Chewy purple sweet potatoe glutinous balls that filled with Melacca palm sugar that explodes in your mouth. The colour is vibrant in purple that looks so beautiful. 紫薯小椰球 - 那熟悉不过的小椰球帶有嚼勁的口感和紫薯的香味，尤其是當那椰糖流出來的時候，是一種幸福的滋味。 30 pieces

Chewy glutinous balls that has Butterfly Pea flower flavour filled with Melacca palm sugar that explodes in your mouth. The colour is vibrant in blue that looks so beautiful. 蓝花小椰球 - 那熟悉不过的小椰球帶有嚼勁的口感和淡淡的藍花香味與藍色，尤其那椰糖爆开的时候。 30 pieces

Sweet Potato Ondeh-ondeh - The cute little ondeh-ondeh are made with sweet potato and filled with “Gula Melaka” or palm sugar and then rolled in with some fresh grated coconut. The palm sugar that’s in it literally bursts in your mouth when you take a bite. They are sweet and delicious. 番薯小椰球 - 那熟悉不过的小椰球帶有嚼勁的口感，尤其那椰糖爆开的时候，一個字“爽”。 30 pieces

Pumpkin Ondeh-ondeh - The cute little ondeh-ondeh are made with pumpkin and filled with “Gula Melaka” or palm sugar and then rolled in with some fresh grated coconut. The palm sugar that’s in it literally bursts in your mouth when you take a bite. They are sweet and delicious. 南瓜小椰球 - 那熟悉不过的小椰球帶有嚼勁的口感，尤其那椰糖爆开的时候，一個字“爽”。 30 pieces

Pulut panggang is a Nyonya cuisine literally translated as “grilled glutinous rice”. Traditionally, the glutinous rice was wrapped in banana leaves with spiced filling of pulverized dried prawns or desiccated coconut and grilled over the charcoal stove. 烤香辣糯米饭 - 烘烤后香蕉叶的香气加上咸香辣的馅料......美味极了!! 20 pieces

Kuih Talam - Made of two layers which the bottom is a green layer which is made from pandan juices (some with brown sugar) and with a denser texture. On top is the white layer which is softer, with strong coconut milk aroma and slightly salty. 双层香兰糕 - 那淡淡稍微帶咸的椰奶和香蘭葉榨汁而成的綠色层，形成了一種很獨特的娘惹糕點。 30 pieces

The slightly salty top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day. 椰香打南糕 - 稍微帶咸的上層椰奶和椰糖的下層，是早晨或下午茶的最佳糕點。 30 pieces

This is a traditional childhood steamed pandan sponge cake that full of pandan and coconut aroma. 30 pieces

Pandan flavour Seri Muka - The top part is full of pandan flavour and bottom part is infused with butterfly pea flower juice extract. 双层蓝花糯米糕 - 一口口充滿藍花與香蘭葉的味道，讓你停不了。 30 pieces

Pumpkin Seri Muka - the double side kueh which the bottom part infused with pandan leaf flavour and top part made with 100% smashed pumpkin. 南瓜双面糕 - 一百巴仙绝对用南瓜泥制成的。 30 pieces

The advanced version of the Seri Muka but different in flavour which top part is Sweet Purple Potatoes with Cassava in the middle and lightly salty glutinous rice as the base. Is our favourite kueh among the others too. 三味糕 - 進階版的雙面糕。哪三味呢 - 紫薯甜糕 (上)，木薯糕(中), 糯米饭 (下)。是一道味道很棒的糕點。 30 pieces

Pandan Kuih Kosui - This is one of the traditional "cold" kuih which is not well known by everyone and we wanted to re-introduce them back to our traditional Nyonya kuih family. This kuih is full of pandan leaves flavor as we used 100% fresh squeeze pandan juice. The texture is slightly spongy and usually is served with salty steam shredded coconut. 斑蘭杯子糕 - 有些传统糕点在家里是属于‘冷门’市场的,所以我們要再次把他介紹給大家。100% 斑蘭葉汁制成的糕點和那淡淡帶有鹹味的椰絲，無論熱或冷吃，味道甚佳。 30 pieces

