A Asian interpretation of the more famous tapas. Limitless array of small morsels of delectable bites. From Asian salads to delicate dumplings, from fresh Vietnamese rolls to Tempura Prawns.
Pair them with bottomless glasses of Proseco or your favorite cocktails.
An Asian inspired smoothie. Fresh Banana and almond milk blended with a hint of vanilla and delectable flavors of Matcha.
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.
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.
Traditionally Chinese, stir fried noodles with vegetables and shiitake mushroom with choice
fillings.
Rice noodles stir fried with a mix of julienned vegetables and egg. The mix of filling is your
choice
Threads of noodles slowly pan-fried to crisp exterior and soft succulent interior with equally scrumptious toppings of sautéed diced vegetables and choice fillings.
Wok fried fragrant noodles sautéed with Asian Greens and bean sprouts with fresh grounded
chilies and herbs.
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.
A heady mix of spices and herbs makes this Vietnamese form of fried rice irresistible.
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.
Crisp eggplant cooked in a tastefully tangy sauce made of fresh ripe tomatoes and scallions
with a hint of chilies and Szechuan bean paste.
Fresh green leafy Asian vegetables flash fried in a wok with burnt garlic & soya.
Fried tofu strips stir fried with crisp bean sprouts and the pungent garlic chives.
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.
Chunks of broccoli flash fried in a wok with hints of burnt garlic, ginger shreds & soya.
Fried tofu sautéed with in house chili garlic sauce w/ cashews and an abundance of fragrant
vegetable & Mushroom.
Trio of Vegetables coated with special in-house batter, glazed with fragrant chili garlic sauce
with a hint of tomatoes.
Fresh collection of vegetables cooked in herby and spicy chili bean paste.
A medley of fresh seafood, prawns, calamari, crabs & Hamour fillet sautéed with green
pepper, hot red chilies & onions with black bean sauce.
Myriad of fresh seafood combine with dried shrimps sautéed with onions, garlic & in – house
spice sauce.
A fiery hot tangy calamari dish that encompasses all the nature’s diverse taste & aroma.
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.
Fresh Whole crabs cooked in a wonderfully balanced red chili and herb sauce with a dash of
egg to round it off.
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.
Fiery hot and tongue numbing spices encompasses the prawns, giving you a true taste of
Szechuan style cooking.
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.
Whole succulent prawns, shiitake mushroom and snow peas wok fried with a hint of garlic
and oyster sauce.
Classic Chinese fare, fried battered prawn balls cooked in a tangy tomato-based sauce with
hints of green pepper & pineapple.
Crisp batter fried prawns coated with a thick gingered & spiced Sambal sauce.
Marinated salmon steaks lightly pan-grilled layered with a rich Teri Yaki sauce and garnished
with sautéed mushroom.
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.
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.
Crisp fried hamour cooked in a tangy home style sweet & sour sauce.
Hamour Fillet seasoned with salt, ginger & spring onions, steamed just right and dressed with sesame soya dressing.
Real Hamour, lightly dry coated, crispy fried and topped up with hot Guilian sauce.
Rice dusted strips of marinated beef deep fried to crunchiness and wok fried with a barrage of hot spices & pungent herbs.
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.
Wok fried seasoned beef and trio of peas with a hint of soy and char siu sauce.
Slices of beef, wok seared with shiitake mushroom, young corn & Broccoli in a delectable soy and oyster sauce
Tender marinated Beef, sautéed with pickled red pepper, ginger, garlic & bamboo shoots in a spicy black bean sauce.
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 lends it a distinctive aroma.
MONGOLIAN BEEF 3.4
Bali style, spicy, herby and sweet sautéed beef
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
Marinated beef sautéed with fiery fresh green chilies and soy sauce.
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.
Simple yet irresistible dish, diced chicken sautéed with cashew nuts, green peas and soya 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
Thin slices of seasoned chicken breast sautéed with red hot chilies & garlic flavoured with sweet Asian basil
Seasoned wings of chicken par-boiled, deep fried and sautéed with ultra-spicy spices and sriracha sauce, topped with crisp fried Asian basil leaves.
Korean style comfort food. Seasoned chicken breast, kimchi and pickled daikon sautéed with fermented chili paste and fragrant spices.
Named after the 19th century Chinese general from Yunnan, the dish embodies the philosophy of Chinese cooking of varied flavors. Toasted spices, citrus flavors of sun dried orange and the sweetness of caramelized soy.
Fragrant roasted duck layered with a unique blend of spices and plum marmalade
Singapore style of slow braising in an earthen pot, Bite size pieces of aromatic duck cooked in a rich blend of 5 spices, burnt garlic and shiitake mushroom.
Found hanging in every third storefront window is this Hong Kong’s own delicacy. Richly marinated from the inside with herbs and spices. Slow roast and glazed with our signature sauce and honey.
Oven roasted crispy duck, cut into bite size pieces and layered with a rich brown sauce made of dried red chilies, garlic and 5 spices
An assortment of fresh seasoned seafood with bits of shiitake mushroom and spring onions
thrown in, coated with tempura flour mix, deep fried and served with a delectable dip.
Whole baby corn seasoned, dusted with rice flour, deep fried and layered with hot lava Guilian sauce
A medley of julienned vegetables combined with shitake mushroom & glass noodles rolled into handmade pancakes and deep fried.
