Menu Page 2
Entrée
Shrimps
Crisp batter fried prawns, coated with a thick gingered & spiced Sambal sauce
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.
Prawns or mixed seafood sautéed with leeks & bell peppers, enriched with garlic, chili and black bean paste. Served on a sizzling platter
Whole succulent prawns, shiitake mushroom and snow peas wok fried with a hint of garlic and oyster sauce
The hotness of the spices, the subtle coolness of tamarind, honey and fresh pineapple and the fresh fragrance of herbs, all combines into this unique prawn dish.
Fiery hot and tongue numbing spices encompasses the prawns, giving you a true taste of Szechuan style cooking
Fresh Prawns marinated with rich and intense spices and herbs glazed with sweet soy sauce and sautéed. The lemon grass and the Kaffir lime zest adds to the zing.
Unique to Malaysian style of cooking, prawns or squid cooked in heady mix of hot chilies, herbs and spices, the juice of tamarind and sweet palm sugar just enhances the taste
Other Treasures of the seas
Sliced baby octopus sautéed with chili beans, a medley of Asian spices and herbs. Accompanied with cloud ear fungus, tender celery stalks and jalapeno.
Uniquely Singaporean style of cooking crabs. King Crab legs cooked in a sauce made of fresh cracked black pepper corn, blended with spices and herbs.
Fresh Whole crabs cooked in a wonderfully balanced red chili and herb sauce with a dash of egg to round it off
Fresh crabs powder coated with potato starch, deep fried and sautéed in a rich sweet and aromatic chili based sauce, deriving flavors from lemon grass and sweet basil
A sublime dish of briny flavoured mussels teamed with rich coconut cream, lemon grass, lime rind and a subtle hint of Thai curry spices.
A fiery hot tangy calamari dish that encompasses all the nature’s diverse taste & aroma
King Scallops pan seared and topped with hot Szechuan chili bean sauce or a zesty sauce of fresh lemon, ginger and herbs, served with wok fried Asian greens
A classic Chinese dish of whole seasoned scallops on a bed of bean thread noodles, topped with herbs and XO sauce and steamed.
Myriad of fresh seafood combine with dried shrimps sautéed with onions, garlic & in – house spice sauce
A medley of fresh marinated seafood. Prawns, calamari, hamour fillet & others, barbequed on hot iron griddle. Served with sautéed red bell peppers, snap peas and shiitake mushroom in a unique house made sauce.
A simmering mix of scallops, prawns, fish & squid enriched with herbs & spices, Cooked in a cast iron pot with cellophane noodles giving it a unique texture
Vegetable and Tofu
Fresh collection of vegetables cooked in herby and spicy chili bean paste
A spicy fragrant delight for the vegetable lovers. Butter squash, cauliflower, bell pepper and many more cooked in an aromatic curry flavoured with herbs, and a touch of coconut cream.
Trio of Vegetables coated with special in-house batter, glazed with fragrant chili garlic sauce with a hint of tomatoes
Fried tofu sautéed with in house chili garlic sauce w/ cashews and an abundance of fragrant vegetable & Mushroom
Slivers of shiitake mushroom seasoned, dusted with potato starch, crisp fried and coated with sweet spicy sauce. Placed over a bed of sautéed bean sprouts and snow peas.
Fried tofu strips stir fried with crisp bean sprouts and the pungent garlic chives
Fresh green leafy Asian vegetables flash fried in a wok with burnt garlic & soya
Crisp eggplant cooked in a tastefully tangy sauce made of fresh ripe tomatoes and scallions with a hint of chilies and Szechuan bean paste.
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. Opt for mushroom sauce if you prefer vegetarian flavors.


Sides
Rice
A mildly spicy, kimchi infused flavoured rice with a hint of Korean chili paste, garlic & toasted sesame.
A heady mix of spices and herbs makes this Vietnamese form of fried rice irresistible.
From the hot tropical south east Asian nation comes this ingenious way of combining rice and fruits.
A traditional form of cooking from Fujian province. Wok fried rice and egg placed into bamboo steamer, layered with sautéed shrimps or chicken with a hint of garlic, shitake mushroom, diced tomato and more. Gently steamed.
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
Noodles
Chili hot and fragrant noodles stir fried with Asian Greens and bean sprouts
Meat, chicken or mixed/ seafood/ veg
Threads of noodles slowly pan-fried to crisp exterior and soft succulent interior with equally scrumptious toppings of sautéed diced vegetables and choice fillings.
Rice noodles stir fried with a mix of julienned vegetables and egg. The mix of filling is your choice
Salmon fillet marinated in garlic, soy and wasabi, pan-grilled placed over a bed of mildly sweet sautéed noodles, with toasted sesame drizzle.
Traditionally Chinese, stir fried noodles with vegetables and shiitake mushroom with choice fillings
Fresh home-made noodles blanched and topped up with a savoury beef sauce. Mildly seasoned and cooked in a jumble of Asian flavors. The cucumber and spring onions completes the flavors.

Desserts
Traditional cheesecake with a unique Japanese twist to it. The difference lies in the fact that is isn’t baked. Matcha flavored and topped with peach and mandarin compote.
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
A traditional festive dessert. Glutinous rice dough, stuffed with sweet red beans, rolled and coated with sesame seeds and deep fried.
Soft date pastes mixed with cashew nuts, stuffed into pastry sheets, folded into pancake. And deep fried. Served with a bowl of vanilla ice cream.
Fresh cut chilled tropical fruits. Served with coconut cream.
Real Pineapple ice blocks, shaved and layered with fresh fruits, topped with fruit sauce.
East meets west. Fresh baked tarts filled with Matcha flavored Crème Brûlée, topped with fresh raspberries and drizzled with white chocolate cream.
A delightful combination of different textures including firm kanten jelly, sweet fruits and a coarse sweet red bean paste (tsubuan).
Your favorite dessert with a quirky twist. The subtle aromas of coconut cream and fresh ripe mango makes it lip-smacking irresistible.
Chia seed combined with soy milk and coconut cream makes a perfect Asian style pudding. Then layered with fresh fruits and topped with Tsubuan