Kuala Lumpur’s vibrant mix of cultures comes alive in this brand new dabba stack—a feast of flavours you won’t want to miss. We start with sambal goreng—crispy fried tofu and tender green beans bathed in a bold, fiery sambal sauce inspired by Indonesian tradition. Each bite is a perfect balance of heat and richness, bursting with Southeast Asian spices. Next, dive into a velvety sweet potato and mushroom rendang, slow-cooked until every piece is infused with the warmth of sweet coconut and deep, earthy flavours. It’s comforting, hearty, and irresistibly creamy. Then comes our dal curry—born in India but transformed by Malay spices and local ingredients. The result? A rich, mellow curry with layers of flavour that capture the heart of Malaysian cuisine. And to round it all off, we have fragrant, aromatic jasmine rice, ready to soak up every last drop of sauce and spice.

Ingredients

Sambal Goreng: Tofu, Green Beans, Shallot, Light Soy Sauce, Tomato Puree, Lemongrass, Red Chilli, Rapeseed Oil, Sugar, Garlic, Coriander, Red Chilli, Ginger, Galangal, Kombu Dashi, Kaffir Lime Leaves Dal Curry: Coconut Milk, Red Lentils, Carrots, Onion, Shallot, Rapeseed Oil, Lemongrass, Crispy Chilli in Oil, Tomato Puree, Tamarind Paste, Garlic, Salt, Ginger, Galangal, Kashmiri Chilli Powder, Kafir Lime Leaf, Coriander Seed, Cumin Seed, Star Anise, Tumeric Sweet Potato Rendang: Coconut Milk, Pulled Mushrooms, Sweet Potato, Shallot, Desiccated Coconut, Light Soy Sauce, Dark Soy Sauce, Coconut Oil, Lemongrass, Palm Sugar, Rapeseed Oil, Garlic, Cornflour, Galangal, Ginger, Red Chilli, Tamarind Paste, Black Treacle, Spring Onion, Coconut Flakes, Green Cardamom, Crushed Chillies, Star Anise, Cinnamon Jasmine Rice: Jasmine Rice, Salt Allergens: Wheat, Soya, Sulphites

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