Nyonya

- 199 Grand St, New York, NY 10013

All Day - Pork and Beef

Spare ribs simmered in a rich, aromatic curry sauce, typically includes a blend of spices.

Tender pork slices glazed in a rich, savory sauce, accompanied by a fresh garnish of cilantro, shredded carrots, and leafy greens.

Tender pieces of beef simmered w. exotic spices (cinnamon, cloves) and lemongrass in coconut milk.

Sliced beef stir-fried with American broccoli, typically includes a savory brown sauce.

Tender slices of pork braised with savory dried vegetables, garnished with fresh cilantro.

Marinated and fried pork spareribs with Malaysian spices, served on a bed of fresh lettuce and garnished with cilantro and shredded carrots.

Pork tenderly prepared in a traditional Yuen Tai style, typically includes a blend of aromatic spices and vegetables, sautéed to enhance the flavors.

All Day - Fried Noodles

Stir-fried rice noodle w. tofu egg, chive, shrimp & bean sprouts in spicy thai chili sauce, sprinkled w.grounded peanut

Egg noodles stir-fried with a mix of vegetables, commonly including bean sprouts and onions, seasoned with soy sauce.

Crispy noodles accompanied by a selection of seafood, often including shrimp, squid, and scallops, garnished with vegetables, all brought together in a savory gravy.

Stir-fried rice noodles with shrimp, egg, tofu, bean sprouts, crushed peanuts, and a wedge of lime.

Kweifa angel hair noodles are delicately stir-fried with a blend of select vegetables, typically including bean sprouts and scallions, in a light soy-based sauce.

Thin rice noodles stir-fried with curry powder, shrimp, char siu pork, green bell peppers, onions, and bean sprouts, garnished with shredded lettuce.

Stir-fried rice noodles with a mix of seafood, typically includes egg and assorted vegetables, inspired by Nyonya cuisine.

Thin egg noodles stir-fried and served with a medley of seafood, typically includes shrimp, squid, and crabmeat, all coated in a savory brown sauce.

Stir-fried rice cakes, typically includes vegetables and a savory sauce, based on common ingredients found in similar dishes.

Stir-fried flat rice noodles in brown gravy sauce w.chicken shrimp squid & vegetables.

Wide rice noodles stir-fried with tender beef slices, bean sprouts, and green onions in a savory sauce.

Pan-fried flat noodles accompanied by a light brown egg sauce, topped with a mix of seafood and assorted vegetables.

Rice noodles stir-fried with salted fish, shrimp, bean sprouts, green onions, and egg, creating a savory blend of textures and flavors.

Malaysian famous stir-fried flat noodles w. shrimp, squid, chive, bean sprouts, eggs soy sauce, and chili paste.

All Day - Dessert

Sponge cake soaked in espresso topped with mascarpone cheese and dusted with cocoa powder.

Shaved ice with red bean, corn, palm seeds, jelly with milk, brown sugar & rose syrup

Cream puffs surrounded by vanilla and chocolate cream.

Sweet potato & yam with coconut milk

Creamy black glutinous rice with coconut milk

Fresh coconut pudding served in a whole coconut.

Green pea flour stripes and sweet red beans topped with shaved ice and coconut milk

Sweet mango puree blended with cream and dry fruits.

Crispy pancake filled with a sweet and savory mixture of ground peanuts.

All Day - Beverages

Sweet red beans blended into a creamy coconut milk base, creating a smooth and rich beverage.

Fresh coconut water served directly from the coconut, often accompanied by tender coconut flesh for a refreshing experience.

Sour plum drink, served with or without ice.

Freshly squeezed from ripe pineapples, offering a sweet and tart taste.

Typically consists of refreshing coconut water accompanied by tender coconut pieces.

Malaysian iced tea, option for with or without ice.

Hot white coffee, traditionally prepared with a robust blend of coffee and steamed milk, offering a smooth and creamy texture.

Honey lime drink, available with or without ice.

Hot teh tarik is a traditional Malaysian milk tea, made by pulling a strong brew of black tea mixed with condensed milk to create a frothy texture.

