starters Duck Pancakes: (serves 2) shredded duck meat, beansprouts and chives cooked in a savoury sauce $10.00 with hints of french brandy and mustard, served in thin crepe wraps. Sang Choi Bao (v*): (serves 2) minced chicken, water chestnuts, zha cai, celery stir-fried and served in $10.80 a fresh lett uce wrap Satay Sticks: (4 sticks - beef, chicken or mixed) singaporean style marinated pieces of chicken/beef, $8.00 barbecued and served with a sweet peanut sauce Spicy Wings: (4 pieces) crisp-skin chicken wings, marinated in a light curry batt er $5.00 Thai Fried Squid: green curry batt ered squid, deep-fried and served with a wedge of lemon and thai $8.00 sweet chilli Tofu Goreng (v): fried tofu pieces cut into quarters, garnished with a beansprout, pineapple and $7.50 cucumber salad, topped with a thick sweet sauce and crushed peanuts Chicken And Corn Cakes: (4 pieces) minced chicken and corn shaped into small patt ies, pan-fried $8.00 and served with sweet chilli sauce Vegetable Spring Rolls(v): (2 pieces) assorted vegetables in a crispy fried spring roll wrapper served $4.00 with sweet sour sauce Vegetable Curry Puffs (v): (2 pieces) home-styled crispy pastry puff stuff ed with a curry fi lling of diced $5.00 carrots and potatoes Dim Sum: (2 pieces) a classic chinese dumpling - fi nely diced pork, chives and water chestnuts $4.00 wrapped within a wonton pastry, served either steamed or fried Soup & Singapore Laksa Wonton Soup: pork dumplings served in a clear chicken broth with shallots $6.00 Sweet-corn Soup (v*): old favourite! sweet-corn combined with chicken broth and thickened with egg $6.00 white – served with your choice of either chicken or crab meat Chinese Hot Sour Soup (v*): szechuan styled hot sour soup cooked with black fungus, sliced tofu, $7.00 chinese barbecue pork, zha cai and chilli oil Tom Yum Goong: famous thai hot sour soup. prawns, mushrooms served in a broth brewed with $8.00 tamarind, lemongrass, chilli, ginger and kaffi r lime leaves Seaweed Tofu Soup (v): seaweed and sliced silken tofu served in a light chicken broth. please notify $5.00 us if a clear broth is preferred Combination Wonton Or Egg Noodle Soup: combination of chicken, beef and prawns cooked with $14.00 chinese vegetables submerged in a clear chicken broth, served with either wontons or egg noodles Singapore Laksa: thick rice vermicelli noodles, beansprouts, tofu puff s and your choice of topping served in a spicy coconut milk based broth. The broth is traditionally brewed with dried-shrimp : vegetable laksa $12.00 : chicken laksa $14.00 : combination laksa (chicken, beef, prawns) $16.00 : prawn laksa $17.00 : seafood laksa (prawns, squid, ling fi sh fi llet) $17.00 Singnature Dishes Fillet Steak In Peppercorn & Garlic: fillet steak pan-fried and cooked with Indian black peppercorn, $18.00 enriched with butter Soft Shell Crab: tempura battered pieces of soft shell crab crisp-fried and tossed in the wok with fresh $22.00 chilli, rock salt, pepper, shallots and garlic Punggol King Prawns: braised king prawns stir-fried in a savoury gravy with fragrant coconut flakes, $19.00 pineapple pieces and a dash of chilli oil Singapore Curry Fish: lightly battered snapper fillet, fried till a crispy coating and tossed in a creamy $18.00 curry made with eggplant and tomatoes Newton’s Pork Chops: tender pork chops wok-fried until golden brown and topped with a sweet $17.00 barbecue sauce Crunchy Sesame Chicken: sesame coated chicken breast, deep fried and topped with la pasa’s tangy $15.00 sauce, served on a bed of pickled shredded cabbage and carrots Teow Cheow Duck: twice cooked duck breast marinated with fi ve spiced powder, garlic, cinnamon and $17.00 star anise served on a bed of pickled salad Inchi Chicken: chicken thigh cuts coated with a marinade of belacan, fi sh sauce and garlic, deep fried $17.00 and served with crispy onions and a bed of salad Singapore Chilli King Prawns: braised king prawns stir fried in a tomato based chilli ribboned with $19.00 beaten egg Kampong Tofu: fresh mushrooms, eggplant, capsicum and tofu, stuff ed with fi nely minced prawn $18.00 mince. pan-fried and tossed in a light savory gravy and served on a bed of bukchoy Sambal: our house made sambal chilli, made of minced onions, garlic, belacan, dried-shrimp and fresh chilli, stir-fried with king prawns, squid, eggplant or green beans : udang $19.00 : sotong $15.00 : green beans / eggplant $14.00 Rock Salt Chilli: king prawn, squid or bean curd lightly batt ered, deep-fried and tossed in the wok with fresh chilli, rock salt, pepper, toasted garlic and shallots. served on a bed of crispy vermicelli : king prawn $17.00 : squid $15.00 : bean curd $11.00 Garlic Chilli: prawns, chicken and beef stir fried in the wok