Yum

A lunch menu including a starter and a main course. Valid on weekdays only. Supplements apply to certain indicated dishes.

Homemade Chinese dumplings, filled with pork and cabbage, then grilled to be crispy on one side and soft on the other.

Tender steamed eggplants served with an aromatic sauce of garlic, soy, and sesame oil.

Fresh silken tofu served cold, topped with dried bonito flakes (katsuobushi) and drizzled with homemade soy sauce. A light and umami-rich starter.

Crispy fried spring rolls, filled with chicken. Traditionally served with salad and fresh mint for wrapping.

Marinated lotus root slices with vinegar, served with lychees for a crunchy, sweet, and tangy salad.

Black fungus mushroom salad (wood ear mushrooms) with a crunchy texture, seasoned with garlic, chili, and homemade soy sauce.

Lightly battered and fried Enoki mushrooms, seasoned with salt, pepper, and five spices. Crispy and flavorful.

Melting fried eggplants topped with a rich miso sauce and pork stir-fry. A flavorful dish with sweet and savory notes.

Grilled vegetables served with sesame sauce and parmesan.

Japanese dough balls filled with octopus, grilled in a special mold. Served with soy sauce.

Sichuan-style dumplings (Zhong) filled with pork, served in an aromatic sauce of red chili oil and sweet soy sauce.

Marinated and fried chicken pieces, seasoned with a blend of seven spices, salt, pepper, chili, and black sesame.

Thin, translucent slices of beef (style 'Shadow Beef') served cold with coriander, leeks, and chili oil.

Light tempura-fried cabbage and broccoli fritters, simply seasoned with salt and pepper.

Three crispy shrimp fritters served with a red endive salad.

Fresh and creamy burrata cheese served with a homemade sesame sauce and a yuzu jam for a citrus touch.

Small soft-shell crab fried whole, sautéed with garlic and a blend of three spicy peppers. Eaten whole, shell and all.

Crispy fried chicken thigh, served with your choice of vegetable stir-fried noodles or white rice.

Large mixed salad with crispy chicken, fresh fruit, and a sesame vinaigrette.

Homemade dumpling dish filled with pork and Chinese cabbage.

Wheat noodles mixed with homemade soy sauce and topped with fresh coriander. A simple and fragrant dish.

Wheat noodles served with a thick miso sauce and minced pork (Zhajianmian), accompanied by fresh, crisp vegetables.

Delicate dumplings filled with shrimp and Chinese chives.

Three pan-fried Chinese buns (Bao) stuffed with pork and Chinese cabbage, served with salad.

Spicy individual 'Hotpot' style soup, filled with assorted vegetables and shrimp and fish balls.

Korean rice dish topped with sautéed beef, assorted vegetables, and a fried egg, to be mixed with spicy sauce (gochujang).

Fried pork pieces coated in a fruity lychee sweet and sour sauce. Served with white rice.

Thick Japanese noodles (Udon) served with a creamy sesame sauce and seasonal vegetables.

Sea bass fillet delicately steamed, flavored with ginger and leeks, drizzled with homemade soy sauce.

Beef flank steak marinated in jasmine tea, served with steamed white radish and rice.

Claypot rice with lacquered pork, homemade Chinese sausage, vegetables, and a fried egg.

Fresh, creamy cheesecake on a biscuit base, smooth and rich.

Glutinous rice dough balls sprinkled with shredded coconut, with a warm sweet center (often egg cream or mung bean).

Chocolate cake with a warm, molten center.

Ice cream ball wrapped in a thin layer of rice dough (mochi). Chewy texture and frozen center.

Fresh, sweet, and juicy mango pieces.