3 Main Dishes
2 Side Dishes
Rice flour and herbs coated squid, crisp fried and wok fried with chilies and toasted pepper with a hint of sweet basil.
Chunks of chicken marinated in garlic, 5 spices, Chinese vinegar and soy. Coated with sweet potato flour and deep fried. Drizzled with a blend of sea salt and black pepper. Topped with crisp fried basil leaves
Fresh grounded prawns seasoned with spices and scallion, mounted onto bite size toasts, deep fried and topped with yuzu flavoured mayo. Sprinkled with fresh cut cilantro and mint leaves.
Crispy deep-fried battered prawns or calamari coated with a thick 3 G sauce (Ginger, garlic & green chili) and soy.
A True Vietnamese favorite with a little twist. Explosion of flavors guaranteed. Roast Hong Kong Duck wrapped into rice paper with fragrant herbs and spices, tropical lychee and a dab of hoisin and sriracha sauce.
A scrumptious dish of tender barbecued ribs coated with thick Hoisin sauce served on cool cucumber strips
Unique to the province of Sichuan, chicken ﬁllets cooked in a medley of spices, hot red chilies, tongue numbing Sichuan pepper corns and chili bean paste. Sounds Hot.