An alluring mix of zing, aroma and spice, Peranakan cuisine is a marriage of the rich food traditions of the people of the Far East.
Chicken Roll, Charcoal Eggplant, Lobster Curries
The bite sized morsels of deliciousness in the appetiser course take their name from the stackable enamel tiffin carriers that were used widely used in Asia to keep food fresh
The Chicken Roll is wrapped in Pandan leaf with Malaccan spices
Charcoal Eggplant is spritzed with Calamansi lime, tamarind pulp and chilli
Lobster curry puff is full of traditional ‘nyonya’ flavour
GRILLED WHITE PRAWN
Asam Hed, Tamarind Roots, Malacca
Natural river prawn in a sweet and sour dish that, like many dishes in Malaysia, has crossed many culinary borders to perfect the right balance of flavours.
STEAMED SILVER POMFRET FISH
Asam Pedas, Torch Ginger Jus
Ginger Torch also called ginger flower can only be found in South East Asia
STOCKYARD WAGYU BEEF RIB
Malay Spices, Serunding, Nasi Ulam Rice
Wagyu beef flavoured with Malay spices: cloves, nutmeg, cinnamon, star anise five spice (fennel, cinnamon, star anise, cloves) and green cardamom.
Serunding is grated coconut with spices and seasonings like onions, chili peppers, garlic, onion, turmeric, sugar, tamarind, lime leaves and galangal that form a delicious condiment
Nasi Ulam is an aromatic, healthy rice dish that is the perfect compliment to meat
THAI TEA CUSTARD
Purple yam sorbet, coconut and sago sauce,
Purple yam chips
Thai tea has a distinctive deep flavour and orange colour – due to orange blossom water, star anise and crushed tamarind seed.
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