THE SIGNATURES

AVA I L A B L E F R O M 1 2 P M T O 1 0 P M
(LAST ORDER AT 9.30PM)

H AI NA NE S E BE EF BAK K UT TEH – 36 HAINANESE CHICKEN AYAM BUAH FISH SOUP – 28

NOODLE S – 24 肉骨茶 RICE – 24 KELUAK – 30 鱼汤
海南牛肉粉 海南鸡饭 黑果焖鸡
A well-loved traditional dish in Adapted from the original recipe of the
Popularised by Wah Eng Beef Noodle Singapore, using the original recipe Free range corn-fed chicken is poached A signature Peranakan dish featuring Whampoa Keng Fish Head Steamboat,
in the 1970s, this Hainanese-style from Legendary Bak Kut Teh with using a traditional Hainanese recipe. boneless chicken braised in a lightly the flavour of this fish soup is elevated
dish features noodles in thick gravy fresh Indonesian pork and Sarawak The fragrant rice is cooked in chicken spicy aromatic garam assam spice with the use of Chinese angelica.
and topped with beef slices, pickled peppercorn for the rich and slurp- stock and served with piquant garlic paste, and buah keluak nuts filled with Served with prawn rolls, homemade
vegetables and peanuts. Served worthy soup. This dish is served with chilli sauce. minced prawns and pork mixed with chilli sauce and steamed rice.
alongside a light herbal beef broth fried ‘you tiao’ and hot tea. the moreish nut pulp.
with beef balls, and tangy chilli sauce. 新加坡是世界鸡饭之都。采用鲜 采用黄埔庆鱼头炉餐馆的原始配
除了使用發传人肉骨茶的原始配 嫩水煮鸡制作海南菜肴的灵感来 用了去骨鸡和搅碎的黑果肉与亚 方，每天新鲜熬煮两小时以上，
在 華 英 海 南 牛 肉 粉 的 积极推广 下， 方以外，也采用新鲜的印尼猪肉 自老式做法。以香料和鸡油制作 参盐焖烧而成的经典娘惹菜。黑 更加上了滋补当归调味。暖心鲜
海 南 牛 肉 粉 在 七 十 年 代变得家喻 和东马砂拉越花椒熬出香喷喷的 的芳香米饭，配上蒜茸和辣椒酱 壳果里塞了搅碎的黑果肉 、 虾肉 甜的鱼汤，配上香脆的炸虾枣，
户 晓 。 浓 稠 的 牛 肉 酱 汁包裹着滑 高汤。可配炸油条和热茶一起享 吃，更是美味诱人。 和猪肉。 特制辣椒酱和米饭，绝对不容错
嫩 的 粗 米 粉 ， 配 上 酸 菜和花生。 用。 过。
附 上 清 甜 牛 肉 汤 及 牛 肉丸，以及 BAK CHOR M EE – 32 KATONG LAKSA – 22
特 制 辣 椒 酱 ， 令 人 垂 涎。 BEEF REN DANG – 28 肉脞面 加东叻沙 PRAWN NOODLE
牛肉任当 SOUP – 26
IKAN A S S A M A luxurious take on Bak Chor Mee, and This rendition is adapted from The
Cooked by Rumah Makan Minang, a signature fish maw soup from Seng Kee Original Katong Laksa aka Janggut 虾面汤
P EDAS – 26
specialist of Indonesian Minangkabau Mushroom Minced Pork Noodle. The Laksa in Katong. The rich coconut From Da Dong Prawn Noodles in Joo
亚参酸辣鱼 cuisine, this aromatic Beef Rendang is broth is chock-full of threadfin fish gravy is flavoured with dried shrimp Chiat, with over 5 decades of history.
A zesty dish with seabass, lady fingers served with brown rice, eggplant and maw, minced pork, pork slices and egg. and fragranced with laksa leaf, served Yellow noodles and prawns are served
and eggplant cooked in a tamarind and emping. with poached chicken. with beansprouts and kang kong in a
sambal garam assam gravy. 源自于勝記香菇肉脞面的招牌 鱼 robust pork and prawn broth.
由印尼米南佳保风味的美食专家 肚汤配方。猪骨和鳎目鱼干的 鲜 叻沙是新加坡对世界美食的贡献
鲈 鱼 、 羊 角 豆 和 茄 子 浸泡在鲜甜 Ruma h Ma k a n Mi n a n g 烹制的牛 汤里，满满的都是上等马鲅鱼 肚、 之一。只需用勺子吃的招牌短面 面条、豆芽和空心菜浸泡在香浓
开 胃 的 汤 汁 里 一 起 熬 煮，加上罗 肉任当是新加坡旅游局精心挑选 猪肉碎、猪肉片和鸡蛋。 来自加东。浓郁椰奶带着干虾的 美味的虾汤里。源自于如切拥有
望 子 汁 和 参 峇 亚 参 盐 调味而成。 出的本地美食必访地点之一。芳 味道以及叻沙叶的飘香，配上传 五十多年历史的大東蝦麵。
香的牛肉仁当配上糙米饭，茄子 统水煮鸡。
和马来式的炸饼，值得推荐。

