.د.ب6.20
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Thin marinated sleeves of chicken breast sauteed with hoisin & truffle oil. The cloud ear, edamame beans & mushroom rounds off a perfectly curated delicacy
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Hong Kong favourite with a twist. Roast honeyed chicken sautéed with fresh baby bok choy with a hint of burnt garlic and hoisin sauce.
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.
A Japanese version of curried chicken cooked with carrots and sweet potatoes
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.
Chunks of chicken marinated in garlic, 5 spices, Chinese vinegar and soy. Coated with sweet potato flour and deep fried. Drizzled with a blend of sea salt and black pepper. Topped with crisp fried basil leaves
A Balinese delight. Chicken cooked in an intriguing blend of coconut cream, enriched with hot spices, herbs and macadamia nuts. Fresh green mangoes impart a perfumed aroma to this delectable dish
Simple yet irresistible dish, diced chicken sautéed with cashew nuts, green peas and soya sauce.
Crisp fried strips of marinated chicken, paired with leafy greens & bell pepper, sautéed with a hint of garlic, fresh red chili and our own yuzu honey 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.
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