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.
Unique to the province of Sichuan, chicken cooked in a medley of spices, hot red chilies, tongue numbing Sichuan pepper corns and chili bean paste. Sounds Hot.
Fried rice originated from the kitchens of Chinese homes, where left over rice was made palatable by infusing it with various fillings and spices. Over the years it has become synonymous with Chinese cooking.
Bite size pork ribs seasoned and marinated. Powder coated with potato starch and deep fried. Tossed with spices and herbs and drizzled with fragrant sea salt and Sichuan pepper mix.
Slow roast duck cut into bite size pieces and braised in a rich broth of spices & herbs. Fresh Pineapple chunks & coconut cream adds a unique taste to the dish.