Malaysian iced coffee. Option for ice or without.

Blended coconut and corn combined to create a unique, sweet beverage.

Lychee drink with choice of ice or no ice.

Freshly squeezed orange juice, capturing the essence of ripe oranges in every sip.

A warm, chocolatey beverage made with milo powder and milk, offering a comforting and creamy taste.

Soya bean milk. Choice of ice or no ice.

A revitalizing beverage made from the pressing of fresh green apples, offering a crisp and slightly tart taste.

Soya bean drink with grass jelly. Options: ice or no ice.

Purified or spring water, conveniently bottled for hydration on the go.

A refreshing blend of green apple and kiwi, typically includes a mix of these fruits in a smooth, blended juice form.

750ml

Lemon iced tea, option to serve with or without ice.

Thai iced tea, with options for ice or without.

Refreshing longan drink, served chilled. Options for ice or without.

Fresh watermelon juice prepared from ripe watermelons, offering a refreshing and hydrating drink.

Selection of sodas including brisk iced tea, various Coke and Pepsi options, Crush orange, ginger ale, root beer, and Sprite.

All Day - Side Order

Jasmine rice cooked with coconut milk, often garnished with fresh herbs or toasted coconut flakes for added texture and flavor.

Steamed white rice, often served as a simple and versatile accompaniment to a variety of dishes.

All Day - Vegetable

Bean curd prepared in a Thai style, typically includes a spicy sauce with mixed vegetables and mushrooms.

A vibrant mix of broccoli, carrots, snow peas, baby corn, mushrooms, and cabbage in a light savory sauce.

Tender shrimps stir-fried with sliced ladies' fingers, seasoned Malaysian style with aromatic spices and a touch of chili.

Soft tofu typically includes a delicate blend of vegetables, lightly stir-fried and served in a subtly flavored sauce.

Stir-fried bean sprouts with pieces of salted fish.

Sambal petai typically features stir-fried bitter beans and a spicy Malaysian sambal sauce, often including shrimp paste.

Stir-fried water spinach with belacan, a Malaysian shrimp paste, typically includes chillies for added spice.

Stir-fried Chinese broccoli and salted fish, typically includes garlic and a light oyster sauce.

All Day - Soup

A tangy and spicy broth with tender seafood, mushrooms, and vegetables, infused with aromatic herbs.

Salted cabbage and soft bean curd in a clear, savory broth, often accompanied by delicate hints of ginger and garlic.

Seafood with bean curd soup typically includes a light broth filled with mixed seafood such as shrimp and scallops, complemented by soft bean curd.

A savory blend of mixed seafood and seaweed in a traditional Asian broth, often accompanied by vegetables.

Tom Kha-style Bah Kut Teh infused with Chinese herbs. Available in small, medium, or large.

Salted cabbage fish head soup typically includes tender fish head pieces and salted cabbage in a clear, savory broth, often enhanced with ginger and scallions.

All Day - Seafood

Shrimp stir-fried with fresh mango, bell peppers, and onions, typically includes a sweet and tangy sauce.

Anchovies prepared with shrimp paste, onions, chili, and a tangy tamarind sauce.

Clams in a spicy and sour tom yum broth with lemongrass, lime juice, and mushrooms.

Sautéed shrimp with bell peppers, onions, and carrots in a savory sauce.

Squid cooked in a Nyonya-style dried curry sauce, typically includes lemongrass and chilli.

Shrimps stir-fried in a spicy and tangy sambal sauce, typically includes onions and a blend of Malaysian spices.

Squids marinated with lemongrass, wrapped in silver foil, and typically includes a blend of aromatic herbs for a subtle yet distinctive flavor.

Jumbo prawns prepared in a distinctive Nyonya style, typically includes a blend of aromatic herbs and spices unique to Peranakan cuisine.

Squids lightly battered and fried until crispy and golden, typically served with a side of tartar sauce.

Clams cooked in a savory black bean sauce, typically includes bell peppers and onions.

Jumbo prawns served in a unique, chef's special sauce, often accompanied by select vegetables or spices to enhance the flavor profile.

