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.
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.
Traditional and the elaborate way of cooking, makes this a Chinese delicacy. Marinated pork belly, deep fried, sliced and arranged in a bowl. Topped with sautéed mustard greens & burnt whole garlic. Wrapped and steamed for hours.
A Japanese version of curried chicken cooked with carrots and sweet potatoes
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.
A ubiquitous Cantonese dish of seasoned chicken fillings wrapped in noodle pastries and steamed
Named after the 19th century Chinese general from Yunnan, the dish embodies the philosophy of Chines cooking of varied flavors. Toasted spices, citrus flavors of sun dried orange and the sweetness of caremalized soy.
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.
Traditional home-made noodles cooked in an intensely rich fish broth. Shitake mushrooms and leeks adds to the final flavor. Heart-warming!!!!
A truly fabulous Vietnamese-inspired salad, the epitome of flavor synergy, combining sweet pineapple and fiery chili with cooling cucumber and mint.
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”
