Contains cane sugar rather than high-fructose corn syrup. 12 oz

Mexican Coke

Diet Coke (Bottle)

Green Tea

Bottled Juices

Fresh Lychee Grapefruit Juice

The national drink of Malaysia. Made by 'pulling' a strong brew of black tea with condensed milk.

Teh Tarik (Pulled Tea)

Fresh Mango Orange Juice

Fresh Young Coconut water

Sweet Thai Iced Tea

Jasmine Rice (White Rice)

Poached Egg +3 | Veg& &tofu+ $4 /Chicken +$5 | Shrimp $6 /Squid $6 /beef +$7| Chinese sausage +$4 | extra noodle +3

Extra Toppping on Food

Curry Sauce

Homemade Sambal

Fried / Steam Mantau

Fried Egg on side

Jasmine rice that cooked with coconut milk, and pandan leaf

Aromatic Coconut Rice

Jasmine rice that is cooked with chicken stock

Aromatic Chicken Rice

Brown Rice

Peanut Sauce (Vegan)

Tamil style yellow curry (Malaysian - Indian descendants), medium spicy coconut milk, okra, eggplants, onions, tomato, curry, mild curry.

Malaysian Curry

Rich and tangy but not too spicy curry from Thai- and Indian. Utilizing coconut milk based, tamarind, lemongrass, lime leaves, onions, carrots, sweet potatoes & peanuts. Contain fish sauce.

Massaman Curry

Roti

Sweet and spicy coconut milk flavor using fresh pandan (screwpine) for flavorful and color, bell peppers, basil, onions, eggplant. Contain fish sauce.

Green Curry

Spinach and bean curd, shaitake mushroom with chili soy dip

Vegetable Dumpling

Combine equal parts cane sugar and water by weight (for small batch: 1/2 cup sugar + 1/2 cup water) in a small saucepan. Heat over medium-low, stirring until sugar fully dissolves and the mixture is clear. Remove from heat and let cool to room temperature. Transfer to a jar and refrigerate. Use 1.5 tablespoons per 12 oz soda.

Make simple syrup

Chill a 12 oz glass or bottle and the carbonated water beforehand if possible. This keeps carbonation from dissipating when you add syrup.

Add the ice cubes to the glass if serving on the rocks (about 1 cup). If you prefer no ice, omit.

Pour 1.5 tablespoons cane sugar syrup into the glass. If you like a slightly more authentic flavor, add 1 teaspoon vanilla extract at this stage. For a lightly brightened finish, add 1/2 tablespoon fresh lime juice (optional).

Slowly pour 12 oz chilled carbonated water over the back of a spoon or down the side of the glass to preserve carbonation and mix gently. Pouring slowly reduces foam and keeps a crisp effervescence.

Give the drink a very gentle stir (1–2 slow swirls) to incorporate the syrup without flattening the soda.

Garnish with a lime wheel or wedge on the rim. Serve immediately with a straw or long spoon.

chilled carbonated water (soda water)

cane sugar syrup (simple syrup, 1:1 by weight)

fresh lime juice (optional)

vanilla extract (optional, for depth)

ice cubes

lime wheel or wedge

If the bottle is not already chilled, place it in the refrigerator for at least 30 minutes or in an ice bath for 10–15 minutes until cold.

Chill bottle (if necessary)

Fill a tall glass with about 6 ice cubes (adjust amount to personal preference).

Prepare glass

Open the bottle of Diet Coke. Pour slowly into the prepared glass over the ice to minimize foaming and preserve carbonation. Stop pouring when the glass is about 90% full to avoid overflow.

Pour

If desired, squeeze a lime wedge lightly over the soda and drop the wedge into the glass for a citrus finish.

Garnish (optional)

Serve

Diet Coke (bottle)

Ice cubes

Lime wedge (optional)

Bring 12 fl oz (about 355 ml) of fresh cold water to just below boiling — target 175–185°F (80–85°C). If you don't have a thermometer, bring to a simmer and remove from heat for 30 seconds.

Heat water

Pour a small amount (about 2 fl oz) of the hot water into your teacup or teapot, swirl to warm, then discard the rinse water. This helps maintain steeping temperature.

