- Local Kaya Butter Toast Set
- Nasi Lemak with Chicken Wing
- Roti Canai with Dhal Curry
- Fishcake Bee Hoon Soup
- Local Fried Bee Hoon
The most ""sedap"" (delicious) street food from Malaysia's most famous hawkers gather in one air-conditioned location with a unique old colonial town ambience. You'll be convinced that Malaysia boleh!
Halal and vegetarian dining available.
Waterfront, Level 1
Mon - Thu
9am – 9pm
Fri - Sun and Public Holiday
9am – 10pm
From famous Penang cendol and ice kacang to black glutinous rice and sweet potato soup, a tantalising variety of desserts is available to satisfy the sweet tooth.
Fish Head Curry is a highly popular dish where fresh red sea bream head is stewed in curry using traditional Malaysian cooking methods and spices. The fragrant stew is then laced with tamarind and curry leaves, with the addition of lady’s fingers, tomatoes and onions to create a harmonious medley of sour and spicy notes with the distinctive sweetness of perfectly cooked fish head.
Malaysia steamed rice stir-fried with prawns, eggs and scallions until every grain is coated with a fragrant flavour.
The iconic confectionary with more than 100 years of history uses its original recipes to create its unrivalled signature pastries such as the crispy Char Siew Bao, Egg Tarts, Mo Mo So (lotus seed paste wrapped within a crust), Red Bean Roll and Wife Biscuit (winter melon paste enveloped in a crust).
Perfect as tea time snacks or a tasty souvenir.
Heun Kee perfects the art of this delectable dish, which is carefully tended over a charcoal flame to infuse the magical flavours that make this claypot delicacy unforgettable. Three different kinds of rice are used for that soft fluffy texture, and together with the delicious salted fish soaked in fragrant sesame oil with a hint of Chinese wine, give it a distinct traditional taste. Heun Kee also uses a unique heated charcoal cover to ensure that the claypot delicacy is thoroughly cooked and served piping hot.
Moist coconut-flavoured rice, accompanied with traditional sambal chilli ikan bilis, and tender morsels of chicken or beef. Nothing beats one of Malaysia's national bestsellers!
KL Jalan Alor Hokkien Mee is renowned for the dark sauce that gives the noodles a fragrant aroma and succulent flavour. With a recipe perfected over 30 years, this Kuala Lumpur signature dish is truly one to savour.
Delicate noodles drenched in a rich, dark soy sauce mix; and a generous serving of tender Char Siew, green vegetables and tasty minced pork wantons make this a deliciously wholesome meal.
An aromatic herbal broth with a generous cut of pork ribs, served with freshly prepared steamed rice.
Tender steamed chicken dipped in a special homemade garlic chilli sauce with a hint of calamansi and lime, enjoyed with fragrant and succulent chicken rice balls, make this dish a must-try.
Authentic Hokkien Prawn Mee perfected over 26 years of improvisation. The secret is in the broth, which is made from the combination fried fresh prawn shells and homemade chilli mix.
Authentic mouth-watering Penang Assam Laksa whipped up by Aunty Mooi, who has 20 years of experience under her belt, this noodle dish comes simmering in a thick and spicy broth, generously topped with finely sliced vegetables, and served with a spoonful of prawn paste.
Enjoy the simple pleasures of sliced, marinated cuttlefish and fresh green kang kong, drizzled with traditional sweet sauce and a fragrant sprinkling of sesame and crushed peanuts.
This mouthwatering Penang classic is made of cucumber, pineapple, green mango and turnip, drenched in a flavourful prawn paste with specially concocted chili sauce, and sprinkled with chopped peanuts as a finishing touch.
Char Koay Teow needs no introduction but when it is prepared by the Lim Brothers, this delectable dish of fragrant noodles skillfully fried in soya sauce, is taken to a higher level. With over 50 years in the business, the Lim Brothers are synonymous with this delicious and well-loved dish.
Wash down your meal with a refreshing ice-cold beverage, or sit down with friends over a hot cup of freshly brewed Nanyang Coffee. For a light snack, try the traditional Kaya Toast.
The Roti Canai (or Roti Prata as it is known in Singapore) is served with a choice of curries, and the Nasi Briyani packs an irresistible punch with its combination of fragrantly spiced basmati rice, crispy papadom, tangy vegetable achar and a selection of traditionally stewed chicken, fish or mutton.
Skewers of succulent meaty chunks, grilled over traditional charcoal fire and accompanied by a signature satay sauce of mixed ground peanuts and topped with tangy pineapple, this delicacy is always in demand.
Originating from Sempalit in Pahang, a village with a population that is 95% Chinese, this dish came about in 1951 when it’s inventor Damodaran Nair came with the idea to make his curry less spicy to appeal to his fellow villagers.
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