Simple yet irresistible dish, diced chicken sautéed with cashew nuts, green peas and soya sauce.
Rice flour and herbs coated squid, crisp fried and wok fried with chilies and toasted pepper with a hint of sweet basil.
A plethora of taste & smell encompasses this delightfully grilled prawns accompanied by fresh mango salad
Cream of corn cooked in rich chicken broth with chicken bits or crab meat and laced with silky egg.
Subtle mix of fresh vegetables and herbs seasoned and packed into hand crafted pastry and steamed.
A ubiquitous Cantonese dish of seasoned chicken fillings wrapped in noodle pastries and steamed
Crescent shaped dumplings filled with seasoned chicken & shrimps pan-fried to perfection
Fresh Tossed Salad with Baby spinach diced orange & pomegranate. Sprinkled with herbs and Asian dressing, layered with roasted honeyed duck.
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
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”
Seasoned prawns and chicken, packed into thin noodle pastries simmered in rich fragrant broth, served with fresh Asian greens and blanched noodles.
Crispy deep fried battered prawns or calamari coated with a thick 3 G sauce (Ginger, garlic & green chili) and soy.
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.
