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Daging Masak Hijau is one of our signature dishes with its origins from Padang, Sumatera. The dish is simply unique and is increasingly rare to find. A traditional recipe passed down by generations to our Chef, Mdm Nerita, the beef sirloin is cooked till tender and juicy, and sautéed with green sambal paste marinated with traditional spices. A must try for meat lovers! Tantalisingly fragrant and bursting with flavour is our nasi kuning, a rice dish cooked with coconut milk and turmeric. It is best enjoyed with our Ayam Masak Merah, Bergedil and Sambal Goreng — or any dishes of your choice. Another one of our most sought-after signature items, Ayam Masak Merah is a dish of juicy chicken parts cooked in a concoction of aromatic spices, cinnamon and dried chillies, slow-braised in tomato sauce for the perfect balance of sweet and spicy. It is a perfect dish with white rice or Nasi Kuning. Thinly-sliced tender beef lung stir-fried in a blend of red chilli, garlic and shallots. Not too spicy for softer palates. A traditional variation of Laksa with culinary roots in Kampung Siglap. Prepared using a 30-year old recipe shared by a close relative of the Lemaq family. Hand-folded, thick, chewy noodles served in a rich, creamy broth of fish curry, spices and lemongrass. A hearty mix of lontong, soft blanched vegetables, steamed potatoes, tempe and tofu. Drizzled with our homemade sweet and spicy peanut, chili and asam sauce mix. Topped with prawn crackers for a satisfying crunch. Tastes as good as it looks. Two layers of soft crepe hand-swirled (kirai) into a beautiful lace. The perfect vessel to deliver a side of robust chicken curry. A popular Lemaq favourite, lontong is a dish of rice-cake or nasi empit cut in bite size served in vegetable stew or sayur lodeh. The stew consists of a beautiful mix of carrots, tofu, turnip, and long beans. For those who enjoy a little spicy flavour, you can add a dollop of sambal. While it’s a breakfast favourite among many, it can be eaten at any time of the day. Inspired by a popular appetiser from Indonesia, Lemaq’s rissoles are made with chicken meat, potato and carrot chunks mixed into a sweet, creamy and full-bodied filling — lovingly wrapped in a breadcrumb-coated crepe. Vegetarian options are also available. Our modern take on a classic Malay dessert. A layered infusion of pandan-infused rice flour, gula melaka and coconut milk, painstakingly prepared for three hours. Served in a cup instead of banana leaves for convenience. Our version is modernised to have a longer shelf-life of up to seven days, so you can treat yourself to something sweet whenever you want. A must-have at family and social gatherings. Ayam masak putih or chicken stew in white thick sauce slowly simmered in a marry of fresh ingredients and spices, perfect for lunch or dinner. Slow-simmered chicken chunks in a sweet and velvety soya sauce. Prepared Indonesian style with rich spices, nutmegs and cloves for a full-bodied aroma.

Chicken bathed in a savoury and spicy blend of lemongrass, galangal and chili padi thickened with fresh coconut milk. Irresistibly lemak, pair with a bed of piping hot white rice for the ultimate enjoyment. This dish will have you sweating and asking for more. Chicken is cooked in savoury blended chilli paste, sauteed shallots for just the right amount of kick. Our take on classic chicken rendang. Tender chicken pieces coated in a dry curry rub, slow cooked for hours with a spicy paste and coconut milk that is caramelized into a rich sauce. Our version includes baby potatoes, because, why not? Tastes heavenly over plain white rice. Originating from Padang, Indonesia - Ayam Kalio is a dish prepared to celebrate special occasions like the end of Ramadan. Best described as a halfway-rendang, chicken is browned with spicy paste and coconut milk. Cooked until the sauce is partially reduced into a smooth gravy. Tender beef sirloin coated in a dry curry rub, slow cooked for hours with a spicy paste and coconut milk that is caramelized into a rich sauce. Our version includes baby potatoes, because, why not? Tastes heavenly over plain white rice. Originating from Padang, Indonesia - Daging Kalio is a dish prepared to celebrate special occasions like the end of Ramadan. Best described as a halfway-rendang, tender and juicy beef sirloin is browned with spicy paste and coconut milk. Cooked until the sauce is partially reduced into a smooth gravy. Perfectly fried or grilled fish covered in a minangkabau style chilli sambal made with blended chili and shallots. Fragrant, citrusy with the perfect sambal kick. Ideal for dry chilli lovers who want a bit more texture in their dish. Loved by Malays and Peranakans alike. Our Ikan Asam Pedas features Tenggiri (Mackerels) or Ikan Pari (Stingray), covered in a full-bodied sour and spicy that is sure to have your tongue tingling. Succulent prawns sauteed in a fiery pool of sambal that packs a punch! A potent mix of dried chillies, shallots and garlic that coats each prawn for intense heat and bold flavour. Prawn covered in a minangkabau style chilli sambal made with blended chili, garlic and shallots. Fragrant, citrusy with the perfect sambal kick. Ideal for dry chilli lovers who want a bit more texture in their dish. Succulent prawns infused in a fragrant blend of lemongrass, galangal, fresh coconut milk and chili padi. Savoury and spicy flavours perfect for spooning over piping hot white rice. An all-time Southeast Asian favourite. Literally translated as “Squid stewed in black ink” — silky squid is drenched in a dark, robust sauce of herb, spices and tamarind juice to perfectly complement the subtle squid taste.

Succulent cuttlefish sauteed in a fiery pool of sambal that packs a punch! A potent mix of dried chillies, shallots and garlic that coats each sotong kering for intense heat and bold flavour. “Pengantin” means wedding, so it’s no surprise that this luxurious and decadent dish is often served at Malay weddings or special occasions. Our version includes a sumptuous mix of diced beef, beef lung and prawn delicately coated with our homemade rempah that’s painstakingly pounded and gently-fried into a fragrant paste. The result is a unique, enticing and rich flavour that dances on your tongue with every bite. Eat with white rice or lontong for maximum enjoyment.