Taste The Difference
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.
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.
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
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