Rice flour and herbs coated squid, crisp fried and wok fried with chilies and toasted pepper with a hint of sweet basil.
Tangy spicy grilled prawns wrapped into soft rice paper with Asian salad and ripe mango bits
An amazing marriage of crab and whole shrimps seasoned with herbs & spices fried into a delectable fritter, served with coriander lemon dip.
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
Crispy deep fried battered prawns or calamari coated with a thick 3 G sauce (Ginger, garlic & green chili) and soy.
Seasoned blend of chicken & shrimps wrapped inside noodle parcels, steamed, drizzled with tongue numbing Szechuan spices and chilly oil.
Crescent shaped dumplings filled with seasoned chicken & shrimps pan-fried to perfection
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.
Fresh steamed green beans & carrots, pickled daikon and sun-dried apricot tossed together with a hint of herbs. Topped with crispy fried shiitake mushroom. Served with tofu & tahina dressing.
A Cambodian style marinated chicken on skewers, pan-grilled and served on a bed of fresh mango salad.
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”
A plethora of taste & smell encompasses this delightfully grilled prawns accompanied by fresh mango salad
A classic Chinese soup. The name says it all.
Cream of corn cooked in rich chicken broth with chicken bits or crab meat and laced with silky egg.
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
(Vodka, Midori Melon & Pineapple Juice)
(Tequila, Cointreau & Pineapple Juice and a hint of Habanero Spice)
(Vodka, Peach Schnapps & Cranberry Juice)
(Japanese rice vodka, coffee liqueur, espresso)
(Tequila, Fresh orange juice, hibiscus tea, lime)
(Sake, ginger and lemongrass syrup, lemon)
(Soju, Strawberries, ginger, basil & lime)
(Suntory Toki Whiskey, honey syrup, angostura bitters and orange zest)
A velvety wine with good length and fruity aromas. Dark cherry red in color with purple highlights. A warm, fine Tempranillos with a touch of sweetness.
This rich and flavourful Pinotage shows upfront fruit sweetness with plum, banana and fruitcake aromas. The sweet and juicy tannins are complimented by hints of chocolate and strawberries. The palate is seductively soft and salacious with a long and gentle finish.
Ruby red with cherry edges. Fresh red fruit aromas such as strawberry and plums juice, and a spicy expression of cardamom and red paprika. Medium acidity and juicy tannins with a plum aftertaste.
Deep, crimson color. This Altano red reveals scented floral aromas and focused, fresh fruit, reflecting the very good year in which Touriga Franca shone. Simultaneously full and silky on the palate, well defined red fruit flavors come to the fore, enveloped in soft, ripe tannins and spicy notes. Generous, well-structured and elegant.
Intense red with violet highlights, the Altos del Plata Malbec has great intensity of fruit. Outstanding notes of cherries and forest berries, with subtle notes of caramel, spices and toast provided by oak aging.
Dark red with crimson hues. Fuller more intense mouthfeel. It has rich blackcurrant and toffee-apple like aromas on the nose, followed by dense savoury varietal fruits on the palate. Tannins are firm with subtle oaks leading to a long finish.
Ruby red in colour. This mature and seductive wine has a fruity bouquet with notes of raspberry and gooseberry. The palate is ample and delicious with spicy aromas of licorice and vanilla. The tannins are in harmony.
This extremely popular wine embodies the elegant and racy style of classic Mosel Riesling. It is refreshing and fruity, with a fine mineral edge that is typical of the region. The grapes used comes exclusively from traditional vineyards with steep slopes and slate soil.
Pale green-gold. With aromas of apples, pears, spice and cream. Flavors of baked apple, pear nectar and custard. Rich in the mouth with persistent flavor.
A fine wine made from Parellada. Pale gold color. Fragrant and exquisite, with very fresh floral (orange blossom honey) and fruit (pineapple, peach jam) aromas. Intense on the palate with delicate acidity reminiscent of reinette apples.
Brilliant straw yellow. The bouquet is very distinctive: fruity and flowery with hints of fresh picked meadow flowers, citrus fruits, golden apple and sage with a characteristic mineral touch in the
finish. The taste is lightly sweet and smooth
Pale lemon yellow and bright. The nose is well defined fruity aromas of apple and peach on a floral background delivered by the Moscatel. Light, fresh, clean and strong on the palate.
Tropical fruit flavors with gooseberries and a hint of nettles. The flavors carry on to the palate with a good long dry finish. Crisp natural acidity and good balance ensure a streamlined wine with easy drinking.
Fresh whole prawns flavored with toasted almond and herbs wrapped with spring roll pastries and deep fried.
An usual staple in Hong Kong & Macau culinary scene. A light pastry filled in the center with creamy egg custard.
A small and round Japanese confection consisting of a soft, pounded sticky rice dumpling formed around an matcha or mango flavored ice cream filling.
A delightful filling of slow cooked beef ribs stuffed into hand rolled pastries and lightly steamed and delicately pan fried.
A popular dim sum dish. Small bites of eggplant stuffed with seasoned shrimps. Steamed and layered with a rich flavored sauce.
A delectable filling of chicken and shrimps encased in hand constructed dough pastries. Pan-poached and fried with a drizzle of spring onions.