Gula Melaka Kuih Kosui - Similar to pandan kuih kosui, but with Gula Melaka flavour instead. Is slightly sweeter if you do have a sweet tooth. 椰糖杯子糕 - 和斑蘭杯子糕很相像但是以椰糖味道呈現。適合給喜甜食的你們。 30 pieces

Rose Water Sago Kueh - Made from tiny tapioca pearls and rose flavouring, this soft and bouncy kueh is then coated with grated coconut. It has the consistency of jello but not as hard. The soft and chewy texture of this pink kueh together with its mild rose-flavoured taste and coating of shredded coconut definitely makes it stand out.This is a great dessert for gatherings or parties. 玫瑰水珍珠糕 - 帶有玫瑰水和稍微Q彈的口感，然後裹上椰絲，是茶點的最佳選擇。 30 pieces

Rose water tapioca & Cassava Kueh is a yet simple and delicious kueh which everyone enjoyed during tea time. The fragrance aroma of rose water after taste and slightly bouncy of cassava is the best combination for any occasion. 玫瑰水珍珠與木薯糕 - 帶有玫瑰水和稍微Q彈的木薯，然後裹上椰絲，是茶點的最佳選擇。 30 pieces

Abok abok Sago - This kueh is made of sago (tapioca pearls), grated coconut and palm sugar. These are rich, soft, slightly chewy with sweet centers. 椰糖沙谷蒸糕 - 非常經典的一道糕点。有椰糖香和沾上了白椰丝，口感真的很不错。

Sago Palm Sugar Kueh - One of our favorite kueh among the Nyonya kueh. The middle part is made up of melacca palm sugar and blue part is infused with butterfly pea flower extract. Every mouthful is filled with the memory of Nyonya. 沙谷椰絲糕 - 每一口都充滿娘惹風情的糕點。那椰香的甜味，藍花的色彩都是我們用心。

Pulut Tai Tai - This petite looking Nyonya kuih has the famous bright blue colour tinted on the kuih and is such a popular teatime dessert that usually served with Kaya (an aromatic caramel coconut jam or pandan coconut jam). It is also known as Kuih Pulut Tekan which carries the meaning of compressed glutinous rice. This simple yet elegant nyonya delight is also a traditional Nyonya wedding specialty, a MUST have in any Peranakan wedding. 蓝花咖椰糯米糕 - 美麗的淺藍色藍花染在壓縮的檽米飯上，形成了一種獨特的娘惹糕。通常會和咖椰沾在一起吃。我們的咖椰是一百巴仙自制的，絕對沒加任何防腐劑。 30 pieces

Pulut Inti - Pulut means glutinous rice and Inti means filling. This is another type of kuih that the shredded coconut with gula Melacca (brown sugar) sits on top of the glutinous rice. 椰丝糯米糕 - 帶有微甜椰糖香味的椰丝配糯米一起吃，別有一番風味。是娘惹的另一種甜點糕。 20 pieces

Kuih Ketayap - Or we called it sweet coconut crepe. A very childhood dessert "crepe" when we are small. The pandan flavor crepe is wrapped with grated coconut that cooked in palm sugar. 香兰椰丝卷 - 這是我們小時候的味道。淡淡班兰叶的麵皮包起了那帶有椰糖味道的椰絲。是飯後最佳的甜點。

Baked Cassava Kueh - We still got you cover if we haven't. This is a traditional kueh with full of cassava and you know what - the BEST part is the slightly brown top layer part. 烤木薯糕 - 那焦香的木薯讓人很回味。 30 pieces

Kuih Lapis - Or we called it layered cake despite is not really a "cake". Kuih lapis is a rich, sweet steamed "cake" consisting of thin alternating layers. The rich and unmistakable taste of coconut makes kuih lapis a truly delicious Malaysian offering that will leave you wanting more. 九层糕 - 小時候總是一层一层的撥開來吃。那簡單的味道，是我們那年的小记忆。 30 pieces

