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Sweet glazed Japanese soy beans
Served with a cilantro-tamarind chutney
Assorted vegetables in tempura batter with tempura sauce
Grilled marinated vegetable skewers glazed with tikka-masala
½ doz. oysters, served with wasabi mignonette
Sesame crusted seared tuna with ginger-soy lime vinaigrette
Seared albacore served with crispy shallots and chili ponzu
Tuna tartare tossed with chili aioli, scallions and masago on top of crispy wontons
On a bed of sushi rice laced with sesame aioli
Madras style steamed black mussels in pepper-curry broth
A three-flour batter crispy calamari with cilantro-tamarind chutney
Marinated grilled shrimp skewers served with harrisa
Tossed with chili aioli
Served with tomato garlic chutney
Pot stickers, prawn spring rolls and mushroom goat cheese wontons
Stir fried chicken with garlic, chilies and scallions
Marinated spicy chicken skewers, served with a chunky Thai peanut sauce
A creation you must try!
Egg-washed homemade roti filled with spicy chunky lamb
Minced marinated lamb skewers served cucumber-mint raita
With a hint of fresh coriander
Hot and sour shrimp and lemongrass soup
Mixed seafood and Udon noodles in dashi broth
Thai-style beef and vegetable salad
Shredded chicken and Napa cabbage slaw tossed in Chinese sesame dressing with crispy wontons
Crispy calamari, Napa cabbage, greens and tamarind vinaigrette
Greens tossed in a house vinaigrette, glazed beets, grilled vegetables and tempura goat cheese
Served with fried corn cake and jasmine rice
Vietnamese whole fish topped with chili garlic broth served with jasmine rice
Served on baby bok choy with Asian herbs and jasmine rice
Poached in coconut-mustard seed curry served with fried spinach and steamed idlis
Laced with saffron beure-blanc, vegetable medley and jasmine rice
Skinless ½ BBQ grilled chicken served with cucumber-onion salad and jasmine rice
Pounded chicken simmered in spiced tomato cream sauce served with basmati rice and vegetable sala
Served with crispy shallots, fried banana and basmati rice
Orange–fennel sauce, served over sweet griddled rice cakes with Chinese long beans
Veal shank braised in red wine served Chinese style over black bean shari-sotto
Citrus marinated, Hunan style eggplant with coriander-mint vinaigrette
Marinated rib-eye served with wasabi mashed potatoes and tempura onions
Tossed in our special home made pad thai sauce
Spicy noodles in a tomato broth with chilies, fresh tomatoes and crispy shallots
Indonesian rice dish with lamb
As we know paella, this one is inspired from the Philippine Islands
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