d with crunchy shoestring potatoes served with Pantai sauce

ur homemade sambal (bagoong) and served with sweet chili sauce.

and reimagined the sizzling chicken. First, the chicken is braised in our homemade soy sauce and rice wine. Then the fire is turned on high until all the liquid evaporates and the Dolsot pot becomes very hot...sizzling hot. This is one of our Head Chef's comfort food.

red, and deep fried in 0 Trans Fat oil until crispy.

ans fat oil then glazed with Honey. Children will definitely like this dish...as well as adults

ic and ginger stock then cold-shocked to produce a jelly-like skin finishing. Served with 3 kinds dipping sauce and rice cooked with chicken-garlic broth

Mango Curry sauce made from Cebu's finest mangoes and Malacca spices

inated in Asian 5 spice batter then deep fried until crispy

inated in Asian 5 spice batter then deep fried until crispy

een marinated in Asian spices, poached in maltose solution, air dried for 2 hours, deep fried with Zero Trans Fat Oil, then finished with our Homemade light soy sauce. This is one of our best selling dishes

teaming the chicken with spices and deep frying with a high fire wok until the skin becomes crispy

tossed in pineapple syrup

d in Kari and egg floss. Longtime customer favorite

style grilled tender Baby Back Ribs that has been marinated in Asian Spice and Bean Curd Cream (Hongfuru). On the grill, it is basted with Honey in order to complement with the spices and give that crusty outside but juicy inside feel.

Gravy.

ng meat sauce. This is a comfort food for most tofu lovers.

spices in Caramelized Soy Sauce reduction. This is quite a treat when you cooked right.

rk broth.

hoisin glaze served with fresh lettuce cups

ated in Asian spices

Sze Chuan Spices and Beef

We coat the market fresh squid with a garlic batter and deep fry until crispy and served with Pantai Chili Sauce

hed in egg yolk mixed with shrimps then sauteed in hot wok

quid with vegetables, peanuts, dried chili, and Shaoxing wine.

h Malacca spices and coconut milk

Indian style bread served with mild Coco Curry Sauce

n the inside and crispy on the outside

roth and Pantai reduction

sauce (Sweet Chili sauce) then char-grilled just right to give that tender texture and smoky flavor

Pandan Egg Floss.

ildly sweet and spicy egg drop chili sauce

with crispy fermented black beans and spices

sted garlic then drizzled with our homemade soy sauce

th Market Fresh shrimps and minced garlic. It's deep fried in 0 Trans fat oil to give that light, golden and crisp texture

onal vegetables stuffed with market fresh shrimps in light soy sauce and Shaoxing wine reduction.

rimps. The secret to reduce the bitterness is choosing the right Ampalaya, cut it diagonally, flash fry it in Zero Trans fat oil and finishing it with a beaten egg. Try this dish if you're a big fan of Ampalaya and it's health benefits.

splashed with Xiao Shing wine. Our Polonchai (Spinach) comes from our organic farm fresh daily.

h fresh Kari leaves from our own herb garden. When cooked at the right temperature, the Kari leaves imparts a unique nutty flavor to this classic recipe

ixed fruits with light mayo dressing. Check it out at Spice Fusion

ed with homemade 'bucayo' coco crumbs wrapped in pandan leaves

n with beef in black pepper sauce

splashed with Xiao Shing wine. Our Polonchai (Spinach) comes from our organic farm fresh daily.

ith minced meat and pickles. It's one of our best sellers.

memade Bagoong (Sambal) paste. It's Malaysia's version of pinakbet or ratatouille

arm, harvested daily. We flash cook it so it's not soggy yet retains the natural juice on the inside and crunchy on the outside

ved on Sizzling plate

éed broccoli.

Fat oil topped with Wok tossed Chicken, Chicharo and Oyster sauce gravy

e fried crispy noodles

ith mixed seafood and bean sprouts and a touch of Kecap Manis

Ginger chicken and Chinese Sausage served sizzling on Stonepot

zling Dolsot pot

ixed with Homemade Char Siu Ham, Eggs, and Scallions then splashed with chicken broth to add that extra "umami" flavor

and bean sprout

ian sausage, green peas, pineapple, and spring onions

Bagoong. This has become a comfort food for some of our regular customers

of pork hock broth and spices

ith bean sprouts, spring onion, shallot oil, and mild-sweet soy sauce then topped with homemade honey basted asado ham.

version is mild spicy due to the homemade sweet chili sauce that goes with it. You may request a spicier version if you wish, just tell your server. This is a one-dish meal favorite in Singapore, Malaysia, and Indonesia

n with beef in black pepper sauce.

la ice cream and fresh mango cubes

South East Asian flare. We make the the Char Siu ham, roast it, cut it to pieces and mash it together with the radish, hebi, and flour to make the cake. Fried in 0 trans fat oil and topped with caramelized shallots and garlic then served with Sambal Sauce

rragon and Mint, Pineapple Mint

coconut milk then batter fried. Served with mango syrup.

rragon and Mint, Pineapple Mint