=e MAIN COURSE ne 01 CHICKEN CHOP mw 15 aN 02 Fisu & Cures ww 16 an ot 03 LAMB CHOP mw 21 ~ FR 04 SALMON STEAK ww 28 ZRH 05 SIRLOIN STEAK mw 35, ca 06 FAMILY PLATTER xn 65 RAH K CHICKEN CHop, LAMB CHOP, SIRLOIN STEAK COLESLAW, FRENCH FRIES. SBI, BI. FI, HM, wR 07, SEAFOOD PLATTER a 65 he SE SALMON FILLET, FISH FILLET, SQUID RING, OysTER, PRAWN BALL, FRENCH FRIES. ExX8. Oh. SHOR. TK. HE, BRra PASTA & | SOUP A LANG. 8 CHICKEN CHOP WITH SPAGHETTI ay 15 HREKAG o9 LAMB CHOP WITH SPAGHETTI* au 21 t+REKA G 10 HAM & CHICKEN CARBONARA mu 14 Kena eKAG 11 Duck BREAST CARBONARA am 16 KROMOKEKAG ' 12 SEAFOOD CARBONARA au 18 i H 36 EK 4) & 13 SHRIMP AGLIO OLIO ew 12 HHRKEKAG 14 Duck BREAST AGLIO OLIO xv 16 ROEMBEKEKAG 15 SEAFOOD AGLIO OLIO am 16 p aH EK EKA 16 SALTED EGG PasTA WITH CHICKEN xu 16 R&A EKA 17, MUSHROOM SouP au 6 a 18 GARLIC BREAD au 5 re he “CHOICES: [MUSHROOM SAUCE / BLACK PEPPER SAUCE / MIXED SAUCE]a ¢ SNACK*% Qj 19 COLESLAW VRR 20 FRIED OYSTER YH 21 SQuID RING *% o 1B 22 FRIED PRAWN BALL We PF a 23 NUGGET Me A 24 FRENCH FRIES HEE 25 WASABI Mayo FRIES RRE EE 26 CHEEZY MAYO FRIES £4LHR*% 27 SAUSAGE & hh 28 TOWERVILLE SNACK PLATE ww 4 ew 12 rw 10 ew 12,Pia eres | : " @ ot y FRIED RICE 29 SMOKED DUCK FRIED RICE & th #3} te M10 30 KAILAN SHRIMP FRIED RICE 42.3643) He xn 10 31 MANICAI FRIED RICE 4% Hr an 8 32 YANG ZHOU FRIED RICE 4% HH 9 HL ru 8 33 PINEAPPLE FRIED RICE 3 ## am 8 34 TOM YAM FRIED RICE ® & Pte rt 8 : 36 SALTED FISH FRIED RICE At ® Hr He zu 8 fe 36 KAMPUNG RICE 4 #8 mn 8 nad 37 SEAFOOD FRIED RICE 9 9h re 38 SAMBALFRIED RICE & OH Her au 8 e 39 BELACAN FRIED RICE A4é AH He£ , a \ NOODLES # 40 FRIED KUEH TEOW aR 4 a 4) FRIED SAMBAL KUEH TEOW RE WR an 8 42 FRIED TOM YAM KUEH TEOWA 3 aR m8 43 FRIED BEE HOON #4 8 44 FRIED SAMBAL BEE HOON # BA KAY ru f 45 FRIED BEE HOON WITH STEW PoRK SLICED 44 BH RHP av 10 7 46 XIN CHEW BEE Hoon £.4| K4> ru 8 “47 MANICAI BEE HOON WHAM ru 8 48 FRIED TOM YAM BEE HOON ARM RH ru 8 49 TOM YAM BEE HOON Soup ARAM ang 50 TOMATO # i m9 {CRISPY Mae ?¥ & / Kuve Taw 4 #/ Bee Hoon AH) CANTONESE J & (Crispy Mer }¥ a / Kuen Tiaw 4 # | BEE HOON A#+) 52 CHICKEN SLICE N HAM CRISPY MEE 4 & X At JF au 10 e tee 5 a 9S DISHES WITH RICER@HR = 53 MANICAI RICEMRR ko 54 MIXED VEGE RICE 1} He RH aa 55 MARMITE CHICKEN RICE RAH RM 56 NANRU PoRK RICE # SLM RM SWEET & SOUR CHICKEN RICE Mat A Hh aw SWEET & SouR Pork RICE MAH RM SWEET & Sour FIsH RICE M# HH RM oO -0 wm © wo © 59 60 GINGER CHICKEN RICE £# 4th au 6 GINGER Pork