Ling collar with the combination of won bok and tomatoes cooked in chicken stock
CHICKEN CURRY(Bone in) $22.00
Homemade red curry paste, cooked with bone in chicken pieces, chicken stock, chunky potatoes and finish with natural sweet coconut cream
CHICKEN RENDANG (Boneless) $22.00
Dry curry – Pre-marinated bone in chicken pieces cooks with kaffir lime red curry paste and finish with walk slow toasted cookie smell coconut desiccated
KAM HEONG SQUID $24.00
(KK special char-grilled flavour with a hint of curry spice and oyster sauce combination serve on the squids)
IPHO STEAMED CHICKEN(Bones in) $22.00
Steamed chicken served on the chef unique garlic soy sauce with the fresh, HOT and yummy sweet grated bird eyes chilli. Sauce – which is on side
DEEP FRY TOFU $5.00
Malaysia style, serve with julienne onion, cucumber, wok roasted grated peanut and sweet chilli sauce (Regular)
SEASON VEGETABLE CURRY $22.00
Mix vegetables cooked in yummy curry sauce
MALAYSIA DEEP FRY TOFU $14.00
Malaysia style, serve with julienne onion, cucumber, wok roasted grated peanut and sweet chilli sauce