Quentin's Eurasian Restaurant - Eurasian Community House

This fiery curry made with chilli,onion,ginger & blended mustard seed, glorified w bacon bones,chicken cocktails,potatoes,cabbage & cucumber.A devilishly addictive dish. Your palettes will thank you!

This fiery curry made with chilli,onion,ginger & blended mustard seed, glorified w bacon bones,chicken cocktails,potatoes,cabbage & cucumber.A devilishly addictive dish. Your palettes will thank you!

This thick and dark curry, gets its colour from the keluak (Black Nut) itself. A combination of chicken and pork, blended in an array of herbs and spices with tamarind for that exquisite taste. You’re in

This traditional recipe sails from Goa. Made with fresh local herbs and spices served with potatoes and vinegar.

An all-;me favourite! Beef slices are marinated and fried with lots of onion rings and soya sauce. It is then cooked ;ll tender and served with fried potato wedges and tomatoes.

Pork is marinated and stewed with spices and blended onions, ginger and garlic. This thick traditional stew is served with carrots and potatoes, added with a dash of vinegar.

Pork is marinated and stewed with spices and blended onions, ginger and garlic. This thick traditional stew is served with carrots and potatoes, added with a dash of vinegar.

Traditional thick stew served with potatoes, carrots and of course, the tender Ox-Tail. Our version is simply mouth watering!

Meat is marinated and slow oven roasted with spices and blended herbs. The pork is crackling skin side with a juicy flesh bursting with flavour on the inside. Served with pickled cabbage and carrots.

This traditional mild curry is made with finely diced pork, pork liver and pork heart. A very Eurasian dish with a lot of history to it. Not for the faint hearted but totally worth the try!

An all-time favourite! Beef knuckle is marinated with onions and dark sauce served with potato, carrots and button mushroom and thickened sauce for the perfect pot roast.

Succulent pig trotters infused with onions, fresh turmeric, lemongrass, tamarind pulp, dried chilies birthing a mild rich curry.

A typical Eurasian dish marinated then stewed with spices and onions. This consommé stew is served with potatoes, carrots and cabbage.

Peeled prawns in a combination of sweet and sour curry cooked with fresh sweet pineapple. A recipe handed down from generations.

Fresh barramundi is filleted, marinated and then fried in ginger sauce. An excellent blend of sweet and sour sauce, poured atop with slices of ginger, onion and chillies. A must try!

A thick coconut based-dish in a luscious union with sliced green chilies and a blend of fresh local herbs. A must try!

A thick coconut based-dish in a luscious union with sliced green chilies and a blend of fresh local herbs. A must try!

Chilies are ground with onions and belachan, then fried to make the sambal with the petai.

The name of this dish is comes from the color squid’s natural ink. Made with onions, chilies and garlic. Truly an exotic flavor!

Fresh barramundi fillet marinated, wrapped in banana leaf and baked with our blend of local herbs. An authentic cooking method from the good ol' times. Requires 20 - 30 mins (or longer) to prepare.

Eurasian steamed rice cakes made with tapioca, shredded coconut, pisang Rajah, butterfly pea flower and kaya extract.

Baked grated tapioca and coconut cake

A Classic comfort dessert made up of sliced bread,butter,milk,and dried raisins.Best served with our signature Vanilla custard sauce

Fresh bananas are dipped in batter then coated with bread crumbs and then fried to perfection. Served with buttery gula melaka sauce.

Truly Eurasian, this cake is homemade, with butter, almonds and semolina flour. Topped with marzipan and laced with fondant icing.

500g

500g

Cubes of grass jelly mixed with sea coconut and served with shaved ice.

Extra dark chocolate brownie with an abundance of roasted macadamia.

Exploding caramel lava topped with caramel sauce!

Broccoli, cauliflower, carrots and cabbage are stir fried with garlic and oyster sauce.

Sliced chilies, onions, tomatoes and garlic are stir fried with sambal belachan and kangkong. The Eurasian version of fried kangkong.

Chap chye meaning mixed vegetables. This dish is done just like the Peranakans, using lily buds, wood fungus, glass vermicelli, bean curd sheets, cabbage, carrots and turnips.

Beansprout is stir-fried with garlic and salted cod fish. Topped with strips of chives and carrots.

Fresh Ladies fingers are thickly sliced and fried with mustard seed, curry leaves, dried chilies and turmeric. A must try for fans of okra.

Eggplants are cut and fried with our blended dried shrimps and special sambal made of chilies, onions, dried prawns and belachan.

Golden and crusty puff pastry filled with our delicious Prawn Bostador.  Say hello to your new favourite tea time treat!

Golden and crusty puff pastry filled with our delicious Pot Roast Beef with Mushroom. Say hello to your new favourite tea time treat!

Golden and crusty puff pastry filled with our delicious and best-selling chicken vindaloo. Say hello to your new favourite tea time treat!

Golden and crusty puff pastry filled with our delicious Curry Debal curry. Your new favourite tea time treat!

Golden and crusty puff pastry filled with our delicious and best-selling dishes. Say hello to your new favourite tea time treat!Box of 8 contains:Debal Curry Puffs x 2Roast Beef and mushroom Puff x 2Vindaloo Puff x 2Bostadaor Puff x 2

Our signature fish keropok served with our delicious sambal belachan. A gastronomic pairing you cannot miss!

Eurasian favourite. Yellow noodles stir fried with green vegetables, prawns, squid and then garnish with egg and fresh cucumber. Served with pinapple sambal achar.

Serves 1-2 persons

Our special Dry Mee Siam is as good as it gets!Try Today! (Servers 1-2 person)