Azalina's

Economy Noodles

Noodles with fermented chili paste topped with barbecued quail and toasted hazelnuts.

Rempeyek

Crispy savory cracker made with coriander seed, sweet potato, peanut, white sesame, albino beet, and coconut milk—light, nutty, and deeply aromatic with a delicate crunch

Steelhead Trout in Banana Leaf

Steelhead trout baked in banana leaves, a tasting menu staple.

Pea Koay Kak

Stir‑fried scarlet turnip cake cubes with fresh pea, gluten‑free soy sauce, celery, Shaoxing wine, and mushroom—savory, umami‑forward, and lightly smoky with a satisfying bite

Puri

Moringa flatbread filled with Gulf shrimp in spiced coconut milk—warm, rich, fragrant, and meant to be eaten by hand

Nasi Kandar

Layered plate with short rib, spinach, radish, coriander, ginger, garlic, onion, coconut milk, cucumber, okra, sambal, and fava—rich, spiced, and balanced with fresh and pickled elements

Serimuka

Two‑layer steamed dessert with tapioca pearl, pandan, coconut milk, purple potato, papaya, and palm sugar—creamy, lightly sweet, fragrant, with soft texture and tropical depth

Crispy Spring Rolls

Savory Fritter