Jumbo prawns cooked in a dry, aromatic curry sauce, typically includes a mix of spices.

All Day - Poultry

Spicy Thai Chicken, available in either 1/2 or 1/4 size options.

Half chicken, typically served with a spicy Thai sauce that includes traditional Thai herbs and spices.

Crispy chicken pieces, typically coated in a sweet and savory sesame sauce, garnished with sesame seeds.

Tender duck braised with lotus seeds, typically includes a blend of aromatic herbs and spices in a savory sauce.

Tender chicken pieces simmered in a rich, aromatic curry sauce with a blend of spices.

Half portion of garlic-infused chicken, served with a side of choice.

Crispy chicken served over a fresh salad, typically includes mixed greens, carrots, tomatoes, and cucumbers, dressed with a light vinaigrette.

Tender duck pieces with ginger, garnished with fresh scallions, served on a bed of crisp lettuce.

Tender poached chicken garnished with fresh cilantro and cucumber slices.

All Day - Sizzling Platter

Jumbo prawns stir-fried with a kerabu blend, typically including fresh herbs and spices, served on a sizzling platter.

Yee mee noodles served on a sizzling platter, typically includes prawn, fish cake, bean sprouts, onion, and shallot.

Jumbo prawns on a sizzling platter, stir-fried with onions, typically includes a rich, savory satay sauce.

Sliced beef sautéed with onions and bell peppers, typically includes a rich black pepper sauce, served on a sizzling hot plate.

Tender beef slices with bell peppers, onions, and mushrooms in a savory sauce.

All Day - Appetizers

Minced shrimp encased in a light pastry, deep-fried until golden.

Malaysian-style pickled vegetables, typically includes turmeric and spicy herbs, garnished with sesame seeds and chopped peanuts.

Steamed tofu typically includes a blend of minced meat and finely chopped vegetables, topped with a distinctive Nyonya sauce.

Minced meat wrapped and fried in bean curd skin, seasoned with a blend of spices.

Crispy tofu topped with a rich satay sauce, garnished with fresh bean sprouts and sliced green onions.

It's malaysian all-time favorite crispy style pancake served with curry dipping sauce.

Thick & buttery indian pancake served with curry dipping sauce.

Squid and Chinese hollow vegetable (Ong Choy) stir-fried, typically including a savory blend of garlic and light soy sauce.

Deep-fried squid tentacles tossed with a spicy seasoning, typically includes a blend of chili peppers and garlic.

A traditional indian pancake filled w. egg and onion, served with curry dipping sauce.

Crispy fried mock duck made from vegetables, typically includes a blend of seasoned veggies to mimic the taste and texture of duck, served in a crispy coating.

All Day - Noodles in Soup

Egg noodles served in a spicy lemongrass coconut curry with fish ball,fish cake tofu and bean curd with minced fish. hot and spicy.

Chicken feet and mushrooms served in a savory broth, typically accompanied by common Asian herbs and spices.

Tender noodles in a rich, savory broth with prawns, chicken, mushrooms, and a hint of lemon.

Thick rice noodles in a tangy tamarind fish broth, garnished with fresh mint leaves, pineapple chunks, and shredded vegetables.

Egg noodles served with pork and shrimp wontons, typically includes vegetables in a clear chicken broth.

Home-style noodles served in a traditional clay pot, typically includes vegetables, pork, shrimp, and squid.

Tender prawns, slices of pork, and leafy greens in a rich, flavorful broth with noodles.

Egg noodles served with tender duck, seasoned with ginger, and immersed in a savory broth, garnished with scallions and cilantro.

Tender shredded chicken, succulent shrimp, and fresh chives in a savory noodle soup.

Tender rice noodles in a rich tom yam broth with shrimp, squid, and vegetables.

Noodles served in a rich coconut curry soup, typically includes shredded chicken and garnished with bean sprouts and fried shallots.

Rice noodles served in a savory broth, accompanied by tender pieces of fish head and typically garnished with fresh herbs and vegetables.

