
Nasi Goreng
Kampung fried rice topped with red chilli and spring onion.
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The lauk changes with the morning market. WhatsApp us for today's spread.

Kampung fried rice topped with red chilli and spring onion.

Lemuni-leaf rice tossed with grated coconut and green chilli.

Fried rice vermicelli with vegetables, chilli and spring onion.

Fried noodles with tofu, vegetables and red chilli.

Coconut glutinous rice roasted in bamboo, wrapped in banana leaf.

Chicken slow-simmered in thick rendang spice and kerisik.

Large river prawns coated in yellow rendang spice.

Cockles cooked in a rich, thick rendang spice paste.

Chicken marinated in spices and grilled over embers.

Ikan loma in turmeric coconut gravy with green chilli and lemongrass.

Squid cooked in a thick red sambal.

Fresh clams cooked in spiced sambal.

Mixed vegetables with broccoli, carrot and long beans.

Kampung salted egg, served halved.

Cencaru fish stuffed with sambal and grilled until crisp.

Catfish grilled in banana leaf, served with air asam.

Salted belanak mullet fried golden and crisp.

Spiced fish pais wrapped in banana leaf and grilled.

Pandan kuih bakar topped with sesame seeds.

Flower-shaped kuih cara with a savoury spiced filling.

Bread rolls filled with sardine, fried until golden.

Apam kuale steamed in a banana-leaf wrap.

Green nona manis kuih filled with palm sugar.

Soft caramel pudding, ideal for takeaway.
Fresh young coconut water, straight from the fruit.
Thick, frothy tea, pulled by hand.
Blue butterfly-pea cooler with a squeeze of lime.