Rice £4246 RM 62 LEMON CHICKEN RICE #74 4th aw 63 BUTTER CHICKEN RICE 44H aw 64 GONG BAO CHICKEN RICE @ kA te 65 GONG BAO Pork RICE ARM tL xu 66 NESTUM CHICKEN RICE &X #Hus 67 NESTUM FISH RICE AM BR RM © © © © Ow © © 68 THAI STYLE CHICKEN RICE 2m 8 AK Ay te - 0 THAI STYLE FISH RICE m™ 8 ERGASIAN FOOD> 7 CHICKEN % a ree 70 BUTTER 45 4 eM 13 M24 RM 35 71 BLACK PEPPER = 13. kM 242M35 72 VIETNAMESE a& # eM 15 M26 2M37 73 SWEET@SOUR @4t x13 M24 2M35 74 GINGERZ #& M13 -RM24 -aM35 75 THAI STYLE & X nm13 M24 eM 35 76 LEMON #7 nM13AM24 M35 77 NANRU & 4 e130 M24 RM35 78 MARMITE 44 & eM 13 RM24-RM35 79 NESTUM & rm 13° M24 RM35 80 GoNG Bao @ nm13 M24 aM 35 81 SALTEDEGG A eM13-RM24 _RM35 PORK & s 62 ONION WITH MEAT SLICE FAH = 13 83 GINGER Pork £2 ee 4 LEAK WITH Pork BELLY Meat 4248 ™ 13 85 NANRU DEEP FRIED Pork #1 49% au3 26 BBQPorK #44 £ xm 13 SAMBAL Pork # 6% Al m3. 68 SWEET ¢ SOUR MAH xm 13 89 SALTED FISH Pork A # % A wuld 90 CINCALOK FRY PorK 3f% 37% A aw 13 9 SALTED VEGE PoRK ARMA nw 13 92 93 Spicy SOUR MEAT SLICE Soup BRAK %™™ 16 GONG Bao @ *& a. rm 13FisH & 94 TEOCHEW STEAM SEABASS [SIAKAP] ,,, 95 Se peAD. BHA [eaH) 95 ReUEeE Tae SEABASE [SIAKAP] aa 25 = 40 96 SouR Spicy Sour MRL aw 18 - M30 97 TERIYAKI BH Hh & pm 12 : - 98 NESTUM &H aw13 M24 M35 99 SAMBAL CRISY FISH RE MMS aw 13 -eM24 RM 35 10OBUTTER 4» nm13 M24 RM 3S 101 THAI STYLE &X pm 13 M24 M35 i i 102SWEET¢ SOUR Mt mu 13 aM 2g M35 103 BLACK PEPPER RM am 13 aM 24 M35, 104 LEMON #F% nw 13 M24 R35 PRAWN ‘Tf ek eka 105 BUTTER 44 aM22 8M 35 eu 4B 106 SALT@ PEPPER MH 22 WBS a 4B 107 NESTUM & RM22 8M35 eM 4B £ : 108 VIETNAMESE 2& & M24 &37 RM SO : 109 SWEET SOUR MA 22H 35 eM 4B 0 SAMBAL & & am22 8M35 au 48 1m SALTED Eco & ae Rm22 2435 M48 | 12 TOM YAM PRAWN Soup &22 - eu 48 KRRAZOR CLAM 4% ¥& : ‘ i 13 GonG Bao B# em18 eM 33 14 KARI eye RM18 M33 - SQUID MH » ‘ 18 LEEK WITH SQUID # RH RMI5 _ew28 16 SAMBAL SQUID FARK RMI5 N28 17 BUTTER SQUID 4 HX RMI5 _eN28 48 BUTTER SALTED Ecc H## AE RM 15 ew 2.8 9 KARI SQUID %# & & wM15 ew 28 120 GONG Bao Squip # ih & RM15 rw 28 LAMB 4. a 8 L 1a1 LEEK WITH LAMB &W4+H aM 28 —-RN45 122 BLACK PEPPER SAUCE LAMB S&R+ A) aM 28 RM 45 123. SPECIAL SAUCE LaMB #+ 44 am 28 R45 | Toru BR ‘ L 124 PRESERVED EGG STEAM TOFU R&A BMH 213 - 125° MAPO TOFU RAAB RM13-RM2O a 726 MINCED Meat Toru A# SH RM13-RM2O 127 BUTTER TOFU 44%h BB M13. M20 128 SALTED EGG TOFU ABH xM13—-RM2O 129 THAI STYLE TOFU AAA RM 13 RN2ZO 130 MIXED VEGE Toru + #RRER RM 13 -RM2O 131 BRAISED TOFU WITH