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
LAK ZHI PRAWNS $32.00
(Fresh chilli and ripe tomato sauce with a hint of ginger spice flavour serve on the banana prawns, finished with egg white and garnish with spring onion and picked coriander)
MALAYSIA TOM YUM SOUP $12.00
Tangy lemony medium hot sour soup with prawns, fish ball, squid and button mushroom (Regular)
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
ZHEJIANG RIBS $22.00
Zhejiang – province in china. Famous in making rice vinegar. Chef used the vinegar to create another yummy sweet and sour style sauce to serve with the pork.
MUMMY CHICKEN(Boneless) $22.00
The caramelise dark sauce, coated with the KK fried chicken and garnish with wok toasted sesame seeds