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A plethora of taste & smell encompasses this delightfully grilled prawns accompanied by fresh mango salad.
A plethora of taste & smell encompasses this delightfully grilled prawns accompanied by fresh mango 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.
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.
Marinated short ribs gently braised with a unique mix of red dates, red fermented glutinous rice, star anise and spices. Cooked in cast iron pot, which in turn imparts an irresistible flavor.
A classic Chinese soup. The name says it all.
Fresh crabs powder coated with potato starch, deep fried and sauteed in a rich sweet and aromatic chilibased sauce, deriving flavors from lemon grass and sweet basil.
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
Tender marinated Beef , sautéed with pickled red pepper, ginger, garlic & bamboo shoots in a spicy black bean sauce
A delectable combination of grilled vegetables, seasoned seaweeds, steamed beans & fermented/pickled vegetables topped with some house dressing.
Divinely good!!!!
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
Seasoned breast of chicken, panko crusted and deep fried. Layered with a mild curry sauce.
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.
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.
