Unique to Malaysian style of cooking, squid cooked in heady mix of hot chilies, herbs and spices the juice of tamarind and sweet palm sugar just enhances the taste.
Seasoned softshell crabs powder coated with potato starch, deep fried. Then sautéed with Asian basil and sprinkled with sea salt and Japanese 7 spice blend. Served with fragrant green onion aioli.
Seasoned cauliflower & tofu coated with light potato starch and crispy fried. Drizzled with crisp fried garlic, panko and spices.
Hand minced chicken breast seasoned w/ginger and herbs, moulded into mini cakes, panko coated & fried. The lime mayo w/mango bits give it a taste to remember.
The ubiquitous Chinese dessert. Fresh Banana coated in batter, deep fried and glazed with caramelized sugar with honey and toasted sesame. Topped with sheets of vanilla ice-cream.
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.