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.
Named after the 19th century Chinese general from Yunnan, the dish embodies the philosophy of Chinese cooking of varied flavors. Toasted spices, citrus flavors of sun dried orange and the sweetness of caramelized soy.
Fresh crabs powder coated with potato starch, deep fried and sauteed in a rich sweet and aromatic chilibased sauce, deriving flavors from lemon grass and sweet basil.
Seasoned softshell crabs powder coated with potato starch, deep fried. Then sautéed with Asian basil and sprinkled with sea salt and Japanese 7 spice blend. Served with fragrant green onion aioli.
A Balinese delight. Chicken cooked in an intriguing blend of coconut cream, enriched with hot spices, herbs and macadamia nuts. Fresh green mangoes impart a perfumed aroma to this delectable dish.