an exotic riff on chicken noodle soup is laksa, a treasure of thin rice noodles, ribbons of chicken, cooked egg and coconut milk in a brown broth that tickles the throat with hot spices. (washington post 2004)
Five Spice Roll
start off ...the owner's mother's special five spice rolls - a blend of spiced ground beef enveloped in a wrapper and fried. (aol city guide, 2004)
who could have dreamed up this tangy medley-cucumber, pineapple, carrots, jicama (a crunchy root vegetable)-dressed in a dark soy sauce that had been sweetened with what seemed like brown sugar? surely not a westerner. (the intowner, 2004)
fresh vegetables dipped in a light batter, deep-fried and served with a piquant sauce.
a dot of ground beef, this time scented with curry, fills the triangular and ultra-crisp curry puffs, which develop more personality after a dip in the accompanying sweet-hot sauce, sprinkled with crushed peanuts. (washington post, 2004)
Tofu with Chili and Peanut Sauce
lightly fried fresh tofu (bean curd) is served with a spicy chili sauce. a vegetarian delight.
straits sets out airy, pastel-colored shrimp chips for munching as guests peruse the menu; the chips make a nice scoop for acar, an appetizer of pickled cucumbers, carrots and cabbage that amounts to malaysia's version of chips and dip. (washington post, 2004)
Scallops Nanas Assam
pineapple contributed a juicy acidity to a stir fry delicately cooked scallops....the flavor of pineapple played off the taste of tender onions and green peppers. the light sauce had the tingle of tamarind, the pod-shaped tropical fruit filled with a sticky sourish pulp. (the intowner 2004)
Straits Chicken Curry
curry is one of the classic dishes of malaysia and singapore. our curry spice has galanga (a tropical type of ginger) and lemon grass and is made with coconut milk.
Cha Kway Teow
our chef's favorite dish. broad fresh rice noodles are stir-fried with chili paste, mushroom sauce, bean sprouts, and chicken. also excellent as a vegetarian dish.
Chicken with Basil
chicken and vegetables are stir fried with fresh basil to create a delicious dish that is often picked by the washingtonian as one of his favorites.
poh pia, resembles chinese moo shu and involves some assembly at the table. four folded pancakes rest atop a bowl heaped with crunchy jicama, bean sprouts, dried shrimp, cilantro and chicken slivers; you spread some hoisin sauce on a pancake, add some chicken mix, then wrap it all up. diners tend to eat the dish like a taco, with the pancake doubled over the filling. (washington post 2004) also excellent as a vegetarian dish.
Curry Fried Bee Hoon
a standard and popular rice noodle dish in singapore and malaysia made with bean sprouts, eggs, green bell pepper and chicken and the chef's own mixed curry powder.
Ayam Limau Purut
a tangy creation of fresh chicken breast and lime leaf flavored with fresh tumeric, fresh galanga (a kind of ginger), red chili pepper and several other favorite spices.
Udang Goreng Berempah
this is the chef's favorite shrimp dish. shrimp is served in a hot and spicy sauce that includes coconut milk, onions and vegetables.
tamarind add its mysterious sweet-tart accent to a chicken dish, stir-fried with tomatoes , onions and water chestnuts. nice. washington post(2004). this is a good choice for those looking for a mild dish with less chili.
Tofu Goreng Berempah
the same hot and spicy sauce as # 8 made with tofu. an excellent choice for vegetarians.
Bawang Sambal Udang (Shrimp or Fish)
shrimp or fish cooked in a sauce of chili and tamarind with onions and carrots. like, #9, it is especially good for those who want a milder dish.
Curry Chinese Eggplant with Chicken
curried chinese eggplant, offered with chicken or tofu, is rich with coconut mil, cumin, fennel and other seasonings. (washington post 2004) our signature dish.
Shrimp and Scallops In Chili Sauce
the standouts among the seafood dishes include chili-spiked pearly shrimp with soft scallops. (washington post 2004)
Kuching Shrimp or Filet of Fish
the dish photographed by the washington post they describe as flounder, fried to a delicate crunch and partnered with jasmine-scented rice and vegetables in a light tomato sauce. the sauce includes fermented black beans.
this deluxe fried rice with chicken breast is one of the most popular dishes in malaysia and singapore. it is also excellent as a vegetarian dish.
bananas are dipped in batter and fried golden brown. served with a sweet sauce flavored with pandan leaf. add a scoop of vanilla ice cream for $2.00 more.
Fried Jack Fruit
jack fruit is a sweet and tasty delicacy in malaysia, singapore and other southeast asian countries. the fruit is fried until they are golden brown and then served with a sweet sauce flavored with pandan leaf.
We serve “Straits Cuisine,” the cuisine born in the British "Straits Settlement" colony of Singapore and of coastal cities like Panang and Malaka, whose mixed population included Chinese and Indian settlers along with Malays. The basic cooking style is Chinese, stir-fried fresh in a wok. The ingredients are typical of the region: bamboo shoots, bean sprouts, various gingers (galanga, turmeric, “regular” ginger), lemon grass, jicama and basil. Many spices and sauces hail from Southern India and Sri Lanka (Ceylon), with coconut milk an important part of the curries. Our food is basically spicy, but since all dishes are cooked individually, we can make most more or less spicy.