Rice flour and herbs coated squid, crisp fried and wok fried with chilies and toasted pepper with a hint of sweet basil.
Taiwanese Salty Crispy Chicken (Boneless or Bone-in)
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
Prawn toast with yuzu mayonnaise, coriander and mint
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.
Roast Duck and Rice Paper Rolls
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
Korean BBQ Chicken Wings (Tong Dak)
Seasoned chicken wings, pan fried and coated with an immensely rich marinade made up of fresh herbs, spices, honey and the all-important Korean red pepper paste. Then gently oven roasted.
Gingered Chicken Cake with Cilantro Lime Mayonnaise
Hand minced chicken breast seasoned w/ginger and herbs, moulded into mini cakes, panko coated & fried. The lime mayo w/mango bits give it a taste to remember.
Yaki Gyoza w/ Shrimps or Chicken
Crescent shaped, hand-crafted dumplings, filled with seasoned chicken or shrimps, pan-fried to perfection.
A ubiquitous Cantonese dish of seasoned chicken fillings wrapped in noodle pastries and steamed.
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.