Chahaya Malaysia

Meats are marinated with fragrant spices, skewered, barbequed with a splash of coconut milk, and served with peanut sauce accompanied with sliced cucumber and onion

Lamb is skewered and barbequed, then served with a sweet soya sauce based dip spiced with chili

Wings are dusted with mild spices and deep-fried.

Julienne of Cabbage, carrot, and seasoning are rooled into a wheat wrap and deep-fried.

Sliced apple, pineapple, cucumber, bean sprouts, and tofu are accompanied by a sweet soya sauce based dip spiced with chili and petiss, and topped with crushed peanuts.

Shrimp are dusted with salt and pepper, rolled into a wheat wrap with green onion, deep-fried, and served with a tomato and chili dip.

Fish broth with mackerel, minced dried shrimp, blacan, chili, galanga, lemongrass, tamaraind and other spices is poured over a bed of fat rice noodles, cabbage, bean sprouts, cucumber and pineapple. Hearty and fishy!

Chicken and shrimp broth is seasoned with chili, Thai basil, galanga, fish sauce, lime leaf, and lemongrass.

Fragrant chicken broth over wheat noodles, celery leaf, green onion, and chicken, and topped with fried shallots. Comfort food.

Vegetables, and dried bean curd are braised in a coconut sauce featuring minced dried shrimp, blacan, lemongrass, galanga, chili, and other spices.

Fresh vegetables are saut�ed in the Chinese style with your choice of garlic or oyster sauce.

Sweet soya sauce-based peanut sauce with blacan, chili, and tamarind over a salad of bean sprouts, long beans, cabbage, and tofu.

Satay style peanut sauce over a salad of bean sprouts, long beans, cabbage, tofu, and boiled egg.

Chicken, celery, carrot, and onion are braised in a fragrant, spicy, and hot blend of curry spices smoothed with coconut milk.

Chicken, carrot, and green pepper are braised in gentle, fragrant spices, and smoothed with coconut milk.

Chicken, bamboo shoot, carrot, and green pepper are braised in a coconut sauce featuring minced dried shrimp, blacan, lemongrass, galanga, and other spices.

Chicken, carrot, and onion are braised with sweet soya sauce, and julienne of ginger.

Chicken, carrot, onion, and straw mushroom are braised in sweet soya sauce with star anise and other spices.

Chicken, carrot, onion, and bamboo shoots are saut�ed in the Chinese style with ample garlic and chili.

Chicken is quickly fried, then tossed with carrot, broccoli, green pepper, straw mushrooms, and chili in Chef�s savoury, secret sauce. A crowd pleaser.

Chicken, bean sprouts, carrot, green pepper, onion, celery, and broccoli are saut�ed in the Chinese style with garlic and oyster sauce.

Beef, carrot, green pepper, and onion are braised in a fragrant, spicy and hot blend of curry spices smoothed with coconut milk.

Beef, onion, and carrot are braised in gentle, fragrant spices, and smoothed with coconut milk.

Beef is slowly braised with beryani spices highlighted with coriander until it is moist, without sauce. Best eaten with an order of our Traditional rice.

Beef is slowly braised with chili, various forms of coconut,blacan, galanga, lemongrass, lime leaves, Indian bay leaves, coriander and other spices until it is moist, without sauce. Very hot!

Beef, carrot, onion, and straw mushroom are braised in sweet soya sauce with star anise, and other spices.

Beef, bean sprouts, carrot, green pepper, onion, celery, and broccoli are saut�ed in the Chinese style with garlic and oyster sauce.

Lamb, carrot, green pepper, and onion are braised in a fragrant, spicy and hot blend of curry spices smoothed with coconut milk.

Lamb, onion, and bamboo shoot are braised in gentle, fragrant spices and smoothed with coconut milk.

Lamb, bean sprouts, carrot, green pepper, onion, celery, and broccoli are saut�ed in the Chinese style with garlic and oyster sauce.

Sliced lamb, broccoli, carrots, green pepper, onion, and celery are saut�ed with garlic, oyster sauce, and black pepper.

Jumbo shrimp and green pepper are braised in a fragrant, spicy, and hot blend of curry spices smoothed with coconut milk.

Jumbo shrimp, and onion are braised in a coconut sauce featuring minced dried shrimp, blacan, lemongrass, galanga, and other spices.

Jumbo shrimps in a thick tomato-based sauce spiced with chili, blacan, galanga, lemongrass, and garlic.

Jumbo shrimp are quickly fried, then tossed with carrot, broccoli, green pepper, straw mushrooms, and chili in Chef�s savoury, secret sauce. A crowd pleaser.

Jumbo shrimp are lightly braised in a chicken broth base spiced with celery leaf, basil, lime leaf, lemongrass, galanga, tamarind, and chili, with a touch of fish sauce, and tomato.

