Peranakan Style Baffalo Wings
Succulent buffalo wings are fried to crisp-perfection with their natural juices mixed with the tangy sambal sauce to leave you craving for more. There are nine different levels to tease your taste buds, ranging from Very Mild to Towering Inferno – the ultimate level. A non-spicy option Sweetie Spice is also available.
Lamb Shank Rendang
Succulent lamb shank chunks are braised with Guinness Stout and slowcooked in a rempah (spice paste) made according to a complex recipe. Lime or kaffir lime leaves are added, and the mixture is then reduced by simmering, leaving the meat tender and deeply infused with an intense fragranced flavour.
Mama Laksa Burger
Marbled grade wagyu beef patty slathered with home-cooked nonya laksa paste, seared to the peak of juiciness on a grill and topped with gooey melted cheese, crispy streaky bacons and sunny-side up eggs.
Comprising essentially more than 16 chlffonaded aromatic herbs tossed in steamed fragrant rice, sambal belachan that gives hints of sweet, salty and tangy flavours In all the right places.
Sambal Chinchlok Fried Rice
Sambal chinchalok fried rice is specially prepared with special ingredients: Woody Sambal, Chinchalok, Fresh Chillis, Onions, Pineapples, Scramble Eggs, and Fresh Prawns. It has a distinct new fragrant taste and tempting flavour with a touch of spiciness.
German Pork Knuckles Garam Assam
Huge and chunky succulent pork knuckles that are fall-off-the-bone tender, bathe in thick, fragrant, piquant and tangy assam gravy. The harmonious blend of various assam spices seep right into the meat, locking in its natural taste and ensuring that each mouthful bite is bursting with unique Asian-European flavours.
Devil’s Curry Chicken is one of the most spice-laden, complex in flavor in the Peranakan cuisine. Chunks of succulent chicken are marinated in a well-adored family secret recipe that is passed down from generations. It is then cooked over long hours to tenderize the meat. With a multitude of ingredients used, all the flavors are soaked into the potatoes, chicken and sausages. The hallmark of Peranakan’s love for spiciness and chilli is represented in this dish and will guarantee to tantalise your tastebuds. It is best paired with a plate of steaming rice but bread loaf works too. On a healthier note, this dish is cooked with fresh milk and not the usual coconut milk.
Woody’s version of Tok Panjang
We have smaller portions so you can have a few peranakan dishes and not feel it is too much.
Choose 5 from array of 16 different mains:
Nyonya Chap Chye, Babi Masak Sambal Buah Keluak, Ribeye Beef Rendang, Nangka Masak Lemak with Tiger Prawns, Chilli Garam Prawns and many more!