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Anne’s version of a cheesecake with a unique Japanese twist to it. The difference lies in the fact that it isn’t baked. Home made with passion.
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.
A Balinese delight. Chicken cooked in an intriguing blend of coconut cream, enriched with hot spices, herbs and macadamia nuts. Fresh green mangoes impart a perfumed aroma to this delectable dish.
Bursting with flavors from fresh spices, mint & juice of lime . A classic Balinese style of incorporating diverse tastes. Chopped toasted Brazil nuts to round it off.
A seamless marriage of fresh Asian green with blanched tofu sticks & shiitake mushroom, braised in clay pot with a hint of herb and oyster sauce or opt for mushroom sauce if you prefer vegetarian flavors.
Poached squid, intensely spiced with hot chilies, juice of ginger and garlic, an added flavors of Asian herbs and a good dose of lime juice makes this appetizer “CRAZY GOOD