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
SAMBAL CHICKEN(Boneless) $22.00
Marinated deep fry chicken cooks with Malaysia style medium hot chilli paste and garnish with white onion, spring onion and tomatoes
BUTTERFISH $36.00+
Nuts brown flavour milk curdle and the combination of fresh bird eyes chilli, curry leaves with silky eggs yolk; serve on the whole snapper and finish with fresh lemon juice(depends on the size)
BEEF RENDANG $22.00
KK speciality spice and herb combination curry base, cook with carefully choose eye round pieces, stewing in it own juices for hours. Finished with golden brown wok toasted coconut desiccated