MEAT Lamb Rack Sambal Lengkuas 239 slow roasted rack of lamb in josper® with sambal lengkuas, made from galangal, red chilli, shrimp Venison Rendang Minang 81 slow-cooked australian venison in rendang - minang style of mixed local herbs and spices WAR I S AN NEGAR A MENU Featuring Nationally Gazetted Almost Extinct R ecipes Smoked Beef Gulai 69 RM smoked australian silverside beef, chili padi, turmeric, dried tamarind, 159 per Pax belimbi, lemongrass SWEET START Beef Rib Kuzi 127 braised grain-fed short ribs in safron, ginger, garlic, tomato sauce, kuzi Hati Sukma Pengat Nangka aromatic spices served with sultana raisins and almond flakes sweet potato balls sago, coconut milk, honey jackfruit Apam Johol Kurma Rendang Daging Tok 69 steamed rice cake, wrapped in rambai leaf mariami dates beef tenderloin, lemongrass, nutmeg, dried chili, coconut milk A specialty from Perak, accredited to the cooks from the Royal household STARTER Kerabu Sotong with Kebebe Trio of Sambals with Village Salad KERABU / SIDES squid, lime, young guava, mango and jackfruit, gula enau, cermai Sambal Neraka Kebebe is a traditional Malay-Pattani dish popular Sambal Tempoyak in Perak and Kedah made from young and raw Sambal Belacan Choon Piah with Inang-Inang and Cholek Sauce 25 fruits lightly crushed wrapped roll of minced chicken, prawns, turnip, carrot, tauchu, glutinous rice snack (inang inang), cholek dipping sauce made of tamarind, chili MAINS Pecel Salad 35 Choose Any Three mix of village greens - pucuk gajus, banana heart, ulam raja, cekur, aromatic ginger, chili, peanuts Barramundi Gulai Perah Ikan Patin Tempoyak Daun Pijat barramundi fillet, shrimp paste, turmeric silver catfish, fermented durian Young Jackfruit Kerabu 37 A light, rich gravy with buah perah - a type of nut Silver catfish caught from Pahang river, cooked in jackfruit strips, onion, chili, fried coconut paste, ginger flower, lime leaf, that is foraged from the jungle grounds after it has a light fermented durian sauce and flavored with dried anchovies and shrimp, crushed peanut exploded from its pod pijat leaves - a herbal plant Grilled Squid Kerabu 49 Udang Masak Umbut Kelapa with Ayam Sambal Tumis Tuhau squid marinaded in turmeric, ginger and local seasoning, served with Lemak Pucuk Daun Gelugor chicken thigh, grilled shrimp paste, palm sugar, onion, ginger, dry chili paste kerabu of four-angle beans, ginger flower prawns, coconut milk, garcinia Cooked with umbut tuhau - soft inner stalks of wild Southern Rojak Buah 35 A specialty from Negri Sembilan cooked with ginger stems fresh fruit salad, jambu air madu, water chestnut, nangka madu, young coconut shoots and garcinia shoots star fruits, ciku, mangga manis, ambarella, keladi lambuk, temu pauh. Rendang Tok Choice of Rice crispy fish skin, combination of gula anau, tamarind, spicy chili sauce australian rib eye, lemongrass, onion, kerisik, coconut milk, tamarind Kulim White Rice Lemongrass Turmeric Rice A specialty from the Perak state, beef chunks Borneo Highland Brown Rice (Sia) prepared with a thick, dark, dry gravy STARTERS MAINS Chargrilled Tuna Kebebe 69 SEAFOOD tuna, spiced dry coconut, lime chili coriander dressing A Malay-Pattani dish made of 12-14 diferent types of young fruits and shoots lightly crushed with lime and shrimp paste Pais Barramundi 59 barramundi wrapped in lerek leaf parcel with tapioca shoots, turmeric, Umai Prawn Borneo 49 shredded coconut, chili padi and baked prawn ceviche prepared with lemon-lime mix, toasted in calamansi juice, ginger flower, dry-shrimp, chili padi, nut, Salmon Asam Pedas 83 wrapped in a betel leaf cup norwegian salmon steak cooked in a sour and spicy fish stew of dried anchovies, chili paste, ginger flower, fennel, tamarind and local spices Udang Salut Keledek 59 fresh tiger prawns coated with purple sweet potato flakes. Deep Fried Golden Pomfret with Trio of Sauces 119 deep fried, and served with a sweet spicy sauce deep fried whole pomfret, sauces: ingkung, coriander chili, sambal kerisik Ketupat Palas with Trio Accompaniment 49 Sweet & Sour Chili Crab 65 wrapped rice cake, rendang tok, anchovies sambal, shredded flower crab meat and spanish mackerel stufed into shell, coconut milk, spiced coconut onion, spices, mango, pineapple sauce Deep-Fried Spinach Pakora 27 Rendang Perak River Udang Galah 159 spinach ball, bean curd served with a sweet spicy sauce giant river prawn, lemongrass, galangal, turmeric leaf , coconut milk Otak -Otak & Pepes 45 Chargrilled Squid Sambal Umbut Kantan 145 mixture of fish pieces, coconut milk, lime leaf, turmeric leaf, josper® grilled whole squid, marinaded with chilli, shrimp paste, palm red chili paste, selasih, local herbs, selom leaf, onion, sugar, torch ginger pith, fresh lime wrapped in nipah leaf / banana leaf Umbut Kantan - foraged torch ginger pith; availability may be limited Soup Nelayan Kulim Butter Crouton 43 clear mixed seafood soup, sea grapes, belimbing buluh POULTRY A classic from the Malaccan Portuguese community served with kulim butter croutons - a trufe scented hard jungle nut Soup Ekor Kepayang Mango Pandan Chicken 43 49 chicken thigh marinaded