Spiced saffron long-grain rice, with mandi chutney sauce and fresh petit salad.
Tender chicken leg cooked with house blend spices, served with tomato pilaf rice and house-made achar.
Indonesian-style grilled chicken leg, poached bak choy and coconut long-grain rice.
Lemon and dill infused baked salmon with aglio olio pasta, edamame, sauteed bell peppers and shimeji mushrooms.
Baked sea bass with a shaved fennel salad, garlic broccoli, tomato salsa and multi-grain rice.
Beef brisket in house-made barbeque sauce with baby rosemary potatoes, garlic asparagus and couscous.
Grilled yakitori chicken skewers with pickles, sesame spinach and Japanese pearl rice.
Minced beef ragout with kidney beans, button mushrooms and long-grain rice.
French chicken with mixed forest mushrooms, baby spinach, tagliatelle pasta, and a cherry tomato confit.
Shredded duck ragout with roasted root vegetables, carrot, celery, onions and fusilli pasta.
Sous vide chicken breast in basil pesto, with marinated cherry tomatoes and spiced multi-grain rice.
Sliced wagyu beef with onions, wakame seaweed, onsen egg and Japanese pearl rice.
Sliced beef kimchi stew with enoki mushrooms, wakame seaweed, and Japanese rice balls with furikake.
Cubed beef chucks with blue pea long-grain rice and housemade achar.
Stewed chicken leg and prawns in chipotle sauce, with charred broccoli and butter raisin rice.
Tangy Malaysian-style sea bass with charred brinjal, okra, tomatoes, and Japanese pearl rice.
Blackened herb tilapia with tomato pilaf rice, roasted sweet potatoes, broccoli and onion cucumber tzatziki.
Shrimp and chicken sausages with roasted button mushrooms in chipotle tomato sauce, with kale and butter rice.
Sea bass fillet with house-made sambal, fusilli pasta in pomodoro sauce.
Sliced sea bass in thai spice and tamarind sauce, with coconut long-grain rice and a poached egg.
Boneless chicken thigh marinated in ginger, scallion and sesame oil, with baby bak choy and Japanese pearl rice.
Beef meatballs with roasted baby potatoes, broccoli, couscous, and a tomato and olive concasse.
Smoked duck breast, quinoa, with a kale and spinach salad, topped with Japanese cucumber and shimeji mushroom, and honey mustard.
Sous vide oregano chicken breast with roasted asparagus, carrots, lemon couscous and a roasted sesame dressing.
Fusilli Pasta in Red Pesto Sauce with Trio Mushroom, Cashew Nuts & Feta Cheese.
Succulent chicken breast, with aloo gobi curry, baby spinach and roasted potato salad.
Boneless chicken thigh marinated in greek yogurt and spices, with pulao rice and chickpeas.
Braised 5-spice Duck Leg, with Baby Bak Choy with Tofu & Peanuts on a bed of Yam Brown Rice.
Thai basil minced chicken with long beans, brown rice and a soft boiled onsen egg.
Fusilli pasta in harissa pesto sauce with cherry tomatoes and feta cheese crumble.
Free-range Chicken Sausage, Sliced Oregano Chicken Breast with Roasted Brussel Sprouts on a bed of Buttered Raisin Pilaf Rice.