Our Signature Dishes
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.
A divine delicacy, for the uninitiated it is worth a try. Two distinctive flavours and textures. Finger Licking Good
Long regarded for its medicinal properties. A traditional Chinese method of deriving rich fortified broth. Baby Chicken packed with herbs and seasoning, packed into teapots and steamed for a long duration. The steam literally becomes the soup.
The Earthy Kind
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
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.
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 flavors.
Tender marinated Beef or Lamb, sautéed with pickled red pepper, ginger, garlic & bamboo shoots in a spicy black bean sauce.
Slices of beef, wok seared with shiitake mushroom, young corn & Broccoli in a delectable soy and oyster sauce
Tender beef marinated in the juice of fresh lemon, wok-fried with duo of Asian greens with a hint of garlic, lemon grass & toasted honeyed almonds.
A truly authentic Sichuan style of cooking. Tender marinated beef poached in a rich broth made up of hot and tongue numbing Sichuan spices, spicy chili bean paste. The steamed broccoli soothes the palate.
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.
Marinated beef sautéed with ﬁery fresh green chilies and soy sauce.
Classic Xinjiang style dish. Marinated lamb sautéed with chilis and herbs with a subtle hint of cumin
Whole Hamour deboned, lightly dry coated, crispy fried and topped up with hot Guilian sauce.
Seabass fillet seasoned with exotic Asian herbs and spices, pan-fried and served with thyme glazed roasted prime vegetables
Whole Hamour seasoned with salt, ginger & spring onions, steamed just right and dressed with sesame soya dressing.
Whole ﬁsh crispy fried and layered with a tangy home style sweet & sour sauce.
Traditional Szechuan home cooking, Crisp fried ﬁsh braised in a rich sauce, composed of hot chili bean paste, ginger, garlic and a dash of organic black Chinese vinegar
Fish ﬁllet stir fried with dried red chilies, ginger, garlic and spring onions with a hint of rice vinegar and soy. The peanuts impart a nutty ﬂavor.
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.
Fillet of Tuna, coated with a thick crust of herbs, toasted coriander and pepper corns, grilled lightly and served with spicy lime dressing accompanied with fresh green papaya salad.
Cubes of fresh white ﬁsh cooked in a thick coconut sauce enriched with herbs & spices
Marinated salmon steaks lightly pan-grilled layered with a rich Teri Yaki sauce and garnished with sautéed mushroom.
Fillets of marinated hamour, slow poached in a broth of sour mustard greens and spices. The ultra-hot Szechuan pepper oil and fresh grounded garlic adds to the ultimate flavors.