Crispy spring rolls filled with seasoned vegetables and minced chicken, served with homemade worcestershire dipping sauce. Light, crunchy, and flavourful

Marinated chicken infused with five-spice aroma wrapped in beancurd skin and deep-fried until <br>golden. Served with sweet chilli and sesame dipping sauce.

Crispy pastry cups filled with stir-fried shredded jicama, vegetables and chicken. Light, crunchy, and refreshing.

Shredded tender chicken and crunchy cloud-ear fungus tossed in a refreshing blend of calamansi lime juice, cucumber, toasted coconut and traditional kerabu sambal. A vibrant balance of savoury, sour, and aromatic flavours.

Crisp winged beans mixed with fresh herbs, toasted coconut, chilies, and tangy lime dressing. A classic Malay salad bursting with texture and zesty freshness.

Crispy anchovies tossed with sliced shallot, herbs and a spicy-sour sambal based dressing. Finished with toasted coconut for a bold, addictive combination of crunch and flavour.

A comforting Chinese-style soup with preserved mustard greens, mushroom and tender duck simmered to release a rich, umami-packed broth. A hearty classic that warms the soul.

Tender fish stomach simmered with traditional herbs, brinjal, pineapple, carrot and spices in a savory sour broth, offering a unique texture and a delicate flavor infused with Malaysian flair.

A fragrant herb rice salad tossed with fresh local herbs, shredded turmeric, shallot, ginger flower, toasted coconut and zesty aromatics. Light, refreshing, and bursting with traditional Malay flavors.

A vibrant mix of crisp vegetables lightly pickled in tangy vinegar, turmeric, and aromatic spices. Served chilled, garnished with toasted sesame seeds and groundnut. Refreshing, zesty, and perfectly balanced.

Traditional pickled salted fish with a hint of chili and aromatic spices, shallot and garlic, offering a punchy, <br>sweet-savory-sour flavor that awakens the palate.

Tender pineapple simmered in a rich, spiced tangy gravy with mild sweetness and subtle curry notes—a classic <br>Malay side dish bursting with tropical flavor served slightly chilled.

A rich, aromatic Nyonya-style chicken curry simmered with fragrant spices, coconut milk, and a hint of lime leaves. Creamy, flavorful, and deeply comforting.

Tender chicken and potato chunks stewed in a mildly spiced Nyonya curry with coconut milk and aromatic herbs.<br> A harmonious balance of heat, creaminess, and traditional flavors.

Slow-cooked beef in a rich, aromatic coconut and spice paste until tender, infused with lemongrass, <br>galangal, and toasted coconut. Deeply savory, slightly sweet, and full of traditional Malay flavor.

Fresh seabass cooked in a light, mildly spicy tamarind curry with aromatic herbs and spices. Tangy, spicy and refreshing.

Crispy whole seabass served with a tangy and fragrant tamarind and shallot based sauce. Light, comforting and well-balanced.

Steamed fish chunks blended with coconut milk, egg, wild pepper leaf and spices, wrapped in banana leaf. Soft, fragrant and delicately spiced.

Fresh prawns stir-fried in a fragrant house-made sambal of chillies, spices, and shrimp paste. Spicy, savoury, and deeply aromatic.

Prawns cooked in spicy sambal with petai (stink beans), adding a unique nutty flavour and bold aroma. A favourite for adventurous diners.

A creamy stir-fry of prawns with tamarind, aromatic sambal and coconut milk. Garnished with crispy <br>garlic flakes, red & green cillies and crunchy cashewnut. Rich, mildly spicy, and full of texture.

Slow-cooked sambal made with dried shrimp, chillies, and spices. Intensely savoury and spicy, perfect with rice.

A classic Nyonya dish of shredded cuttlefish, jicama and cabbage stir-fried with garlic and soy sauce. <br>Savoury, lightly smoky, and full of umami.

Tender potato leaf and soft sweet potato chunks simmered in creamy coconut milk with turmeric and <br>spices. Mildly spicy, rich, and comforting.

Crispy okra stir-fried with fresh prawns in fragrant sambal. Spicy, savoury, and full of texture.

Crisp winged beans stir-fried with fresh prawns in fragrant sambal. Spicy, savoury, and full of texture.

3 fluffy fried eggs in a tamarind based gravy with onion and cut chillies. Savoury, slightly tangy and comforting.

A thick porridge cooked with black glutinous rice and longan, served with coconut milk. Lightly sweet, creamy, salty and often enjoyed warm.

Soft, fluffy rice pancakes (similar to crumpets) served with a sweet gula Melaka (palm sugar) and coconut syrup. Fragrant and lightly caramelised.

Our own unique version of the cendol dessert with creamy gula Melaka and coconut ice cream, pandan <br>jelly noodles, coconut milk, kidney beans and palm sugar syrup. Refreshing, sweet, and perfect for hot days.

A refreshing medley of crisp garden greens and seasonal vegetables, lifted by our house-made <br>lemongrass vinaigrette—bright, citrusy, and delicately aromatic.

Tender skewers of marinated chicken, flame-grilled to smoky perfection and <br>served with a rich, nutty peanut sauce.

Juicy chicken marinated in our signature 6-spices sweet bbq glaze, delivering a <br>perfect balance of char and succulence.

Al dente spaghetti tossed in fragrant garlic, olive oil, and chili flakes, crowned with succulent prawns <br>wrapped in crisp kataifi pastry for a delicate crunch.

Hearty slow-simmered beef ragù in a rich tomato sauce, lovingly tossed with spaghetti <br>and finished with a sprinkle of aged cheese.

太妃糖布丁蛋糕

Decadent Swiss chocolate cake made with roasted ground almond served warm with <br>vanilla ice cream - rich, nutty, and elegantly indulgent.

