LOCAL M.I.C CAFÉ

Bean Sprouts Chicken prepared with the chicken is poached in a water bath then quickly dunk into cold water to stop the cooking process to retain its juicy smoothness texture and come with with blanched bean sprout. The steamed chicken is served with light soya sauce flavoured with oil.
RM 4.00

Chai Tow Kway made with rice flour batter that's steamed, cooled, then fried. Frying over high heat with eggs and strong seasoning transforms bland steamed kway into yummy fried kway with an irresistible fragrance.
RM 4.50

Char Kway Teow is flat rice noodles stir-fried with shrimp, bloody cockles, eggs, bean sprouts, and chives in a mix of soy sauce. Char means “stir-fried” and kway teow refers to flat rice noodles.
RM 5.00

Chee Cheong Fun is involves steaming a rice flour based mixture into thin sheets which are then rolled into a tube resembling intestines. The rice noodle sheets are made from a viscous mixture of rice flour and tapioca or glutinous rice flour and water. There is a sweetened soy sauce that accompanies the dish.
RM 3.00

Dumpling is dish that consists of pieces of dough wrapped around a filling. he dumpling dough is made of three main ingredients: flour, water and salt. The filling of th dumpling is chicken or prawn with the vegetable. The dipping sauce is a soy sauce and rice vinegar base with garlic, sesame oil, and hot chile oil for flavor.
RM 8.00

Fish Head Bihun is dish made out of rice noodles in rich fish stock made by boiling fish head and bones with hints of milk served with fried fish fillet slices, vegetables and tomatoes.
RM 25.00

Hainanese Chicken Rice prepare with the rice that cooked with chicken fat and chicken stock. The Hainan chicken is perfectly cooked, emerging from the stock pot perfectly moist and silky There are three sauces: a chili sauce, a ginger sauce, and a sweet dark black soy sauce.
RM 6.50

Hokkien Mee egg-based wheat noodles that are braised with sliced chicken, prawns, and cabbage. The whole dish is generously coated in a thick and dark sauce that is based on soy sauce and prawn stock.
RM 5.00

Kam Heong Chicken prepared by marinate the chicken with the marinate sauce and shallow fry the marinated chicken and dish out. Saute the curry leaves, then shallots and garlic. After that add in dried prawns. Then add in curry powder, and the sauces. Stir until well combined. Stir until spices are aromatic. Then mix in chicken , sugar and mix well with the sauce.
RM 5.50

Pan Mee is dish that consists of hand-pulled noodles that are served in broth, usually accompanied by leafy green vegetables, minced chicken and mushrooms.
RM 4.00

Spring Rolls are the vegetarian super light, crispy and tender vegetarian appetizer. Spring roll wrappers fill with shredded vegetables and deep-fried to crispy goodness. Serve with a mild chili-garlic sauce and sweet chili sauce.
RM 5.00

Wonton Mee are prepared by tossing the noodles in a soy sauce mixture and then served with pickled chillies, vegetables and some wontons. Wonton filling is shrimp.
RM 6.00