CHRISTMAS SET

- 圣诞套装 -

 

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£28 Per Head (3 Course Set Meal)

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-    Glass of Prosecco upon arrival    -

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BITES

THAI PRAWN CRACKERS

 with sweet chilli dipping sauce

WAKAME (V)

 

STARTERS

TEMPURA VEGETABLES (v)

Long beans, pumpkin, aubergine, green peppers, and mushrooms fried in a light tempura batter. Served with a traditional Japanese tentsuyu dipping sauce.

WASABI PRAWNS

Crispy prawns drizzled with a light wasabi sauce. Wasabi is a Japanese horseradish.

KOREAN FRIED CHICKEN 

Double-fried, crispy, crunchy chicken wings coated in a sweet glaze. Referred to as ‘K.F.C.’

DUCK BAO

Steamed, fluffy, open buns filled with shredded aromatic duck, hoisin sauce, cucumber, and spring onion.

CHICKEN SATAY

Malaysian chicken skewers covered in homemade peanut sauce, crushed peanuts, and served with a traditional garnish of onions and cucumber.

DRAGON WHISKER PRAWNS

Prawns decorated in a crispy, thinly shredded pastry. Served with a mango sauce.

GYOZA (V)

Vegetable l Pork l Prawn

Pan-fried gyoza, Japanese pot stickers.

 

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MAINS

COCOMEE MALAYSIAN CURRY (V)

Vegetables l Chicken l Seabass

Malaysian coconut curry with soft potatoes, made with lemongrass and mild chilli.

MONGOLIAN LAMB

Marinated lamb top, roasted until the skin is crispy and the fat melting, served with a sweet plum sauce.

KUNG PAO CHICKEN

Crispy chicken stir-fried with ginger, garlic, mild chilli and a sweet sauce. Our interpretation is a Malaysian regional variant of an originally Sichuan Chinese dish, one that uses lemongrass rather than Sichuan peppercorns.

KATSU CURRY BOWL (V)

tofu l chicken

Tempura style fried tofu with katsu curry sauce, served with steamed white rice.

STIR-FRIED UDON

Vegetable l Chicken l King prawn

Wok-fried udon noodles with beansprouts and spring onions.

KAKUNI PORK BELLY

Pork belly, slowly braised in soya sauce and stout. This recipe comes from Kyushu, Japan.

SINGAPORE CURRY LASKA (V)

Vegetable l Seafood l BBQ pork

Noodles in a rich coconut curry broth, served with beansprouts and fried tofu puffs.

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SIDES

GINGER SESAME SLAW (V)

Crunchy red and white cabbage with carrot, served in a refreshing sesame dressing.

PAK CHOI (V)

Pak choi, a leafy Chinese cabbage, stir fried in soy, garlic and sesame oil.

SCALLION NOODLES (V)

Noodles tossed in scallion-infused oil and soya sauce. A staple in Chinese and Taiwanese households

 

 

RICE

Steamed Rice (V)

Sticky Rice (V)

Kimchi Fried Rice

Coconut Rice (V)

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DESSERT 

Profiteroles 

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Chocolate Caramel Cake (V)

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