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Order Online from Malacca Straits on Broadway Malaysian Cuisine * 66 Mountain St ULTIMO NSW 2007 * Online Menu * Takeaway * Secure Online Payments *
- Malaysian
66 Mountain St, Ultimo Nsw 2007
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per peice

Wok-fried flat rice noodle in spicy sambal paste and bean sprouts.
per serve
Stir-fried water spinach with sambal belacan (can be substituted with eggplant or French beans).
Rapture in a bowl.
Grilled marinated chicken served with authentic peanut sauce (6 skewers).
Flame-grilled chicken served with an aromatic gravy of turmeric, galangal and lemongrass.
Lamb ribs grilled in our special sauce of honey and spices.
Classic Malay grilled whole fish wrapped in banana leaves served in our special sambal dressing (allow for 30 minutes of cooking time).
Tender cheeks of cod fish stewed with okra, beans, tomatoes and eggplant in curry sauce (enough for 2-3 people).
Whole Australian snapper cooked in our specially-prepared Malaysian curry sauce.
Whole Australian snapper served in a tangy and spicy tamarind sauce.
Hand-made silken tofu served with seasonal vegetables (vegetarian option available).
Squid stir-fried in aromatic sauce of chillies, lime leaves and dried shrimp.
Squid in spicy sambal sauce.
Crispy soft-shell crab in salt and pepper chilli mix.
Brisket of beef slow-cooked in curry sauce with roasted Désirée potatoes.
Prawns in aromatic sauce of chillies, lime leaves and dried shrimp.
Prawns served in a batter of duck egg yolks
Prawns with egg floss topping and curry leaves.
Prawns in honey and Marmite sauce.
Prawns in mild curry with ground herbs and spices.
Prawns in aromatic curry paste with curry leaves.
Prawns cooked in sweet and savoury tomato and chilli sauce.
Prawns served in batter of Nestum cereal, chillies, and curry leaves.
Clams in aromatic sauce of chillies, lime leaves and dried shrimp.
Claypot chicken and enoki mushroom in savoury herbal soup.
Pan-fried egg pieces served in a sweet vinegar and chilli dressing.
Five-spice chicken and chestnut roll wrapped in crispy tofu parcel.
Grilled marinated chicken served with authentic peanut sauce (6 skewers).
Spiced fish mousse wrapped in banana leaves and cooked in coconut milk (3 pieces).
Minced marinated beef wrapped in thin parchment roti and served with curry sauce.
Paper thin pastry filled with a mixture of vegies and spices (4 pieces).
Puff pastry filled with curried vegies (4 pieces).
Spiced fish pasties with sweet chilli sauce (4 pieces).
A mixture of spring roll, curry puff and fish cake.
Perfection in simplicity - Tender and juicy poached chicken served with fragrant rice, chilli sauce and cucumber.
Malay-style fried chicken served with fragrant rice, chilli sauce and cucumber.
Fried radish cake with sambal, eggs and beansprouts.
Fragrant coconut rice with an assortment of sambal, peanuts, anchovies, hard-boiled egg and cucumber.
Crispy on the outside, fluffy on the inside - Two pieces of Malaysia's favourite rotis served with curry dip and sambal paste.
Rapture in a bowl.
For the connoisseurs, a spicy and sour Penang laksa in fish-based soup.
Wok-fried flat rice noodle in spicy sambal paste and bean sprouts.
Wok-tossed Hokkien noodle with prawns, fish cake slices and fresh bean sprouts in sambal paste.
Wok-tossed Hokkien noodle with chicken and mixed seafood in caramelised soy and oyster sauce.
Wok-tossed rice vermicelli with prawns, fish cake slices and fresh bean sprouts in sambal paste.
Wok-seared flat rice noodle immersed in a creamy egg sauce with chicken and mixed seafood.
Wok-fried flat rice noodle with minced chicken, chilli, fresh basil, onions, and shallot.
