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Fresh grounded prawns seasoned with spices and scallion, mounted onto bite size toasts, deep fried and topped with yuzu flavoured mayo. Sprinkled with fresh cut cilantro and mint leaves.
Fresh grounded prawns seasoned with , spices and scallion, mounted onto bite size BAGUETTE layered with miso flavoured mayo.
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 True Vietnamese favorite with a little twist. Explosion of flavors guaranteed. Roast Hong Kong Duck wrapped into rice paper with fragrant herbs and spices, tropical lychee and a dab of hoisin and sriracha sauce.
Seasoned cauliflower & tofu coated with light potato starch and crispy fried. Drizzled with crisp fried garlic, panko and spices.
Crispy deep-fried battered prawns or calamari coated with a thick 3 G sauce (Ginger, garlic & green chili) and soy.
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.
Fresh cut chilled tropical fruits. Served with coconut cream.
A plethora of taste & smell encompasses this delightfully grilled prawns accompanied by fresh mango salad.
Seasoned breast of chicken, panko crusted and deep fried. Layered with a mild curry sauce.
A ubiquitous Cantonese dish of seasoned chicken fillings wrapped in noodle pastries and steamed.
A fiery hot tangy calamari dish that encompasses all the nature’s diverse taste & aroma
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.
Simple yet irresistible dish, diced chicken sautéed with cashew nuts, green peas and soya sauce.
