
The national dish, perfected
Nasi Lemak Royale
Coconut-steamed rice, sambal slow-cooked for six hours, crispy anchovies, roasted peanuts, cucumber and a jammy egg.
The Menu
Browse the full kitchen. Hover any dish to see what goes into it — ingredients, calories and how much fire it brings.

The national dish, perfected
Coconut-steamed rice, sambal slow-cooked for six hours, crispy anchovies, roasted peanuts, cucumber and a jammy egg.

Flame-grilled, Filipino soul
Annatto and lemongrass-marinated chicken, flame-grilled over charcoal and basted in calamansi butter. Served with garlic rice.
Slow-braised, deeply spiced
Twelve-hour braised beef shin in toasted coconut and kerisik, with turmeric rice and pickled shallots.
Smoke, peanut, char
Skewered grilled chicken satay over jasmine rice, rich peanut sauce, compressed cucumber and ketupat.
Your way, every time
Pick your base, your protein, your sambal and your sides. The bowl you've been craving, made to order.

Coconut broth, prawns, noodles
Egg noodles in a rich coconut curry broth with tiger prawns, beansprouts, tofu puffs and a soft egg.

Golden, herby, twice-fried
Marinated overnight and twice-fried for shatter-crisp skin, served with a herbed garlic aioli.
Flaky, buttery, warm
Hand-pulled roti canai with a side of fragrant chicken curry for dipping.
Cool, green, fragrant
Fresh pandan blended with coconut milk and a whisper of gula melaka.
Pulled, frothy, classic
The pulled tea — strong black tea and condensed milk, aerated to a silky foam.

The Filipino classic
Shaved ice over sweet beans, jellies and leche flan, crowned with ube ice cream and evaporated milk.
Palm sugar, coconut cream
Silken sago pudding drowned in dark palm sugar syrup and fresh coconut cream.