A delightful parcel of marinated fillings poached in broth.
A unique dumplings created by our chefs. Light translucent pastries stuffed with chicken fillings seasoned with fresh juice of lemon and a hind of chili oil. Lightly Steamed
Quintessential Cantonese delicacy. Soft baked buns stuffed with roasted sweet meat.
Hand crafted dumpling wraps, filled with creamy edamame paste punctuated with a dash of truffle oil. One word “DIVINE”
Your favorite mojito mocktail with a nice twist. Muddled fresh mint and lime mixed with pomegranate juice and seeds and topped with sparkling water.
Uniquely refreshing Asian drink. Specialty black tea infused with ripened plums and hibiscus with a hint of ginger.
Fresh Squeezed Grapefruit juice flavored with ginger & lemongrass syrup and topped with sparkling water
Fresh melon blended with honey & lemon, topped up with sparkling water.
Fresh squeezed orange juice combined with fresh brewed peach infused tea with a hint of lemongrass
Its where it all started. Fresh brewed tea sweetened with honey and milk accompanied by tapioca pearls or try the Japanese green tea powder flavored version.
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.
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 flavor.
Seasoned breast of chicken, panko crusted and deep fried. Layered with a mild curry sauce.
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
A truly fabulous Vietnamese-inspired salad, the epitome of flavor synergy, combining sweet pineapple and fiery chili with cooling cucumber and mint.
A signature Hong Kong dish. Char Siu literally means fork roast/burnt. A traditional method of cooking where long strips of seasoned pork meat are skewered onto fork pins and roasted in a covered oven or charcoal pit.
A traditional Korean dish. Cooked fluffy rice in hot stone bowl topped with braised mushroom.
Drizzled with fiery hot chili oil, sprinkled with toasted sesame and nori.
A classic Vietnamese staple. Freshly blanched rice noodles, filled with fragrant beef broth and topped with Asian herbs, beansprouts and braised aromatic beef.
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
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.
Your crème brûlée with a distinctive southeast Asian twist
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.
Chia seed combined with soy milk and coconut cream makes a perfect Asian style pudding. Then layered with fresh fruits and topped with Tsubuan
Whole Hamour deboned, lightly dry coated, crispy fried and topped up with hot Guilian sauce.
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.
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.
Named after the 19th century Chinese general from Yunnan, the dish embodies the philosophy of Chinese cooking of varied flavors. Toasted spices, citrus flavors of sun dried orange and the sweetness of caramelized soy.
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.
Crisp fried strips of marinated chicken, paired with leafy greens & bell pepper, sautéed with a hint of garlic, fresh red chili and our own yuzu honey sauce.
Oven roasted crispy duck, cut into bite size pieces and layered with a rich brown sauce made of dried red chilies, garlic and 5 spices
Cubes of seasoned tenderloins mounted onto wooden skewers alongside fresh prawns,
chargrilled and glazed with two distinctive barbeque sauces
Fresh Prawns marinated in a rich blend of Korean red chili paste, herbs & spices. Grilled and placed over a bed of Kimchi & Cucumber salad
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.
Incredible blend of herbs, Spices and Asian sauce infused into lamb chops and grilled. Served with crisp Asian style slaw.
Spice crusted squid, pan seared tossed with Avocado, cherry tomatoes, herbs and spices. Served
with honey lemon dressing.
A scrumptious dish of tender barbecued ribs coated with thick Hoisin sauce served on cool cucumber strips
Rice flour and herbs coated squid, crisp fried and wok fried with chilies and toasted pepper with a hint of sweet basil.
Freshly made guacamole wrapped in noodle pastries deep fried and served with Asian inspired
Salsa.
A medley of julienned vegetables combined with shitake mushroom & glass noodles rolled into handmade pancakes and deep fried.
Whole baby corn seasoned, dusted with rice flour, deep fried and layered with hot lava Guilian sauce
Seasoned cauliflower & tofu coated with light potato starch and crispy fried. Drizzled with crisp fried garlic, panko and spices.
Seasoned cauliflower & tofu coated with light potato starch and crispy fried. Drizzled with crisp fried garlic, panko and spices.
A delectable combination of grilled vegetables, seasoned seaweeds, steamed beans & fermented/pickled vegetables topped with some house dressing. Divinely good!!!!
Fresh Tossed Salad with Baby spinach diced orange & pomegranate. Sprinkled with herbs and
Asian dressing, layered with roasted honeyed duck.
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.
Best known dim sum dish. Seasoned prawns with chives and bamboo shoots packed into fresh dumpling pastries and steamed.
Seasoned chicken wings lightly coated with potato starch deep fried and glazed with an immensely rich sauce made up of fresh herbs, spices, honey and the all-important Korean red pepper paste.
Fresh Ramen cooked in natural chicken broth, enhanced with an array of seafood, drizzled with
herbs and chili oil
(Japanese crafted gin, Campari, Sweet Red Vermouth)
(Vodka, Lychee Liqueur & Cranberry Juice)
(Red wine , brandy, triple sec, Orange juice, Pomegranate juice)
(Gin, Cheery Brandy, Cointreau, Benedictine & Pineapple Juice)
(White & Dark Rum, Orange Curacao Pineapple & Guava Juice & Mint)
(Bacardi Gold, Fresh Pineapple, Mint, Lime and pineapple juice)
(Pinot Grigio, Malibu mango rum, White peach schnapps)
Aromas of juicy plums marry with notes of herb and rich cedar in this elegant Woodbridge Cabernet Sauvignon. Deep flavors of blackberry and tobacco give this wine excellent balance, with oak aging adding a toasty, caramelized quality.
