Food Terminal

Pastry turnovers stuffed with potatoes, chickpeas, onions, lentils, and spices.

Fried chicken wings with honey butter dressing.

Grilled chicken marinated with Thai spices. Served with peanut sauce.

Crispy vegetarian rolls. Served with homemade sweet & sour sauce. 15 pieces.

With shrimp, ground pork, and sweet & sour sauce.

With shrimp, ground pork, black vinegar, sugar, and chili sauce.

With basil, salt, pepper, and mango sauce.

Malaysian Indian pancake roti only.

With carrot, cabbage, cucumber, peanut, sesame seed, vinegar, sugar, and chili paste.

Malaysian Indian pancake with your choice of dipping sauce.

Pig ear with egg white, flour, and sweet & sour sauce.

Includes your choices of main entrées (4 orders of chicken or spare ribs) & beef (4 orders of beef or beef rendang), Chinese broccoli, tossed noodles (10 orders), and white rice.

Includes your choices of main entrées (6 orders of chicken or spare ribs) & beef (6 orders of beef or beef rendang), Chinese broccoli, BBQ pork (6 orders), mango shrimp (6 orders), tossed noodles (10 orders), and white rice.

Sliced chicken breast with shredded mango in spicy sweet & sour mango sauce. Served with Jasmine white rice.

Beef brisket, lettuce, pickled mustard, and cilantro. Served with Jasmine white rice.

Chicken thigh with curry, mint leaves, and coconut milk. Served with Jasmine white rice.

BBQ pork with soy sauce, sugar, and sesame oil. Served with Jasmine white rice.

Fried tofu with shredded mango and spicy sweet & sour mango sauce. Served with Jasmine white rice.

Curry jicama broth with tofu, king mushroom, eggplant, green spring onion, mint leaf, and lime. Served with Jasmine white rice.

With honey butter dressing. Served with Jasmine white rice.

Beef with lemongrass, cardamom seeds, chili paste, curry spices, and coconut milk. Served with Jasmine white rice.

Steamed chicken with soy sauce, garlic oil, and cucumbers. Served with Jasmine white rice.

Pork belly with tofu, soft-boiled egg, sugar, chili, sugar, and soy sauce. Served with Jasmine white rice.

Spare ribs with curry spices, mint, curry leaves, and coconut milk. Served with Jasmine white rice.

With shredded mango in spicy sweet and sour mango sauce. Served with Jasmine white rice.

Tofu stuffed with ground pork & shrimp with mushrooms and eggplant. Served with Jasmine white rice.

Signature tossed noodles.

Signature garlic noodles.

Thin egg noodle with tofu, king mushroom, bok-choy, eggplant, beansprout, and green onions.

Thin noodles with beef brisket, bok choy, spring onions, and cilantro.

BBQ pork with thin noodles, bok choy, bean sprouts, green onions, and fried shallots.

Honey butter shrimp with signature garlic noodle, spring onions, and cilantro.

Crab meat with garlic butter, signature garlic noodle, and spring onions.

Hakka-style noodle with Thai chili ground chicken, shiitake mushrooms, spinach, anchovies, fried egg, and fried shallots.

Roasted spinach with shiitake mushroom, garlic butter, and home-made signature garlic noodles.

Salted egg-yolk shrimp with garlic butter, signature garlic noodle, spring onions, and cilantro.

With corn, wood-ear mushrooms, zucchini, bell pepper, and red onion.

With shrimp, bacon, egg, kimchi, corn, zucchini, bell peppers, red onion, fried shallots, and onions.

With chicken, shrimp, egg, bell peppers, red onions, fried shallots, spring onions, and cilantro,

Hakka-style noodle with shiitake mushrooms, turnip chili, and fried shallots.

Curry boneless chicken thigh with thin noodles, onions, bean sprouts, mint, fried shallots, and egg.

With shrimp, egg, bell peppers, red onion, fried shallots, spring onions, Thai chili, and basil leaf.

Curry spare ribs, thin noodle, spring onions, bean sprout, mint leaf, fried shallot, and eggs.

With oyster sauce.

Fried okra with sambal sauce.

Fried eggplant with ground chicken, Thai chili, and shrimp paste.

Fried eggplant, house-made zha cai (pickled mustard) paste.

With black bean sauce.

Glazed with a coat of apricot jelly and finished with a cherry, these circular tarts are stuffed with a moist, rich coconut filling that is a mix of chewy and crisp.

Dessert for one, our mini fruit tart is a medley of strawberries, blueberries, and kiwis atop a rich custard cream in a baked pastry shell.

Crushed Oreo bits folded into a classic cheesecake is whipped for a light fluffy texture and sits on a chocolatey Oreo crust.

Topped with a crunchy caramel crust, break through the shell to revel our sweet creamy egg custard.

Our chocolate ganache cheesecake was made to delight. Starting with an Oreo crust, we layer classic cheesecake with decadent chocolate ganache cheesecake.

Our chocolate ganache cheesecake was made to delight. Starting with an Oreo crust, we layer classic cheesecake with decadent chocolate ganache cheesecake.

This classic Italian favorite boasts of cocoa and espresso blanketed in mascarpone cream and dusted lightly with cocoa powder.

This cake highlights a mango mousse layered between vanilla chiffon cake and topped with fresh mango.

Blueberry cheese atop a rich custard cream in a baked pastry shell.

Traditional Thai tea served chilled.

Strawberry, peach, black tea.

Black tea mixed with evaporated milk.

Green tea with honey

Ginger, lemon, black tea.

Black tea infused with lemon.

Traditional Malaysian coffee roasted with margarine.