Thin noodles served in a savory broth, typically includes slices of beef tripe and garnished with scallions.

All Day - Rice Dishes

Fried rice cooked w. choy sum green peas carrot squid shrimp & scallop in spicy shrimp paste sauce.

Fragrant coconut rice with spicy sambal, boiled egg, crunchy peanuts, crispy anchovies, cucumber slices, and a side of savory chicken curry.

Fried rice w.chicken shrimp, egg basil leal, carrot, green peas, mushroom pineapple & fried shrimp.

Stir-fried chicken with ginger and scallions, typically served over a bed of rice.

Fried rice cooked w. salted fish egg chicken shrimp, onion, carrot & green peas.

Tender poached chicken slices paired with fragrant rice, garnished with fresh cucumber and cilantro. Served with a side of savory dipping sauce.

Curried beef with rice typically consists of tender beef slices simmered in a rich, aromatic curry sauce, served alongside steamed rice.

Fried rice w. salted fish, shrimp, chicken onion egg green peas and carrot topped with anchovies.

Sliced duck stir-fried with ginger and scallions, served atop steamed rice.

Tender chicken with bone simmered in a rich, aromatic curry sauce, typically includes a mix of spices and herbs, served alongside steamed rice.

All Day - Fish

Deep-fried mango fish with choice of striped bass, filet, or red snapper.

Deep fried curry fish with okra. Choice of striped bass, filet, or red snapper.

Steamed fish, choice of striped bass, fish filet, or red snapper, in Nyonya house special sauce.

Deep fried fish, choice of striped bass, fish filet, or red snapper, in sweet and sour sauce.

Steamed fish, Teow Chow style with choice of striped bass, filet, or red snapper.

Deep fried fish, choice of striped bass, fillet, or red snapper, in savory black bean sauce.

Dried curry fish head is prepared by slowly simmering a fish head with a blend of dried spices, often including curry leaves, resulting in a concentrated curry flavor.

"Cheng-lai" stingray is typically served with a blend of Asian spices and herbs, often involving a method that highlights its unique texture.

Deep fried fish, choice of striped bass, fish fillet, or red snapper, in Thai sauce.

All Day - Casserole

Mixed vegetables and tofu are simmered in a spicy curry sauce, served in a traditional clay pot.

Fish head cooked with Indian-style spices, typically includes a blend of curry seasonings simmered with vegetables in a robust sauce.

Salted fish and eggplant are simmered together in a savory sauce, typically including hints of garlic and ginger, served in a traditional casserole.

Beef tripe stewed in a savory curry broth, typically includes a mix of herbs and spices, served as a soup in a casserole.

Shrimp, squid, and scallop combined with bean curd, gently stewed in a traditional Asian-style casserole.

Fish head cooked in a tangy and spicy broth typically including lemongrass, kaffir lime leaves, and mushrooms.

Tender fish head simmered in a rich, aromatic curry sauce with okra, eggplant, and tofu, garnished with fresh mint leaves.

Jumbo shrimp cooked in a traditional Assam sauce, typically includes tamarind, lemongrass, and chili, served in a casserole.

Chicken feet and Chinese mushrooms are simmered together, offering a dish that typically includes a savory sauce.

Soft bean curd pieces in a savory broth with carrots, peas, green bell peppers, and garnished with fresh cilantro and shredded carrots.

Fish head cooked in a tangy and spicy tamarind broth, typically includes vegetables, inspired by Nyonya cuisine.

Lunch - Fried Noodles

Thin egg noodles stir-fried and served with a medley of seafood, typically includes shrimp, squid, and crabmeat, all coated in a savory brown sauce.

Malaysian famous stir-fried flat noodles w. shrimp, squid, chive, bean sprouts, eggs soy sauce, and chili paste.

Tender beef strips with stir-fried wide rice noodles, crisp bean sprouts, and green onions in a savory soy-based sauce.

Crispy noodles accompanied by a selection of seafood, often including shrimp, squid, and scallops, garnished with vegetables, all brought together in a savory gravy.

