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March Menus

  • Delivery area: KL, PJ, Puchong, Subang, Cheras, Ampang and Shah Alam only

  • Delivery window: 1100am - 1230pm Daily

  • If you have any queries, please WhatsApp +60 11 1227 1558

  • Our kitchen is upgrading and closed from 1 - 7 March. We'll resume our operation from 8 March.

Please kindly fill in your details below.

8 (Mon) Mar

Meal A:  Veg Biryani

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Vegetable biryani served with mushrooms and green peas masala accompanied by cucumber raita

Meal B:  Claypot Braised Veg

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Chinese style braised vegetables and tofu in shitake gravy served with stir fry naipak and brown rice

Meal C:  Nasi Kerabu Ala Veg

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Grilled eggplant, tofu, and tempeh served with kuah tumis, assorted ulam, coconut floss and blue pea flower rice

9 (Tue) Mar

Meal A: ABC Soup

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Homey Chinese style nourishing soup cooked with potatoes, carrots, tomatoes, onion and sweetcorn

Meal B: Gado Tak Gado

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Mixed vegetables, tofu and tempeh served with peanut sauce and blue pea flower nasi impit

Meal C: Greeny North

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North-inspired green stew with mixed veg served with stir fry kailan and parboiled basmathi rice

10 (Wed) Mar

Meal A:  Lentil Shepherd's Pie

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Mixed lentils stew served with purple mashed potatoes and rocket salad

Meal B:  Bibimbap Ala Korea

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Stir fry spinach, bean sprouts, shiitake mushrooms, pickles, cucumber and carrot served with gochujang (Korean spicy sauce) and brown rice

Meal C:  Four Heavenly Queens

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Stir fry tofu, green beans, red bell peppers and carrot served with cold wood ear mushroom salad and parboiled basmathi rice

11 (Thu) Mar

Meal A:  Guilt-Free Rendang

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Baked potatoes, tempeh and tofu slow cooked in flavourful rendang spice served with braised pucuk manis and parboiled basmathi rice

Meal B:  Superfood Salad

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Pinto beans, quinoa, peppers, tomatoes, corn kernels, mesclun lettuce and olives served with citrus pomegranate dressing

Meal C:  Creamy Cauliflower

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Cauliflower and tofu in creamy coconut lime gravy served with bak choy and glass noodles

12 (Fri) Mar

Meal A:  Three Sisters Stew

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Vegetable medley stew of corn, pumpkin and beans served garden salad and barley

Meal B:  Poppeye's Favourite

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Turmeric marinated tofu on a bed of rich spinach gravy served with braised red spinach and brown rice

Meal C:  Nasi Lemak 2.0

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Tofu masak merah, cauliflower goreng kunyit and acar jelatah served with tempeh chips, roasted peanuts, and tomato

13 (Sat) Mar

Meal A:  Nyonya Laksa

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Authentic peranakan laksa served with glass noodles, eggplant, long beans, beansprouts, tofu and tempeh accompanied by sambal taucu

Meal B:  Malaysia-inspired Pokebowl

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Traditional nasi ulam served with assorted ulam, grey oyster mushroom percik and creamy percik sauce

Meal C:  Chap Chye Curry

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Mixed vegetables served with Malaysian-inspired curry sauce, braised pucuk manis and brown rice

Meal D:  Superfood Salad

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Pinto beans, quinoa, peppers, tomatoes, corn kernels, mesclun lettuce and olives served with citrus pomegranate dressing

14 (Sun) Mar

Meal A:  Wild Mushroom Tom Yum

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Thai style sour soup with wild mushrooms, vegetables served with kangkung belacan and parboiled basmati rice 

Meal B:  Tamarind Rice

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Indian style tamarind rice served with warm chickpea salad and tofu in red sauce

Meal C:  Nasi Kerabu Ala Veg

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Grilled eggplant, tofu, and tempeh served with kuah tumis, assorted ulam, coconut floss and blue pea flower rice

15 (Mon) Mar

Meal A:  Greeny North

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Thai-inspired green stew with mixed veg served with stir fry kailan and parboiled basmathi rice

Meal B:   Veg Kut Teh

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Zero-oil, plant-based version of bak kut teh served with steam romaine lettuce and brown rice

