heritage malaysian cuisine

SHA RIN G PL AT TE RS

ALUN ALUNSEAFOOD SELECTION
RM 329PANGGANG SIAKAP

CHARGRILLED SQUIDGRILLED TIGER PRAWNS

baked sea bass, garlic spice marinade

grilled in coriander chili marinadecooked in sambal neraka

JICAMA JUNGLE KERABU
jicama, mango, kyuri, sesame, cashew nuts,kemangi dressing

C O ME S WITH BUAH KULIM RIC E
SAMBAL + C ON DI MEN TSTAUGEH MASAK LEMAK
beansprouts, glass noodle, beancurd,anchovies, coconut milk

BUMIDESAMEAT + POULTRY SELECTION
RM 269KEMANGI RUBBED
AUSTRALIAN SHORT RIBSAYAM PERCIKSMOKED DUCK INGKUNG BERLADA

smoked chicken in percik sauce

cured smoked duck breast, black pepper,
ingkung gravy

lemon basil dry rub, smoked

JICAMA JUNGLE KERABU
jicama, mango, kyuri, sesame, cashew nuts,kemangi dressing

C O ME S WITH BUAH KULIM RIC E
SAMBAL + C ON DI MEN TSTAUGEH MASAK LEMAK
beansprouts, glass noodle, beancurd,anchovies, coconut milk

SENYUM
CHEF’S FAVORITE SELECTION
RM 259KEMANGI RUBBEDLAMB SHOULDERSMOKED CHICKENCHARGRILLED SQUID

chef’s marination of local spices

grilled in coriander chili marinadelemon basil dry rub, smoked

JICAMA JUNGLE KERABU
jicama, mango, kyuri, sesame, cashew nuts,kemangi dressing

C O ME S WITH BUAH KULIM RIC E
SAMBAL + C ON DI MEN TSTAUGEH MASAK LEMAK
beansprouts, glass noodle, beancurd,

10% GRATUITY PLUS ANY PREVAILING GOVT TAX SHALL BE ADDED TO YOUR BILL

anchovies, coconut milk

SHA RIN G DIS HE SS TART ERS + S ID ESSATAY CHICKEN OR BEEF

200gm of boneless chicken or tenderloin,condiments, rice cubes, own-made kuah kacang

33/49

CRAB FRITTERS

23

deep-fried crab mix, beansprout, shallot, sweetchili sauce dip

KAMPONG FRIED CHICKEN WINGS

33

UDANG SALUT KELEDEK

69

DEEP FRIED SPINACH PAKORA

29

KUDAP KUDAP

37

SIRA KEROPOK23

BERGEDIL SAMBAL KICAP

17

TACO MAK

37

crispy fried coated with spices, spicy ginger
sauce

spinach ball, bean curd served with a sweet
spicy sauce

crispy fried sh skin crackers

minced chicken, cheese, onions, tomato

fresh tiger prawns, purple sweet potato akes.
deep fried, sweet spicy sauce

mixed crackers with 3 types of sambals

potato croquettes, spicy soy sauce dip

M EAT + P OULT RY
RENDANG TOK

99

RENDANG MINANG

59

MASAK LEMAK BEEF SALAI53

LAMB KUZI ± 300gm

79

SLOW-SMOKED LAMB SHANK ± 400gm

89

AYAM KERUTUK

49

AYAM GORENG BEREMPAH

39

MANGO PANDAN CHICKEN

49

AYAM SAMBAL TUMIS TUHAU

49

UNGKEP VILLAGE CHICKEN79

SMOKED DUCK CIKU SALSA

69

australian beef, lemongrass, onion, kerisik,coconut milksmoked tenderloin beef, turmeric, coconut milk
gravy

puréed tomato, zucchini, cubed potatoes, masala
spice

deep-fried chicken marinated with aromaticspices and herbs

chicken thigh, grilled shrimp paste, palm sugar,
ginger, onion

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cured smoked duck breast, ingkung berlada
sauce, salsa of ciku fruit

beef cooked in herbs, turmeric and chilibraised lamb, ginger, garlic, tomato sauce, kuzi
aromatic spices, raisins, almond akes

chicken cooked with local spices, kerisik,coconut milk

chicken thigh marinated in local spices, deepfried in pandan leaves, mango chutney

village chicken, spice paste, tamarind, cili padi,galangal, lemongrass, ginger, lime leaf

SHA RIN G DIS HE S
SE AF OODPAIS BARRAMUNDI

73

DEEP FRIED GOLDEN POMFRET

125

UDANG MASAK PUCUK PAKU73

IKAN BAKAR AIR ASAM

73

SQUID + PINEAPPLE MASAK LEMAK63

CHARGRILLED SQUID

75

GRILLED NERAKA TIGER PRAWNS69

SALMON ASAM PEDAS ISI RONG

93

barramundi wrapped in lerek leaf parcel, tapioca
shoots, turmeric, kerisik

prawns, coconut milk, young ddle fernsquid cooked with pineapple, turmericlemongrass gravy

grilled tiger prawns with sambal neraka coating,micro ulams, jeruk

BOUGAINVILLEA PRAWN OMELETTE
bougainvillea petals, prawn, green shallot

deep fried whole pomfret, trio of sauces:ingkung, coriander chili, sambal

grilled barramundi let, sambal, tamarind sauce

grilled whole squid, marinated with chilli, shrimp
paste, palm sugar, torch ginger pith, fresh lime

norwegian salmon steak, dried anchovies, chili
paste, ginger ower, fennel, tamarind

