Unique to the province of Sichuan, chicken ?llets cooked in a medley of spices, hot red chilies, tongue numbing Sichuan pepper corns and chili bean paste. Sounds Hot.
Cream of corn cooked in rich chicken broth with chicken bits or crab meat and laced with silky egg.
A divine delicacy, for the uninitiated it is worth a try. Two distinctive flavours and textures. Finger Licking Good
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
Seasoned blend of chicken & shrimps wrapped inside noodle parcels, steamed, drizzled with tongue numbing Szechuan spices and chilly oil.
A heart-warming soup. Shreds of chicken breast & bean thread vermicelli cooked in a rich broth, flavored with herbs & spices, topped with crisp bean sprouts, garlic-chives and fried shallots.
Refreshing fresh coriander or spinach flavored noodles combined with fragrant herbs and spices, layered with oven roasted honey duck.
A plethora of taste & smell encompasses this delightfully grilled prawns accompanied by fresh mango salad
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.
Pan-Grilled seasoned scallops tossed with Avocado, herbs and spices. Served with tangy mango salsa.
A Cambodian style marinated chicken on skewers, pan-grilled and served on a bed of fresh mango salad