This Woodbridge Merlot has luscious aromas of blackberries and cherries, and flavors of plums, red fruit, and cocoa. Coupled with supple tannins, hints of spice and mocha give this wine a complex character and good structure. Oak aging adds comforting vanilla accents to the smooth finish.
This Woodbridge Zinfandel is full of personality, with aromas of black pepper, tea leaves, and plums. Flavors of boysenberry and baking spice smooth out this wine, giving it lush character. Oak aging rounds out the body, adding a rich, toasty cinnamon element.
This full-bodied wine is ruby red in colour with subtle aromas of dark chocolate, ripe berries and cherries and a hint of oak spices. On the palate this well-balanced wine is velvety soft yet mouth filling with clean soft fruit and elegant oak spice with gentle tannins.
This full-bodied wine gently opens with subtle aromas of ripe berries and cherries underscored by oak spices and a hint of mint. Velvety soft and mouth filling, with clean, soft fruit and oaky backup, it is supremely well-balanced with gentle tannins.
Ripe black cherries with a hint of confectionary, this is a soft and generous wine with medium body and a lovely rounded palate.
Eaglehawk Merlot has aromas of dark plum and ripe black cherries. The palate is rich and generous with fruit sweetness and spice, with a medium body and a smooth, lasting finish.
Deep purple red with ruby hues, it is an intense wine with spices. Berries such as blackberries and blueberries appear on the nose at first, giving way to soft spicy notes like cinnamon and black pepper. The palate is silky and very fruity, with good volume and persistence. It reveals itself with great elegance and freshness, making this wine an excellent exponent of the great variety that is Carmenere.
Attractive dark cherry colour. Generous and intense varietal aroma, with hints of mature fruits, including jams (plums and bilberries), overlaying truffle and bay leaf aromas. The palate is ample and generous, with excellent sweet tannins that open out to fruit-laden nuances reminiscent of the nose. As the wine reaches chambré temperatures it exudes rich hints of leather and vanillin that evolve towards a sensuous and persistent, long finish.
This complex and deep red wine is characterized by sweet cherry and red berry fruit notes with delicately spiced hints of tobacco, leather, cedar, white pepper and a touch of flint. It’s well balanced on the palate, with velvety tannins, firm acidity and a lingering finish of rosemary and figs.
With a bold garnet red colour and a very fruity nose, Michel Lynch Red is very full-flavoured, chewy with plenty of volume, and round with firm ripe tannins.
The fruit for this fruit-driven Beaujolais is sourced from an estate that has history dating back to the 10th century when the Château was first established. The terroir consists of 50 hectares of prime Beaujolais land from Montmelas and Rivolet where the vines are an average 40 years of age. The wine itself is a fresh and quite fruity Gamay with notable blackcurrant and strawberry flavours and aromas.
This sumptuous wine has flavors of berries, cherries and almonds, enhanced with subtle oak, vanilla and spice complexity from aging in new oak casks.
Straw yellow in color, this wine offers aromas of fresh fruit with acidulated notes such as lemon. On the palate, it shows a round and fresh attack with an initial touch of lemon, followed by boxwood and grapefruit flavors which linger on a fresh finish of considerable refinement.
The citrus aromas and flavours of the Semillon pair beautifully with the fruit salad characters of the Chardonnay to create a wine in harmony.
Tropical fruit flavours with gooseberries and a hint of nettles. Crisp natural acidity and good balance.
Perfectly ripe grapes highlight the bright fruit expression of this charming Pinot Grigio, cherished for its notes of white flowers, green apple and citrus that lead to a crisp, clean finish.
It has a beautiful pale-yellow robe revealing subtle hues of green. The nose is expressive, unveiling notes of apricots and candied orange, mixed with floral touches of honeysuckle and almond. On the palate, it is wonderfully fragrant and marked by a great finesse. It offers an intense, fresh and well-balanced finish, both smooth and slightly acidulous.
Pale greenish yellow color and a very bright Sauvignon Blanc. The nose is intensely aromatic, highlighting its great freshness and aromas of tropical fruits like mango and passion fruit. Also it stands for its citrus and mineral notes, and some hints of green pepper and tomato leaves. In the mouth it shows a pleasant acidity and a citrus feeling that make it an easy white wine to harmonize dishes.
Eagle hawk Chardonnay offers bright, fresh aromas of citrus and nectarine. The palate is bursting with melon and white peach flavours, enhanced with a hint of oak.
A pleasant balance between tropical fruit and herbaceous flavours, combined with freshness and a lasting aftertaste.
Medium bodied wine with good array of fruit, good balance of sweetness and acidity and a long, pleasant finish.
With an aroma of green apple and a floral undertone, the Woodbridge Chardonnay displays a smooth elegance. The aromas and flavors show nuances of baked apples and cinnamon, ending in a rich oak finish.
