Tingmo – The Tibetan version of steamed Chinese Buns (Man Tao) made from wheat flour. Perfect with curries and gravy dishes.
Shablay – Savoury Nepalese pancakes stuffed with a potato and herb filling. Served with Himalayan Masala Sauce.
Fried Round Momos – Panfried Tibetan dumplings stuffed with potatoes, vegetables, herbs and cheese. Served with chilli oil.
Yam Basket with Kung Po Chicken – A traditional yam basket filled with vegetarian chicken cubes cooked in Kung Po sauce.
Superior Shark Fin Soup – Veggie fin, shredded veggie abalone, veggie crabmeat and shitake mushrooms in superior soup.
Lotus Root, Gingko and Lily Bulbs – Stir fried lotus root, celery, sweet peas, lily bulbs, gingko and carrots.
Spinach Fried Rice – Fried rice with minced spinach, braised shitake mushrooms, veggie ham, carrots and long beans.
Fried Round Momos – Panfried Tibetan dumplings stuffed with potatoes, vegetables, herbs and cheese. Served with chilli oil.
Mushroom Kai Lan – Blanched kai lan topped with braised shitake, enoki and shimeji mushrooms in ginger sauce.
Mandala of Five Prosperity – A platter of five signature dishes including butter mushrooms, jade rolls, prawn skewers, fruit salad, and Kung Po cuttlefish.
Kung Po Eel – Veggie eel stir fried with mixed capsicum, carrots and cashew nuts in classic Kung Po sauce.
Crispy Thai Chicken Chop – Deep fried veggie chicken topped with lettuce, young mango and ginger flowers. Served with Thai sweet chilli sauce.
Butter Mushrooms – Deep fried oyster mushrooms coated with our signature butter sauce. A must try!
Banana Leaf Spicy Fish – Fried veggie fish on a bed of fresh banana leaves, topped with ladies fingers and a Nyonya-inspired lemongrass, chili and curry leaf sauce.
Soy Milk Glutinous Rice Balls
Sesame Balls
Double-Boiled Ginseng with Snow Fungus – Chilled or hot
