Our Kitchen’s
Legacy.

Fragrant coconut milk rice served with spicy sambal, crispy anchovies, peanuts, and a hard-boiled egg, wrapped the way it has been since 1984.

The full plate: santan rice, sambal tumis, a leg of ayam berempah, salted egg and a fan of cucumber from the morning market.

Charcoal-toasted bread with homemade kaya and cold butter, served with two soft-boiled kampung eggs.

Flaky, hand-tossed flatbread served with our signature dhal curry and a dollop of spicy sambal.

Turmeric lace pancakes drizzled from a five-hole cup, folded and served with a bowl of thick kampung chicken curry.

Compressed rice cakes in sayur lodeh with tempe, long beans and cabbage, finished with sambal tumis and a spoon of serunding kelapa.

Quarter chicken marinated in 12 traditional spices, fried until golden and crispy. Served with steamed jasmine rice.

Slow-cooked beef in rich coconut milk and toasted kerisik, following the recipe Pak Din's mother carried down from Perak.

Stingray wing simmered in tamarind, dried chilli and daun kesum until the gravy turns brick red. Bring rice, and patience.

Bunga telang rice tossed with kerisik, shredded ulam and budu, plated with a quarter of ayam percik straight off the charcoal.

Free-range kampung chicken stewed slowly in turmeric, lemongrass and thin santan — the Thursday-night order of every regular.

Wok-charred rice with pounded ikan bilis, cili padi and kangkung, topped with a runny fried egg.

Beras dagang steamed with santan and fenugreek, served with gulai ikan tongkol, acar timun and a hard-boiled egg.

Rice noodles in a tangy fish-based broth, garnished with cucumber, onions, and fresh mint.

Spicy wok-fried yellow noodles with tofu, potatoes, bean sprouts, and calamansi.

Rich and creamy coconut curry broth served with yellow noodles, prawns, and bean curd puffs.

Flat rice noodles seared over a roaring flame with prawns, chives, bean sprouts and egg. Halal kitchen, full wok hei.

Yellow noodles under a thick sweet-potato and beef gravy, with green chilli, fried shallots and a quartered egg.

Clear beef broth simmered eight hours with star anise and cinnamon, poured over flat noodles and sliced brisket.

Ten sticks off the coconut-shell charcoal, basted with serai and served with kuah kacang, ketupat, onion and cucumber.

Fresh stingray grilled in banana leaf with spicy petai sambal and calamansi lime.

Whole squid scored and grilled hot and fast, then dressed in sambal hijau with a squeeze of limau kasturi.

Half a chicken basted over the coals with a santan and dried chilli percik, turned by hand for forty minutes.

Two river prawns split and grilled in their shells with butter and garlic, from the Sungai Kerian catch.

Six woven ketupat with an extra bowl of the peanut sauce we grind on a batu giling every morning.

Water spinach flashed in the wok with pounded belacan, garlic and cili padi. Thirty seconds, no longer.

Long aubergine softened in sambal tumis with onion rings, cooked until the oil separates and runs red.

Cabbage, long beans, carrot and tempe stewed in a mild turmeric santan broth. Cooked entirely without meat or belacan.

Pegaga, ulam raja, petai and cucumber on ice with sambal on the side — ask for sambal kicap instead of belacan to keep the plate meat-free.

Crisp tempeh batons tossed in a sweet-hot kicap and chilli glaze with peanuts and fried shallots.

Three kampung eggs beaten with spring onion and chilli, fried thick and puffed in a screaming-hot kuali.

Shaved ice with Gula Melaka, coconut milk, and green pandan jelly — a timeless Malaysian classic.

Crispy banana fritters topped with grated cheese and chocolate drizzle.

A curated daily selection of 5 different traditional hand-made cakes from the kampung kitchen.

Diced sweet potato, yam and sago in warm pandan-scented coconut cream. Served hot, or over ice.

Black glutinous rice cooked three hours with pandan and gula melaka, finished with a spoon of thick santan.

Chilled sago set in a small mould, flooded with warm gula melaka syrup and cold coconut milk.

Ceylon dust tea pulled between two mugs until it foams, sweetened with condensed milk. The measure of any warung.

Robusta roasted with margarine and sugar in a wok, then brewed through a cloth sock. Strong, dark, no milk.

Four heaped spoons over ice with a dry dusting on top. Ordered by every child in Simpang Ampat.

Rose syrup lengthened with evaporated milk over crushed ice. The exact colour of a kenduri tablecloth.

Black tea over ice with two calamansi squeezed in at the table. Cuts through sambal better than water does.

Fresh calamansi juice with a pinch of salted plum, shaken with ice and only lightly sweetened.

Served in the shell, opened when you order, with a spoon for the flesh. From the Nibong Tebal groves.