A La Carte
Munch into foods from all over the world.
APPETIZERS & STARTERS
Mandala of Five Prosperity
A platter of five signature dishes including butter mushrooms, jade rolls, prawn skewers, fruit salad, and Kung Po cuttlefish.
Fried Round Momos
Panfried Tibetan dumplings stuffed with potatoes, vegetables, herbs and cheese. Served with chilli oil.
Steamed Round Momos
Steamed Tibetan dumplings stuffed with potatoes, vegetables, herbs and cheese. Served with chilli oil.
Duck Feet Rolls
Pineapple, cucumber, mangues, sweet turnips and seasonal fruits served with vegetarian rojak sauce.
The Tibetan version of steamed Chinese buns (man tao) made from wheat flour. The perfect accompaniment for curries and gravy dishes.
Baked Tibetan buns with a carrot, cheese and potato filling. Served with Himalayan masala sauce.
Amdo Yak Beef with Tingmo
A Tibetan classic. Soy protein and mixed capsicum stir fried with chickpeas, Szechuan peppers, dried chilli and lots of black pepper.
Served with tingmo.
Served with tingmo.
Savoury Nepalese pan cakes stuffed with a potato and herb filling. Served with Himalayan masala sauce.
A medley of lettuce, carrots, purple cabbage, seaweed, sea coral, pickles and pine nuts with an orange plum dressing.
SOUPS & STEWS
Superior Shark Fin Soup
Veggie fin, shredded veggie abalone, veggie crabmeat and shitake mushrooms in superior soup.
Thai Tom Yam Soup
Thai traditional tom yam soup with veggie squid, cauliflower, eggplant, ladies fingers, cabbage, sweet peas, tomatoes, lemongrass, ginger flowers and fresh herbs.
Kechara Treasure Pot
Round momos, cheese, enoki and shitake mushrooms, carrots, sweet peas and seasonal vegetables served in a hot pot of miso soup.
Kechara Mystical Pot
Shitake and enoki mushrooms, carrots, sweet peas, bean curd and seasonal vegetables served in a hot pot of miso soup.
Superior Spinach Soup
Chinese spinach, enoki mushrooms, goji berries and ginger in superior soup.
Seaweed Tofu Soup
Imported Japanese seaweed, local tofu, goji berries, sweet peas and carrots in a nourishing vegetable broth.
Vietnamese Style Mushrooms
Enoki, bai lin and shitake mushrooms braised with Thai basil and ginger.
Spicy Assorted Beans
Eggplant, ladies fingers, long beans and petai in spicy vegetarian sambal.
Mushroom Kai Lan
Blanched kai lan topped with braised shitake, enoki and shimeji mushrooms in ginger sauce.
Stir Fried Vegetables
Your choice of seasonal vegetables (yuan chai, shu miu, yao mak or kai lan) stir fried with fermented bean curd (fuyi), belacan or ginger.
Five Coloured Vegetables
Carrots, red bell peppers, broccoli, and red cabbage stir fried Cambodian-style with lemon and mint leaves.
Deep fried oyster mushrooms coated with our signature butter sauce. A must try!
Sweet & Sour Mushrooms
Deep fried oyster mushrooms, mixed capsicum, cucumber, pineapples and tomatoes in a sweet and sour sauce.
Kung Po Hedgehog Mushrooms
Hedgehog mushrooms, mixed capsicum, carrots and cashew nuts in classic Kung Po sauce.
Lotus Root, Gingko and Lily Bulbs
Stir fried lotus root, celery, sweet peas, lily bulbs, gingko and carrots.
Braised Mixed Vegetables
Cauliflower, mushrooms, Chinese cabbage and glass noodles braised in preserved bean curd sauce.
Mixed Vegetable Curry
A mild and creamy vegetable curry with eggplant, ladies fingers, long beans and cabbage.
Veggie Lo Han
Stir fried cauliflower, broccoli, sweet peas, baby corn and bean curd puffs.
Yam Basket with Lotus Root and Macadamia Nuts
A traditional yam basket filled with a medley of lotus root, lily bulbs, macadamia nuts, carrots, gingko and sweet peas.
Dao Bao Mushroom With Brocolli
Green Curry With Hudge Mushroom
Braised Tofu with Lotus Seeds
Bean curd, mixed capsicum, tomatoes, lotus seeds and soy beans braised in a rich broth.
Braised Tofu Knots
Deep fried knotted bean curd skin braised with Chinese okra, black fungus and carrots.
Steamed smooth bean curd topped with veggie mince and spicy sambal petai sauce.
Seafood Tofu Pot
Braised seafood (soy and oat-based) with bean curd and mixed vegetables.
Xiang Chun Tofu
Steamed smooth bean curd topped with minced seitan chicken and special Xiang Chun (Chinese cedar) sauce.
Xing Guang Tofu
Deep fried bean curd braised with broccoli, cauliflower and baby corn.
Triple Treasure Bean Curd
Deep fried bean curd, sliced shitake mushrooms, red chilli and preserved Szechuan vegetables braised in spicy bean sauce.
Braised Bitter Gourd Dao Bao
Deep fried dao bao and bitter gourd braised in black bean sauce.
Vietnamese Curry Chicken
Veggie drum sticks, potatoes, ladies fingers, eggplant, tomatoes, long beans and Thai basil simmered in a creamy curry sauce. Served in a traditional claypot.