Warm vessel (optional)

Place 1 green tea bag (or the equivalent loose leaf measured for one serving) into the warmed cup or teapot. Pour the remaining hot water (about 10 fl oz after rinsing) over the tea. Steep for 2–3 minutes for a light, fresh flavor; up to 3.5 minutes if you prefer slightly stronger. Avoid steeping longer than 4 minutes to prevent bitterness.

Steep tea

Remove and discard the tea bag or strain out the leaves immediately to stop extraction.

Remove tea

Serve immediately. If desired, garnish with a lemon wedge and allow the guest to squeeze to taste. No sweetener is added (unsweetened).

Serve hot

To allow for dilution by ice, brew a slightly stronger batch: bring 12 fl oz (355 ml) of fresh water to 175–185°F (80–85°C). Warm the vessel with 2 fl oz rinse water if desired, then discard. Place 1 green tea bag or equivalent loose leaves in a heatproof measuring cup or small teapot and pour the hot water over it. Steep 3 minutes (slightly longer than for hot) to produce a fuller flavor without bitterness.

Brew concentrated tea

Remove the tea bag or strain leaves and allow brewed tea to cool at room temperature for 5–10 minutes. To speed cooling, transfer to a shallow metal container and stir gently or place container in an ice bath for 2–3 minutes.

Cool quickly

Fill a tall glass with about 1 cup of ice. Pour cooled tea over the ice. If the tea was brewed extra strong, taste and adjust by adding a splash of cold water if too intense. No sweetener is added (unsweetened). Garnish with a lemon wedge if desired.

Assemble iced drink

Serve immediately with a straw or stirring spoon.

Serve cold

water

green tea leaves or green tea bag

hot water for rinsing (optional)

ice (for iced option)

lemon wedge (optional garnish)

Peel and pit ripe mangoes, then roughly chop until you have about 2 cups of flesh.

Prepare mango

Place chopped mango, 1 cup cold water, 1 tablespoon sugar, 1 teaspoon fresh lime juice and a pinch of salt into a blender.

Blend

Blend on high until completely smooth (about 45–60 seconds). Stop and scrape down sides if needed.

Process

Taste and add an additional 1/2 teaspoon sugar if needed. For a silky texture, pour the puree through a fine-mesh sieve into a pitcher, pressing with a spatula to extract juice and leave fibers behind.

Adjust sweetness and strain (optional)

Add ice cubes to the strained juice or serve over ice. Stir gently, garnish with a lime wheel if desired, and serve chilled.

Chill and serve

If using fresh lychees, peel and remove seeds. If using canned, drain well and reserve 1–2 tablespoons of canning liquid if you like extra sweetness.

Prepare lychees

Place 1.5 cups lychees, 1 cup cold water, 1 tablespoon simple syrup (or honey) and 1 teaspoon lemon juice into a blender.

Blend until smooth, about 30–45 seconds. Taste and add more sweetener if needed.

For a clear juice, strain the blended mixture through a fine-mesh sieve into a pitcher, pressing to extract as much liquid as possible. If you prefer pulpy texture, skip straining.

Strain and finish

Serve over ice cubes, optionally garnish with a whole lychee or mint sprig. Keep chilled and consume within 24–48 hours for best flavor.

Trim, core, and cut fresh pineapple into chunks until you have 2 cups.

Prepare pineapple

Combine pineapple chunks, 3/4 cup cold water, 1 teaspoon sugar or agave nectar, 1 teaspoon fresh lime juice and a pinch of salt in a blender.

Blend until smooth, about 45–60 seconds. Taste and adjust sweetness or acidity as desired.

For a clearer bottled juice, strain through a fine-mesh sieve into a pitcher, pressing solids to extract liquid. Reserve pulp for smoothies or baking.

Strain (optional)

Pour over ice or chill in the refrigerator. Garnish with a pineapple wedge if desired and serve within 24–48 hours.

ripe mangoes, peeled and chopped

cold water

granulated sugar

fresh lime juice

salt

fresh or canned lychees (drained if canned)

simple syrup (1:1 sugar to water) or honey

lemon juice

fresh pineapple chunks

granulated sugar or agave nectar

Place the peeled, pitted fresh lychees (about 2 cups) into a blender. Add 1/4 cup of the cold water to help blending. Purée on high until completely smooth, about 30–45 seconds.

Blend lychees

Pour the lychee purée through a fine-mesh sieve set over a bowl, using a spatula to press and extract as much smooth liquid as possible. Discard leftover solids (or reserve for another use). You should end up with roughly 1 to 1 1/4 cups lychee liquid.

