A fiery hot tangy calamari dish that encompasses all the nature’s diverse taste & aroma
Slices of beef cooked in a fiery hot sauce, made with a good dose of chili bean paste, hot red chilies, Sichuan pepper corn. The leeks and bell peppers gives it a distinctive aroma
A true culinary delight that Thailand has to offer. Tangy and aromatic soup filled with treasures of the sea and a balance blend of spices and herbs.
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.
Noodle pastries stuffed packed with seasoned chicken & shrimps, slow-cooked in a rich chicken broth, with a hint of sesame and spring onion
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.
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.
Herbs & spices infused soup stock poured over freshly made noodles topped with Hong Kong Roast Savory Duck and wok seared Chinese greens Drizzled with toasted sesame served with spiced hoisin sauce
A classic American Chinese dish. Seasoned chicken sautéed with a pleasant mix of button & oyster mushroom, water-chestnuts, bamboo shoots, in a sauce enriched with spices & oyster sauce.
Seasoned minced pork, sauteed with ginger & herbs placed over noodles cooked in fresh cooked broth, layered with chili & garlic oil
Seasoned breast of chicken, panko crusted and deep fried. Layered with a mild curry sauce.
Oven roasted crispy duck, cut into bite size pieces and layered with a rich brown sauce made of dried red chilies, garlic and 5 spices.