Pan-fried flat noodles accompanied by a light brown egg sauce, topped with a mix of seafood and assorted vegetables.

Stir-fried flat rice noodles in brown gravy sauce w.chicken shrimp squid & vegetables.

Angel hair noodles stir-fried with a mix of proteins and vegetables, typically including bean sprouts and egg, in a savory sauce.

Stir-fried rice noodle w. tofu egg, chive, shrimp & bean sprouts in spicy thai chili sauce, sprinkled w.grounded peanut

Stir-fried rice noodles with salted fish, shrimp, bean sprouts, and greens.

Thin rice noodles stir-fried with shrimp, sliced bell peppers, bean sprouts, and shredded lettuce, seasoned with curry powder.

Stir-fried rice noodles with shrimp, bean sprouts, crushed peanuts, egg, and a lemon wedge.

Stir-fried rice cakes, commonly accompanied by vegetables and possibly a protein, seasoned with a blend of Asian sauces.

Lunch - Poultry

Half portion of garlic-infused chicken, served with a side of choice.

Quarter chicken, typically served with a spicy Thai sauce that may include herbs and vegetables.

Tender poached chicken served with fresh cucumber slices and garnished with cilantro.

Tender chicken pieces simmered in a rich, aromatic curry sauce with a blend of spices.

Crispy fried chicken served atop a fresh salad, typically includes a variety of greens and a house dressing.

Tender duck braised with lotus seeds, typically includes a blend of aromatic herbs and spices in a savory sauce.

Tender duck pieces in a savory ginger sauce, garnished with fresh scallions and served on a bed of crisp lettuce.

Half chicken served with a spicy Thai sauce, typically includes a mix of traditional Thai herbs and spices.

Crispy chicken pieces, typically coated in a sweet and savory sesame sauce, garnished with sesame seeds.

Lunch - Soup

Salted cabbage and tender fish head simmered in a savory broth, often accompanied by hints of ginger and garlic.

Seafood with bean curd soup is a thin broth containing shrimp, scallops, and tofu, often accompanied by vegetables.

Tom kha-style bah kut teh infused with chinese herbs. available in small, medium, or large.

Aromatic soup with shrimp, mushrooms, and vegetables in a tangy and spicy broth, enhanced with lemongrass and lime leaves.

A savory blend of mixed seafood and seaweed in a traditional asian broth, often accompanied by vegetables.

Salted cabbage and tender bean curd combine in a clear, savory broth, often accompanied by a variety of vegetables.

Lunch - Rice Dishes

Tender poached chicken paired with fragrant rice, garnished with fresh cilantro and cucumber slices, served with a side of savory dipping sauce.

Fried rice w.chicken shrimp, egg basil leal, carrot, green peas, mushroom pineapple & fried shrimp.

Curried beef with rice typically consists of tender beef slices simmered in a rich, aromatic curry sauce, served alongside steamed rice.

Fried rice cooked w. choy sum green peas carrot squid shrimp & scallop in spicy shrimp paste sauce.

Aromatic coconut rice served with chicken curry, boiled egg, cucumber slices, pickled vegetables, and spicy anchovy sambal.

Fried rice cooked w. salted fish egg chicken shrimp, onion, carrot & green peas.

Fried rice w. salted fish, shrimp, chicken onion egg green peas and carrot topped with anchovies.

Duck stir-fried with ginger and scallions, served over rice, typically includes a savory sauce.

Stir-fried chicken with ginger and scallions, served over rice.

Lunch - Vegetable

Juicy shrimp sautéed with tender okra, seasoned in a Malaysian-style blend of spices.

Stir-fried with Malaysian sambal sauce, this dish typically includes petai beans, known for their distinct flavor.

Stir-fried bean sprouts with pieces of salted fish, following a traditional Asian cooking technique.

A medley of broccoli, carrots, bell peppers, snow peas, baby corn, mushrooms, and cabbage in a savory sauce.

Stir-fried water spinach with belacan, a malaysian shrimp paste, typically includes chillies for added spice.

