Variety is the spice in Malay food. The traditional culinary style has been greatly influenced by the long-ago traders from neighboring countries, such as Indonesia, India, the Middle East, and China. Malay food is often described as spicy and flavorful as it utilizes a melting pot of spices and herbs.

Many of the seasonings are fresh ingredients such as fresh turmeric, galangal, fresh chili paste, onions, and garlic. A combination of fresh seasonings and dried spices are normally pounded together to make a fine paste and cooked in oil. Fresh coconut milk is often added.

Here is a sample from our Malaysian menu, These may vary at the chef's discretion

Malaysian chicken satay
Gado gado (salad with peanut sauce)
Redang chicken curry
Sambal chicken
Kari sayur
Javanese nasi goreng
Kinto ribs
Sambal prawn