LEAK 42302 nM 13. -RM2OBow . MANICAI #H mL 132 CRISPY MANICAl FM HR WIS rae Ns, 133 MANICAL Ecc MRA xm 10 eM 18 x25 134 MANICAI WITH ANCHOVIES # > BAF ww 10 eM 18 ew 25 KAILAN KZ. eek 135 KAILAN WITH OYSTER SAUCE ES eeraern ers ¢@MuSsHROOM &@HHRFZ 136 KAILAN WITH SALTED FISH AHH 2 — M10 ew 18 2123 ~ 137 KAILAN WITH MEAT SLICE #2.A ¥ RM 12, 2M 20 2N26 138 KAILAN WITH CHINESE SAUSAGE mM 10 ew 18 aN23 FAY fh Mo 139 KAILAN WITH SLICED STEW PORK ele ana! R242 140 KAILAN WITH CRISPY FISHR SIHRFZ ww lO ew 18 ww 23 ia STIR FRIED KAILAN WITH GARLIC wu an 18 923 : A EE * 142 KAILAN WITH SHRIMP #2 3 4— M13 xm 22 2m 28 BAYAM & KANGKUNG#, Re Fos KR | 8 ™ L 143 KANGKUNG GARLIC #HES HK RM 10 2M 18 RM 23 144 KANGKUNG BELACAN SAMA 2M 10 2M 18 RM23 145 KANGKUNG CINCALOK $f 4 erE SH RW 1O xw 18 223, 146 BAYAM WITH GARLIC F#HRRK RM 10 RM 18 Rw 23 147 BAYAM WITH ANCHOVIES 3&2 4¢ Hew 10 ew 18 e123, 148 BAYAM WITH PRESERVED EGG R& #, Kw 12 2 20226 { 149 BAYAM WITH EGG RAW RM 10 2M 18 RM23BROCOLLI CAULI RA pio os : 150 STIR FRIED WITH GARLIC #HRR — ew 10 aw 18 wu 25 151 STIR FRIED WITH SLICED MEAT K#PARM13 ww 22 ww28 . 152 STIR FRIED WITH SHRIMP ¥F4-R am 13 rm 22 xM28 153 STIR FRIED WITH SQUID H#2 RK a 13. mu 22 228 154 MIXED VEGE Ht} #RR am 13 rm 22 eM28 EGGPLANT #F Poa ok 155 MINCED MEAT EGGPLANT #) 4 & nM 10 eM 18 225 156 SALTED FISH EGGPLANT ALS F am 10 em 18 225 157 BELACAN EGGPLANT S4a% + am1O em18 2M25 : BITTER GOURDS & fe ec ~ 158 BITTER GOURD WITH EGG rm 10 am 18 2w25 FAPE 189 BITTER GOURD WITH MEAT SLICE km 13 eM 22 2M 28 RAK 160 BITTER GOURD WITH SHRIMP Rm 13 RM 22 RN28 SIS 161 BITTER GOURD WITH MINCED MEAT #10 am 18 2M25 A RAR ‘ 162 BITTER GOURD WITH CHINESE SAUSAGE &™ 10 eu 18 215 rs EA He 463 BLACK SOYBEAN WITH BITTER GOURD. ®™10 mu 18 R15 C RARERBEANS 3. & ~ > 164 KERENCH BEAN WITH SMOKED DUCK = ®»12 820-26 ARH 165 FRENCH BEAN WITH ANCHOVIES rm 10 rm 18 M25 RAS Bt a 166 FRENCH BEAN WITH DRIED SHRIMP — 2u10 Rm 18 E25 ASK 167 LONG BEAN WITH MINCED MEAT xm 10 RM 18 R25 AE A 168 LADIES FINGER WITH GARLIC am 10 rm 18 2N25 3 Ht HS “ 169 MIXED BEAN am 13 eM 22 eM28 wWKKRE 70 BEANSPROUT WITH SALTED FISH km 10 em 18 225 RASH 171 CRISPY FISH WITH BEANSPROUT am 10 em 18 225 Mey BAF OMELETTE Wik Sia 172 OYSTER OMELETTE M15 M22, HR a 173 CHINSES SAUSAGE OMELETTE x10 ew18 Ni Sb RA 174 BITTER GOURD xm10 M18 ERR 175 PRESERVED OMELETTE 210 M18 EM 17% SEAFOOD OMELETTE aM15 RM 22, REX 177 ONION OMELETTE aM10 RMB. FEMA 178 MINCED MEATSTEAMEGG x10 x18 DERE i 179 