Princess bean curd typically includes lightly fried tofu, sautéed with a select mix of vegetables in a delicately flavored sauce, inspired by traditional Asian recipes.

Bean curd prepared in a Thai style, typically includes vegetables and mushrooms in a distinctive spicy sauce.

Lunch - Appetizers

Crispy fried mock duck made from vegetables, typically includes a blend of seasoned veggies to mimic the taste and texture of duck, served in a crispy coating.

It's malaysian all-time favorite crispy style pancake served with curry dipping sauce.

Thick & buttery indian pancake served with curry dipping sauce.

Minced meat, typically pork, seasoned with five-spice, wrapped in bean curd skin, and deep-fried, served with a side of Nyonya sauce.

A traditional indian pancake filled w. egg and onion, served with curry dipping sauce.

Achat typically consists of vegetables pickled in turmeric and spicy herbs, often garnished with sesame seeds and chopped peanuts.

Crispy pastry puffs filled with succulent shrimp, served with a side of fresh herbs and a dipping sauce.

Nyonya satay with choice of beef or chicken. Served with peanut sauce.

Crispy tofu topped with a rich satay sauce, garnished with fresh bean sprouts and cucumber slices.

Steamed or lightly fried tofu, typically includes a blend of aromatic spices and herbs unique to Nyonya cuisine, served with a special sauce.

Lunch - Noodles in Soup

Thin noodles served in a savory broth, typically includes slices of beef tripe and garnished with scallions.

Egg noodles served in a spicy lemongrass coconut curry with fish ball,fish cake tofu and bean curd with minced fish. Hot and spicy.

Egg noodles served with tender duck, seasoned with ginger, and immersed in a savory broth, garnished with scallions and cilantro.

Chicken feet and mushrooms served in a savory broth with noodles, typically garnished with green onions and cilantro.

Egg noodles served in a savory broth, accompanied by hand-wrapped wontons filled with a mixture of pork and shrimp, typically garnished with green onions and vegetables.

Tender shredded chicken, succulent shrimp, and fresh green onions in a savory noodle soup.

Aromatic rice noodles in a tangy tomyum broth with shrimp, mushrooms, and carrots.

Rice noodles served in a savory broth, accompanied by tender pieces of fish head and typically garnished with fresh herbs and vegetables.

Tender prawns, slices of pork, and leafy greens in a savory broth with noodles.

Tender noodles in a rich broth, topped with succulent shrimp, hearty beef slices, and savory mushrooms, garnished with a lemon wedge for a zesty touch.

Noodles served in a rich coconut curry soup, typically includes shredded chicken and garnished with bean sprouts and fried shallots.

Thick rice noodles in a tangy tamarind fish broth, garnished with mint leaves, pineapple chunks, and shredded fish.

Lunch - Casserole

Chicken cooked in a traditional clay pot, typically includes a savory sauce with herbs and vegetables.

Salted fish and eggplant are simmered together in a savory sauce, typically including hints of garlic and ginger, served in a traditional casserole.

Beef tripe stewed in a savory curry broth, typically includes a mix of herbs and spices, served as a soup in a casserole.

Jumbo shrimp marinated in a tangy Assam sauce, typically includes lemongrass, tamarind, and a hint of chili, served in a casserole.

Chicken feet and Chinese mushrooms slowly cooked together, typically including a savory sauce, in a traditional Asian casserole presentation.

A medley of vegetables and tofu, simmered in a spicy curry sauce and served in a traditional clay pot.

Tender bean curd simmered with peas, carrots, green peppers, and shrimp in a savory sauce, garnished with fresh cilantro and shredded carrots.

Fish head cooked in a tangy and spicy broth typically including lemongrass, kaffir lime leaves, and mushrooms.

Fried fish head served in a casserole, typically includes a blend of spices and vegetables, stewed to enhance flavors.

Fish head cooked in a tangy and spicy tamarind-based broth, infused with traditional Nyonya spices and herbs.

Fish head cooked with indian-style spices, typically includes a blend of curry seasonings simmered with vegetables in a robust sauce.

Lunch - Sizzling Platter

Tender beef strips with bell peppers, onions, and mushrooms in a savory sauce.