ALL DAY SNACKS LOCAL BUFFET

S ATAY – 18 NGOH HI ANG – 18 NONYA KUEH – 16
娘惹糕 Savour a wide selection of local appetisers and desserts from the buffet and complete the
沙爹 五香卷
A selection of popular experience with a choice of one of our signature dishes, along with a cup of Kopi or Teh
Half dozen chicken or pork Original recipe of Chef
local kuehs in traditional Tarik.
satay with peanut gravy, Sio Ming Fah, Beng Hiang
cucumber and onions. Restaurant, served with Peranakan style. 尽情享用我们为 您精心挑选的开胃菜，甜点配上一杯南洋咖啡或拉茶。您也可
traditional homemade dip. 以任选本餐厅一 道招牌菜。
六 支 传 统 鸡 肉 或 猪肉串 精选传统娘惹糕点。
烧 ( 沙 爹 ) ， 配 上 甜咸 源自茗香福建餐馆主厨 Lunch: SGD 58 per adult Available on Saturday, Sunday and Public Holiday
花 生 酱 汁 、 切 片 青瓜和 S io Ming Fah 的原创配
洋葱。 Pop-Up Lunch: SGD 68 per adult Lunch Time: 12pm - 2.30pm (Last Order 2pm)
方。肥美酥脆的五香卷
配上传统特制蘸酱，口
感十足。

SNACKS
AVA I L A B L E F R O M 2 . 3 0 P M T O 1 0 P M
(LAST ORDER AT 9.30PM)

FR IE D CA R R OT C AK E KONG BAK PAU – 24 NYONYA CHICKEN CHENG T NG – 12 PULUT HITAM – 16

(CH A I TOW KWAY ) – 18 扣肉包 CURRY – 24 清汤 黑糯米粥
炒萝卜糕(菜头糕) 娘惹咖喱
Hokkien style braised pork brisket in A refreshing dessert soup with dried Sweetened black glutinous rice
Stir-fried turnip cake with pickled steamed Chinese bun from Beng Hiang Tender chicken pieces braised in thick longan, white fungus, gingko nuts, porridge inspired by HarriAnns,
radish, egg and spring onions. Restaurant. coconut curry and served with sliced lotus seed and red dates, served warm drizzled with coconut milk and served
French baguette, the Singaporean way. or cold. warm.
新 加 坡的 特色 小吃 ，这道 萝卜糕 来自于茗香福建餐馆。酥软、
采 用 了 腌 萝 卜 干 、 鸡 蛋和小葱一 卤味香的福建式扣肉夹在蓬松柔 一道独具浓厚新加坡风味的美 新加坡的经典甜汤。用料有龙眼 来自Harri A nns的香甜黑糯米粥。
起煸炒。 软的荷叶包，咬上一口，齿颊留 食，浓郁椰子味的咖喱炖煮鸡 干、白木耳、白果、莲子和红枣。 淋上椰奶后，趁温享用。
香。 块，搭配法式面包片。 清甜滋润。热吃，冷吃均可。
CH IC KE N CU R RY
P UFF – 18 SPRI NG ROLL – 16 KAYA TOAST – 12 PRAWN ROLL – 22 Pork 猪肉
脆皮咖喱鸡肉卜 素春卷 咖椰吐司 炸虾枣
Shellfish 贝类
Large homemade deep-fried spring Thin slices of crisp toasted bread Juicy and tasty prawn rolls from
Eggs 鸡蛋
East Coast Road’s 3rd generation of rolls with fresh coriander, stewed served with slivers of savoury butter Whampoa Keng Fish Head Steamboat,
handmade curry puffs. An original turnip, shiitake mushroom and carrot and a generous spread of homemade made with prawns, chestnut and a Nuts 豆类
recipe by Madam Lim Sai Hiong from accompanied with a chilli dip. kaya, a traditional jam made with unique blend of fatty and lean pork.
Dairy 乳制品
Soon Soon Huat, since 1992. coconut and eggs. Served with a sweet sauce to balance
自制的炸春卷，加入新鲜的香 the peppery flavours.
菜、炖萝卜、香菇、胡萝卜，蘸 Gluten 麸质
东 海 岸 路 驰 名 第 三 代 手工制作顺 酥脆的烤面包，包裹着可口黄油
顺 發 脆 皮 咖 喱 鸡 肉 卜 。来自1992 着特制辣椒酱。 和一大抹由椰子和鸡蛋制成的咖 Vegetarian 素
黄埔庆鱼头炉餐馆的招牌炸虾 枣，
年L i m Sai Hion g女 士 的原始配 椰酱。 香脆可口。用虾仁、马蹄及肥瘦
方。 猪肉混合制成。蘸着甜酱吃可以 Spicy 辣
中和虾枣里的胡椒香味。
Sustainably Farmed Produce
可持续养殖生产

Prices are subject to 10% service charge and prevailing government taxes.