Meal C:  Gado Tak Gado

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Mixed vegetables, tofu and tempeh served with peanut sauce and blue pea flower nasi impit

16 (Tue) Mar

Meal A:  Mixed Bean Pedas

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Mixed bean chili served with roasted root vegetables and mesclun salad

Meal B:  Four Heavenly Queens

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Stir fry tofu, green beans, red bell peppers and carrot served with cold wood ear mushroom salad and parboiled basmathi rice

Meal C:  Bibimbap Ala Korea

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Stir fry spinach, bean sprouts, shiitake mushrooms, pickles, cucumber and carrot served with gochujang (Korean spicy sauce) and brown rice

17 (Wed) Mar

Meal A:  Creamy Cauliflower

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Cauliflower and tofu in creamy coconut lime gravy served with bak choy and glass noodles

Meal B:  Roots and Veg

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Chinese style stir fry lotus root mix vegetables served with braised napa cabbage and brown rice

Meal C:  Superfood Salad

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Pinto beans, quinoa, peppers, tomatoes, corn kernels, mesclun lettuce and olives served with citrus pomegranate dressing

18 (Thu) Mar

Meal A:  Nasi Lemak 2.0

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Tofu masak merah, cauliflower goreng kunyit and acar jelatah served with tempeh chips, roasted peanuts, and tomato

Meal B:  Pro Brothers

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Chickpeas and lentils cooked in tomato gravy served with stir fry yam leaves and semolina

Meal C:  Poppeye's Favourite

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Turmeric marinated tofu on a bed of rich spinach gravy served with braised red spinach and brown rice

19 (Fri) Mar

Meal A:  Mum's Korma

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Hearty mixed vegetable korma served with turmeric cabbage and brown rice

Meal B:  Bangers and Mash 2.0

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Chickpea and tofu banger served with sweet potatoes mash, green peas, and garden salad accompanied by onion gravy.

Meal C:  Chap Chye Curry

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Mixed vegetables served with Malaysian-inspired curry sauce, braised pucuk manis and brown rice

Meal D:  Malaysia-inspired Pokebowl

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Traditional nasi ulam served with assorted ulam, grey oyster mushroom percik and creamy percik sauce

20 (Sat) Mar

Meal A:  Nasi Kerabu Ala Veg

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Grilled eggplant, tofu, and tempeh served with kuah tumis, assorted ulam, coconut floss and blue pea flower rice

Meal B:  Deconstructed Dhall Curry

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Mix vegetables dhall curry served with sweet and spicy pumpkin masala and brown rice

Meal C:  Claypot Braised Veg

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Chinese style braised vegetables and tofu in shitake gravy served with stir fry naipak and brown rice

21 (Sun) Mar

Meal A:  Chap Chye Curry

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Mixed vegetables served with Malaysian-inspired curry sauce, braised pucuk manis and brown rice

Meal B:  Peppers Tofu Umami

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Bell peppers, mushrooms and tofu with peppery gravy served with choy sum and brown rice

Meal C:  Malaysia-inspired Pokebowl

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Traditional nasi ulam served with assorted ulam, grey oyster mushroom percik and creamy percik sauce

22 (Mon) Mar

Meal A:  Veg Biryani

Slide4 (1).JPG

Vegetable biryani served with mushrooms and green peas masala accompanied by cucumber raita

Meal B:  Claypot Braised Veg

Slide13.JPG

Chinese style braised vegetables and tofu in shitake gravy served with stir fry naipak and brown rice

Meal C:  Nasi Kerabu Ala Veg

Slide14.JPG

Grilled eggplant, tofu, and tempeh served with kuah tumis, assorted ulam, coconut floss and blue pea flower rice

23 (Tue) Mar

Meal A: ABC Soup

Slide7 (1).JPG

Homey Chinese style nourishing soup cooked with potatoes, carrots, tomatoes, onion and sweetcorn

Meal B: Gado Tak Gado

Slide8.JPG

Mixed vegetables, tofu and tempeh served with peanut sauce and blue pea flower nasi impit

Meal C: Greeny North

Slide9.JPG

North-inspired green stew with mixed veg served with stir fry kailan and parboiled basmathi rice