Strain purée

In a pitcher, combine the strained lychee liquid, 1 cup fresh ruby grapefruit juice, and the remaining 3/4 cup cold water. Stir gently to combine.

Add 2 tablespoons simple syrup (or agave) and 1 tablespoon fresh lime juice. Taste and adjust sweetness — add up to 1 additional tablespoon syrup if you prefer sweeter. Stir until the sweetener is fully incorporated.

Fill two serving glasses with crushed ice (about 1 cup crushed ice per glass). Divide the juice mixture between the glasses.

Garnish each glass with 2 mint leaves, 2 lychee halves, and a thin slice of grapefruit on the rim. Optionally, gently slap the mint between your palms before adding to release aroma.

Serve immediately. If preparing ahead, refrigerate the combined juice (without ice or garnishes) for up to 24 hours; stir before serving and add fresh ice and garnishes.

fresh lychees (peeled, pitted)

fresh ruby grapefruit juice

simple syrup (1:1 sugar to water) or agave syrup

crushed ice

mint leaves

lychee halves (for garnish)

grapefruit slices (thin)

Pour 3 cups of water into a small saucepan or kettle and bring to a vigorous boil over medium-high heat.

Boil water

Once boiling, remove from direct high heat and add the 3 tablespoons of black tea leaves (or 3 strong tea bags). Return to a low simmer for 3–4 minutes to extract a very strong, dark brew. If using loose leaf, keep it slightly submerged and stir once.

Turn heat off. Add 1 tablespoon granulated sugar to the hot tea and stir until dissolved. Let the tea steep an additional 1 minute off heat for maximum strength.

Sweeten

Strain the tea through a fine mesh strainer (or remove tea bags) into a heatproof pitcher to remove leaves. You should have roughly 2 1/2 to 3 cups of strong tea concentrate.

Strain

While the tea is still hot, add 1 cup sweetened condensed milk to the concentrated tea in the pitcher. Stir briskly until the condensed milk is fully dissolved and the mixture is homogenous and deep brown.

Add condensed milk

If using, stir in 1 tablespoon evaporated milk to add silkiness and slightly reduce the sweetness. Taste and adjust: if the drink is too strong or sweet, add up to 1/2 cup hot water to reach desired strength and sweetness balance.

Add evaporated milk (optional)

Transfer the sweetened tea mixture into a heatproof pouring container (one with a narrow spout helps). Place a second similar-sized heatproof container across from it to receive the pour.

Prepare for pulling

From about 6–12 inches (15–30 cm) above the receiving container, pour the tea in a steady thin stream into the empty container. Then immediately pour it back from the receiving container to the original. Repeat this 'pulling' motion 8–12 times. The pouring should be continuous and controlled to create a smooth, frothy top and slightly cool the tea. Keep a steady wrist and try to maintain a thin stream to incorporate air without spilling.

Pull the tea (traditional)

If you prefer not to pour from height, you can vigorously pour back and forth from two mugs or use an immersion blender for 5–8 seconds to create froth. The goal is a light foam and slightly aerated texture.

Alternate gentle method

Once frothy and cooled to a comfortable drinking temperature, pour the teh tarik into warm or room-temperature cups. Serve immediately. Optionally garnish with a small dusting of ground cinnamon or nutmeg (not traditional) or offer extra condensed milk on the side.

strong black tea leaves or black tea bags (e.g., Assam or Ceylon)

sweetened condensed milk

evaporated milk (optional, for creaminess and balance)

hot water (for adjusting strength / rinsing)

Peel the mangoes, cut the flesh away from the pit, and chop into roughly 1-inch pieces. Measure approximately 2 cups of chopped mango (about 2 medium mangoes).

Peel and chop mango

Peel the oranges and separate into segments. Remove any seeds. If oranges are very juicy, reserve 1/4 cup of the juice to add later for more orange flavor.

Segment oranges

Place chopped mango and orange segments into the blender jar. Add the cold water to help loosen the fruit for blending.

Add honey or agave syrup and the fresh lime juice to the blender. If using mint for a subtle herb note, add 4 of the mint leaves now. These ingredients will sweeten and brighten the juice.

Secure the blender lid and blend on high for 45–60 seconds, or until the mixture is smooth and homogenous. If the blend is too thick, add an additional 1/4 cup cold water and blend again.

