Bamboo kopi (Kuala Lumpur)

Bukit Mertajam chicken, also known as 大山脚鸡, is a type of chicken known for its juicy and succulent meat. It's prepared by blanching, resulting in tender and smooth meat. The chicken is often aged over 100 days to enhance its texture and flavour.

• Ipoh Bean Sprouts

  RM 10

  Ipoh bean sprouts are renowned for their plumpness, delightful crispness, and slightly sweet taste. Simply give the sprouts a quick dip in boiling water to avoid overcooking and preserve their delightful crunchiness. Drizzle it with specially produced soy sauce and sprinkle some deep fried chopped shallots and garlic in order to enhance its taste.
  

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• Ipoh Bean Sprouts

  RM 10

  Simply give the sprouts a quick dip in boiling water to avoid overcooking and preserve their crispness. And then, dizzle it with our house special soy sauce and top with deep fried chopped shallot and garlic.
  

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• Fresh Prawn & Shredded Chicken Hor Fun

  RM 15.50

  The secret of this noodle dish lies in the incredibly flavoursome soup coupled with the vividly orange layer of oil that comes from boiling the prawn heads. A handful of shredded tender poached chicken, halved shrimps, deep fried chopped shallots and chopped chives, served with a small saucer of chopped birds-eye chillies in soy sauce.
  

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• Poached Chicken

  from RM 31.50

  Bukit Mertajam chicken, also known as 大山脚鸡, is a type of chicken known for its juicy and succulent meat. It's prepared by blanching, resulting in tender and smooth meat. The chicken is often aged over 100 days to enhance its texture and flavour.
  

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• House Special Curry Noodles

  RM 28.50

  The broth is delicious, rich and spicy, unlike the thick texture of typical curries. This broth is known for its more watery, soup-like broth, hence the name "soup curry". This broth is a blend of prawn head and chicken bones which have been simmered for 10 hours and the curry paste.
  

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• Sliced Fish with Noodles

  RM 28.50

  The broth is the main cast. The broth is very flavourful, this is derived from the many hours of simmering the fish bones, anchovies and chicken bones. Coupled with slices of gingers, spring onions, sliced tomato and salted vegetables. And then, dizzle it with some Chinese rice wine to enhance its taste.
  

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• Giant Prawn with Glass Noodles in Claypot

  RM 88.50

  Fresh prawns with glass noodles in claypot is a flavourful and savory dish featuring succulent prawns and chewy glass noodles. This dish is coupled with aromatics likes ginger, garlic along with seasonings like Shaoxing wine. The glass noodles, after being soaked, absorb the delicious broth and the flavours of the other ingredients. The dish is renowned for its aromatic broth, tender prawns, and slippery glass noodles, making it a popular choice.
  

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• Hainanese Chicken Rice

  RM 18.50

  It is a dish featuring blanched chicken served with fragrant rice and flavourful sauces. The Bukit Mertajam Chicken is used and typically Blanched in simmering water with aromatic like ginger and scallions, until cooked through. The rice is stir-fried with spices at least 30 minutes and cooked in the chicken broth resulting in a rich and flavourful base. It is perfectly paired with house special formulated soy sauce and chilli sauce, and topped with specially marinated pickled cucumber slices.
  

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