Tender chicken leg cooked with house blend spices, served with tomato pilaf rice and house-made achar.
Braised 5-spice Duck Leg, with Baby Bak Choy with Tofu & Peanuts on a bed of Yam Brown Rice.
Sliced wagyu beef with onions, wakame seaweed, onsen egg and Japanese pearl rice.
Succulent chicken breast, with aloo gobi curry, baby spinach and roasted potato salad.
Spiced saffron long-grain rice, with mandi chutney sauce and fresh petit salad.
Boneless chicken thigh marinated in ginger, scallion and sesame oil, with baby bak choy and Japanese pearl rice.
Sliced sea bass in thai spice and tamarind sauce, with coconut long-grain rice and a poached egg.
Boneless chicken thigh marinated in greek yogurt and spices, with pulao rice and chickpeas.
Cubed beef chucks with blue pea long-grain rice and housemade achar.
Beef brisket in house-made barbeque sauce with baby rosemary potatoes, garlic asparagus and couscous.
Sea bass fillet with house-made sambal, fusilli pasta in pomodoro sauce.
Sliced beef kimchi stew with enoki mushrooms, wakame seaweed, and Japanese rice balls with furikake.
Indonesian-style grilled chicken leg, poached bak choy and coconut long-grain rice.
Grilled yakitori chicken skewers with pickles, sesame spinach and Japanese pearl rice.
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