24 (Wed) Mar

Meal A:  Lentil Shepherd's Pie

Slide10.JPG

Mixed lentils stew served with purple mashed potatoes and rocket salad

Meal B:  Bibimbap Ala Korea

Slide3.JPG

Stir fry spinach, bean sprouts, shiitake mushrooms, pickles, cucumber and carrot served with gochujang (Korean spicy sauce) and brown rice

Meal C:  Four Heavenly Queens

Slide4.JPG

Stir fry tofu, green beans, red bell peppers and carrot served with cold wood ear mushroom salad and parboiled basmathi rice

25 (Thu) Mar

Meal A:  Guilt-Free Rendang

Slide13.JPG

Baked potatoes, tempeh and tofu slow cooked in flavourful rendang spice served with braised pucuk manis and parboiled basmathi rice

Meal B:  Superfood Salad

Slide6.JPG

Pinto beans, quinoa, peppers, tomatoes, corn kernels, mesclun lettuce and olives served with citrus pomegranate dressing

Meal C:  Creamy Cauliflower

Slide15.JPG

Cauliflower and tofu in creamy coconut lime gravy served with bak choy and glass noodles

26 (Fri) Mar

Meal A:  Three Sisters Stew

Slide16.JPG

Vegetable medley stew of corn, pumpkin and beans served garden salad and barley

Meal B:  Poppeye's Favourite

Slide10.JPG

Turmeric marinated tofu on a bed of rich spinach gravy served with braised red spinach and brown rice

Meal C:  Nasi Lemak 2.0

Slide9.JPG

Tofu masak merah, cauliflower goreng kunyit and acar jelatah served with tempeh chips, roasted peanuts, and tomato

27 (Sat) Mar

Meal A:  Nyonya Laksa

Slide27_edited.jpg

Authentic peranakan laksa served with glass noodles, eggplant, long beans, beansprouts, tofu and tempeh accompanied by sambal taucu

Meal B:  Malaysia-inspired Pokebowl

Slide12.JPG

Traditional nasi ulam served with assorted ulam, grey oyster mushroom percik and creamy percik sauce

Meal C:  Chap Chye Curry

Slide11.JPG

Mixed vegetables served with Malaysian-inspired curry sauce, braised pucuk manis and brown rice

28 (Sun) Mar

Meal A:  Wild Mushroom Tom Yum

Slide22.JPG

Thai style sour soup with wild mushrooms, vegetables served with kangkung belacan and parboiled basmati rice 

Meal B:  Tamarind Rice

Slide23.JPG

Indian style tamarind rice served with warm chickpea salad and tofu in red sauce

Meal C:  Nasi Kerabu Ala Veg

Slide14.JPG

Grilled eggplant, tofu, and tempeh served with kuah tumis, assorted ulam, coconut floss and blue pea flower rice

29 (Mon) Mar

Meal A:  Greeny North

Slide9.JPG

Thai-inspired green stew with mixed veg served with stir fry kailan and parboiled basmathi rice

Meal B:   Veg Kut Teh

Slide27.JPG

Zero-oil, plant-based version of bak kut teh served with steam romaine lettuce and brown rice

Meal C:  Gado Tak Gado

Slide8.JPG

Mixed vegetables, tofu and tempeh served with peanut sauce and blue pea flower nasi impit

30 (Tue) Mar

Meal A:  Mixed Bean Pedas

Slide29.JPG

Mixed bean chili served with roasted root vegetables and mesclun salad

Meal B:  Four Heavenly Queens

Slide12.JPG

Stir fry tofu, green beans, red bell peppers and carrot served with cold wood ear mushroom salad and parboiled basmathi rice

Meal C:  Bibimbap Ala Korea

Slide3.JPG

Stir fry spinach, bean sprouts, shiitake mushrooms, pickles, cucumber and carrot served with gochujang (Korean spicy sauce) and brown rice

31 (Wed) Mar

Meal A:  Creamy Cauliflower

Slide15.JPG

Cauliflower and tofu in creamy coconut lime gravy served with bak choy and glass noodles

Meal B:  Roots and Veg

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Chinese style stir fry lotus root mix vegetables served with braised napa cabbage and brown rice

Meal C:  Superfood Salad

Slide6.JPG

Pinto beans, quinoa, peppers, tomatoes, corn kernels, mesclun lettuce and olives served with citrus pomegranate dressing

 If you have any queries, please WhatsApp +60 11 1227 1558.

Please add your info in the red box

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