. It is also excellent as a vegetarian dish.