Blend until smooth

If you prefer a silky juice without pulp, place a fine-mesh sieve or cheesecloth over a large bowl or pitcher and pour the blended mixture through it, pressing with a spoon to extract as much liquid as possible. Discard leftover pulp or save for use in smoothies or baking.

Strain for a smoother texture (optional)

Taste the juice and adjust sweetness or acidity: add more honey/agave if needed (1/2 tbs increments) or a little more lime juice to brighten. If reserved orange juice was set aside, stir it in now for extra orange flavor.

Add ice cubes to the pitcher or to individual glasses. Pour the mango orange juice over ice. Garnish each glass with an orange slice and a mint sprig (use remaining mint leaves).

Serve immediately for best freshness. Refrigerate any leftovers in a sealed container for up to 24–48 hours; shake or stir before serving as separation may occur.

ripe mango (peeled, chopped)

fresh orange (peeled, segmented)

honey or agave syrup

mint leaves (for blending or garnish)

orange slice (for garnish)

Stabilize the young coconut on a cutting board. Using a heavy cleaver or chef's knife, shave away a small ring of outer green husk at the top until you reveal the harder inner shell. Hold the coconut at a slight angle and, with controlled taps around the top in a circular pattern, create a small flat spot. Then strike firmly to create an opening about 2–3 inches (5–7 cm) across. Pry out the top piece to expose the coconut water. (If you prefer, use a pointed screwdriver and mallet to punch a hole.)

Open the Coconut

Carefully tilt the coconut over a measuring cup or pitcher and pour the coconut water out. Strain through a fine mesh sieve if there is any husk or small shell fragments. You should have roughly 250–350 ml of clear coconut water from one young coconut; set aside.

Using a spoon, scoop the soft, translucent coconut meat from the inside and place it in a small bowl. This can be served alongside the drink or blended into the beverage (see optional step).

Reserve Coconut Flesh

If serving chilled immediately: fill a serving glass with ice cubes (optional). Pour the strained fresh coconut water into the glass.

Squeeze the juice of 1/2 fresh lime into the glass to brighten the flavor. Stir gently to combine.

Taste the coconut water. If you prefer it sweeter, add up to 1 tsp simple syrup or honey and stir until dissolved. If you prefer a fizzy variation, top with about 60 ml soda water and stir gently.

Add 3–6 mint leaves to the glass and clap them between your palms to release aroma, then tuck them in as garnish. Add a lime wedge to the rim.

Serve immediately while cold. Offer a straw and a small spoon for scooping the tender coconut flesh.

Optional blended coconut water: combine reserved coconut flesh and the coconut water in a blender with a few ice cubes and 1/2 tsp sweetener if desired. Pulse briefly for a smooth, slightly creamy drink. Do not overblend or you will aerate and change texture.

Optional presentation: pour the coconut water back into the emptied coconut shell and serve with a straw for an authentic presentation.

young green coconut (whole)

fresh lime

mint leaves (optional)

ice cubes (optional)

lime wedge (for garnish)

simple syrup or honey (optional, to taste)

soda water (optional, to lengthen)

Bring 4 cups of water to a rolling boil in a medium saucepan or kettle.

Remove from heat. Add 1 cup Thai tea mix to the hot water along with 2 star anise (if using) and 1 tsp crushed roasted rice or a pinch of orange food coloring for authentic color. Stir once, then cover and steep 5–7 minutes for a strong brew.

Strain the tea through a fine-mesh sieve or cheesecloth into a heatproof pitcher to remove leaves and spices. Press gently on solids to extract liquid, then discard solids.

While the tea is still hot, add 1 cup granulated sugar and stir until fully dissolved. Taste and adjust sweetness if desired — Thai tea is traditionally quite sweet.

Dissolve sugar

Stir in 4 oz sweetened condensed milk until fully incorporated into the hot sweetened tea. Allow the mixture to cool to room temperature, then refrigerate until chilled, about 30–45 minutes (or quick-chill in an ice bath).

Fill glasses with about 1 cup ice each (roughly 4 cups ice total for 4 servings). Pour chilled sweet Thai tea into each glass, leaving 2–3 tablespoons of space at the top for milk.

Assemble drinks

Gently pour about 1/4 cup evaporated milk (or whole milk/half-and-half) over the back of a spoon onto each glass so it floats and creates a layered look. For creamier texture, stir gently before drinking to combine.