With crisp and bright flavors of ripe pineapple and gooseberry, our Woodbridge Sauvignon Blanc is a fruit-forward wine that shines alone and alongside food.
With hints of cherry and juicy red fruits from a propietary blend of grape varieties, the wine’s fruity aromas and flavors come alive through watermelon and strawberry notes.
100% Chardonnay. Light gold colour with sometimes green hues. Fresh, lively and mineral. With an intense aromas of fruits (white-fleshed or citrus), of flowers (acacia), of butter or spices. Dry with a perfect finest. A unique personality easily recognizable.
A beautiful brilliant deep colour with an intense fruity and mentholated nose, smooth and complex on the palate. This fine Saint-Emilion wine is composed mainly of Merlot with a small percentage of Cabernet Franc. Aged partly in oak barrels, it reveals delicate woody notes underlined by silky tannins.
The Pascal Jolivet Pouilly Fumé is a vibrant yellow color with a dry focused nose of citrus and mineral. On the palate the wine is medium in body, incredibly precise and layered with clean, driving acidity.
Chili hot and fragrant noodles stir fried with Asian Greens and bean sprouts
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.
Rice noodles stir fried with a mix of julienned vegetables and egg. The mix of filling is your choice
Be warned! It is hot & spicy. Soft blanched noodles topped with sautéed ground meat with
Sichuan pickled veg and herbs. Layered with a rich creamy sauce of sesame paste and chili oil.
Traditionally Chinese, stir fried noodles with vegetables and shiitake mushroom with choice fillings
From the hot tropical south east Asian nation comes this ingenious way of combining rice and fruits.
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.
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
Fresh collection of vegetables cooked in herby and spicy chili bean paste
Deep fried tofu cooked with okra and Asian greens in a fragrantly spiced rendang curry paste.
The tiny drizzle of toasted sesame oil and sweet soy sauce rounds off the taste.
Inspired by the original Hunan steamed fish, this Spicy Hunan Steamed Tofu and Mushrooms is
just incredibly flavourful. (veg)
Fried tofu sautéed with in house chili garlic sauce w/ cashews and an abundance of fragrant vegetable & Mushroom
Mildly spicy but immensely flavourful red curry with a hint of coconut. An array of vegetables
and herbs makes this dish irresistible. (Sweet potatoes, string beans, bell peppers, broccoli &
fresh tofu
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.
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
A sublime dish of briny flavoured mussels teamed with rich coconut cream, lemon grass, lime rind and a subtle hint of Thai curry spices.
Marinated King Scallops placed over a bed of seasoned glass noodles, steamed and topped up
with Hong Kong’s Signature XO sauce.
Myriad of fresh seafood combine with dried shrimps sautéed with onions, garlic & in – house spice 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
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
An American inspired, delectable Chinese dish. Fresh whole shrimps powder coated with potato
starch, deep fried and tossed with candied honey roasted walnuts and creamy flavoured mayo.
Fiery hot and tongue numbing spices encompasses the prawns, giving you a true taste of Szechuan style cooking
A popular Malay side dish of fresh prawns cooked in ultra-fragrant Sambal Paste
Whole tilapia or pomfret smothered with fiery spicy Indonesian chili and herbs paste and grilled.
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 or a pungent
spicy Sichuan sauce
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 honey garlic sauce. Served 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.
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
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 or Lamb sautéed with fiery fresh green chilies and soy sauce.
Shreds of tender marinated beef, coated with potato starch, crisp fried and sautéed in a delectable
citrus flavoured sauce.
Found hanging in every third storefront window is this Hong Kong’s own delicacy. Richly marinated from the inside with herbs and spices. Slow roast and glazed with our signature sauce and honey.
Roast Duck cooked in an amazing sauce, made of soy sauce, balsamic vinegar, sake and orangesoaked
cranberries, reduced to a rich glaze. Sprinkled with a few sprigs of thyme and shallots.
Slow roast duck cut into bite size pieces and braised in a rich broth of spices & herbs. Fresh Pineapple chunks & coconut cream adds a unique taste to the dish
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
Thin slices of chicken breast wok-stirred with cubes of fried tofu, snow peas and cloud ear with a hint of soya and oyster sauce
Simple yet irresistible dish, diced chicken sautéed with cashew nuts, green peas and soya sauce.
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.
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
A Japanese version of curried chicken cooked with carrots and sweet potatoes
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 perfect blend of eastern and western style of cooking. Slow braised lamb rack with lemon grass & herbs blending well with spicy French beans sautéed in XO sauce. The mango salsa and fresh mint sauce adds to the explosion of flavors
A divine delicacy, for the uninitiated it is worth a try. Two distinctive flavours and textures. Finger Licking Good
Pan grilled caramelized stuffed squid tossed with tangy salad and tropical fruits
Deliciously chewy and succulent. Sauteed meat or prawns flavoured with herbs and spices
packed into glutinous rice pastry and deep fried.
Home-made re-constituted and seasoned tofu cake topped with caviar and fish roe.
Seasoned King Crab meat mounted on Leafy salad Greens with a drizzle of toasted sesame seeds and crisp fried garlic chips. The spicy lime dressing makes this a delectable start to any meals
Cubes of marinated beef tenderloins strung onto wooden skewers alongside fresh whole prawns and fresh pineapple. Glazed with two distinctively different Asian barbeque sauce. Pan-grilled.