Steamed Rice Cake - or called white sugar sponge cake alternatively. This is many people’s childhood favorite. They are soft, sweet, little bit sour, very simple sponge cake but just so delicious. 白糖糕 - 甜甜又帶點酸味，非常鬆軟的糕總是在早餐桌上出現是小時候對爸爸的記憶。 30 pieces

Purple Sweet Potato Ang Ku Kueh - just another version of the ang ku kueh but made with purple sweet potato. The flavor just devine. 紫薯紅龜糕 - 來自紫薯自然的顔色和帶有香氣十足的味道。 30 pieces: - 20 small size - 10 standard size

Sweet Potato Ang Ku Kueh - Meaning ‘red tortoise cake’ in Hokkien, the ang ku kuih is the superstar of the kuih world (it even has a dedicated Wiki page). Usually with a chewy, bright orange-red skin and fragrant mung bean paste filling, the ang ku kuih is a mainstay during Chinese celebrations (for example, a baby’s first full moon) or at the kuih stall at the market. While these come in various sizes, shapes, shades and fillings (crushed peanuts, shredded coconuts, etc), nothing beats the classic tortoiseshell-red-skin-and-mung-bean combo. 番薯紅龜糕 - 一個用於各種傳統節慶的糕點 。擁有不同口味的内陷是足以讓你大飽口福。 30 pieces: - 20 small size - 10 standard size

Kueh Kochi is a simple yet lot's of ingredients and process in making this kueh. Kueh Kochi is a glutinous rice flour and stuffed with grated coconut sweetened by palm sugar and wrapped under the banana leaf to enhanced the flavour of the kueh. 椰丝三角糕 - 這款簡單但功夫和步骤还蛮多的一款糕。從找香蕉叶、班兰叶、买椰丝。回来还要搅班兰汁、炒椰丝到蒸，每一個步驟都不能馬虎的糕點。 20 pieces

Pumpkin Kueh - a slightly bouncy kueh which gives you a different texture especially coated with shredded coconut. 南瓜蒸糕 - 以南瓜制成帶有QQ的口感是茶點的最佳選擇。 30 pieces

Our kueh platter consist of 40 pieces of kueh which included 10 pieces of compulsory Sweet potatoes Ang Ku and 3 types of kueh on your selection. ** Kueh selection does not includ savoury option. 40 pieces

A Popular Asian Street Snack: Steamed Yam Cake Steamed Yam Cake is a popular snack enjoyed by both Malaysians and Singaporeans alike. Known as Kuih Keladi, this is basically a steamed cake (kueh) that is made from fresh yam, dried shrimps, dried shiitake mushrooms and a flour batter. It is best to slighty pan fried them too before serving.

Teochews actually call these as Poong Tor which literally means "rice peaches" which symbolized longevity. This is a savoury kueh which wrapped with glutinous rice, mushroom and dried shrimp. 潮州饭桃粿 - 形状如桃般的饭桃里面包着炒过的咸香糯米饭，香菇和虾米和带有QQ的皮 - 是潮州节庆里不可少的糕点。 20 pieces

Chwee Kueh - One of the Nyonya savoury snack favourites. Chwee Kueh literally means water cake. It is a type of steamed rice cake topped with preserved radish (chye por). The kueh itself itself tastes light and soft with the fragrance of steamed rice, chye por gives it the savoury finish. 碗仔糕 (水粿 ) - 记得小时候家里阿婆蒸的碗仔糕只要淋上糖浆就好好吃了。加了菜圃和蒜香油，添加了香气和口感。这是娘子喜欢的糕点之一。 20 pieces

Our Full Moon Platter consist of 20 pieces standard size Ang Ku Kueh and 8 red egg with pickled ginger. - 20 pieces standard size Ang Ku Kueh - 8 red eggs - Pickled Ginger

