Kuala Lumpur-Inspired Menu Information

Nutritional Information

per person
Energy 1081 kcal
Fat 63g
of which saturates 28g
Carbohydrates 123g
of which sugars 19.5g
Protein 33g
Sodium 3507mg
Fibre 16g

Sambal Goreng: Tofu (SOY), Fine Beans, Onion puree, Light soy sauce [Water, SOY beans, Salt, Spirit vinegar], Tomato Puree, Oil, Red Chilli, Sugar Caster, Yellow curry paste [Lemongrass, Garlic, Shallot, Salt, Galangal, Dried Red Chilli, Coriander Seed, Kaffir Lime Peel, Cumin, Cinnamon, Mace, Turmeric, Cardamom], Garlic, Ginger, Red Chilli, Coriander, Salt, Apple Cider Vinegar

Mushroom Rendang: Coconut Milk, Water, Mushroom Fable [Mushroom (Naturally Occurring SULPHITES), Water, Coconut Oil, SOY Protein Isolate, Canola Oil, Tapioca Flour, Gluten Free SOY Sauce, Salt, Yeast Extract, White Pepper, Mushroom Powder, Black Pepper], Onion puree, Oil, Desiccated coconut, Light soy sauce [Water, SOY beans, Salt, Spirit vinegar], Soft Dark Brown Sugar, Dark SOY Sauce, Yellow curry paste [Lemongrass, Garlic, Shallot, Salt, Galangal, Dried Red Chilli, Coriander Seed, Kaffir Lime Peel, Cumin, Cinnamon, Mace, Turmeric, Cardamom], Ginger, Red Chilli, Garlic, Cornflour, Tamarind Paste [Tamarind Pulp, Water], Spring onion, Mild Madras Powder, Black Treacle, Coconut Chips, Salt, Chilli Flakes, Star anise, Cinnamon

Dal Curry: Water, Coconut Milk, Red Lentils, Onion, Carrots diced, Tamarind Paste [Tamarind Pulp, Water], Oil, Yellow curry paste Yellow curry paste [Lemongrass, Garlic, Shallot, Salt, Galangal, Dried Red Chilli, Coriander Seed, Kaffir Lime Peel, Cumin, Cinnamon, Mace, Turmeric, Cardamom], Tomato Puree, Chilli Oil [SOY bean Oil, Chilli, Onions, Preserved Black Beans (SOY bean, Water), Salt, Sichuan Peppercorn, Sugar, Flavour Enhancer (E621).], Salt, Ginger, Garlic, Kashmiri red chilli powder, Coriander, Star anise, Cumin Seed, Turmeric

Jasmine Rice: Water, Jasmine Rice, Salt

Our ingredients change slightly from time to time, so please always check before tucking into your dabba.

Wheat (Gluten)
Soy
Sulphites
Mustard

Please be aware that all meals are cooked in the same kitchen so may contain traces of ALL allergens. Please get in touch if you need further information about specific allergens in any of our dishes.

Serves: 2

Oven heating (recommended)

  1. Preheat oven to 180°C (160°C fan) / Gas Mark 4.
  2. Unclip the dabba and remove the lid.
  3. Place the top two tins, still stacked, onto an oven tray, along side the (still stacked) bottom two tins.
  4. Cover both stacks loosely with foil to prevent drying.
  5. Place dishes in the oven and heat for 30-40 minutes, or until piping hot. Stir halfway through for even heating.
  6. Check the temperature before serving—food should be steaming hot throughout.

Microwave Heating (Quick & Convenient)

  1. Transfer portions of all dishes into microwave-safe bowls.
  2. Cover the dishes with a microwave-safe lid or plate to prevent drying out.
  3. Heat on high for 5-7 minutes, stirring halfway through.
  4. Check the temperature and heat for an extra minute if needed—food should be piping hot throughout.

Tip: For best results, stir curries and greens before serving to redistribute heat evenly.