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 fakes 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 fllet, shrimp paste, turmeric silver catfsh, fermented durian

Young Jackfruit Kerabu 37 A light, rich gravy with buah perah - a type of nut Silver catfsh caught from Pahang river, cooked in jackfruit strips, onion, chili, fried coconut paste, ginger fower, lime leaf, that is foraged from the jungle grounds after it has a light fermented durian sauce and favored 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 fower 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 fsh 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 fower, dry-shrimp, chili padi, nut, Salmon Asam Pedas 83 wrapped in a betel leaf cup norwegian salmon steak cooked in a sour and spicy fsh stew of dried anchovies, chili paste, ginger fower, fennel, tamarind and local spices Udang Salut Keledek 59 fresh tiger prawns coated with purple sweet potato fakes. 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 fower 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 fsh 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, kafr 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 confuence of so many diferent favors, 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 fnely shredding or faking the meat stone pestle with a variety of other ingredients to create a or seafood into a foss 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. favor 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 trufe scent used sauce topping. on our steamed rice.

Tea Forte Signature Pyramid Infuser Teas BOTOK-BOTOK shredded coconut fesh which has been squeezed of its coconut milk, ofen mixed with other White Ambrosia Citrus Mint Moroccan Mint ingredients such as vegetables or fsh, 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 favors - 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 fowers 25 spicy fnish, REMPAH is a harmonious mixture of crumbled belacan 25 25 (shrimp), chili, ground spice paste browned and caramelized.

Mineral Water / Can Soda PECEL has a distinctive herbs favor with a sweet and spicy chili favor mixed into a peanut sauce. Aqua Panna / San Pellegrino Coke / Coke Light 750ml Sprite / Ginger Ale 25 17 L U NCH MENU VEGETAR IAN S AMBAL Available daily between 11.30am to 2.30pm Rendang Soya Hitam Pahang 33 Tempoyak Ikan Bilis Terung Pipit 11 dried soya chunks, chili paste, kerisik, fermented durian, baby aubergine onion, coconut milk CHEF’S TASTING MENU Masak Lemak Jeruk Maman 37 Kulat Kukur 11 RM49 for 1 Vegetable Dish, 1 Main Dish | RM69 for 1 Vegetable Dish, 2 Main Dishes pickled maman shoots, bird’s eye chili, wild jungle black mushroom turmeric, onion, coconut milk

Vegetables Botok Botok Tapioca 33 Isi Rong 11 young tapioca cooked in leaf parcel with rubber seed kernel Vegetable Pecel Kerabu Pucuk Paku Kailan tapioca, coconut and papaya leaves seasonal vegetable tossed fern spike, coconut, garlic, stir-fried with garlic, chili, with chili & peanut sauce ginger, chili, shrimp soy and oyster sauce Pajeri Buah Amra 33 Temu Pauh 11 Mains ambarella cooked in coconut milk, chili chopped/infused with mango ginger paste, curry powder, kerisik Barramundi Asam Pedas Rendang Sotong Black Mussel Petai braised barramundi in spicy sweet slow-cooked rendang, wok fried in sambal hebi paste, R ICE Hitam Kepayang 11 and sour shrimp sauce coconut milk, kerisik lemongrass, garlic, ginger chopped/infused with black jungle nut Lemongrass Rice 21

Spicy Chicken Tomato Lamb Korma Beef Green Curry Smoked Duck Berempah Glutinous Pitcher Plant Rice 29 Sambal Neraka 11 sweet spicy tomato, clove, slow-cooked in coconut grass-fed beef cube roll cooked in black soy sauce, mackerel, fve types of chili, palm sugar cardamom, lemongrass spices, milk, potatoes stewed in green curry local mixed herbs and spices Borneo Highland Red Rice (Sia) 15 cooked for 6 hours red rice from Sarawak’s Lawas region from our partners Langit Collective Sambal Ketumbar 11 Choose One Rice Choose One Sambal coriander, green chili Steamed Kulim Rice 15 Steamed White Rice RM49 Isi Rong | Temu Pauh | Belacan 49 banana leaf wrapped steamed fragrant Steamed Red Rice extra sambal 9/bowl RM69 rice infused with kulim oil Sambal Lengkuas 11 extra rice 7/bowl young galangal, nira palm sugar

U LAM CRISPY BITES

Kampong Ulam Set 35 Sira Keropok Ikan 21 local raw salad with village greens crispy fried fsh skin crackers SINGLE DISH chosen by our chefs daily on availability; comes with 3 types of sambal dips Kudap Kudap 35 Laksa Johor 39 mixed crackers with 3 types of sambals spaghetti with white sardine meat, white shrimp, bean sprouts, mixed village vegetables, coconut, kerisik Bandung Muar Seafood Medley 89 u spaghetti, river lobster, sweet spicy dry shrimp, shellfsh, peanut and beef broth, kailan, bean curd, egg, calamansi, pickled chili Peranakan Crab Laksa 55 spicy gravy thickened with crab stock, crab meat, coconut milk, A Note from Our Kitchen curry paste, vietnamese leaf, torch ginger Some of our dishes are dependent on the Mee Rebus Beef 67 availability of the produce from the villagers spicy gravy thickened with sweet potato, beef bone stock, wilted who forage or farm them. vegetables, soft boiled egg

u We are delighted and honored to collaborate with Jabatan Warisan Negara to revive and reintroduce almost extinct recipes that have been gazetted as national heritage dishes. These recipes may be lost through time, and from the pressures of modern-day living. We hope through this collaboration, we will keep the memories of these exceptional dishes alive. Some of the produce are jungle sourced, and we are proud to work with our Orang Asli community to bring them to the city. We are also thrilled to be working with Langit Collective sourcing Borneo Highland rice from small farms that have passed their rice seedlings down through generations.

Look for This Symbol for We aim to keep to the authenticity of Malaysian cooking, and the heat from our spices, sambals and National Heritage Dishes curries are cooked to local palate levels. Please be aware some dishes contain jungle foraged ingredients and may not be suitable for delicate appetites.

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hospitality byACME byac.me A Warm Welcome to OpenHouse

An “open house” is a unique Malaysian festive tradition of welcoming guests to their home to celebrate over food and drinks.