Uncle Ng's Laksarap
A family recipe from Chef Ng Tzer Tzun that has been passed down over the years and was enhanced
through time. This traditional Malaysian dish has the perfect combination of sweet, sour and salty
elements. The best kind of noodle soup for a rainy day – comforting, complex with just the right amount
Kiss My Beef Cheeks
This cheeky little number is slowly braised for 24 hours in special jus of red wine, bay leaf and baby shallots.
The most important part about cooking this dish is the precise amount of time. High Street Café guests are sure to enjoy this classic – simple, succulent, tasty and perfect for any day.
Mango Crab Salad
A healthy jar of the Philippine’s best! This concept involves building a salad by simply layering ingredients inside a mason jar. This is inspired by elements that are well-known in the Philippines – mango, fresh crabs and avocadoes.
Nyonya Chicken Wings
Nyonya is a type of Peranakan cuisine that has rich cultural heritage mixed with arts and fashion that transcend to the fusion dishes they have. Considered to be South East Asia’s hybrid cuisine – an impeccable blend of Chinese and Malay influences.
Molten Lava Cake
One of Chef Anthony Collar’s special creations. Rich chocolate cake with a center oozing with locally sourced molten cacao. A must try for every High Street Cafe diner!
Churrasco Wagyu Rump
Succulent Tajimaya wagyu beef coated with Santa Fe dry rub personally sliced by our chefs on your table. Churrasco is a Spanish or Portuguese word that means “grilled beef” but is also used to refer to barbecue. A cooking technique that is famous in most part of South America wherein the meat is usually grilled using a long skewer slowly grilled over charcoal for hours at a time to reach the right amount of consistency.
Dong Bao Clay Pot Rice
A dish originating from Hangzhou, China dating back from the Song Dynasty, 960 BC. This is recognized as the trademark dish of the province because of its cultural legacy. In High Street Cafe, the pork is being slow-cooked for 6 hours in special homemade sauce. It is then placed in a traditional Chinese clay pot rice until the rice is glazed and charred to perfection. Considered to be a comforting and familiar dish for Filipinos, this has quickly become one of the favored dishes in the cafe.