Malaysia style chilli sauce serves on the curly squids and garnish with spring onion, chunky tomato and onion
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
SAMBAL CHICKEN ON RICE $13.00
MUMMY CHICKEN(Boneless) $22.00
The caramelise dark sauce, coated with the KK fried chicken and garnish with wok toasted sesame seeds
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
NYONA FRIED RICE $13(Regular)/$18(Large)
TOM YUM LING COLLARS VERMICELLI SOUP $15(Regular)/$22(Large)