TO BEGIN
- Post by daniel
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KEBAYA BAN XEO **
Crispy wafers stuffed with shredded chicken, bean sprouts, crispy tofu and stir fried vegetables in a tamarind sauce.
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PORK MAN TOU
Sous vide soy pork & pickled vegetables in homemade mini man tou buns.
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PAI TEE**
Crispy ‘ top hats’ of saltwater school prawns with fresh julienne vegetables & a sweet chilli and coriander sauce.
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OTAK OTAK
Red snapper cooked with garlic & turmeric and baked in a crispy pastry.
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MIANG KHAM OF SALMON ROE **
Envelopes of betel nut leaf filled with toasted coconut, shrimps, lime cashew & Norwegian salmon roe.
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CHAO TOM
Homemade prawn quenelles, gently fried and accompanied with fresh basil, coriander & mint leaves. Served with a side of sweet and tangy chili sauce.
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CRISPY JOO HOO CHAR ROLL
Traditional joo hoo char with a twist! Sauteed carrot, shiitake, pork and dried squid wrapped in lattice rice paper.