Banquet of the East
Thought over meticulously by our chefs. They have created a couple of menus that's distinctively different and diverse in taste and textures. This is to ensure that you and your guests enjoy the best of what David's Stir Fry Crazy has to offer."
About David
Banquet Menu
Appetizers
A medley of julienned vegetables combined with shitake mushroom & glass noodles rolled into handmade pancakes and deep fried.
Tantalisingly tasteful. Fresh prawns marinated with spice and herbs, panko coated & deep fried. That’s not all. A touch of signature sauce and topped with crisp potato shreds
Entree
Fiery hot and tongue numbing spices encompasses the prawns, giving you a true taste of Szechuan style cooking
Whole fish crispy fried and layered with a tangy home style sweet & sour sauce or a pungent
spicy Sichuan sauce
Tender marinated Beef or Lamb, sautéed with pickled red pepper, ginger, garlic & bamboo shoots in a spicy black bean sauce.
Chunks of chicken marinated in garlic, 5 spices, Chinese vinegar and soy. Coated with sweet potato flour and deep fried. Drizzled with a blend of sea salt and black pepper. Topped with crisp fried basil leaves
Rice and Noodles
Traditionally Chinese, stir fried noodles with vegetables and shiitake mushroom with choice fillings
Egg/ Chicken or Meat/ Seafood / Mixed
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
Appetizer
Interesting mix of fresh tropical fruits, vegetables and crispy fried tofu served with a unique blend of dressing and a subtle drizzle of toasted peanuts and spices
Chicken cubes soaked in a rich marinade of coriander, herbs and spices. Mounted onto wooden
skewers, chargrilled and finished off with a thick tangy glaze.
A ubiquitous Cantonese dish of seasoned chicken fillings wrapped in noodle pastries and steamed
Entree
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
Crisp batter fried prawns, coated with a thick gingered & spiced Sambal sauce
Simple yet irresistible dish, diced chicken sautéed with cashew nuts, green peas and soya sauce.
Rice and Noodles
Traditional egg noodles, pan fired or baked. Crisp on the outside, soft from the inside. Topped
with sautéed seasoned chicken & fresh shrimps accompanied with snow peas & bell peppers,
with a hint of spices.
Egg/ Chicken or Meat/ Seafood / Mixed
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
Desserts
Your crème brûlée with a distinctive southeast Asian twist
Appetizer
A scrumptious dish of tender barbecued ribs coated with thick Hoisin sauce served on cool cucumber strips
Fresh Tossed Salad with Baby spinach diced orange & pomegranate. Sprinkled with herbs and
Asian dressing, layered with roasted honeyed duck.
An amazing marriage of crab and whole shrimps seasoned with herbs & spices fried into a delectable fritter, served with coriander lemon dip.
Entree
Fresh green leafy Asian vegetables flash fried in a wok with burnt garlic & soya
Whole fresh prawns seasoned, coated with potato starch and deep fried. Then cooked in a tangy sauce enriched by sweet peaches. Topped with crisp garlic and leeks.
Whole Hamour seasoned with salt, ginger & spring onions, steamed just right and dressed with sesame soya dressing.
A Japanese version of curried chicken cooked with carrots and sweet potatoes
Rice and Noodles
Rice noodles stir fried with a mix of julienned vegetables and egg. The mix of filling is your choice
Egg/ Chicken or Meat/ Seafood / Mixed
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
scrumptious Feast
Appetizer
Deliciously chewy and succulent. Sauteed meat or prawns flavoured with herbs and spices
packed into glutinous rice pastry and deep fried.
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.
Mid-Course
The pinnacle of Chinese cooking. Pampered with time, care and effort. This fragrant crispy skin and the succulent herby meat can be rolled into pancakes with plum sauce spread, the shredded scallions and cool cucumbers adds to the taste.
Entree
Myriad of fresh seafood combine with dried shrimps sautéed with onions, garlic & in – house spice sauce
Cubes of beef tenderloins marinated and pan seared then wok fired with an array of fresh spices and vegetables creates a crazy twist to a classic Korean dish.
Unique to the province of Sichuan, chicken fillets cooked in a medley of spices, hot red chilies, tongue numbing Sichuan pepper corns and chili bean paste. Sounds Hot.
Rice and Noodles
Traditional egg noodles, pan fired or baked. Crisp on the outside, soft from the inside. Topped
with sautéed seasoned chicken & fresh shrimps accompanied with snow peas & bell peppers,
with a hint of spices.
From the hot tropical south east Asian nation comes this ingenious way of combining rice and fruits.
Appetizer
Incredible blend of herbs, Spices and Asian sauce infused into lamb chops and grilled. Served with crisp Asian style slaw.
Savoury braised Meat sandwiched between delicate & fluffy steamed “BAO” accompanied with
a subtle taste of pickles & cilantro.
Tantalisingly tasteful. Fresh prawns marinated with spice and herbs, panko coated & deep fried. That’s not all. A touch of signature sauce and topped with crisp potato shreds
A true culinary delight that Thailand has to offer. Tangy and aromatic soup filled with treasures of the sea and a balance blend of spices and herbs.
Mid-Course
The pinnacle of Chinese cooking. Pampered with time, care and effort. This fragrant crispy skin and the succulent herby meat can be rolled into pancakes with plum sauce spread, the shredded scallions and cool cucumbers adds to the taste.
Entree
Korean comfort food at its best. Marinated bulgogi beef, pan-grilled and place over a rich stew
of tofu, shitake mushrooms & myriad of prime vegetables.
Chicken smothered in rich marinade, wind dried and roasted to a succulent meat and a crisp skin
dish. Served on a bed of stir fried Asian greens.
Fiery hot and tongue numbing spices encompasses the prawns, giving you a true taste of Szechuan style cooking
Cubes of fresh white fish cooked in a thick coconut sauce enriched with herbs & spices
Rice and Noodles
Chili hot and fragrant noodles stir fried with Asian Greens and bean sprouts
Uniquely Singaporean way of blending cross cultural delicacies. Chinese style fried rice stir fried
with spicy aromatic laksa paste, dried shrimps, fish cake and a hint of coconut cream.
dip 'n sip
NB: Applicable only when the entire party subscribe to any one of the options

Freshness: we source our ingredients daily and locally to ensure freshness, this in turn produces a unique taste that you will get accustomed to. Flavors you can never experience it anywhere else.
Passion: We really do invest a lot of our passion in what we do.
Integrity: No cutting corners. We do it all, with genuine honesty and integrity. We stand for quality and value. and every season or two we will roll out our freshly created menu. So when you visit us you will always be able to find a 'wow' in every dish that we create.