Restaurant Week

Minced prawns and texas ibirico pork, in savory pouch-shaped dumplings topped with orange tobiko, gold flakes and ginger soy

Deep-fried shrimp and chives wrapped in a delicate steamed rice noodle sheet with sweet soy

Roasted succulent five-spice pork belly with crispy skin,
served with sweet bean and tiger sauce

Braised brisket in aromatics and ginger soy with 
daikon radish and cilantro

Steamed bun filled with nutella, strawberry coulis, coconut ice cream

Chef's selection of the day