PappaRich Jin Baba - Xin Guang Xin Yi A9 Dian

A Malaysian flavor set menu designed for two. Includes two main courses, specialty bread, two drinks, and classic snacks and vegetables. Perfect for those who want to try multiple Malaysian dishes at once.

A generous set menu for four people. Includes four main courses, various Malaysian specialty snacks (like satay and fried chicken wings), vegetables, bread, and four drinks. An ideal choice for family or friends gatherings.

A refreshing red bean ice drink. Made with smooth red beans, crushed ice, and condensed milk, it's sweet and icy. Perfect for hot weather or after a meal.

Malaysia's classic national dish. Fragrant nasi lemak served with a whole crispy and juicy fried chicken leg. Accompanied by sambal chili sauce, peanuts, and dried anchovies for a rich, savory, and moderately spicy flavor.

Nasi lemak with a rich South Asian flavor, paired with flavorful curry chicken. The chicken is stewed to perfection, and the curry sauce is aromatic and spicy, complementing the coconut-infused rice perfectly.

Classic Hainan chicken rice, with tender and smooth chicken and rice infused with chicken broth essence. Usually served with special chili sauce, ginger paste, and dark soy sauce.

À la carte Hainanese chicken, portioned as a quarter chicken. The meat is tender and juicy, with smooth skin and fragrant meat. Suitable for sharing or adding to your meal.

Traditional Malaysian village-style fried rice with full 'wok hei'. Rich in ingredients, including chicken satay skewers and fried chicken wings. The fried rice usually has the savory flavor of anchovies, making it a hearty main course.

Deluxe Nasi Lemak, enjoy both Curry Chicken and Sambal Shrimp main courses. Sambal shrimp are fresh, spicy, and springy, while the curry chicken is rich. A top choice for those who love intense flavors.

Nasi Lemak with Rendang Beef. Rendang beef is a slow-cooked dry curry where the beef absorbs the essence of coconut milk and spices, resulting in a tender and flavorful texture.

A Nasi Lemak feast with both land and sea elements. Combines rich Rendang Beef and spicy Sambal Shrimp, served with coconut rice for an extremely rich and layered flavor.

Fried rice specially designed for vegetarians. Stir-fried with various vegetables, the rice grains are distinct and not greasy. It retains the 'wok hei' and aroma of fried rice.

A bowl of plain steamed white rice. Suitable for pairing with à la carte dishes or curries.

A bowl of à la carte nasi lemak. The rice is cooked with coconut milk and pandan leaves, giving it a unique fragrance and rich flavor.

A bowl of à la carte chicken rice. The rice is cooked with chicken broth and chicken oil, savory and moist, delicious even on its own.

Malaysia's special sambal chili sauce. Spicy with a hint of sweetness and full of dried shrimp aroma. It's the soul ingredient for nasi lemak or as a dipping sauce.

À la carte fried egg, usually served sunny-side up with a runny yolk. Can be cooked well done.

Penang's famous prawn noodles. The broth is simmered for a long time with shrimp shells and chili, giving it a fresh, sweet, and slightly spicy taste. Toppings usually include shrimp, shredded chicken, water spinach, and a boiled egg.

Rich coconut milk curry broth, with assorted seafood. Rich and heavy flavor, slightly spicy with aromatic spices. Recommended to drink the soup and eat noodles while hot.

Classic curry laksa with a rich and smooth broth. Ingredients include tau pok (fried tofu), chicken, and bean sprouts. The tau pok absorbing the soup is a key feature.

A clear soup noodle from Ipoh. The broth is light and sweet, and the kuay teow is smooth. Served with fresh prawns and shredded chicken, the flavor is relatively light and fresh, suitable for those who prefer milder tastes.

Penang's famous street food. Wide flat rice noodles are stir-fried over high heat with shrimp, eggs, bean sprouts, and Chinese sausage. It has a rich 'wok hei' (breath of the wok) and soy sauce aroma.

An upgraded version of Char Kway Teow with more luxurious seafood ingredients. It retains the classic 'wok hei' and spicy flavor, with enhanced seafood freshness.

A special stir-fried mee hoon exclusive to the Taipei store. The mee hoon is stir-fried until dry and flavorful, paired with rich curry chicken. It's a unique dish combining the aroma of stir-fried noodles with the richness of curry.

Stir-fried mee hoon specially prepared for vegetarians. Stir-fried with fresh vegetables, it has a refreshing and springy texture. Exclusive dish in Taipei.

Vegetarian version of Char Kway Teow. Without Chinese sausage and non-vegetarian seasonings, it retains the chewy texture of the noodles and the 'wok hei' from high-heat stir-frying. Suitable for vegetarian diners.

