Starters

Albino Rolls (dungeness crab meat, shrimp, and scallop)
Salt & Peppered Filet of Cuttlefish and Prawns-Cilantro Citrus
Lemon Grass Roasted Quails with Edamame-Salt & Pepper Citrus
Pork Pot Stickers
Green Mango Spring Rolls-Peanut Sauce (vegan)
Prawn Spring Rolls-Peanut Sauce
Unicorn Taro Spring Rolls-Light Soy Vinaigrette (vegan)
Chao Zhou Rolls (pork, shrimp, garlic, and jicama, deep-fried)
Crispy Salmon with Avocado Rolls-Wasabi with Light Soy Sauce
Candied Walnut with Prawns on Seared Black Wild Rice-Light wasabi-Mayo

Salads

Rock Shrimp with Avocado, Beets, and Jicama-Mango Sauce and Lava Salt
Tuna Ceviche with Green Mango, Pickled Lotus Rootlets, and Basil-Nuoc Mam salsa*
Lotus Rootlet Salad with Edamame, Almond and Pine Nuts-Tamarind Vinaigrette (v)

Soup

Pureed of Carrot Chowder with Minced Onion and Ginger (dairy)
Cantonese Shrimp Dumplings Consommé with Watercress and Minced Pork

Entrées

Bone-in Duck with Shang Hai Bok Choy in Penang Baba Curry-Jasmine Rice
Half Cornish Hen Braised in Five Spice and Orange Zest with Sauteed Vegetables
Lemon Grass Charbroiled Fulton Breast of Chicken with Sauteéd Vegetables
Singaporean Vermicelli Curry with Chicken, Prawns and Broccoli*
Grilled Piedmontese Steak with Vermicelli and Mixed Salad -Nuoc Mam Vinaigrette
Jasmine Rice baked in a Claypot with Chicken, Prawns, Scallop and Vegetables
Grilled Piedmontese Steak and Prawns Duet with Chao Zhou Rolls
Crispy Noodle with Seafood and Assorted Vegetables
Bone-in Pork Chop from Salmon Creek with Sauteéd Vegetables
Bone-in Oxtail Stew with Ginger and Basil in Cabernet Reduction-Spinach Noodle
Sauteéd Prawns with Spicy Mango and Chinese Eggplant *
Giant Sea Scallops in Coconut-Wasabi Cream with Asparagus Spears-Black Rice
Whole Trout de-boned with Roasted Almond and Preserved Plum Sauce
Caramelized Mekong Filet of Basa with Nuoc Mam and Crust Black Pepper *
Seared Filet of Basa with Grilled Vegetbles in Ginger Basil Vinaigrette
Grass Fed Piedmontese Rib Eye with Seared Rice Cake and Chinese Broccoli

Vegetarian & Vegan

(v) =vegan. The rest has either fish sauce or oyster sauce
Jasmine Rice baked in a Claypot with Tofu and Mixed Vegetables

Penang Baba Curry Tofu with Broccoli (v)

Tofu simmered in Coconut-Wasabi Cream (v)-Black Coconut Rice

Sauteéd Bean Curd with Spicy Mango and Chinese Eggplant * (v)

Singaporean Vermicelli Curry with Tofu and Broccoli *

Side

Garlic Noodle

Seared Chao Zhou Rice Cake with Egg and Salted Turnip