Welcome! We have many delicious food for your!

Tofu is the world of healthiest food. Tofu is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in Southeast Asian cuisines.
We cook the tofu with different types style, it is delicious.

Singapore Bee Hoon is the dish appears on the menu of almost all Chinese-style (mainly Cantonese-style) eateries in Hong Kong and is also very popular in English, Australian, Canadian and American Chinese cuisine. Despite the name, this dish is virtually unknown in Singapore. Sources have claimed that this dish may be sold under the name "Sin Chew Fried Bee Hoon", but this dish lacks the signature curry powder that is a defining ingredient in Singapore noodles.Our kafe cook this bee hoon at 12.30 pm to 3.00 pm, it is delicious!

Every day, we have serve different types of fresh vegetable to give the customer to eat.  We bought the market and cook on same day, so our vegetable are safely and fresh. Welcome to our kafe!

Have you test the red bean soup in your life? In Malaysia, red bean soup is a popular dish. Red bean soup can often served cold during the summer, and hot in the winter. It is very delicious! So Good!

You have eat the Penang Fried Popiah? Popiah is a popular snack for Nyonya households in Penang. In fact, spring rolls or popiah are so popular that every ethnic group in Malaysia–be it Chinese, Malay, or Muslim-Indian (known as “mamak“) has their own interpretation of spring rolls. So, there is no exception that Nyonya has their own take on this popular Chinese dish. Popiah also called “popiah chee” in Penang Hokkien, or literally “fried popiah” or fried spring rolls, these crispy appetizer is stuffed with fillings made of shredded yam bean, carrots, shrimp, or pork. Many customer love Nyonya Popiah, more so than any other variations offered. Come to our kafe to test!

You have eat the pork curry? The pork curry is delicious, we use the nyonya style to cook. The curry is very spicy, the customer like to eat rice with the pork curry. Come to eat!

You are hungry slightly? Welcome to the Kafe Tanjung! There have delicious dishes for you.

Bubur Kacang is our nyonya delicious dessert. The bubur kacang is making from green beans. This dessert of Malay origin is often enjoyed during afternoon tea. When you eat it , the bubur kacang gives you a wonderful texture.

You have enjoy our traditional dessert? We have cook different type of traditional dessert to serve our customer in every day. The most delicious of dessert is Bee Ko Moi, every customer like our dessert. Bee Ko Moi is a black glutinous rice dessert porridge served with a spoonful of coconut milk. Also called Pulut Hitam in Malay, Bee Ko Moi is a nyonya dessert usually taken during tea time.

Our chef's most popular dish is Indian Fish Curry cooked nyonya style. Every day, our chef will go to market to buy different fresh fish to cook the delicious nyonya fish curry. Many customers like our homemade fish curry. Come to test!

Have you enjoy your lunch? Welcome you go to our cafe to test the traditional homemade nyonya food. You also can drinks a cup of Penang Black Coffee to enjoy your lunch time.

You have enjoy the Penang Lo Bak(fried meat roll)? Come to our cafe to eat the Penang famous of homemade Lo Bak but you must lucky to eat it, because our chef makes the Lo Bak only one time in one month. Our Lo Bak is different with anthers people, we make the Lo Bak with our secret recipe from our third-generation grandmother Madam Khoo Chooi Tin . The Lo Bak made from spiced minced pork and chopped water chestnuts rolled up in soya bean curd sheets, and deep fried. When you eat it, you will feel delicios.

Our homemade of tradition nyonya food is studing from our great-grandmother Madam Kee Tuan Imm and our third-generation grandmother Madam Khoo Chooi Tin. To ancestral heritage craft, now we cook this craft by the Mr. Alex Tan chef. Madam Kee Tuan Imm is the granddaughter of Kee Lai Huat in Sungai Bakap. Kee Lai Huat(1834-1892) was a Teochew from Fulongwei village. He was the founding patriarch of the Kee Family of Sungai Bakap. Starting out as a coolie in Penang, he managed to set up the Kee Poh Huat Kongsi twenty years later,in 1872. He became an independent sugar planter and owner of Valdor Estate. He developed Sungai Bakap into a small town with Lau Kuang Mia and Tan Ah Pao. When the Chinese Advisory Board was formed, he was appointed as a member representing Teochew interests.