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Three kitchens, one table.

Malaysian, Singaporean and Thai cooking in Fairfax. Nasi lemak, char kway teow and whole chili crab, meant to be shared.

Reserve a tableOrder online
Nasi LemakChar Kway TeowCurry LaksaRoti CanaiBak Kut TehHainanese ChickenBeef RendangMee GorengKL Hokkien MeeKhao SoiChili CrabPandan Creme BruleeNasi LemakChar Kway TeowCurry LaksaRoti CanaiBak Kut TehHainanese ChickenBeef RendangMee GorengKL Hokkien MeeKhao SoiChili CrabPandan Creme Brulee

One table. Three countries.

Most restaurants pick a lane. This one runs Malaysian, Singaporean and Thai side by side, because the cooks grew up eating all three. Every dish on the menu says where it is from.

Nasi lemak with anchovy, boiled egg and sambal, and nasi goreng alongside

Malaysia

Where most of this kitchen comes from. Rendang cooked down for hours, sambal made in-house, roti pulled and slapped to order.

  • Nasi Lemak
  • Beef Rendang
  • Roti Canai
  • Bak Kut Teh
Chili crab in a blue-rimmed bowl surrounded by curries and fried buns

Singapore

Hawker-centre cooking that runs on stock and wok heat. The chili crab arrives whole, with fried buns to finish the sauce.

  • Singapore Chili Crab
  • Hainanese Chicken
  • Hokkien Mee
Panang and green curry served in dark ceramic bowls with basil

Thailand

Sour, hot, sharp. Lemongrass and lime leaf, pounded chili paste, and the salads that reset your palate between richer plates.

  • Khao Soi
  • Tom Yum
  • Papaya Salad
  • Pad Kapow
See the full menu

The borders came later

Malaysia and Singapore were one country until 1965. By then the kitchens had been trading for centuries — Chinese technique, Malay spice, Indian and Thai moving freely across a line nobody had drawn yet. The cooking never agreed to the split.

Flooded rice paddies at dawn below mist-wrapped limestone hills

Singapore Chili Crab

MP

Signature Singapore stir-fry chili crab with tomato, onion, ginger, shallot, garlic and egg, served with fried buns.

SingaporeSpicySoft-shell crab $39

Black Pepper Dungeness Crab

MP

Whole Dungeness crab stir-fried in black peppercorn sauce with finger pepper, shallot, ginger and scallion.

MalaysiaSpicy

Assam Curry with Chilean Sea Bass

$39

Pan-seared Chilean sea bass fillet in assam curry with Chinese eggplant and okra.

MalaysiaSpicy

Beef Rendang

$29

Slow-cooked beef in rendang curry paste, served with steamed coconut rice.

MalaysiaSpicy

Bak Kut Teh

$28

Malaysian pork rib soup with mixed herbs and spices, pork belly, shiitake mushroom, tofu skin, enoki mushroom and fried tofu.

Malaysia

Hainanese Chicken on Rice

$25

Signature Singapore poached chicken with garlic and ginger rice, served with three signature sauces.

Singapore

Crispy Whole Red Snapper

MP

Fried whole red snapper with chili and garlic sauce, or sweet and sour sauce.

Thailand

Thai Chili Crab

$59

Crab cluster stir-fried with Thai chili paste, finger pepper, onion and scallion.

ThailandSpicy

There is a real bar back there

Twelve original cocktails built around pandan, enoki, salted egg and Thai tea, plus a full classic list and a shelf that runs to Macallan 18.

  • Chlorophyll

    Coconut fat-washed Roku gin, Domaine de Canton, pandan syrup, lime, aquafaba

    $16

  • Enoki Doki

    Suntory Toki whisky, enoki mushroom powder, lapsang souchong syrup, perilla leaf

    $16

  • CNX Macchiato

    Stoli vanilla vodka, Thai coffee, caramel, salted egg, cream, Milo powder

    $16

  • White Lotus

    Milagro reposado, Del Maguey Vida mezcal, agave, pineapple, lime, basil oil, black pepper

    $16
See the drinks list
Six signature cocktails including Chlorophyll and CNX Macchiato
Six more signature cocktails, including a passionfruit sour and a highball

What the critics said

4.6 out of 5 across 659 Google reviews, and two straight years on Washingtonian’s list.

“The cooking of three Asian countries, and well.”
The Washington PostTom Sietsema, October 2024
No. 88
“Pulls off multiple Southeast Asian cuisines with confidence.”
Washingtonian2026
A shared table of satay, roti, curry and salads set for a group

Feeding a room

Birthdays, company dinners, and catering trays that arrive hot. Family-style is how this food is meant to be eaten anyway, so a group of twenty is not a special request. It is a Tuesday.

Three addresses

Fairfax is open now. Ashburn and Rockville are on the way.

Ashburn, VA

Coming soon
Bram Quarter, Brambleton23710 Schooler Plaza, Suite 180
Ashburn, VA 20148Construction is underway.
Directions

Rockville, MD

Coming soon
Rockville Town Center, the former Spot Asian Food Hall255 N. Washington St.
Rockville, MD 20850Taking over the food hall space.
Directions

Reservations and ordering are for the Fairfax dining room. We will post details for the new rooms as they get close.

Come and eat

Ground floor of Scout on the Circle, on Fairfax Boulevard. Parking is free and it is closer than you think.

Address
9530 Fairfax Blvd., Fairfax, VA 22031
Parking
Free garage directly behind the restaurant, more on the Giant side, plus street parking.
Phone
703-865-4884
4.6 out of 5 on Google
Across 659 reviews.
Washingtonian, 2026
No. 88 in the 100 Very Best Restaurants.

Hours

Sunday
12pm – 10pm
Monday
12pm – 3pm · 4:30pm – 10pm
Tuesday
12pm – 3pm · 4:30pm – 10pm
Wednesday
12pm – 3pm · 4:30pm – 10pm
Thursday
12pm – 3pm · 4:30pm – 10pm
Friday
12pm – 3pm · 4:30pm – 11pm
Saturday
12pm – 11pm

Lunch and dinner run as separate services Monday to Friday. Saturday and Sunday we stay open straight through.