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Rich coconut curry broth with prawns, fish cake, tofu puffs, and thick bee hoon. A Peranakan classic.

Tender poached chicken with fragrant oily rice, served with chilli sauce, ginger paste, and dark soy.

Al dente linguine tossed in our signature chilli crab sauce with fresh crab meat and mantou croutons.

12 skewers of marinated chicken and beef satay, grilled over charcoal. Served with peanut sauce and ketupat.

Basque-style burnt cheesecake infused with pandan, served with gula melaka drizzle.

Pulled milk tea — the frothy, aromatic national drink of Singapore.

Crispy tiger prawns tossed in fragrant cereal butter sauce with curry leaves.

Coconut rice with sambal, fried chicken wing, ikan bilis, peanuts, cucumber and egg.

Charcoal-grilled toast with kaya and butter, soft-boiled eggs, and kopi.

Rose syrup with evaporated milk — sweet and refreshing.

Crispy, flaky Indian flatbread served with fish curry dipping sauce.

Wok-fried flat rice noodles with Chinese sausage, prawns, cockles, bean sprouts, and chives in dark soy.

Pandan sponge cake layered with gula melaka cream and coated in desiccated coconut.

Iced Milo topped with a generous scoop of undissolved Milo powder — a local favourite.

Stir-fried water spinach with spicy sambal belacan and dried shrimp.

Silky egg tofu steamed with mushrooms and drizzled with light soy sauce and sesame oil.