Jumbo shrimp, carrot, onion, and bamboo shoot are saut�ed in the Chinese style with garlic and chili.

Haddock, green pepper, and onion are braised in a fragrant, spicy, and hot blend of curry spices smoothed with coconut milk.

Haddock in a thick tomato-based sauce spiced with chili, blacan, galanga, lemongrass, and garlic.

Haddock is lightly breaded, deep-fried, and served with dip of sweet soya sauce with chili.

Calamari in a thick tomato-based sauce spiced with chili, blacan, galanga, lemongrass, and garlic.

Calamari is lightly breaded, deep-fried, and served with a lemon wedge.

Sliced beef and onion are saut�ed in a puree of coriander seed, galanga, lemongrass, candlenut, chili, and other spices with a sweet soya sauce base.

Beef, carrot, green pepper, and onion are braised in a fragrant, spicy, and hot blend of curry spices, lime leaf, lemongrass, blacan, and galanga.

Beef is slowly braised with chili, various forms of coconut, blacan, galanga, lemongrass, lime, and Indian bay leaves, coriander, and other spices until it is moist, without sauce.

Chicken is marinated in coconut milk, lemongrass, and other mild spices, deep-fried, and sliced into strips. Served with a sweet soya sauce, and chili dip.

Chicken, onion, mushroom, celery, and carrot are saut�ed with sweet soya sauce, garlic, and chili.

Two small, whole, lightly salted mackerel are deep-fried, and served with a lemon wedge. Sorry, but not always available.

Haddock, bamboo shoot, carrot, and green pepper are braised in a coconut sauce featuring minced dried shrimp, blacan, lemongrass, galanga, and other spices.

Haddock is lightly breaded, and deep-fried then tossed with green onion and coriander leaf in Chef�s own original sweet and sour sauce.

Tiger prawns in their shell and green peppers are braised in a fragrant, spicy, and hot blend of curry spices smoothed with coconut milk.

Tiger prawns in their shell are braised in a coconut sauce featuring minced dried shrimp, blacan, lemongrass, galanga, and other spices.

Steamed, plain long grain white rice.

Basmati rice is steamed with aromatic spices, and served topped with crisped onion, almond, and raisin.

Rice, carrots, peas, and your choice of chicken, beef or shrimp are saut�ed together with sweet soya sauce, garlic, and dashes of pepper, and of sesame oil.

Wheat noodles, bean sprouts, Chinese greens, beef, baby shrimp, and tofu are saut�ed with sweet soya sauce, tauco, and garlic.

Rice vermicelli, chicken, bean sprouts, and Chinese greens are saut�ed with sweet soya sauce, oyster sauce, garlic, and a touch of sesame oil.

Broad rice noodles are saut�ed with green onion, bean sprouts, egg, ground bean, and other spices.

Egg noodles are saut�ed with cabbage, bean sprouts, green onions, egg, baby shrimp, and a little sweet soya sauce.

Sliced apple, pineapple, cucumber, bean sprouts, and tofu are accompanied by a sweet soya sauce-based dip spiced with chili, and topped with crushed peanuts.

Julienne of cabbage, carrot, and seasoning rolled into a wheat skin, and deep-fried.

Tofu, green pepper, carrot, celery, and jackfruit are braised in a fragrant, spicy, and hot blend of curry spices smoothed with coconut milk.

Firm tofu is quickly fried, then tossed with carrot, broccoli, green pepper, and straw mushrooms in Chef�s savoury, secret sauce. A crowd pleaser.

A variety of fresh vegetables, saut�ed in the Chinese style with garlic sauce.

A variety of fresh vegetables, and fried tofu are saut�ed in the Chinese style with garlic sauce.

Sweet soya sauce-based peanut sauce with chili and tamarind over bean sprouts, long beans, cabbage, and tofu.

Cubes of firm tofu are rubbed with spices, fried until crispy, and tossed with celery, carrot, mushroom, and onion in sweet soya sauce with garlic, and chili.

Tempeh is rubbed with spices, deep-fried, and served with a sweet soya sauce, garlic, and chili dip.

Vegetables and dried bean curd are braised in a coconut sauce featuring lemongrass, galanga, chili, and other spices.

Wheat noodles, bean sprouts, Chinese greens, other fresh vegetables, and tofu are saut�ed with sweet soya sauce, tauco, and garlic.

Rice vermicelli, bean sprouts, Chinese greens, and other vegetables are saut�ed with sweet soya sauce, garlic, and a touch of sesame oil.

Boiled eggs are braised in a coconut sauce featuring lemongrass, galanga, chili, and other spices.

Boiled eggs are braised in a curry sauce smoothed with coconut milk.

Boiled eggs are tossed in a thick tomato-based sauce spiced with chili, galanga, lemongrass, and garlic.

Firm tofu is cut into strips, rubbed with spices, deep-fried, and served with a dip of sweet soya sauce, garlic, and chili.