Casual dining concept co-owned by local comedian, Mark Lee (李国煌) specializing in a wide range of chicken rice and Malaysian-style coffee.
13 Stages’ mainstay is the Imperial Chicken Rice set ($8.90), which sees a whole chicken leg and chicken thigh topped with a variety of seven different sauces, before being steamed in a traditional bamboo basket and served with chicken rice (or white rice). The variety includes the classic Samsui Chicken that is topped with a blend of thick ginger paste and spices, the sweet, spicy and tangy Assam Chicken featuring a homemade assam gravy with, pineapple, long beans and tomato, as well as classic Nonya-style Curry Chicken, where the curry sauce is also featured in Curry Chee Cheong Fun ($4.90) of steamed rice rolls topped with rich curry chicken. Other items include Peking Duck-inspire side dish Crispy Duck Wrap ($6.50) with Thai chilli sauce, Century Egg Tofu ($5.50), Chwee Kueh ($2.90) and a selection of sweet and savoury wraps.
The name “13 Stages” is a reference to the 13 flavours of coffee the restaurant offers, named after the 13 different states of Malaysia, from Pahang to Melaka, each with its own taste profile ranging from balanced and acidic to rich and smoky. Consider the strong, smoky Kelantan with burnt charcoal flavour, the complex but smooth Sabah which contains margarine and salt, or the light, aromatic Johor. You can also customize your own brew by mixing up to three types of coffee, or alternatively try the Gems of 3 States Kopi ($4.60 for hot, $5.20 for cold), comprising of a selection of three different coffee flavours of the month.
Fun fact: the restaurant name is also an ode to Mark Lee’s 13 personas through the stages of his distinctive career.