Popular fried rice stick noodle in sensational pad Thai sauce.
Spicy and sour noodle soup with fresh herbs and mushroom.
Classic non-spicy Thai fried rice with minced chicken, peas, egg and prawns.
Non-spicy fried rice with pineapple, chicken, peas, egg and minced prawns.
Spicy Thai fried rice with chicken, peas, egg and minced prawns in aromatic tom yum paste.
Malay-style spicy fried rice with minced chicken, peas, egg and prawns in sambal chilli.
Non-spicy fried rice with salted fish, peas, egg and minced chicken.
Boneless chicken cooked in creamy Malaysian curry sauce with roasted Désirée potatoes (served with jasmine rice).
Beef pieces cooked in traditional Malaysian curry sauce with roasted Désirée potatoes.
Dry beef curry slow-simmered in aromatic spice mix.
Slow-cooked beef pieces in mild Massaman curry.
Boneless chicken in mild curry sauce with ground spices and herbs.
Chicken pieces with egg floss topping and curry leaves sauces.
Chicken pieces stir-fried with honey and Marmite sauce.
Prawns cooked in tangy tamarind sauce with tomatoes, okra and onions.
Ling fillets cooked in tangy tamarind sauce with tomatoes, okra and onions.
Prawns in salt and pepper chilli mix.
Prawns in spicy sambal sauce.
Ling fillets stew cooked with okra, eggplant, tofu and beans (enough for 2-3 people).
Medium spicy Thai curry with basil and seasonal vegetables.
Mild red Thai curry with lime leaves and seasonal vegetables.
Stir-fry vegies with basil in chilli paste.
Stir-fry vegies with ginger and shallots.
Stir-fry vegies in oyster sauce.
Sauteed breast chicken fillets with cashew nut in Thai-style chilli paste.
Malay-style marinated and fried chicken served with traditional Hainanese chilli sauce and cucumber.
Succulent poached chicken served with traditional Hainanese chilli sauce and cucumber.
Stir-fried water spinach with sambal belacan (can be substituted with eggplant or French beans).
Stir-fried okra with sambal belacan.
Eggplant braised with topping of salted fish.
Eggplant stir-fried in salted duck egg yolks and curry leaves.
Bitter melon pieces stir-fried in salted duck egg yolks.
Seasonal vegetables and tofu in peanut satay sauce.
Chinese broccoli stir-fried with salted fish.
Mild red curry with seasonal vegetables and kaffir lime leaves.
Traditional Malaysian curry with seasonal vegetables.
Vegan ‘chicken’ in sweet and sour sauce of pineapple, capsicum and onions.
Vegan ‘prawns’ served in batter of Nestum cereal, chillies and curry leaves.
Slow-simmered vegan ‘beef’ with toasted coconut, lemongrass, chillies, ginger and turmeric.
Steamed choy sum with mushroom sauce.
Steamed broccoli with mushroom sauce.
Lightly stir-fried seasonal vegies and tofu with chilli and basil.
Stir-fried mixed vegies in preserved beancurd sauce.
Water spinach stir-fried with garlic.
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per serve
per serve
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each
Pandan-flavoured crepe filled with toasted coconut and palm sugar and served with a scoop of vanilla ice-cream.
Sticky rice pudding with egg custard and a scoop of vanilla ice-cream and coconut milk.
Taro, sweet potatoes and sago in palm sugar-flavoured coconut milk served hot.
Banana fritter served with a scoop of vanilla ice-cream.
Malaysian 'pulled tea' made from Boh tea leaves from Cameron Highlands served hot or cold.
Strong and robust Malaysian coffee with condensed milk served hot or cold.
Iced rose syrup drink with milk.
Iced rose syrup with freshly-squeezed lime juice.
Freshly-squeezed lemon iced tea.
Iced rose syrup with pineapple.
Grass jelly & Soya bean milk mix.
Grass jelly drink.
PICKUP starts Monday 23rd, 12:00 PM
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