A regular sight in the Vietnamese street food scene. Spice, herbs and lemon grass infused pork
patties, grilled and served over a bed of rice vermicelli and lettuce. A spicy tangy dipping sauce
for accompaniment
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A sublime Korean delicacy. Pork ribs marinated in a pool of spices, herbs and Korean chili paste. Oven Grilled. Served with fresh cool cucumber and pickled daikon.
A Japanese version of curried chicken cooked with carrots and sweet potatoes
Marinated salmon steaks lightly pan-grilled layered with a rich honey garlic sauce. Served with sautéed mushroom.
A classic dish from the province of Sichuan. Blocks of pork belly blanched in salted water, cooled down, coated with soy and deep fried. Sliced and sautéed with a good mix of leeks, wood ear, hot red chilies and Sichuan peppercorn with a subtle hint of garlic, ginger roots a fermented chili bean paste.
Crispy fried seasoned ribs, smothered with a thick pineapple, honey and cranberry glaze. Drizzled with pan-grilled pineapple bits.
Found hanging in every third storefront window is this Hong Kong’s own delicacy. Richly marinated from the inside with herbs and spices. Slow roast and glazed with our signature sauce and honey.
A simmering mix of scallops, prawns, ?sh & squid enriched with herbs & spices, Cooked in a cast iron pot with cellophane noodles giving it a unique texture
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.
Seasoned beef or chicken meatballs, roasted and cooked in a fragrant green curry sauce with a hint of coconut.
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.
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.
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