Mutton Korma

Korma, usually spelt Kurma in Malaysia, is a comparatively mild [not hot] curry. Usually mutton [goat] or lamb is slow cooked in a medley of spices and coconut milk. Kurma is popular as an alternative to hot or fiery curries, especially at special occasions such as weddings - to please the palates of all guests especially those who are not accustomed to hot foods. This flavorful curry can be served with plain steamed rice, biryani rice, nasi minyak [ghee rice] or roti [bread]. It is also delicious with the famous Malay 'lacy' crepes called Roti Jala.

Tandoori chicken

Indian Clay-oven Chicken - an all-time favorite, tandoori chicken is served 24 hr at 24 hr Mamak eateries [local Indian restaurants]. Great for those late-night munchies! Mildly-spiced spring chicken quarters are baked to tender succulence in a tandoor - a traditional Indian clay oven. A spicy mint sauce is usually served on the side with plain or garlic Naan bread.

Fish head curry

a fish head, usually from large sized groupers, cods, salmons or red snappers, is cooked in fish curry powder, spices, chilies, tamarind and coconut milk. This weird and wonderful dish has gained popularity especially with fish aficionados, who know that the sweetest meat of the fish is from the head and cheeks!

Fish molee

South Indian Fish Curry - this popular fish dish, originated from the South Indian area of Kerala, where coconut is abundant and used in most of it's cuisine. Fresh fish, usually King fish [King Mackerel], which is sometimes lightly fried first, is cooked in a mild coconut-y gravy. Excellent for any kind of fish steaks.

Lamb cashew korma

Korma, usually spelt Kurma in Malaysia, is a slow cooked flavorful curry with lamb or mutton [goat], cooked in a medley of spices. Cashew nuts add a creamy richness to the dish. It can be served with plain steamed rice, biryani rice, nasi minyak [ghee rice] or roti [bread]. It is also excellent served with the famous Malay 'lacy' crepes called Roti Jala

Mee rebus

Indian 'Sweet Potato Gravy' Noodles -a rich gravy made out of sweet potatoes, is ladled over fresh yellow egg noodles [chow mein] and bean sprouts. It is garnished with cooked squid, prawn fritters, boiled egg and fried shallots. A squeeze of a fresh local lime called limau kasturi [kalamansi lime] - brings it all together.

Coconut crab curry

This dish draws influence from the South Indian area of Kerala, where coconut is abundant and used in most of it's cuisine. Fresh Blue crabs, Mud crabs or Dungeness crabs are cooked in an easy curry of spices and coconut milk. A must-try for crab lovers!