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.
Chia seed combined with soy milk and coconut cream makes a perfect Asian style pudding. Then layered with fresh fruits and topped with Tsubuan.
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.