Soybeans in pods delicately steamed and drizzled with sea salt or opt for a spicy Sichuan chili
garlic oil.
Lightly steamed mussels, topped with a rich dose of citrus fruit salsa, seasoned with lime and fresh ginger juice & pink peppercorns.
Short-ribs bathed in a rich spicy-sour Asian marinade. Grilled and served with nutty pine nut sauce.
A sumptuous seafood stew with an Asian twist. A medley of seafood, from fish and shrimps to mussels and scallops simmered in a broth fortified with herbs & spices.
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.
A ubiquitous Cantonese dish of seasoned chicken fillings wrapped in noodle pastries and steamed
Originating in Shanghai, Translates literally as small steaming basket buns. Juicy morsels of steamed dumpling heaven. Ours are made with seasoned chicken filling, including a hefty dollop of rich chicken broth gelatin, with this goodness encased in a fluffy and tender, pinched-top flour wrapper.
Savoury braised Meat sandwiched between delicate & fluffy steamed “BAO” accompanied with
a subtle taste of pickles & cilantro.
Crescent shaped dumplings filled with seasoned chicken & shrimps pan-fried to perfection
Quintessential Cantonese delicacy. Soft steamed buns stuffed with roasted sweet meat.
A beautiful combination of chopped scallops and seasoned shrimps wrapped in semi translucent wrappers and steamed just right.
Seasoned blend of chicken & shrimps wrapped inside noodle parcels, steamed, drizzled with tongue numbing Szechuan spices and chilly oil.
Subtle mix of fresh vegetables and herbs seasoned and packed into hand crafted pastry and steamed.
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.
Crispy deep fried battered prawns or calamari coated with a thick 3 G sauce (Ginger, garlic & green chili) and soy.
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
An amazing marriage of crab and whole shrimps seasoned with herbs & spices fried into a delectable fritter, served with coriander lemon dip.
A True Vietnamese favorite with a little twist. Explosion of flavors guaranteed. Roast Hong Kong
Duck or grilled chili prawns wrapped into rice paper with fragrant herbs and spices, tropical
lychee and a dab of hoisin and sriracha sauce.
A Japanese style, mildly spicy soup made of freshly steamed pumpkin, herbs and spices. Sprinkled with furikake seasoning.
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.
Cream of corn cooked in rich chicken broth with chicken bits or crab meat and laced with silky egg.
A classic Chinese soup. The name says it all.
Seasoned prawns and chicken, packed into thin noodle pastries simmered in rich fragrant broth, served with fresh Asian greens and blanched noodles.
Noodle pastries stuffed packed with seasoned chicken & shrimps, slow-cooked in a rich chicken broth, with a hint of sesame and spring onion
Traditional soup cooked with shrimps, fish, crab meat & tofu cubes. Rounded off with egg white, a dash of sesame and cilantro.
A popular staple food from the Malay straits and Singapore. Home-made noodles cooked in a rich prawn broth infused with spices, herbs and coconut cream
A plethora of taste & smell encompasses this delightfully grilled prawns accompanied by fresh mango salad
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”
Fresh leafy Baby Kale paired with sauteed shiitake mushroom seasoned with in house dressing, served on a bed of crisp and fluffy tempura kale. Drizzled with raisins and toasted almonds.
Tender Roasted Meatball on a bed of fresh tofu & Rocket Salad, sprinkled with toasted walnuts served with mild spicy vinaigrette & Sesame sauce.
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 ubiquitous Cantonese dish of seasoned chicken fillings wrapped in noodle pastries and steamed
A medley of julienned vegetables, combined with shitake mushroom & glass noodles rolled into handmade pancakes and deep fried.
Chef’s exclusive only served with top of the line ingredients
Our top Chef Hu will create for you a 12 course menu. It will be his personal & sophisticated interpretation of contemporary Chinese Cuisine
Dim sum literally means “touch the heart”. Morsels of savory or sweet bites delicately steamed or fried, designed to touch your heart. Our specialist chefs builds it from scratch and hand crafts them into delicate dumplings or rolls right in front of your sight.
A Asian interpretation of the more famous tapas. Limitless array of small morsels of delectable bites. From Asian salads to delicate dumplings, from fresh Vietnamese rolls to Tempura Prawns.
Pair them with bottomless glasses of Proseco or your favorite cocktails.
An Asian inspired smoothie. Fresh Banana and almond milk blended with a hint of vanilla and delectable flavors of Matcha.
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.
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.
Traditionally Chinese, stir fried noodles with vegetables and shiitake mushroom with choice
fillings.
Rice noodles stir fried with a mix of julienned vegetables and egg. The mix of filling is your
choice
Threads of noodles slowly pan-fried to crisp exterior and soft succulent interior with equally scrumptious toppings of sautéed diced vegetables and choice fillings.
Wok fried fragrant noodles sautéed with Asian Greens and bean sprouts with fresh grounded
chilies and herbs.
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.
A heady mix of spices and herbs makes this Vietnamese form of fried rice irresistible.
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.
Crisp eggplant cooked in a tastefully tangy sauce made of fresh ripe tomatoes and scallions
with a hint of chilies and Szechuan bean paste.