with fresh garlic and our house made chilli sauce : chicken $14.00 : combination $16.00 Bean Curd Hot Pot: fried tofu pieces sautéed with seasonal asian vegetables with the choice of combination or seafood selection. served in a bubbling clay pot : combination (chicken, beef, prawns) $16.00 : seafood (prawns, squid, ling fi sh fi llet) $18.00 Ginger & Shallots: ling fi sh fi llet, king prawns or fi llet steak stir-fried traditional chinese style with fresh ginger, shallots and a splash of shao xing rice wine : ling fish fillett $15.00 : king prawns $17.00 : fillet steak $18.00 Mains Cont'd Zesty Steak: thinly sliced rump fillet, fried in a crunchy coating and tossed in a sweet tangy thick syrup $15.00 Ayam Mas Berwagi: chicken thigh cuts marinated in curry, coriander powder and fresh garlic, crisp- $17.00 fried and tossed in a sweet pungent glaze Prawns Wth Peach: king prawns lightly battered, deep-fried served with peach quarters and a mustard $17.00 peach sauce Ikan Assam: ling fi sh fi llet cooked within a hot and sour broth blended with tamarind, ginger & lemon $19.00 grass along with chili & garlic Seafood Rainbow Vegetables: tiger prawns, ling fish fillet and squid stir-fried and tossed in the wok $19.00 with a variety of fresh vegetables including snowpeas, red capsicum, baby corn, cloud ear fungus and cauliflower Cantonese Roast Duck: a typical chinese barbecue delicacy! marinated duck on bone roasted until the $17.00 skin turns reddish brown and served with a plum sauce Hai Nan Chicken Rice: poached chicken (maryland cut) served with chicken rice, steamed chinese $14.00 greens and a two delightful dipping sauces: ginger & shallot and a chilli, citrus garlic sauce. served with a light chicken broth Duck With Orange: duck half, batt ered and deep-fried till a crispy coating and smothered with a thick $17.00 orange sauce Pineapple King Prawns: braised tiger prawns cooked nyonya style with a sweet tamarind sauce, $19.00 pineapple, capsicum and onions Curries & Sides Beef Rendang: indonesian-styled curry. beef shin stewed until tender with kaffi r leaves, cinnamon $16.00 stalks, galanga, tumeric and coconut milk. Curry Mutton: singapore style marinated pieces of lamb cubes, stewed in a rich coconut based curry $16.00 with potatoes Babi Pedas: pork steaks fi llet tossed with green beans, capsicum and onions in a fragrant creamy $16.00 curry with hints of chilli Curry Ayam: chicken fi llets tossed in a smooth rich gravy infused with coconut milk, chilli and a mixture $16.00 of spices Roti Paratha: (2 pieces) indian roti bread, pan-fried till a crispy layer. ideal for dipping with curries $5.00 Shallot Ppancake: (2 pieces) $6.00 Fried Carrot Cake: house made carrot cake, cut into pieces and stir-fried with scrambled eggs, soya $8.00 and shallots. cooked either black or white Achat Salad (v): a sweet and tangy mix of pineapple, carrots, cucumber pickled in turmeric powder and $5.00 spicy herbs. achat is served with a topping of crushed nuts Vegetables & Rice Nyonya Chap Chai: Chinese mushrooms, tofu, bean curd sheets and a mix of asian vegetables cooked $14.00 in a Chinese-malay sauce GreenBeans Or Eggplant Belacan: fresh green beans or eggplant tossed in the wok with belacan, $13.00 fresh chilli and soya. a strong fl avoured traditional malay dish Chilli Beansprouts And Snow Peas: beansprouts, snow peas and shredded chinese mushrooms stir- $14.00 fried with garlic soya sauce and fresh chilli Steamed Chinese Greens: classic chinese side dish - steamed chinese broccoli drizzled with a dark $11.00 sauce made of soya and oyster sauce Shitake Mushrooms: chinese shitake mushrooms cooked in a thick oyster sauce and served on a bed $13.00 of garlic scented baby bukchoy Mix Vegetables With Cashews: a mixture of seasonal chinese vegetables stir-fried in a light sauce and $12.00 topped with lightly salted cashew nuts Steamed Rice: per head $2.50 Chicken Rice: per head, long grain rice cooked in chicken stock with fresh ginger and pandan leaves $3.50 Coconut Rce: white rice steamed with coconut milk, chicken stock and pandan leaves delivering a $3.00 fragrant, green-tinged fl uff y rice, per head Fried Rice (v*): soft rice stir-fried with scrambled eggs, peas, prawns, chinese barbecue pork and soya 5.00/ sauce, small/ large 7.00 Nasi Goreng (v*): malaysian styled fried rice cooked with minced beef, egg, peas, potato, tomato and $12.00 sambal chilli Noodles Char Kueh Teow (v*): flat rice noodles stir-fried in dark soy sauce with prawns, eggs, beansprouts, fi sh $12.00 cake, green leafy vegetables, and sliced Chinese sausage Mee Ssiam: pan fried vermicelli topped with beansprouts, chives, tofu puffs and prawns served in a light $14.00 gravy made of tamarind juice, dried-shrimp & garlic.