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1511-1641 - Portuguese Malacca 1641-1946 - Dutch Malacca & British Malaya 1930’s Immigration of Chinese Malaysia 1957 - Independence of Malaya

Menu 1511-1641 - Portuguese Malacca 1641-1946 - Dutch Malacca & British Malaya 1930’s Immigration of Chinese Malaysia 1957 - Independence of Malaya

Menu

1511-1641 - Portuguese Malacca

In 1511, Malacca was conquered by Portugal. In 1641, Malacca was taken over by the Dutch. In 1824, the British had controlled of Malacca following Anglo-Dutch Treaty.

Served with rice Choice of sauce: Sambal portuguese / seafood spicy cream / garlic soy sauce

19.00 MYR

Chicken & Potato with Portuguese curry style serve with rice. Spicy Level - (Original, Extra Spicy, Devil Spicy)

17.00 MYR

1 Box - 6 pcs

20.00 MYR

1641-1946 - Dutch Malacca & British Malaya

Early 19th century, thousands of Chinese immigrants came to Malaya and most of the Malaysian Chinese today are descended from this wave of immigrants.

Classic Portuguese tomato mince beef, steam potato with carrot, mesclun salad & served with shoestring fries *Traditional potato bake portuguese *Puff pastry

22.00 MYR

Slow cooked Australia lamb shoulder & mix with fresh & dry herbs to perfection. Accompanied with leek, celery, carrot & potato served with rice.

24.00 MYR

Well marinated with magic spices, garlic aioli, chive mash potato, mesclun salad & served with creamy black paper sauce.

17.00 MYR

Twin fresh organic eggs (scramble or sunny side up), chicken supreme, baked tomato parmigiana, sauted mushroom, baked beans & chicken frankfurter.

19.00 MYR

1930’s Immigration of Chinese Malaysia

This wave, considered the largest influx of immigrations to Malaysia, and brought over several different Chinese subgroups such as Hokkien, Cantonese, Hakka, Teochew and many more.

Served with Kampung half boiled eggs

7.00 MYR

6.00 MYR

Shoestring fries, mesclun salad & served with butter milk sauce

19.00 MYR

1957 - Independence of Malaya

As a result of historical migrations, colonization by foreign powers and its geographical position, Malaysia’s culinary style in the present day is primarily a melance of traditions from its Malay, Chinese, Indian and heavy to light influences from Portugese, Dutch and Eurasion cuisines. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse.

Golden fried aromatic chicken whole-leg, Portuguese fish paste, Acar, half boiled-egg, fried peanuts & anchovis.

17.00 MYR

5.50 MYR

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