23

VE GETAR IAN
MOCK LAMB IN MASALA GRAVY

puréed tomato, zucchini, cubed potato, masala

33

RENDANG SOY CHUNKlemongrass, onion, kerisik

33

S O U P, S AL AD + KERA BUSMOKED MUSHROOM SOUP

29

JICAMA JUNGLE KERABU

25

SMOKY ROJAK PAKU

31

POMELO + PRAWN ORGANIC GREENS

35

YOUNG MANGO KERABU

27

MASAK LEMAK JERUK MAMAN

41

PECEL SALAD

35

wild mushrooms, kulim oil, breadyoung ddlehead fern shoots, chopped prawns +cockles, coconut sambal kerisik, kasturi lime

mango strips, cucumber, anchovies, crushedpeanut, nam pla sauce

mix of village greens - pucuk ubi, banana heart,ulam raja, cekur, aromatic ginger, chili, peanuts

SAMBAL HEBI VEGETABLEfifififlfi

stir-fry mixed vegetables, dried shrimp

jicama, kyuri, mango, kemangi dressingorganic greens, sea grapes, prawns, g cider
dressing

pickled maman shoots, bird’s eye chili, turmeric,coconut milkRICE
BUAH KULIM RICE white rice infused with kulim oil 7

25

COCONUT RICE white rice with coconut milk 7GARLIC RICE white rice with garlic 9SIN G LE D ISH E SSMOKED CHICKEN RICE

35NASI AYAM PERCIK

41

NASI LEMAK DUSUN AYAM

29

NASI LEMAK BEEF RENDANG

29MEEHOON SIAM AYAM KICAP SAMBAL33LAKSA JOHOR33

GRILLED KEMANGI LAMB SHOULDER

45

GRILLED SQUID PINEAPPLE LEMAK

39

SOTO CHICKEN NOODLE

25

NASI KERABU AYAM PERCIK43

MAMAK FRIED NOODLE

25

NASI GORENG SAMBAL HITAM

29CRISPY FISH BURGER

41

KEMANGI GRILLED CHICKEN BURGER

31KULAT KUKUR BEEF BURGER

45CHAR KUEY TEOW UTARA

29ginger, chili sauce, soy sauce, garlic rice

fried chicken wings, coconut rice, condiments

fried spicy meehoon, beancurd, omelette strips,
fried chicken wing

kulim rice, percik sauce, micro ulams, jicama
jungle kerabu, jeruk

noodles, clear soup, tofu, beansprouts, bergedil

chicken, fried egg, beancurd, potatoes,

deep-fried seabass, cheese, sweet potato fries

splitgill mushroom sambal, cheese, sweet potato
fries

grilled chicken with ulam, jicama kerabu, kulim
rice, jeruk

rendang minang, coconut rice, condiments

spaghetti with white mackerel meat, whiteshrimp, bean sprouts, mixed vegetables

kulim rice, micro ulams, jicama jungle kerabu,jeruk

rice, solok lada, salted egg, coconut sh toast

spiced fried chicken, vegetable, sambal hitam

percik sauce, cheese, sweet potato fries

fried at noodles, prawn, eggs, beansprout,cockles

BRE AKFA ST
D A ILY FR OM 10 A M TO 5 P M

MEE BANDUNG

27

MALAYSIAN BIG BREAKFAST39

GULAI AYAM PANCAKE

13

ULAM BUTTER KAYA TOAST

17BEEF BEAN STEW WITH TOAST

23

HALF-BOILED EGG + TOAST

15

yellow noodles, beef gravy, egg, dried shrimps

lempeng, chicken turmeric saucebeans and chickpeas, beef stew, egg, toastciabatta, chicken sausage, beef bean stew,bergedil, scrambled egg

toasted ciabatta, ulam butter, kaya spreadulam buttered toast, eggsfi

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10% GRATUITY PLUS ANY PREVAILING GOVT TAX SHALL BE ADDED TO YOUR BILL

HOT

COLD

COF FE E

C O O L E RS
HOT/ICED

ESPRESSO

9DOUBLE ESPRESSO

11AMERICANO

11/13

LONG BLACK

11/13

FLAT WHITE

15/17

CAPPUCINNO

15/17

LATTE15/17

MOCHA

17/19

HOT CHOCOLATE

15

ICE CHOCOLATE

1725

RIMBUN25

KOKOMO

25

MOJITO COAST

25

CLOVER CUP

25guava, coconut milk, passion fruit, pineapple, dragonfruit
dragonfruit, cucumber, lime, sugar
coconut water, coconut syrup, lychee syrup, lime, rose watermint leaves, lime juice, rich syrup, soda water
raspberry fruit, cranberry juice, lime juice, egg white

