Seasoned chicken wings, pan fried and coated with an immensely rich marinade made up of fresh herbs, spices, honey and the all-important Korean red pepper paste. Then gently oven roasted. Served with a bowl of sesame rice, kimchi and a bowl of hot beef soup
Whole baby corn seasoned, dusted with rice flour, deep fried and layered with hot lava Guilian sauce
A Cambodian style marinated chicken on skewers, pan-grilled and served on a bed of fresh pineapple salad.
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.