Amah by Ho Jiak

Malaysian fluffy layer bread originate from India also knowns as prata. Goes with curry chicken, rendang or vegetable curry.

Handmade Mackerel Fish Balls, Beancurd Fishrolls, Flounder Soup

Chicken thigh marinated in turmeric peanut sauce. Char grill and serve with a peanut sauce.

Its not an actual curry. But a dry wok fried with butter, Sarawak black pepper and curry leaf to get the fragrant rich taste.

Wok Fried with Dried Sarawak Black Pepper Curry

Seafood toss in salted duck egg yolk, butter, and curry leaf

Wok Fried with Chilli, Ginger & Belachan

Chicken poached in chicken stock and with soy dressing, ginger shallot relish, Hainan chilli sauce

Fragrant rich coconut based yellow curry with chicken thigh

MB3 Short Rib, Caramelise Soy, Hainan Chill

Yunnan Rose Jam, Caramelise Pork Belly, Hainan Chilli

10-days Aged Duck, Five Spice, Burnt Orange

Poach chicken Maryland in chicken soup serve with fragrant chicken flavour rice, ginger shallot sauce, Hainan chilli sauce and chicken soup. It’s a very popular dish in Malaysia and Singapore

Hojiak’s signature dish. Wok fried kuey teow with Chinese sausage with seafood. Smoky spicy umami.

Hokkien fried rice as you can call it as well. A simple fried rice that has prawn, Chinese sausage, peas and egg. This one that set apart from the others because its will have more wok hei and slightly darker appearance and serve with sambal belachan.

Smoky fried rice noodle with jumbo prawn and chicken and velvety egg sauce.

Egg noodles tossed in dark soy sauce and pork fat crackling. Serve it prawn wonton, char siu and choy sum.

Malaysia most favourite noodle soup. A light coconut curry broth with chicken, mix noodle of hokkien noodle and rice vermicelli, bean curd, bean sprout.

Deep fry egg tofu and a sauce made with chicken stock and adding peas and spanner crab meat to it. The hotplate heat will ensure the dish is still boiling hot when it arrives at the table.

Eggplant, tomato, okra, peas with a fragrant turmeric curry. Light curry not like the typical rich and heavy curry.

Wok fried kangkung with prawn and sambal belachan. Sambal belachan is chilli paste made with fermented shrimp paste. It’s pretty much every Malaysian’s favorite vegetable. Its smoky, spicy, fragrant.

Eggplant, Ginger , Shallot

Malaysian style fried rice with sambal belachan and chicken, cabbage and choy sum.

Nyonya curry chicken serve with steam rice. Nyonya can also known as baba nyonya or peranakan. Is a culture of Chinese mix with malay.

Our signature char siu serve with chicken rice and Hainan red chili

Smoky fried rice noodle with vegetables and velvety egg sauce.

Wok fried kangkong with garlic and chili. It’s pretty much every Malaysian’s favorite vegetable. Its smoky, spicy, fragrant.

Deep fry Egg tofu and a sauce made with chicken stock and adding peas and spanner crab meat to it. The hotplate heat will ensure the dish is still boiling hot when it arrives at the table.

Wok fried kangkong with garlic and chili. It’s pretty much every Malaysian’s favorite vegetable. Its smoky, spicy, fragrant.

Please note that chicken rice itself is not gluten free, it will be replaced by steamed rice instead.

Black Glutinous Rice with Coconut Milk (Warm)

Coconut water with taro cream foam

Coconut water with strawberry cream foam

Lime tea, that is shaken to create a nice froth

Shaken milk tea originating from Malaysia, containing Chinese and Indian tea, along with carnation milk and Condensed milk. Famous due to the throwing of the drink to create frothiness.