Chef's penang, malaysian specialty blend of herbs and spices with tamarind gives it the unique sour and hot flavours in a fish stock noodles with fish and vegetables
-Prawns $13.00
Lor Mee $11.00
Braised thick egg (udon) noodle, cooked in a special thick gravy, with a chicken, seafood and vegetable mix, garnished with fried shallots and black vinegar
Singapore Hokkien Mee $11.00
Singapore chinese style of fried noodles incorporating a mix of chicken and seafood in a sauce that will tantalize your taste buds to be enjoyed as is or spicy hot