Sautéed sliced beef and cracked black pepper, typically includes onions and bell peppers, served on a sizzling hot plate.

Jumbo prawns marinated in satay sauce, stir-fried with onions, typically includes a mix of Asian vegetables, served sizzling.

Yee mee noodles served on a sizzling platter, typically includes prawn, fish cake, bean sprouts, onion, and shallot.

Jumbo prawns stir-fried with a vibrant blend of kerabu herbs, typically includes fresh lemongrass, lime leaves, and chilli, served sizzling.

Lunch - Lunch Special

Shrimp and string beans stir-fried together, typically served over rice.

Shrimp stir-fried with string beans, typically served alongside rice.

A medley of stir-fried vegetables including broccoli, carrots, bell peppers, mushrooms, and snow peas, served with rice.

Bean curd prepared in a Thai style, served with rice, typically includes a blend of spices and herbs unique to Thai cuisine.

Shrimp stir-fried with ladies' fingers, served alongside rice, typically includes a blend of Asian spices and sauces for flavor.

Salted fish and Chinese broccoli stir-fried and served over rice, following a traditional Asian preparation.

Curry fish fillet served over rice, typically includes a blend of spices and herbs in a curry sauce, often accompanied by vegetables.

Tender Malaysian-style spare ribs, marinated and fried, served with rice. Garnished with fresh cilantro, lettuce, and shredded carrots.

Battered chicken coated in a rich, sweet sesame sauce, typically includes sesame seeds, served alongside white rice.

Battered and deep-fried pieces tossed in a Malaysian-style sweet and sour sauce, typically includes bell peppers, onions, and pineapple, served over rice.

Masak Lemak with Rice: Tender pieces of protein (beef, chicken, or shrimp) in a rich, coconut-based curry, served with fluffy rice.

Tender pork slices in a rich, savory sauce, served with fluffy rice and garnished with fresh cilantro and shredded carrots.

Tender pork belly braised with dried vegetables, garnished with fresh cilantro, served with a side of steamed rice.

Fried fish fillet sautéed with ginger and scallions, served over rice.

Lunch - Pork and Beef

Sliced beef stir-fried with American broccoli, typically includes a savory brown sauce.

Tender pieces of beef simmered w. exotic spices (cinnamon, cloves) and lemongrass in coconut milk.

Tender pork pieces glazed with a rich, savory sauce, accompanied by fresh cilantro, shredded carrots, and leafy greens.

Marinated and fried pork spare ribs with a Malaysian spice blend, garnished with fresh cilantro and shredded carrots.

Pork, delicately prepared with traditional Yuen Tai seasonings, typically includes a balanced mix of aromatic herbs and spices.

Pork spareribs slow-cooked in a rich curry sauce, typically includes a blend of spices.

Lunch - Fish

Steamed fish, choice of filet, red snapper, striped bass, or tilapia, in Nyonya house special sauce.

Deep fried mango fish: Options include fish filet, red snapper, striped bass, tilapia. Served with a tangy mango sauce.

Crispy fish served with Thai sauce. Options include fish filet, red snapper, striped bass, and tilapia.

Steamed in Teow Chow style, choice of fish filet, red snapper, striped bass, or tilapia.

Deep fried fish, choice of filet, red snapper, striped bass, or tilapia, in black bean sauce.

Grilled stingray, commonly prepared with a blend of spices, typically includes a savory sauce to complement its distinct flavor.

Fish head seasoned with a blend of dried curry spices, typically includes a mix of herbs and aromatic ingredients.

Deep fried fish, choice of striped bass, fish filet, or red snapper, in sweet and sour sauce.

Deep fried curry fish served with okra. Choice of fish filet, red snapper, striped bass, or tilapia.

Lunch - Seafood

Assam ikan bilis combines dried anchovies and tamarind sauce with a mix of shrimp paste, sliced onion, and chili.

Jumbo prawns prepared in a distinctive nyonya style, typically includes a blend of aromatic herbs and spices unique to peranakan cuisine.

