Kampar Restaurant Menu (Update 2025)
Introducing the menu at Kampar Restaurant, an oasis of Malaysian flavors in Philadelphia. From the moment you step inside, the vibrant offerings promise an unforgettable culinary journey.
- Sate Kajang: These skewers are a must-try, offering a delicious introduction at $26 for ten sticks, delivering a perfect balance of spice and smoke.
- Nasi Ulam: Bursting with aromatic herbs, this hearty dish at $12 is complemented beautifully by sambal lemak.
- Nasi Lemak Bungkus: Wrapped in a banana leaf, this $12 delight features coconut cream-soaked rice accompanied by crunchy peanuts and crispy anchovies.
- Signature dishes like Rendang Daging and Chili Pan Mee have thrilled diners, showcasing the deep, comforting flavors of traditional Malaysian cuisine.
With attention to detail and a captivating atmosphere, Kampar Restaurant elevates your dining experience, leaving guests eager to return.
Sate Kajang
5 Sticks
10 Sticks
Ketupat
(Ask server about avolobit) rice cooked in a woven coconut led pocket
Tauhu Sumbat
Crisped tofu stuffed with bean sprous and julienned vegetables, topped with peanu souce and garlic-chill sauce
Sides
Individual Plates
Nasi Lemak Bungkus
Essentially a fragrant, flavorful, mogical pocket of malaysian awesomeness! Coconut cream-sooked rice topped with sombol, roasted peanus, crispy anchovies and horo boiled egg, ol neony wrapped in a fresh banona leo
Nasi Ulam
A hearty nice solod wih aromatic herbs, shredded fish with oosted coconut and bean sprouts, served with sombal lemak
Mee Hoon Goreng Bungkus
Stir-fried rice vermicell topped wih whole egg omele strips, served bungkus-style in a fresh banana leaf
Rendang Daging
Braised beef in spices and coconut cream (our rendang is slow-cooked for at least 6 housrs for the best floor)
Ayam Kurma
Braised chicken and potatoes in coconut cream souce with loosted sarawak whte pepper and coriander
Otak-Otak Nyonya
The ultimate brain food fully fish soute flavored with kofftime and belel leof, steamed in a banana leaf pouch
Kerabu
Solod of seasonal herbs and vegetables, dressed with me and toasted coconut
Ku-Mah's Achat
Spicy nyonya pickled vegetables. Aurte's recipe
Lauk-Sharable Dishes
Minuman / Drinks
Fresh Malayan Coconut
Young maloyon dwarf coconu's no pesticides or perservolives
Ribena Syrup
(Black currant cordial) 2 oz shol
Ribena Soda
A mix- your own soda with ribeno syrup
Soda
Coke / sprite / fanta
Kopitiam Drinks
( See below) tec tank (pullea milk tea) kopi (milk coffee) millo (chocolate malt drink) tec - o-ais ( iced lime tea)
Malaysian Cold Drinks
100 plus milo yeo's chrysanthemumtea / sugarcone / lychee / soy / white gourd
Teh-Tarik
(Pulled milk tea) tea condensed milk
Teh-O
Tea sugar
Teh-Kosong
Tea
Teh-Ais
(Iced milk tea) tea condensed milk
Teh-C
Tea evaporated milk sugar
Teh-O Ais
Tea sugar
Teh-C Ais
Tea evaporated milk sugar
Teh-Kosong Ais
Tea
Teh-O Aislimau
(Iced tea with lime) tea sugar
Kopitiam Drinks
Kopitiam
Kopi
(Milk coffee)
Kopi-O
Black, with sugar language - hokkien
Kopi-C
Fresh language hokkien
Kopi-Kosong
Emply language malou
Cham
(Kopiteh tarik)
Kopi-Ais
(Iced milk coffee) ice language malay
Kopi-O Ais
Black, with sugar language - hokkien
Kopi-C Ais
Fresh language hokkien
Kopi-Kosong Ais
Emply language malou
Nasi Lemak
Coconut cream-soaked rice topped with sambal, roasted peanuts, crispy anchovies and hard-boiled egg, all neatly wrapped in a fresh banana leaf
Lauk
Served family style:
Rendang
Braised beef in a paste of mixed spices and coconut cream, slow-cooked for over 6 hours
Ayam Kurma
Braised chicken and potatoes in coconut cream sauce with toasted spices and sarawak white peppers
Achat
Spicy nyonya pickled vegetables mixed with candlenut and peanuts
Tasting Menu
Kopitiam Menu
Nasi Ulam
A hearty salad of rice and aromatic herbs, shredded fish with toasted coconut, and bean sprouts, served with sambal lemak
Nasi Ayam Kurma Bungkus
Braised chicken and potatoes in coconut cream sauce with sarawak white pepper and coriander over rice with cucumbers, served bungkus-style in a banana leaf packet
Kerabu Mee Hoon
Delicate rice vermicelli salad tossed with a chiffonade of southeast asian herbs, julienned cucumbers, carrots, and ginger flower, dressed with lime and toasted coconut
Mee Hoon Goreng Bungkus
Stir-fried rice vermicelli topped with whole egg omelet strips, served bungkus-style in a fresh banana leaf
Kaya Toast
Coconut custard and salted margerine on white toast