Koi Lounge - Spice Craft & Whisky

Street famous Tibetan steam dumpling stuffed with flavored chicken & served with Tangy tomato chutney.

Combination of cumin and salt flavour papadums with three house dippings.

Spinach, yoghurt and cashew flavoured chicken roasted in tandoor, served with house dippings.

Skewered seasoned grilled chicken served with satay/peanut dip.

Chef’s favourite; three different seasonal vegetable nibbles served with house dippings.

Rack of lamb marinated overnight, spiced with kitchen king, turmeric and jeera. Grill finished on slow flame.

Grill finished fish and fried prawn marinated with fresh garlic, ginger, kastoori methi and mustard. Served in banana leaf.

Chicken wings marinated with rawa , pinch of chickpea flour & punch - porana masala. 

Hot sizzler comprising of samosa, lamb rack and charcoal chicken served on a bed of green salad. Accompanied by house dips.

Chef selected lamb curry & lentils served with coconut rice crispy chicken wings accompanied by coriander chutney & roti channai.

Beef Schnitzel cooked with IndoMalaysian spices, deeply flavored with coconut milk, served with coconut rice & roti channai.

A huge crowd pleasing North Malaysian speciality, bursting with flavours of lemon grass, galangal, and finished with coconut mile and crsipy curry leaves.

Fresh noodles cooked with egg & green vegetables, spiced with chilli dip of samble.

A shank of lamb braised with Koi secret spices & herbs, roasted ground cashews with mouth-watering reduced lamb jus. Served with fresh market vegetables & steamed rice.

Lightly pan flamed prawns with Asian ginger & red onions, finished with seasonal vegetables, crushed red chillis & rice noodles. 

Oven roasted breast chicken marinated with honey mustard , finished with fresh onion garlic, agyria potatoes, Indo- Malay spices & coconut cream. 

Home style roasted eggplant & yellow lentils served with bombay aloo.

Low flame pan fried chicken with curry leaf & shallots, infused with coconut oil and tossed in Kerala masala.

Chicken cuts cooked with cashew nut and fine coriander powder and finished with chef’s spices.

Delicacy of diced lamb, slow cooked with red onion, kasoori, fresh ginger and garlic finished with chef’s favourite five-spice.

A slow cooked robust farm goat with aloo delicacy fused with varied spices and aromas of cinnamon, elichy and bay - leaf. 

Boneless pieces of chicken cooked in tandoor and finished with tomato and cashew nut.

Spiced fresh spinach cooked in traditional Punjabi style.

A chicken delicacy with long grain basmati rice slow cooked in clay enclosed pot with freshly ground spices. Served with dips.

Rice pudding served with milky rose coconut ball.

Chocolate brownie topped with french vanalla with a generous pouring of hot melted chocolate on ice cream.

French vanilla ice cream coated with roasted cinnamon & cornflakes.

Chef's favourite three different seasonal vegetable nibbles served with house dipping sauces

Hot sizzler comprising of samosa, lamb rack and charcoal chicken served on a bed of green salad. Accompanied by house dips.

Tandoori chicken cooked in tomato, cashew and creamy sauce

Noodle cooked in sweet soya, egg, sprouts and vegetable with coconut milk

Served with fries & dip

Beef schnitzel cooked with Indo-Malaysian spices, deeply flavoured with coconut milk, served with coconut rice & roti channai

Roasted lamb cooked with red onion, capsicum, ginger, cumin & peppers

A huge crowd pleasing North Malaysian speciality, bursting with flavours of lemongrass, galangal, & finished with coconut milk & crispy curry leaves

Succulent chicken pieces prepared using Grandmas secret recipe, that's all we're saying!

Spicy tandoori chicken strips & salad mix.