Shrimps stir-fried in a spicy and tangy sambal sauce, typically includes onions and a blend of malaysian spices.

Clams stir-fried with black bean sauce, often including bell peppers and onions.

Succulent shrimp stir-fried with bell peppers, onions, and carrots in a savory sauce.

Squids lightly battered and fried until crispy and golden, typically served with a side of tartar sauce.

Squids infused with lemongrass, wrapped in foil to seal in flavors, typically includes a blend of Asian herbs and spices.

Shrimp stir-fried with fresh mango, bell peppers, and onions, typically includes a sweet and tangy sauce.

Jumbo prawns cooked in a rich, dry curry sauce, typically featuring a blend of aromatic spices.

Jumbo prawns served in a unique, chef's special sauce, often accompanied by select vegetables or spices to enhance the flavor profile.

Clams served in a tangy and spicy tomyum broth, typically includes lemongrass, lime juice, and herbs.

Squid cooked in a rich and aromatic Nyonya-style dried curry, typically including lemongrass, galangal, and kaffir lime leaves.

Lunch - Beverages

Brewed from Ceylon tea leaves, sweetened, and mixed with cream, typically served chilled.

A refreshing beverage made from brewed tea, sweetened and served cold, often enjoyed for its smooth and calming qualities.

Carrot juice blended with milk, offering a sweet and slightly creamy beverage.

Iced tea infused with fresh lemon juice, offering a refreshing and citrusy twist.

Squeezed from ripe oranges, capturing the essence and vibrant taste of fresh citrus in every sip.

Cloth filtered coffee sweetened with condensed milk and served chilled.

A refreshing beverage made from pressed green apples, offering a tart and sweet taste.

Fresh coconut water served directly from the coconut, often accompanied by tender coconut flesh for a refreshing experience.

A beverage made from the pure juice of pineapples, offering a sweet and tart taste.

Typically consists of refreshing coconut water accompanied by tender coconut pieces.

Pure watermelon blended into a refreshing juice.

Soy milk, a simple and traditional beverage made from soybeans, often served as a refreshing drink.

Soy milk combined with grass jelly, offering a smooth and subtly sweet beverage experience.

Sour plum drink, a tangy and refreshing beverage made with sour plum extract.

A refreshing blend of sweet honey and tangy lime juice, typically served chilled for a revitalizing experience.

A refreshing beverage made with sweet lychee and typically includes a blend of juices or soda water.

Longan fruit served in a chilled drink, often accompanied by ice for a refreshing experience.

A refreshing beverage made with the exotic and sweet rambutan fruit, typically served cold.

Fresh watermelon and lychee fruit blended together to create a refreshing juice.

Red beans blended with coconut milk, offering a smooth texture and a combination of sweet and creamy flavors.

Blended green apple and kiwi juice, combining the tartness of green apples with the sweetness of kiwi for a refreshing drink.

Blended coconut and corn combined to create a unique, sweet drink.

A refreshing blend of blended blueberries and strawberries, typically served as a smoothie.

A comforting blend of espresso and steamed milk, traditionally served hot.

Hand-pulled black tea combined with condensed milk, traditionally served warm.

A warm, chocolatey beverage made with milo powder and milk.

Carbonated water, often sourced from natural springs, offering a refreshing and hydrating experience.

A refreshing and pure bottle of water, sourced to provide hydration.

Selection of sodas including brisk iced tea, several cola options, crush orange, ginger ale, and root beer.

Lunch - Side Order

Steamed white rice, often served as a simple and versatile accompaniment to a variety of dishes.

Lunch - Dessert

Fresh coconut pudding served in a whole coconut.

Shaved ice with red bean, corn, palm seeds, jelly with milk, brown sugar and rose syrup.

Green pea flour stripes and sweet red beans topped with shaved ice and coconut milk.

Creamy black glutinous rice with coconut milk. Served hot.

Sweet potato and yam with coconut milk.

Sponge cake soaked in espresso topped with mascarpone cheese and dusted with cocoa powder.

Cream puffs surrounded by vanilla and chocolate cream.