in local spices with lemongrass, black pepper, australian oxtail soup, stufed black nut, lemongrass, lime chili; wrapped and deep-fried in pandan leaves served on bed of mango- leaf, coriander, bay leaf, galangal, turmeric, tamarind jus, apricot chutney served with garlic toast Chicken Jeruk Kemaman 49 chicken thigh cured in turmeric, and pickled in kemaman shoots (a local herb plant) Malaysian Satay marinaded pieces of meat josper® grilled on skewers with Ungkep Village Chicken 53 peanut sauce, glutinous rice balls, onions and cucumber village chicken ungkep style, spice paste, tamarind, chili padi, galangal, lemongrass, ginger, lime leaf, coriander and turmeric Chicken - 300gm of boneless chicken 53 Nyonya Chicken Kepayang 63 shallots, garlic, candle nuts, tamarind juice Beef - 300gm of grass-fed australian beef 65 Traditional Peranakan dish favored during festive occasions cooked with specially prepared kepayang (buah keluak) into a rich gravy Smoked Duck with Ciku Salsa 59 cured smoked duck breast, ingkung berlada sauce - spices, garlic, kafir lime paste with salsa of ciku fruit BEVER AGE A Short Story on Malaysian Cuisine We aim to bring to the table Malaysian cuisine that celebrates the multi-cultural heritage Fresh Juices of our nation. Some of these dishes are a revival of hand-me-down recipes through generations, and some are from the royal households. Many of the ingredients and Orange Juice Green Apple Watermelon methods of preparation are unique to Malaysia and its surrounding region. From our 25 19 17 historical geography as the port-of-call for traders and merchants, it is only natural that Malaysian cuisine is a confluence of so many diferent flavors, colors and cooking styles. Uplifting Refreshment Badang Detox Semanis Jambu Rosemary & Green fresh orange, pineapple, jambu batu, apple, lime, green apple, rosemary, ginger, basil sour plum, assam putu passion fruit 23 25 23 u Breezy Coolers Peach & Pear Mango Mint Papaya Pineapple peach, celery stick, pear, lily mango, rock melon, papaya, pineapple juice, Sambals / Curries / GRAVY INGREDIENTS / SPICES / PRODUCE lemongrass, sprite mint syrup mango ginger, lime 23 23 23 SAMBAL is made by crushing chillis; usually pounded in a SERUNDING is the art of finely shredding or flaking the meat stone pestle with a variety of other ingredients to create a or seafood into a floss like texture, and cooked with chili and Jungle Tonics spicy dipping sauce.. Sambal can be unique to each state other spices into a dry texture and sprinkled on dishes. and region, and family recipes are passed down through Markisa Merah Akar Kebayan Bidara Rimba generations. TEMU PAUH is a ginger-like root and has a fragrant green passion fruit, watermelon, jungle herb root, earl grey, jungle herb root, rosemary, mango scent with a gingery afertaste. lemon juice, rosemary eldernum syrup, honey grenadine, lemon, honey KORMA comes to us from the Indian sub-continent and 25 27 27 usually meat or seafood is braised in coconut milk into a rich CENDAWAN KUKUR is a jungle mushroom with an intense thick sauce. flavor when dried. Cofee / Chocolate RENDANG usually a meat dish cooked slowly in spices, chili KEPAYANG also known as “buah keluak” is a black jungle nut Americano Cappuccino Mocha Latte and coconut milk until it becomes fairly dry with a dark and has to be specially cured before consuming. A specialty 17 17/19 17 texture and is thought to have originated with the ingredient for one of the dishes served at the Pahang royal Long Black Latte Minangkabau of West Sumatra. household. 17 17/19 Hot Chocolate Flat White Espresso/Double 17/19 TEMPOYAK is a speciality made from fermented durian mixed BUAH KULIM is a jungle fruit harvested by the Orang Asli with coconut milk and is used as a condiment in dishes or 17 9/11 Semai mostly, and has a light garlicky and truffle scent used sauce topping. on our steamed rice. Tea Forte Signature Pyramid Infuser Teas BOTOK-BOTOK shredded coconut flesh which has been squeezed of its coconut milk, ofen mixed with other White Ambrosia Citrus Mint Moroccan Mint ingredients such as vegetables or fish, and wrapped in COOKING STYLE white tea with sweet notes of herbal tea, peppermint, refreshing hand - rolled banana leaf and steamed. It is commonly found in Central vanilla and island coconut citrus, refreshing green tea and cooling nana and East Java. 25 25 mint KERABU is a melange of flavors - spices, herbs and various ingredients all mixed into a complex salad. 25 GULAI comes from our Minangkabau cuisine consisting of turmeric, galangal, chili, herbs and spices cooked in coconut Blueberry Merlot Estate Darjeeling Chamomile Citron milk. PAIS is a local cooking style, using the lerek leaf as food the taste of succulent black tea, single-origin, sunny egyptioan chamomile wrapping and the parcel is then either steamed or grilled. organic, crisp brightened by herbs and blueberries with wisp of ASAM PEDAS is a tamarind based sauce with a tangy and sage flowers 25 spicy finish, REMPAH is a harmonious mixture of crumbled belacan 25 25 (shrimp), chili, ground spice paste browned and caramelized.