Sweet & Sour Meat
Veggie chicken cubes, mixed capsicum, cucumber, pineapples and tomatoes in a sweet and sour sauce.
Veggie char siew sprinkled with toasted sesame seeds.
Yam Basket with Kung Po Chicken
A traditional yam basket filled with vegetarian chicken cubes cooked in Kung Po sauce.
A traditional yam basket filled with veggie chicken cubes cooked in sweet and sour sauce.
Yam Basket with Sweet and Sour Meat
Bean curd skin marinated in five spice powder and fried to crisp perfection.
Veggie mutton and potatoes traditionally cooked in coconut milk, palm sugar and toasted ground coconut. A Malaysian favourite.
Veggie mutton simmered in a fragrant curry of ladies fingers, eggplant and mushrooms.
Mango Chicken Chop
Deep fried veggie chicken topped with shredded young mango, lemongrass, red chillies, ginger flowers and a squeeze of lemon juice.
Crispy Thai Chicken Chop
Deep fried veggie chicken topped with lettuce, young mango and ginger flowers. Served with Thai sweet chilli sauce.
Sweet and Sour Lion Head
SEAFOOD & FISH
Teow Chew Fish
Steamed home-made fish with preserved vegetables and tofu.
Spicy Wawa Fish
Dried home-made fish, ladies fingers and eggplant in a tangy assam sauce.
Ginger Steamed Fish
Steamed home-made fish in traditional minced ginger sauce.
Fish simmered in a mild and creamy curry with eggplant, ladies fingers, long beans and cabbage.
Deep Fried Fish
Deep fried fish in king soy sauce. Served with julienned ginger.
Banana Leaf Spicy Fish
Fried veggie fish on a bed of fresh banana leaves, topped with ladies fingers and a Nyonya-inspired lemongrass, chili and curry leaf sauce.
Kung Po Eel
Veggie eel stir fried with mixed capsicum, carrots and cashew nuts in classic Kung Po sauce.
Deep fried veggie eel with plum sauce, red chillies, mango and basil.
Kung Po Cuttlefish
Veggie cuttlefish stir fried with mixed capsicum, carrots and cashew nuts in classic Kung Po sauce.
Sambal Petai Prawns
Veggie prawns stir fried in a spicy sambal petai sauce.
Veggie prawns stir fried with marmite sauce.
Prawns in Special Sauce
Stir fried prawns with seasonal vegetables in Chinese BBQ sauce.
Green Curry Wawa Fish
Thai Style Prawn
Spinach Fried Rice
Fried rice with minced spinach, braised shitake mushroom, veggie ham, carrots and long beans.
Petai Fried Rice
Fried rice with healthy petai, veggie minced meat, mustard greens and vegetarian sambal. A crowd-pleaser.
Xiang Chun Fried Rice
Fried rice with veggie ham, long beans, braised shitake mushrooms and aromatic Xiang Chun (Chinese cedar) sauce.
Vietnamese Claypot Chicken Rice
Claypot-braised rice with dried shitake mushrooms, veggie chicken, capsicum, baby corn, carrots and coriander.
Thai Fried Rice
Fried rice with veggie ham, tomatoes, ginger flowers, kaffir lime leaf and red chilli.
Pineapple Fried Rice
Fried rice with veggie ham, pineapples, tomatoes, mushrooms and western-style curry powder.
Yang Zhou Fried Rice
Classic fried rice with veggie char siew, mushrooms, carrots and long beans.
Char Kuey Teow
Flat rice noodles, carrots, bean sprouts, shrimp and green capsicum stir-fried with lots of “wok hei”. A Malaysian favourite.
Wheat noodles topped with a mixture of veggie minced meat, mushrooms, carrots, cucumber, lettuce and fermented bean paste.
Yellow noodles, potatoes, bean curd, tomatoes, carrots, choy sum, capsicum, mushrooms and red chilli fried in traditional mamak style.
Yellow noodles, veggie char siew, bean curd puffs, long beans, eggplant and ladies fingers in a mild and creamy curry.
Fish Head Meehoon Soup
Rice vermicelli, deep fried veggie fish, choy sum, preserved salted vegetables, bean curd, carrots and mushrooms in a milky broth.
Tom Yam Meehoon Soup
Rice vermicelli, tomatoes and choy sum in a bowl of spicy tom yam soup with red chilli, lemongrass, kaffir lime leaves and ginger flowers.
Cantonese Yin Yong Noodles
Double noodle combination (kuey teow and meehoon) served with choy sum, black mushrooms, white mushrooms, carrots, baby corn and Chinese cabbage. A traditional hawker delight.
Cantonese Kuey Teow with Bitter Gourd
Flat rice noodles braised with bitter gourd, mushrooms, carrots, baby corn and black bean paste.
Noodles, bell peppers, mushrooms and ginger in Chinese barbecue sauce.
Green Curry Ramen
Ramen, veggie char siew, bean curd puffs, long beans, eggplant, ladies fingers and ginger flowers in Thai-inspired green curry.
Claypot Loh See Fun
Silver needle noodles, veggie chicken, sliced mushrooms, Chinese cabbage and red carrots in a rich dark sauce. served in a traditional claypot.