M IN I C A RAF E S
ICE LEMON-MANDARIN MINT TEA

17

ICE MANGO PEACH TEA

17

CALAMANSI ASAM FREEZE21

RAMBUTAN FREEZE

2121

boh seri songket tea, lemon, mint leaves, crushed iced
boh seri songket tea, peach slices, crushed ice

GRYP HON TEA
HOT/ICEDSTRAITS CHAIJAMBULAYA

13/15

calamansi, asamboi, syrup, ice blended

WHITE GINGERLILY

13/15

rambutan, syrup, ice blended

COBA CABANA

13/15

SEA COCONUT FREEZE

sea coconut, syrup, ice blended

TE A
EARL’S GREY

11/13

LIME + GINGER

11/13

CHAMOMILE

11/13

JASMINE GREEN TEA

11/13

LYCHEE ROSE

11/13

LEMON MANDARIN

11/13

PEPPERMINT

11/13

MANGO

11/13

ICE LEMON TEA

15ICE TEA

11CO L D P R E SS JU I C E
cold pressed | daily selection |no sugar added | just pure

C O L D P R E SS DE T O X
13orange | watermelon | carrot
pineapple | green apple
FRESH COCONUTSEMARAK13

GINGER ZINGER

13

ULAM IRON

13

carrot, jicama, apple

celery, apple, orange, ginger

17

S O DApegaga, ulam raja, cucumber, apple

WAT E R

COKE/COKE ZERO

9IN-HOUSE FLAT/FIZZ WATER 1L

5SPRITE

9SAN PELLEGRINO 750ml

25GINGER ALE

9AQUA PANNA 750ml

25

Malaysian food has a complex history of cross-pollination and immigration of travelers andtransients. As a port of call during our spice trading years, it fused many in uences from the Javaarchipelago, Arabia, India, and China. This con uence created a heady, diverse palette of avors,
cooking styles, and ingredients. But with time, these time-consuming recipes are slowly forgotten
due to modern-day living pressures.
At OpenHouse, we aim to keep these recipes alive true to their origins and heritage, with arespectful, progressive reintroduction to Malaysia’s future generations. We are very grateful toJabatan Warisan Negara - The National Heritage Board - for opening their archives to our kitchen.
In addition, through this unique collaboration, we have reintroduced recipes on our menu that areconsidered almost extinct.

uSAMBALS / CURRIES / GRAVYINGREDIENTS / SPICES / PRODUCESAMBAL is made by crushing chillis; usually pounded in a stone

SERUNDING is the art of nely shredding or aking the meat or

pestle with a variety of other ingredients to create a spicy dipping

seafood into a oss like texture, and cooked with chili and othersauce.. Sambal can be unique to each state and region, and family

spices into a dry texture and sprinkled on dishes.

recipes are passed down through generations.
TEMU PAUH is a ginger-like root and has a fragrant green mango
KORMA comes to us from the Indian sub-continent and usually meat

scent with a gingery aftertaste.

or seafood is braised in coconut milk into a rich thick sauce.
CENDAWAN KUKUR is a jungle mushroom with an intense avor
RENDANG usually a meat dish cooked slowly in spices, chili andwhen dried.

coconut milk until it becomes fairly dry with a dark texture and isthought to have originated with the Minangkabau of West Sumatra.

KEPAYANG also known as “buah keluak” is a black jungle nut andhas to be specially cured before consuming. A specialty ingredient for

TEMPOYAK is a speciality made from fermented durian mixed with

one of the dishes served at the Pahang royal household.

coconut milk and is used as a condiment in dishes or sauce topping.
BUAH KULIM is a jungle fruit harvested by the Orang Asli mostly,
BOTOK-BOTOK shredded coconut esh which has been squeezed ofand has a light garlicky and tru e scent used on our steamed rice.

its coconut milk, often mixed with other ingredients such as
vegetables or sh, and wrapped in banana leaf and steamed. It is

COOKING STYLE

commonly found in Central and East Java.
KERABU is a melange of avors - spices, herbs and various
GULAI comes from our Minangkabau cuisine consisting of turmeric,ingredients all mixed into a complex salad.

galangal, chili, herbs and spices cooked in coconut milk.
PAIS is a local cooking style, using the lerek leaf as food wrapping
ASAM PEDAS is a tamarind based sauce with a tangy and spicy

and the parcel is then either steamed or grilled.

nish,REMPAH is a harmonious mixture of crumbled belacan (shrimp),chili, ground spice paste browned and caramelized.
PECEL has a distinctive herbs avor with a sweet and spicy chili

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avor mixed into a peanut sauce.

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A Short Story on Malaysian Cuisine