A classic Vietnamese staple. Freshly blanched rice noodles, filled with fragrant beef broth and topped with Asian herbs, beansprouts and braised aromatic beef.
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A medley of julienned vegetables combined with shitake mushroom & glass noodles rolled into handmade pancakes and deep fried.
Spice crusted squid, pan seared tossed with Avocado, cherry tomatoes, herbs and spices. Served with honey lemon dressing.
Seasoned cauliflower & tofu coated with light potato starch and crispy fried. Drizzled with crisp fried garlic, panko and spices.
Cream of corn cooked in rich chicken broth with chicken bits or crab meat and laced with silky egg.
Freshly made guacamole wrapped in noodle pastries deep fried and served with Asian inspired Salsa.
Soybeans in pods delicately steamed and drizzled with sea salt or opt for a spicy Sichuan chili garlic oil
Seasoned softshell crabs powder coated with potato starch, deep fried. Then sautéed with Asian basil and sprinkled with sea salt and Japanese 7 spice blend. Served with fragrant green onion aioli.
A Japanese style, mildly spicy soup made of freshly steamed pumpkin, herbs and spices. Sprinkled with furikake seasoning.
A classic Chinese soup. The name says it all.
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.
Chicken cubes soaked in a rich marinade of coriander, herbs and spices. Mounted onto wooden skewers, chargrilled and finished off with a thick tangy glaze.
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”
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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