Ayam Percik aka Coconut Chicken

Signature Kelantanese dish, grilled chicken that has been marinated for more than 12 hours with lemongrass, galangal and fresh turmeric coated with a creamy coconut sauce cooked with lemongrass, fresh turmeric, herbs, chili & tamarind sauce.

Satay Ayam aka Chicken Satay

Grilled fragrant satay chicken served alongside a spicy, sweet and rich peanut sauce.

Grilled Tofu (v)

Marinated with turmeric, galangal, lemongrass and palm sugar, our super fragrant tofu will get nice char and served with creamy peanut sauce.


Go for coconut sauce if you want vegan version

Grilled Aubergine (v)

That's funny story, Rob ran out tofu one day and aubergine was only available from local market and BAM they turned out to be extremely popular. So here we are serving this dish with satay sauce. 

Go for coconut sauce if you want vegan version

Cham Cham 

Can't make your mind? Feeling beasty? Half Meat Half Veg?

Whatever lah...

You can mix any of 2 above and DIY your own Nasi Kerabu. 

So... how do you eat that?


Nasi Kerabu comes with signature blue rice, herbs, salad, fermented fish sauce, then you pick the choice of meat/vege and we sprinkle some toasted coconut flakes, prawn crackers and love (sweat & tears)...

Totally not complicated at all lah....

Kuih Talam 

Malaysian steamed pudding that's Vegan and Gluten Free as these are made from rice flour, tapioca flour and mung bean flour along with pandan leaves and coconut milk. 

Kuih Lapis 

Traditionally in 9 layers. You have to steam this luxury treat layer by layer. Comes in 3 distinctive colours, white as the original coconut milk base, green from pandan leaves and of course with Eat Lah's  signature blue from Blue Pea flowers.

We do occasionally serve some snacks to cure your sweet tooth

Karipap Pusing 

The signature spiral effect and wafer-thin crispy layer of pastry enveloping a spicy and fragrant potato curry filling with egg. Handmade with sweats & tears and deep fried with love. 

Any ideas, suggestions or anything....

©2020 by Eat Lah

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