Sin Sae Goy

Chilled skinless Thai tomatoes served with a frosty plum granita. The flavor profile is a refreshing balance of sweet and sour with a cold, icy texture. Eaten as a palate-cleansing appetizer.

Fresh watercress salad topped with crispy thin shiitake mushroom chips. Dressed with a savory miso vinegar dressing. A light yet umami-rich starter with crunchy textures.

Fried croquettes filled with Chinese chives, similar to traditional Gui Chai cakes but with a modern twist. Crispy on the outside and chewy inside. Served with a salty and slightly sweet black soy sauce dip.

Deep-fried marinated squid rings served with creamy tartar sauce. Savory and crispy seafood appetizer. Best enjoyed hot as a finger food.

Fritters made from shrimp and crunchy lotus root, lightly battered and fried. Served with a rich sesame aioli. A savory snack with a satisfying crunch.

Smooth chicken liver paté infused with Chinese wine notes. Accompanied by sweet caramelized onion ginger jam and soft garlic confit. Spread on bread or toast for a rich, savory bite.

Fried duck egg with a crispy edge and creamy, runny yolk. Dressed in a spicy soy-based sauce. A rich and savory dish with a kick of heat.

Grilled prawns tossed in a spicy salad with tropical fruits, herbs, and peanuts. A Thai-Chinese style 'Phla' salad offering a mix of spicy, sour, and nutty flavors with fresh textures.

A fusion soup combining Chinese stewed cabbage with a French gratin style topping. Warm, savory, and comforting with a cheesy crust. Eaten with a spoon.

Baby broccoli stir-fried with salty Songkla anchovies and topped with Grana Padano cheese. A fusion dish with smoky wok aroma and salty, umami cheese flavors. Served as a vegetable main or side.

A hearty fried rice dish originally made for staff meals. Wok-fried with rice and your choice of sweet Chinese sausage or savory beef tongue. A comforting, savory one-plate meal.

Fried rice served in a hot clay pot with BBQ pork (Char Siu), bacon, and a raw egg yolk. The hot pot creates a crispy rice layer at the bottom. Mix the yolk in before eating for a creamy texture.

Rice-shaped pasta cooked with savory Yunnan cured ham stock and topped with cheese. A creamy, salty, and umami-rich dish similar to risotto. Served warm.

Spaghetti tossed with slices of smoked duck in a unique peanut butter sauce. A fusion dish combining savory, smoky meat with a nutty, creamy sauce.

Spaghetti stir-fried with garlic, dried chili, green olives, and salted black beans. A spicy and savory oil-based pasta with Asian influences.

Tender beef tongue braised Chinese-style, served with grilled spring onions and smooth mashed potatoes. The meat is soft and savory, paired with creamy sides.

Seared shrimp dressed in a garlic and black vinegar sauce. Served with sourdough bread to soak up the tangy and savory sauce.

Breaded and deep-fried tofu cutlet served with a homemade tomato sweet and sour sauce. Crispy on the outside with soft tofu inside. A savory vegetarian main dish.

Clams stir-fried with Yunnan ham and a spicy Thai yellow pepper pesto. A flavorful seafood dish with salty and spicy notes. Best eaten with rice.

Fresh red grouper fish steamed with a rich butter soy sauce. The fish is delicate and flaky, complemented by the savory and buttery sauce.

An Italian red wine from Umbria. Balanced and versatile with red fruit notes. Enjoy with meats or pasta.

A classic Italian Chianti made with the Governo method for added richness. Features cherry and herbal notes. Pairs well with savory dishes.

A Cabernet Sauvignon from Margaret River, Australia. Full-bodied with dark fruit and structured tannins.

A blend of Primitivo and Merlot from Italy. Rich, soft, and fruity with a velvety texture.

A classic Bordeaux blend from France. Structured with flavors of blackcurrant and plum.

A prestigious French red wine. Complex and elegant, suitable for special meals.

A bold Shiraz from Barossa, Australia. Spicy and fruity with rich berry flavors.

A distinct red blend featuring Cabernet Gernischt. Offers unique herbal and spicy notes alongside dark fruit.

A French Pinot Noir. Light to medium-bodied with delicate red berry aromas and smooth finish.

A Barossa Valley Shiraz. Intense and savory with notes of spice and dark fruit.

A playful blend of Cabernet and Merlot. Approachable and fruity, easy to drink.

An Italian white wine from Umbria. Crisp and refreshing with citrus and floral notes.

A New Zealand Sauvignon Blanc. Zesty and aromatic with tropical fruit and gooseberry flavors.

A popular Sauvignon Blanc from Marlborough. Bright acidity with vibrant fruit notes.

A dry Riesling from the Mosel region of Germany. Crisp acidity with mineral and citrus character.

A Portuguese white wine. Fresh and easy-drinking with balanced fruit and acidity.

An Italian Pinot Grigio. Light and dry with refreshing notes of pear and apple.

A classic French Chardonnay from Burgundy. Elegant and rounded with subtle buttery notes.

A Chardonnay with character. Likely features ripe fruit flavors and a smooth texture.

An Italian sparkling wine. Crisp bubbles with fruity notes. Perfect for celebrations or as an aperitif.

A premium Rosé from Provence, France. Pale pink color with delicate floral and berry aromas. Dry and refreshing.

A naturally sparkling wine (Pét-Nat) made from Garganega and Muscat grapes. Cloudy and aromatic with fun bubbles and funky notes.

A natural sparkling wine. Unfiltered with a lively texture and citrusy, yeasty flavors.

A natural red wine. Likely light and juicy with minimal intervention. Expect vibrant fruit and earthiness.