Fresh green leafy Asian vegetables flash fried in a wok with burnt garlic & soya.
Fried tofu strips stir fried with crisp bean sprouts and the pungent garlic chives.
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.
Chunks of broccoli flash fried in a wok with hints of burnt garlic, ginger shreds & soya.
Fried tofu sautéed with in house chili garlic sauce w/ cashews and an abundance of fragrant
vegetable & Mushroom.
Trio of Vegetables coated with special in-house batter, glazed with fragrant chili garlic sauce
with a hint of tomatoes.
Fresh collection of vegetables cooked in herby and spicy chili bean paste.
A medley of fresh seafood, prawns, calamari, crabs & Hamour fillet sautéed with green
pepper, hot red chilies & onions with black bean sauce.
Myriad of fresh seafood combine with dried shrimps sautéed with onions, garlic & in – house
spice sauce.
A fiery hot tangy calamari dish that encompasses all the nature’s diverse taste & aroma.
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.
Fresh Whole crabs cooked in a wonderfully balanced red chili and herb sauce with a dash of
egg to round it off.
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.
Fiery hot and tongue numbing spices encompasses the prawns, giving you a true taste of
Szechuan style cooking.
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.
Whole succulent prawns, shiitake mushroom and snow peas wok fried with a hint of garlic
and oyster sauce.
Classic Chinese fare, fried battered prawn balls cooked in a tangy tomato-based sauce with
hints of green pepper & pineapple.
Crisp batter fried prawns coated with a thick gingered & spiced Sambal sauce.
Marinated salmon steaks lightly pan-grilled layered with a rich Teri Yaki sauce and garnished
with sautéed mushroom.
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.
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.
Crisp fried hamour cooked in a tangy home style sweet & sour sauce.
Hamour Fillet seasoned with salt, ginger & spring onions, steamed just right and dressed with sesame soya dressing.
Real Hamour, lightly dry coated, crispy fried and topped up with hot Guilian sauce.
Rice dusted strips of marinated beef deep fried to crunchiness and wok fried with a barrage of hot spices & pungent herbs.
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.
Wok fried seasoned beef and trio of peas with a hint of soy and char siu sauce.
Slices of beef, wok seared with shiitake mushroom, young corn & Broccoli in a delectable soy and oyster sauce
Tender marinated Beef, sautéed with pickled red pepper, ginger, garlic & bamboo shoots in a spicy black bean sauce.
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 lends it a distinctive aroma.
MONGOLIAN BEEF 3.4
Bali style, spicy, herby and sweet sautéed beef
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
Marinated beef sautéed with fiery fresh green chilies and soy sauce.
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.
Simple yet irresistible dish, diced chicken sautéed with cashew nuts, green peas and soya 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
Thin slices of seasoned chicken breast sautéed with red hot chilies & garlic flavoured with sweet Asian basil
Seasoned wings of chicken par-boiled, deep fried and sautéed with ultra-spicy spices and sriracha sauce, topped with crisp fried Asian basil leaves.
Korean style comfort food. Seasoned chicken breast, kimchi and pickled daikon sautéed with fermented chili paste and fragrant spices.
Named after the 19th century Chinese general from Yunnan, the dish embodies the philosophy of Chinese cooking of varied flavors. Toasted spices, citrus flavors of sun dried orange and the sweetness of caramelized soy.
Fragrant roasted duck layered with a unique blend of spices and plum marmalade
Singapore style of slow braising in an earthen pot, Bite size pieces of aromatic duck cooked in a rich blend of 5 spices, burnt garlic and shiitake mushroom.
Found hanging in every third storefront window is this Hong Kong’s own delicacy. Richly marinated from the inside with herbs and spices. Slow roast and glazed with our signature sauce and honey.
Oven roasted crispy duck, cut into bite size pieces and layered with a rich brown sauce made of dried red chilies, garlic and 5 spices
An assortment of fresh seasoned seafood with bits of shiitake mushroom and spring onions
thrown in, coated with tempura flour mix, deep fried and served with a delectable dip.
Whole baby corn seasoned, dusted with rice flour, deep fried and layered with hot lava Guilian sauce
A medley of julienned vegetables combined with shitake mushroom & glass noodles rolled into handmade pancakes and deep fried.
Rice flour and herbs coated squid, crisp fried and wok fried with chilies and toasted pepper with a hint of sweet basil.
Tangy spicy grilled prawns wrapped into soft rice paper with Asian salad and ripe mango bits
An amazing marriage of crab and whole shrimps seasoned with herbs & spices fried into a delectable fritter, served with coriander lemon dip.
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
Crispy deep fried battered prawns or calamari coated with a thick 3 G sauce (Ginger, garlic & green chili) and soy.
Seasoned blend of chicken & shrimps wrapped inside noodle parcels, steamed, drizzled with tongue numbing Szechuan spices and chilly oil.
Crescent shaped dumplings filled with seasoned chicken & shrimps pan-fried to perfection
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.
Fresh steamed green beans & carrots, pickled daikon and sun-dried apricot tossed together with a hint of herbs. Topped with crispy fried shiitake mushroom. Served with tofu & tahina dressing.
A Cambodian style marinated chicken on skewers, pan-grilled and served on a bed of fresh mango salad.