Flat rice noodles stir-fried over intense wok heat with prawns, egg, bean sprouts and chives, <br>finished with soy sauce and a touch of chilli. A beloved Penang hawker classic.

Spicy fried noodles prepared in the style of Penang’s Indian-Muslim mamak stalls, tossed with potato, <br>tofu, egg, vegetables and chilli paste, finished with lime for a tangy kick.

Yellow noodles served in a mildly spiced sweet-potato gravy, topped with egg, tofu, bean sprouts and <br>crispy shallots — a comforting noodle dish influenced by the Javanese heritage found in Malaysian street food.

Silky flat rice noodles in beef broth with tender beef slices, beef balls, bean sprouts and <br>basil — a satisfying variation of the classic Vietnamese noodle favourite.

A luxurious take on the Nyonya iconic laksa lemak with crab richness in a fragrant, tangy and spicy broth with noodles and fresh herbs.

酥脆春卷，内有调味蔬菜和鸡肉末，配自制伍斯特酱。清爽香脆，味道丰富

腌制鸡肉裹豆腐皮炸至金黄，带五香香味。配甜辣芝麻蘸酱.

酥脆小杯点心，内有炒莴笋丝、蔬菜和鸡肉。清爽香脆。

嫩鸡肉丝和爽脆云耳，拌以金桔汁、黄瓜、烤椰丝和传统沙拉酱。咸、酸、香味平衡

脆豆角拌香草、烤椰丝、辣椒和酸橙汁。经典马来沙拉，清爽有口感。

酥脆小鱼干拌葱丝、香草和辣酸沙拉酱，撒上烤椰丝。香脆可口。

中式咸菜蘑菇鸭汤，汤鲜味浓。温暖滋补。

鱼肚配传统香料、茄子、菠萝、胡萝卜煮酸汤，口感独特，味道温和。

香草拌米，加入黄姜丝、葱、姜花、烤椰丝和香料。清爽芳香。

脆蔬菜用醋、姜黄和香料轻腌，冷食，撒芝麻和花生。清爽酸香。

咸鱼腌制，加辣椒、葱、蒜和香料，酸甜咸香开胃。

菠萝炖酸甜咖喱汁，微甜带咖喱香。经典马来配菜，稍微冷食。

娘惹风味鸡咖喱，椰奶和香料炖煮，带青柠叶香。浓郁香滑，温暖舒适。

鸡肉和土豆炖入温和香料咖喱，椰奶和香草调味。香滑微辣，味道平衡。

慢炖牛肉，椰浆香料酱入味，加入香茅、南姜、烤椰丝。浓郁微甜，传统马来风味。

新鲜海鲈鱼炖轻微辣罗望子咖喱，香草调味。酸辣清爽。

炸全鱼，配酸葱汁，香味清爽平衡

鱼块混椰奶、蛋、野胡椒叶和香料，蒸制包香蕉叶。柔软香味浓郁。

鲜虾炒自制辣椒酱，香辣咸鲜。

虾配辣椒酱和臭豆，味道独特浓烈。

虾炒椰奶辣酱，配脆蒜片、红绿辣椒和腰果。香滑微辣，口感丰富。

干虾慢炖辣酱，咸辣浓郁，配米饭佳

鱿鱼丝、莴笋和卷心菜炒蒜酱油。咸香微烟熏，鲜美。

马铃薯叶和红薯块炖椰奶，姜黄香料调味。温和香浓

秋葵配虾和辣酱炒，香辣脆嫩.

脆炒四棱豆配鲜虾香辣参巴酱。口感香辣咸鲜，层次丰富。

三个蓬松煎蛋，酸甜酱汁配洋葱和辣椒。咸香微酸。

黑糯米和龙眼炖粥，配椰奶，微甜香滑。温食佳。

软蓬松米饼，配棕糖椰浆。香甜微焦。

椰奶冰淇淋配棕糖、班兰果冻、椰奶、红豆和糖浆。清凉甜美。

清爽的时蔬与新鲜生菜搭配，自制香茅油醋酱点缀，酸香明亮，带有淡雅香气

腌制入味的鸡肉串炭火烧烤至微焦，配上浓郁香滑的花生酱。

鲜嫩多汁的鸡肉，涂上秘制六香甜味烧烤酱腌制，烤出微焦外皮与丰富肉汁。

意大利面拌入蒜香、橄榄油与辣椒碎，配上酥脆金丝包裹的鲜虾，口感香脆有层次。

慢火炖煮的浓郁番茄牛肉酱，与意大利面充分拌匀，撒上陈年芝士，味道浓厚满足。

采用瑞士巧克力与烘烤杏仁粉制成的浓郁蛋糕，温热上桌，配香草冰淇淋——香浓坚果风味，精致奢华。

扁平米粉以大火快炒，配虾、鸡蛋、豆芽和韭菜，加入酱油和少许辣椒调味，带有浓郁锅气。槟城深受喜爱的经典街头美食。

槟城印度穆斯林嘛嘛档风味炒面，加入马铃薯、豆腐、鸡蛋、蔬菜和辣椒酱翻炒，最后挤上青柠，带来微酸开胃的风味。

黄面配微辣的番薯浓汁，上面配鸡蛋、豆腐、豆芽和香脆炸葱，是受爪哇饮食文化影响的传统街头面食。

顺滑扁平米粉配牛肉汤，加入嫩牛肉片、牛肉丸、豆芽和罗勒，是经典越南牛肉河粉的风味变化。

米粉配香浓椰浆咖喱鱼汤，融入多种香料，配黄瓜、洋葱、生菜和薄荷，展现槟城娘惹料理的丰富风味。