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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 pungent spicy Sichuan sauce
Whole ?sh crispy fried and layered with a tangy home style sweet & sour sauce.
Cubes of fresh white ?sh 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.
Whole tilapia or pomfret smothered with fiery spicy Indonesian chili and herbs paste and grilled.
Fish ?llet stir fried with dried red chilies, ginger, garlic and spring onions with a hint of rice vinegar and soy. The peanuts impart a nutty ?avor.
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.
Whole Hamour deboned, lightly dry coated, crispy fried and topped up with hot Guilian sauce.
Creative Chief
David is well supported by a fine team of dedicated Chefs. Each possessing very special skills and years of experience. But it isn’t the individual skills that makes it great its the team spirit. We try to foster a family kind of atmosphere within the workplace. Headed by Chef Huang Jisheng a reputed Chef in his own right.