Note: we can support table up to 30 seats maximum. So, please contact us via email if you would like to organize a bigger party size. Sorry for the inconvenience.
Showing 1–12 of 23 results
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
Fried rice originated from the kitchens of Chinese homes, where left over rice was made palatable by infusing it with various ?llings and spices. Over the years it has become synonymous with Chinese cooking
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.
A South East Asian version of a western dish. Pasta cooked in rich creamy laksa spice sauce with a hint of oregano, topped with grilled scallops, mussels and squid.
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.