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”
A plethora of taste & smell encompasses this delightfully grilled prawns accompanied by fresh mango salad
A classic Chinese soup. The name says it all.
Cream of corn cooked in rich chicken broth with chicken bits or crab meat and laced with silky egg.
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
(Vodka, Midori Melon & Pineapple Juice)
(Tequila, Cointreau & Pineapple Juice and a hint of Habanero Spice)
(Vodka, Peach Schnapps & Cranberry Juice)
(Japanese rice vodka, coffee liqueur, espresso)
(Tequila, Fresh orange juice, hibiscus tea, lime)
(Sake, ginger and lemongrass syrup, lemon)
(Soju, Strawberries, ginger, basil & lime)
(Suntory Toki Whiskey, honey syrup, angostura bitters and orange zest)
A velvety wine with good length and fruity aromas. Dark cherry red in color with purple highlights. A warm, fine Tempranillos with a touch of sweetness.
This rich and flavourful Pinotage shows upfront fruit sweetness with plum, banana and fruitcake aromas. The sweet and juicy tannins are complimented by hints of chocolate and strawberries. The palate is seductively soft and salacious with a long and gentle finish.
Ruby red with cherry edges. Fresh red fruit aromas such as strawberry and plums juice, and a spicy expression of cardamom and red paprika. Medium acidity and juicy tannins with a plum aftertaste.
Deep, crimson color. This Altano red reveals scented floral aromas and focused, fresh fruit, reflecting the very good year in which Touriga Franca shone. Simultaneously full and silky on the palate, well defined red fruit flavors come to the fore, enveloped in soft, ripe tannins and spicy notes. Generous, well-structured and elegant.
Intense red with violet highlights, the Altos del Plata Malbec has great intensity of fruit. Outstanding notes of cherries and forest berries, with subtle notes of caramel, spices and toast provided by oak aging.
Dark red with crimson hues. Fuller more intense mouthfeel. It has rich blackcurrant and toffee-apple like aromas on the nose, followed by dense savoury varietal fruits on the palate. Tannins are firm with subtle oaks leading to a long finish.
Ruby red in colour. This mature and seductive wine has a fruity bouquet with notes of raspberry and gooseberry. The palate is ample and delicious with spicy aromas of licorice and vanilla. The tannins are in harmony.
This extremely popular wine embodies the elegant and racy style of classic Mosel Riesling. It is refreshing and fruity, with a fine mineral edge that is typical of the region. The grapes used comes exclusively from traditional vineyards with steep slopes and slate soil.
Pale green-gold. With aromas of apples, pears, spice and cream. Flavors of baked apple, pear nectar and custard. Rich in the mouth with persistent flavor.
A fine wine made from Parellada. Pale gold color. Fragrant and exquisite, with very fresh floral (orange blossom honey) and fruit (pineapple, peach jam) aromas. Intense on the palate with delicate acidity reminiscent of reinette apples.
Brilliant straw yellow. The bouquet is very distinctive: fruity and flowery with hints of fresh picked meadow flowers, citrus fruits, golden apple and sage with a characteristic mineral touch in the
finish. The taste is lightly sweet and smooth
Pale lemon yellow and bright. The nose is well defined fruity aromas of apple and peach on a floral background delivered by the Moscatel. Light, fresh, clean and strong on the palate.
Tropical fruit flavors with gooseberries and a hint of nettles. The flavors carry on to the palate with a good long dry finish. Crisp natural acidity and good balance ensure a streamlined wine with easy drinking.
Fresh whole prawns flavored with toasted almond and herbs wrapped with spring roll pastries and deep fried.
An usual staple in Hong Kong & Macau culinary scene. A light pastry filled in the center with creamy egg custard.
A small and round Japanese confection consisting of a soft, pounded sticky rice dumpling formed around an matcha or mango flavored ice cream filling.
A delightful filling of slow cooked beef ribs stuffed into hand rolled pastries and lightly steamed and delicately pan fried.
A popular dim sum dish. Small bites of eggplant stuffed with seasoned shrimps. Steamed and layered with a rich flavored sauce.
A delectable filling of chicken and shrimps encased in hand constructed dough pastries. Pan-poached and fried with a drizzle of spring onions.
A delightful parcel of marinated fillings poached in broth.
A unique dumplings created by our chefs. Light translucent pastries stuffed with chicken fillings seasoned with fresh juice of lemon and a hind of chili oil. Lightly Steamed
Quintessential Cantonese delicacy. Soft baked buns stuffed with roasted sweet meat.
Hand crafted dumpling wraps, filled with creamy edamame paste punctuated with a dash of truffle oil. One word “DIVINE”
Your favorite mojito mocktail with a nice twist. Muddled fresh mint and lime mixed with pomegranate juice and seeds and topped with sparkling water.
Uniquely refreshing Asian drink. Specialty black tea infused with ripened plums and hibiscus with a hint of ginger.
Fresh Squeezed Grapefruit juice flavored with ginger & lemongrass syrup and topped with sparkling water
Fresh melon blended with honey & lemon, topped up with sparkling water.
Fresh squeezed orange juice combined with fresh brewed peach infused tea with a hint of lemongrass
Its where it all started. Fresh brewed tea sweetened with honey and milk accompanied by tapioca pearls or try the Japanese green tea powder flavored version.