So Shiok - Delicious Home-cooked Malaysia/Singapore Food

Indonesian cuisine, known for its diversity, reflecting many local ethnic groups across the archipelago, is very popular in Singapore and Malaysia. Although the cooking techniques, the sambals and ingredients used are different, there are many similar Malay dishes due to their cultural similarities and shared heritage.

We’ll be doing these Indonesian Warung favourites for November 8th meetup lunch.

• Nasi Goreng Istimewa

Nasi Goreng has been called the national dish of Indonesia. Our version of the Indonesian kampong style fried rice is served topped with a sunny side up egg and asian crackers.

• Sate Ayam Madura

Sate Ayam is the most common type of satay in Indonesia. Chicken pieces are marinated in a myriad of Indonesian spices, skewered, grilled and served with spicy peanut sauce and kecap manis dressing.

• Lemper Ayam Pedas Bakar

This Indonesian petite, sausage-sized lemper ayam glutinous rice roll has been “up-sized” as a glutinous rice pack, stuffed with the familiar spicy chicken filling flavoured with turmeric and fresh herbs. The wrapped parcel is grilled and infused with the aroma of toasted banana leaf.

• Tahu Telor

Tofu is dipped in egg and deep fried, then drizzled in a sweet and slightly spicy peanut sauce, and then topped with shreds of crunchy cucumber and coarse ground peanuts.

We invite you to a join us in a communal feast of these classic Indonesian street food delights,

The price per pax is ฿350.
Reserve your seats now!!
To confirm your seat, please make a transfer by Thursday, 6th November, 3 pm to the following account;
Kasikorn Bank
No: 787-2-14394-1
Name: Chan Huang Seng

*The organizer reserves the right to cancel the event if the minimum confirmation is not reached.

Connect with local and expat foodies in a cozy and friendly atmosphere as we feast together vibrant flavors and rich heritage of Malaysian / Singaporean culinary delights. On November 15th we’re pleased to cook for you these delectable dishes.
• Mee Goreng Mamak (Indian-style Fried Noodles)
Mee Goreng Mamak is a popular stir-fried noodle sold in Indian Muslim stalls from home. Our version has fresh yellow noodles stir-fried over high heat together with our homemade chilli paste, prawns, fried tofu, potatoes, bean sprouts, chye sim, and tomatoes, and topped with a sunny-side egg.
• Ayam Masak Merah (Chicken in Spicy Tomato Sauce)
Ayam Masak Merah is the quintessential Malay tomato-based chicken stew cooked with dried chili sambal. For our version, we salute the chicken pieces first before cooking them in the mild spicy, creamy tomato sauce—a true classic from home.
• Pulut Panggang Rempah Udang (Grilled Glutinous Rice Rolls)
Rich and aromatic glutinous rice rolls are filled with rempah using (hae bee hiam), wrapped in banana leaves, and grilled to impart that nice aroma from the banana leaves.
Don't miss this unique opportunity to savor the delicious essence of Malaysia and Singapore dishes right here in Bangkok. Reserve your seats now!!
The price per pax is ฿350.
To confirm your seat, please make a transfer by Thursday, 13th November, 3 pm to the following account.
Kasikorn Bank
No: 787-2-14394-1
Name: Chan Huang Seng
*The organizer reserves the right to cancel the event if the minimum confirmation is not reached.

Welcome to our World of Lor Mee (Braised Noodles). We’ll be cooking two popular styles of Lor Mee from Singapore / Malaysia for November 22nd meetup lunch.
• Hokkien style Lor mee
This popular and distinctive dark noodle dish comes with braised pork and is thickened with a dark, braised, gooey gravy made with eggs, cornstarch, and various spices. The toppings of our version of this mouth-watering noodle dish include fish cakes, braised eggs, pork slices, and fried wontons, served with black vinegar, minced garlic, and a dolly of sambal chilli.
• Heng Hwa Lor Mee
Heng Hwa (Putien) style Lor Mee has a clear, light broth made from tasty chicken stock from hours of slow simmering. The umami-rich broth is cooked with fresh seafood such as clams and prawns, pork slices, and fresh veggies, garnished with seaweed and peanuts.
We’ve prepared these two addictive small bites as companions to our Lor Mee.
• Wu Har (Fried yam crisps)
Wu Har literally means Taro Prawn, but this tasty, crunchy Cantonese snack has no prawns in its ingredients. It is made of Taro julienned, sesame seeds, coriander, seasonings, and deep-fried.

1. Fried Fish

Fish fillets that are coated and deep-fried until crispy are excellent choice to complement the thick, starchy gravy of the Lor Mee.
Don't miss this unique opportunity to savor the authentic taste of Malaysia and Singapore dishes right here in Bangkok. Reserve your seats now!!
The price per pax is ฿350.
To confirm your seat, please make a transfer by Thursday, 20th November, 3 pm to the following account.
Kasikorn Bank
No: 787-2-14394-1
Name: Chan Huang Seng
*The organizer reserves the right to cancel the event if the minimum confirmation is not reached.