Classic Malaysian stir-fried vegetables. Water spinach stir-fried with belacan (shrimp paste) and chili over high heat. Crispy and tender texture, savory and slightly spicy, pairs very well with rice.

À la carte Malaysian chicken curry. The curry sauce is rich and the chicken is tender. Suitable for pairing with white rice, bread, or roti canai.

À la carte Rendang Beef. This is a dry curry with extremely rich spices and the aroma of shredded coconut. The beef is stewed until tender, offering an excellent texture.

Chicken dish stewed in a clay pot with beancurd skin and mushrooms. The sauce is savory and thick, full of mushroom umami, suitable for pairing with rice.

Cabbage stir-fried with turmeric powder. Golden in color with a faint turmeric aroma. The cabbage is crisp and tender, a healthy vegetable dish.

Traditional Malaysian grilled skewers. Chicken is marinated with spices and charcoal-grilled, giving it a smoky aroma. Served with special peanut satay sauce for excellent flavor.

Char-grilled beef skewers. The beef is firm and well-marinated. Served with onions, cucumbers, and peanut satay sauce for a rich texture.

A satay platter offering both chicken and beef flavors. Ideal for diners who want to try different meat textures.

Golden crispy fried chicken wings with tender and juicy meat inside. Specially marinated, savory and delicious, it's a popular appetizer.

A classic Malaysian breakfast. Crispy toasted bread filled with cold butter and sweet kaya jam. The combination of cold and warm creates a unique texture.

Steamed bread, soft and fluffy in texture. Enjoy it with rich curry sauce; simple yet delicious.

Steamed bread served with a portion of curry chicken. The bread can be dipped in the curry sauce or enjoyed with the chicken.

Indian flatbread (Roti Canai) pan-fried with egg and onion. Rich in layers with the aroma of egg and the sweetness of onion, it's a perfect match with curry sauce.

A combination of onion egg roti and curry chicken. Hearty and filling, suitable as a main meal.

Toasted bread drizzled with sweet condensed milk. Simple and sweet, perfect as an afternoon tea snack with coffee or tea.

À la carte Indian flatbread, crispy on the outside and soft on the inside, with distinct layers. Usually torn by hand and can be eaten on its own or with curry.

The rich cheesecake is infused with the unique aroma of the king of fruits, durian. It has a dense and smooth texture, a must-try dessert for durian lovers.

Canned kaya jam, convenient for taking home. Kaya jam is made from coconut milk, eggs, sugar, and pandan leaves, offering a sweet and rich flavor, perfect for spreading on bread.

A beverage combining coffee and milk tea. It has the richness of coffee and the smoothness of milk tea. The hot version enhances its rich aroma.

Malaysia's famous white coffee. Low-temperature roasted coffee beans reduce bitterness, resulting in a rich and smooth taste with a unique charcoal-roasted aroma.

Traditional Hainanese style coffee. Rich flavor with a slight bitterness and a sweet aftertaste. Perfect for breakfast with toast.

Hainanese black coffee (Kopi O), no milk added. Deep black in color, with an extremely rich and full-bodied coffee flavor, it's the best choice for a pick-me-up.

Malaysia's national beverage. Creates a rich foam through repeated pulling (Tarik). The tea and milk flavors are perfectly balanced for a smooth taste.

Classic chocolate malt beverage. Sweet and rich flavor with a unique malt aroma. The hot version is heartwarming and suitable for all ages.

Hot drink made with fresh lemon juice and honey. Balanced sweet and sour, the refreshing lemon aroma and honey sweetness complement each other, soothing the throat and aiding digestion.

Iced coffee and milk tea blend. Cold and refreshing, it can both energize and quench thirst. Suitable for hot weather.

Iced white coffee, smooth and rich in texture. The ice reduces the sweetness, making it more refreshing. A common Malaysian beverage to beat the heat.

Iced Hainan coffee. The rich coffee flavor is enhanced by the ice. Rich in taste with a long-lasting aftertaste.

Iced black coffee. Without the interference of milk, the original bitterness and acidity of the coffee are purer. Cold and thirst-quenching, it's perfect for those who prefer strong coffee.

Iced Teh Tarik. Rich in foam and smoother in texture. Moderately sweet with a fragrant tea flavor, it's the best drink to pair with spicy Malaysian cuisine.

Iced Milo. The sweet chocolate malt flavor becomes even more refreshing when chilled. A popular drink for adults and children.

Chilled lemon honey water. Sweet and sour, very thirst-quenching. The refreshing lemon aroma effectively cuts through the greasiness of the meal.

A special Malaysian drink. A large spoonful of undissolved Milo powder is sprinkled on top of iced Milo. Rich in flavor, you can taste the granular texture of the Milo powder, offering the ultimate chocolate indulgence.