VEGAN
BITES
WAKAME SEAWEED SALAD – 3
Edible seaweed, consumed in Japan since the Nara period, 710-794 A.D. Served in a sweet dressing.
EDAMAME BEANS – 3
Steamed and salted soybean pods traditional to far east Asian cuisine.
STARTERS
MISO SOUP – 3
Traditional Japanese soup made from softened red miso paste and soft tofu.
VEGETABLE DIM SUM – 5
Steamed dim sum. Literally translated as ‘touch the heart’. Consumed for Sunday lunch in east Asia.
SPICY VEG BAO – 4
Steamed, fluffy buns with a mild, spicy vegetable filling.
MAINS
COCOMEE MALAYSIAN VEGETABLE CURRY – 9
Malaysian coconut curry with soft potatoes, okra and aubergine, made with lemongrass and mild chilli.
KUNG PAO TOFU – 8
Stir fried tofu with ginger, garlic, and mild chilli in a sweet sauce.
TOFU KATSU CURRY - 8
Tempura style fried tofu with katsu curry sauce, served with steamed white rice.
GADO GADO TOFU BOWL – 8
Crunchy salad of edamame, beansprouts, cabbage, carrot, cucumber, vermicelli and fried tofu puffs. Dressed in a gado gado peanut sauce. Our interpretation of an Indonesian regional staple.
NOODLES
SINGAPORE CURRY LAKSA – 8
Noodles in a rich coconut curry broth, served with beansprouts, fried tofu puffs and pak choi.
STIR-FRIED VEGETABLE UDON – 7.5
Wok-fried udon noodles with beansprouts, spring onions, cabbage, onions and mushrooms.
SIDES
GINGER SESAME SLAW – 3.5
Crunchy red and white cabbage with carrot, served in a refreshing sesame dressing.
PAK CHOI – 4
Pak choi, a leafy Chinese cabbage, fried in soy, garlic and sesame oil.
TEMPURA VEGETABLES – 4
Long beans, pumpkin, aubergine, green peppers, and mushrooms fried in a light tempura batter. Served with a traditional Japanese tentsuyu dipping sauce.
SCALLION NOODLES – 4
Taiwanese Guan Miao wheat noodles tossed in scallion-infused oil and soya sauce. A staple in Chinese and Taiwanese households.
SMACKED CUCUMBER SALAD – 3.5
Lightly smacked cucumbers in a piquant dressing of rice vinegar and chilli oil.
RICE
STEAMED RICE – 2.5
STICKY RICE – 2.5
COCONUT RICE – 3
​
​