Taste the Difference. Experience the Tradition. / 13 outlets in Malaysia and Singapore
Halal central kitchen · KPDN registered franchisor
Taste the Difference. Experience the Tradition. / 13 outlets in Malaysia and Singapore
Signature claypot rice, banana leaf meals, curries, roti canai, seafood and traditional drinks.
Every page of our latest menu. Tap any page to read it.
If it is your first visit, start here.
Spiced rice cooked in clay, the base crisped by the heat, topped with chicken, mutton or prawns.
Rice, vegetables, gravies and your choice of meat on a fresh banana leaf, festival style.
Hand-stretched roti canai with a claypot of chicken or mutton curry for dipping.
Crab, prawns and squid in thick, spiced masala, poured over rice on banana leaf.
Cooked down slowly until the spice paste clings to every piece. Served with nasi lemak on banana leaf.
At participating branches. Prices may vary by location.
Claypot rice in several varieties, banana leaf meals and rice plates.
Bone-in chicken over spiced claypot rice, finished with coriander.
Tender mutton cooked into the rice so every grain carries the masala.
Whole prawns over claypot rice, the shell-on flavour cooked through.
Charred chicken leg over turmeric rice with tomato, cucumber and sambal.
Fried nasi lemak on banana leaf, with crisp anchovies.
Parotta and gravy in a banana leaf parcel, steamed until it all melds.
Rice, vegetables and gravies on banana leaf, with meat or seafood.
Wok-fried rice in chicken, seafood and vegetarian versions.
Vegetarian claypot and banana leaf meals, cooked separately.
Fish Fry
Chicken Fry
Fried CalamariTap the + on the photo to see each side.
Curries in their own clay pots, plus the fried sides for the middle of the table.
Chicken in a rich, red Malaysian Indian curry, in a clay pot.
Slow-simmered mutton in a deep, peppery gravy.
Fish and okra in a tangy, tamarind-led curry.
Crab, prawn and squid, dry-fried or in gravy.
Dry-fried chicken, mutton or seafood with onions and curry leaves.
Marinated in chilli and spice, fried until the edges catch.
Thick-cut fish steaks, spice-rubbed and pan-fried, with lime.
Squid rings in a light, crisp batter.
Masala tea after the meal, mooru to cool the heat, or a goli soda popped open at the table.
Prices may differ slightly between branches. Ask us on WhatsApp for the menu at your nearest outlet.