Steamed vegetable dumplings, locally known as Chai Kueh, is one of many iconic Asian traditional delicacies, rumoured to be of Teochew origin. It bodies, mainly, stir-fried vegetables wrapped in a chewy crystal-like skin. These delicious vegetable dumplings are steamed to perfection! They make a light, healthy and tasty appetiser or snack! 那個晶瑩剔透，可愛得令人一看就想咬一口的城市"菜粿"。沾上蒜味的辣椒醬,就是好吃！！ 30 pieces

Made with 100% sweet potato for nature colour with mungbean filling. 30 pieces

Infused with 100% pandan juice with shradded coconut filling. 30 pieces

Made with 100% purple sweet potato with mungbean filling. 30 pieces

Made with 100% sweet potato with mungbean filling. 30 pieces

Crispy Pork Bun (Vegetarian) - Or we called it WonderBao is full of juicy flavour and is not too heavy for the taste buds too. Is the food you will be divine for. 素燒包- 每一口都充滿者甜甜的汁和那美味可口的酥皮，讓你無法可擋。 30 pieces

Potatoes Curry Puffs - This is the unusual traditional curry puffs !! We are using the crunchy pastry wrapped with home cooked potatoes curry. Most importantly, it wasn't deep fry but oven baked. So give it a try. 酥皮咖哩角 - 非一般傳統的咖哩角，而是采用酥皮的麵糰包裹馬鈴薯咖哩和非油炸！！ 20 pieces

Nyonya Acar - is a sweet, spicy, and sour flavors. The secret lies in the nyonya chilli paste, well-portioned vinegar, and a sugar mixture. Drying the vegetables under the sun is also vital because it provides that essential crunch. 娘惹阿杂 - 这道美食酸酸甜甜又带辣，蔬菜吃起来非常爽口，十分开胃，不禁让人一口接一口。 450 gram/bottle

Cucur Badak - is one of our lovable kuihs /snacks /bites of all time, made of sweet potato dough and fill it up with spicy coconut filling, then deep fry till golden. Just like doughnuts with savoury fillings. 三巴椰絲炸番薯球 - 是一款難以再看到的零食小吃了。柔軟的番薯麵糰包裹著三巴椰絲然後再炸至金黃色。酥脆的口感讓你吃了一口再一口。25 pieces

Kueh Bahulu is a traditional cake or snack usually baked in brass moulds which usually come in all sorts of sizes and shapes like fishes, flowers and most commonly, sea shells. As the main ingredient is egg, kuih bahulu is sometimes known as egg sponge cake. Compared to many western cakes, it is much lighter, less dense and has a subtle sweetness. These dainty fluffy cakes are slightly crusty on the outer layer but soft on the inside. 传统鸡蛋糕 - 逢的春节里最让人怀念的传统糕点就是它了。外酥内软的,叫人难忘。 30 pieces

Old Fashioned Steamed Egg Sponge Cake - An old tradiational grandmother recipes which has the aroma of egg. 古早味传统蒸鸡蛋糕 - 一口淡淡的鷄蛋味是那時候我們的婆婆味道。 19cm

This full flavour of pandan kaya is blend with 100% pandan leaves juice with no preservative and any artificial colouring. 斑斕咖椰醬 - 由100%斑斕葉榨汁而成的咖椰醬，不含防腐劑和顔色素。 230ml / bottle

An iconic sweet cake in South East Asia, pandan chiffon cake is a unique treat. Rich with Asian flavours of coconut milk and pandan juice, it is moist, creamy and just perfectly sweet! It has the cotton-soft, smooth, light and fluffy texture of Asian-style chiffon cakes.

Just another version of chiffon cake . Rich with Asian flavours of earl grey, it is moist, creamy and just perfectly sweet! It has the cotton-soft, smooth, light and fluffy texture of Asian-style chiffon cakes. 伯爵奶茶戚风蛋糕