Master Chef Leung Nin Fong presents a new menu of "Singaporean and Malaysian Delights"

Pork Ribs in Herbal Soup (Bak Kut Teh) - A rich and aromatic pork rib soup brewed with a variety of spices and traditional Chinese herbs including Dong Quai (Angelica Sinensis). This Malaysian-style dish features a deep color and robust broth, with tender, flavorful meat. Accompanied by crispy Youtiao (fried dough sticks), it's a heartwarming classic you won’t want to miss!

Hainanese Chicken (Half) with IPOH Bean Sprouts - The Chef carefully selected San Huang chicken, poached in a hot and fragrant broth, yields tender and silky meat. Paired with fresh Ipoh bean sprouts, this dish embodies the authentic flavors of Singapore and Malaysia.

Wok-fried King Prawns with Black Pepper - Australian prawns quickly stir-fried with freshly ground black pepper by the Chef, delivering a tantalizingly spicy aroma and flavor that's truly captivating.

Malaysian Seafood Laksa - A rich soup base made from lemongrass, galangal, shrimp paste, and turmeric powder. Rice noodles are submerged in a thick coconut curry broth, complemented by a variety of ingredients like Canadian scallops, Vietnamese prawns, fish balls, and tofu. Each bite is infused with the essence of Malaysia.

Fried Turnip Cake with Shrimp in Singapore Style - Homemade turnip cake that's crispy on the outside and soft on the inside, boasting a strong turnip flavor. Served with scrambled eggs and sweet soy sauce, it offers a uniquely enjoyable taste experience.