The Best fine dining Restaurant of the Year 2016
Our Menu
APPETIZER
Lettuce Wraps beef,duck,chi
4.8/6.2/4.8
Choose a filling of citrusy tangy crispy duck or crispy beef or opt for crispy chicken shreds, coated with plums & orange marmalade; it just makes a great refreshing appetizer.
Soft-Shell Crab w/Green Onion Aioli (gluten free)
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.
Barbequed Spare Ribs
5.8
A scrumptious dish of tender barbecued ribs coated with thick Hoisin sauce served on cool cucumber strips
Vietnamese Chili & Pepper Squid
4.8
Rice flour and herbs coated squid, crisp fried and wok fried with chilies and toasted pepper with a hint of sweet basil.
Chinese Spring Rolls (veg)
2.4
A medley of julienned vegetables combined with shitake mushroom & glass noodles rolled into handmade pancakes and deep fried.
Fried Baby Corn w/ Hot Guilian Sauce (veg)
3.4
Whole baby corn seasoned, dusted with rice flour, deep fried and layered with hot lava Guilian sauce
SALAD & PASTA
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ENTREE
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DESSERT
The Japanese Rare Cheese Cake with Fresh Fruit Compote
3.5
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.
Caramelized Honey Banana w/Ice Cream & Sesame Drizzle
2.2
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
Date Pancakes w/Vanilla Ice Cream
2.2
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.
Tropical Seasonal Fruit Bowl
2.5
Fresh cut chilled tropical fruits. Served with coconut cream.
Coconut and Pandan Crème Brûlée
3.5
Your crème brûlée with a distinctive southeast Asian twist
Mango Pomelo Sago Pudding
2.6
Inspired by the classic Cantonese mango sago pudding. The pairing of mango with
coconut cream and milk-soaked sago, plus a pinch of salt makes a divine dessert.
DRINKS
COCKTAIL
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Wine
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sparkling
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