Unique to the Sichuan style of cooking. Ground chicken sautéed with fermented bean paste, glass noodles, garlic and hint of soy.
Fresh hamour fish steak, expertly cut, seasoned and coated with a fine layer of corn starch, deep fried into a shape of chrysanthemum. Layered with a spicy or sweet and tangy sauce
A Cambodian style marinated chicken on skewers, pan-grilled and served on a bed of fresh pineapple salad.
Prawns or mixed seafood sautéed with leeks & bell peppers, enriched with garlic, chili and black bean paste. Served on a sizzling platter.