MICHELIN Selected 2025

𝐌𝐈𝐂𝐇𝐄𝐋𝐈𝐍 𝐆𝐮𝐢𝐝𝐞’𝐬 𝐏𝐨𝐢𝐧𝐭 𝐎𝐟 𝐕𝐢𝐞𝐰
Remodelled from an old shophouse, the room retains the original red brick walls as an homage to the history. The menu is short but sweet, featuring Malaysian-Chinese dishes, dumplings and even some Taiwanese and Indonesian small eats. Homemade mackerel fish balls are their specialty and you may choose to order noodles on top to make it a complete meal. The seasoning is tweaked slightly toward the sweet side to locals’ preference.


𝐅𝐫𝐨𝐦 𝐓𝐡𝐞 𝐂𝐡𝐞𝐟
This dish is made by soaking the chicken in aromatic coconut milk and then carefully frying it to give it a golden brown skin and crispy texture. The coconut milk fried chicken is served with traditional and special shrimp sambal. The slightly spicy and savoury flavour of the shrimp sambal complements the sweetness and tenderness of the coconut milk fried chicken, and is a feast of Southern flavours, allowing your taste buds to enjoy the exotic flavours.

椰浆炸鸡，是一道让人垂涎欲滴的美味佳肴。这道菜肴将鸡肉浸泡在香气四溢的椰浆中，再经过精心炸制，呈现出金黄色的外皮和酥脆的口感。椰浆炸鸡配以老品特调虾米sambal，将东南亚的味道完美融合。虾米sambal的微辣和咸香，与椰浆炸鸡的香甜和鲜嫩相得益彰，更是一场南洋风情的盛宴，让您的味蕾尽享异域风味的魅力。