Your culinary passport to Southeast Asia starts HERE.

This week, we’re heading deep into the heart of Malaysia, Thailand, and Singapore. 

Expect rich, aromatic curries, fiery basil stir-fries, and noodles that taste like they came straight off a hawker stall grill. Here’s what’s on the menu:

 Malaysian Chicken Rendang with Penang Acar
Slow-cooked chicken simmered in coconut milk and toasted spices until tender, reduced to a rich, dry curry. Served with tangy Penang-style acar (pickled vegetables) for the perfect balance of heat and crunch.

 Tempeh Pad Krapow (Holy Basil Tempeh Stir-Fry)
Golden tempeh stir-fried with garlic, chili, and fragrant Thai holy basil, finished with a house-made sambal tomat. Served over jasmine rice for a bold, plant-powered hit of flavor.

 Pad Kra Pao (Holy Basil Pork Stir-Fry)
A Thai street food favorite — minced pork wok-fried with holy basil, garlic, and chili, served over jasmine rice and topped with a crispy fried egg. Simple, spicy, and soul-satisfying.

 Singapore Bee Hoon (Stir-Fry Noodles)
Rice vermicelli tossed with pork luncheon meat, fish cake, egg, and veggies, wok-fried with our signature sambal tumis. A beloved Singapore classic that hits every note — smoky, spicy, and savory.

 Vegan, Vegetarian & Gluten-Free options available — so everyone gets a taste of Southeast Asia.

As always, every spice blend and sambal is made in-house — no shortcuts, just honest flavors inspired by the region’s vibrant street food culture.

This menu’s only here for the week, so grab your chopsticks and join the journey while it lasts.