Crisp fried strips of marinated chicken, paired with leafy greens & bell pepper, sautéed with a hint of garlic, fresh red chili and our own yuzu honey sauce.
A classic dish from the province of Sichuan. Blocks of pork belly blanched in salted water, cooled down, coated with soy and deep fried. Sliced and sautéed with a good mix of leeks, wood ear, hot red chilies and Sichuan peppercorn with a subtle hint of garlic, ginger roots a fermented chili bean paste.
Cubes of beef tenderloins marinated, and pan seared then wok fired with an array of fresh spices and vegetables creates a crazy twist to a classic Korean dish.
A sublime Korean delicacy. Sliced pork belly [bonein] marinated in a pool of spices, herbs and Korean chili paste. Pan grilled. Served with fresh cool cucumber and pickled daikon.
Cubes of juicy tenderloins pan-seared, with drizzle of Teri Yaki sauce & garlic. Served with sautéed bean sprouts, fresh mushroom and green peppers on the side
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.