PRAWN OMELETTE M15 RM 22 BF179 180 181 182 183 184 185 186 Soup SEA CUCUMBER SOUP te B MIXED VEGE Soup Ht Mh ti Et Tom YAM Soup ERG SEAWEED Soup KRM CREAMY CorN Soup LAR SWEET CoRN Soup LR SALTED VEGE TOFU SouP RK SM % BITTER GOURD WITH MEAT Soup RAK RIicE & 187 PLAIN RICE @ th SMALL rw 15 ww 13 mm 12 rm 10 xu 10 m 10 xm 10 ew 15 kM 2 LARGE em 25 RM 22 RM 20 ru 18 au 18 rw 18 aw 18 a 25TOWERVILLE SERIES A: A Beth. & 5 — a 189 MALA Spicy VEGE RM 20 | BAR Be } gy 190 MALA SPICY PORK ew 30 FH Be 191 MALA Spicy PRAWN a 35 FRI \ 192. MALA Spicy SEAFOOD RM 50 Fak ok ot i) CHOICES: [Rooxie -)-4k / AMaTEuR ¥ #{ / Supers KA]qd. KeDONDONG J2 HONEYDEW dR CERAD ane mw IL + _< > J4 Coconyr Ice C CREAM J5 WATERMELON Jé SousoP ORY BLE AY is" al nM 12 i igeeae 18 Lemoy HT oe J? CHOCOLATE oF ab RMKY RM ae rere 10Jee Blended: ¥: + H iy Jd J10 STRAWBERRY —_Jti DRAGON FRUIT J12 PINEAPPLE FEWEAD KEEKD ARKY am 13 nM 12, rw 11 4 . < Jee Cream Hit. ité J13 THAILAND COCONUT J14 MANGO IcE CREAM Ice CREAM ER Sa Aa IR xm 12 RM 12,HOT.COLD DRINKS #436 J18 CHOCOLATE 7% [Hor # / Coup % J Jié LEMON TEA ##&& [Hot &/Cotp +] Ji? HONEY LEMON HERR [Hor & / Coup & 18 HONEY Pasi HEF [Hor & / Coup & J19 RED TEA ee [Hor &/ Coto & | J20 COFFEE %4F (Hor &/ Coup # ] Jat BLACK COFFEE & % 4 {Hor & / Cop 4] J22 CAPPUCINO apie [Hor &/ CoLp & J23. MILK TEA nk Pee eae J24- Ho YAN Ho HERBAL TEA [Hot & / Coup # ] 425 MATCHA LATTE #& 4k (Hor &/ Coup & | J26 ICED RIBENA 4] £4 Ja? BoBA MILK TEA AMHR SOFT DRINKS . J28 100 PLUS RM 3, J29 PEPSI RM 3 J30 7 UP Rm 3 J31 SHANDY RM 4 J32 MALTA am 5 J33 SUNDROP ORANGE em 3 434 DRINKING WATER em 2 FLOATS 35 A&w FLOAT RM 5 J36 PEPSI FLOAT Ene | rw 4 au 4 aw 4 ru 6 ru 4 am 4 rm 4 nM 4 ru 4 au 4 kM 4 rm 4 aw 6 J37 SPRITE FLOAT RMS. a Cocktail J38 TOWER BLUE * BR J39 PINK Lapy # 42 4c rm 12, J40 MANGODA £% H#& rw 12 J41 PASSION 4 && @ 4 ew 12, J42 YOGURT BUZZED 44 & % ru 12 Mocktail J43 HAND BEAT FRESH LIME 4 47 7 m5 J44 HAND BEAT FRESH LIME Sopa 4 41 # & ¥ 4 rw 6 * J45 LIME Sour PLuM ‘& 4 a xm 6 J46 MANGO Passion & #4 & xu 6 J47 RIBENA SPRITE 4) RH H eS " J43 RIBENA SPRITE LONGAN 4] & 44 © % %. 3H rm 6 J4a9 LEMON LONGAN Sopa # & & #6 rm 6 J50 HONEY SODA # & ru 6 J51 MANGO Sopa #¥& rw 6 J52 GUAVA SODA #% # ru 6 J53 DELUXE BERRY # 4 rm 6 J54 CURACAO SODA #& %& rw 6 J55 PASSION SODA & & ru 6 PASSION GREEN TEA & & #H& m5.Beer 81 ANCHOR(Can) 82 CARLSBERG emp aeloy a ra ee eg ern) ree) eed (Per Bortur) / (3 BorrLes) ew 15 Dee (Per sortie) / (4 BortLes)