8-hour beef cheek rendang

​We braise beef cheeks in coconut milk with our spice paste for eight hours until the beef becomes incredibly flavourful and tender. Tamarind, makrut lime leaves and toasted coconut "kerisik" are added for extra depth of flavour.

Malaysian Squash & Spinach in a turmeric coconut broth (V)

A classic Malaysian Chinese curry, traditionally made with sweet potatoes and its leaves, but we made our version with local and seasonal ingredients. We also use vegan kombu instead of the traditional fish sauce and dried shrimp. A healthy and warming family recipe.

thai basil pork stir-fry

Pad kra pow, a dangerously moreish savoury dish that makes you want to eat more rice! We use high welfare, free range pork and high quality fish sauce and oyster sauce (made from real oysters!) from Megachef for this dish and the superior taste of these additive-free seasonings do make a real difference.

Chinese MEAT PIES

A staple food in Northern China, these are as common as rice and more popular than potstickers. They have a crispy crust and a juicy savoury filling, similar to a potsticker, but are more substantial.
​We hand wrap ours, filled with aged Hampshire beef, our own chicken stock, soybean paste, Sichuan pepper, cumin and fennel seeds. 

FREE RANGE BACON & EGG FRIED RICE

Our favourite weekend brunch at home - flavourful free range bacon and egg fried rice worth waking up for. If you like it spicy, we also serve it with our own chilli oil, made with over 15 ingredients.

Malaysian Chicken & Potato curry

The one dish most beloved by every Malaysian. It is the most common dish in all Malaysian homes and every family has their own recipe.
We marinate free range chicken in soy sauce and spices before slow cooking with our own curry paste, coconut milk and chicken stock made from the thigh bones. 

Chicken & brown butter sweetcorn dumplings

A homage to the classic Chinese takeaway soup, with added brown butter for a more intense flavour. The yellow dumpling skin is made with carrot juice. 

Vegetable dumplings (v)

We hand wrap these vegan beauties with 8 vegetables and funghi as 8 is the luckiest number in Chinese culture. All the filling ingredients were chosen for both flavour and texture.