Ling collar with the combination of won bok and tomatoes cooked in chicken stock
RENDANG CHICKEN ON RICE $13.00
GARLIC KANG KONG (seasonal) $22.00
Water spinach stirs fry with garlic sauce and dried shrimps
KAM HEONG SQUID $24.00
(KK special char-grilled flavour with a hint of curry spice and oyster sauce combination serve on the squids)
SAMBAL KANG KONG (seasonal) $22.00
water spinach stir-fried with Malaysian sambal chilli paste and dried shrimps
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
SATAY WITH PEANUT SAUCE $10.50
Malaysia style marinated bbq chicken skewer (6 sticks)
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.
Chicken, Ham, Egg, Bacon and egg, corn beef, roast beef, Chicken and egg, Ham and egg, ham and mustard, Corn beef and mustard, roast beef and fruit chutney, Salmon and curried egg