Chef Vidhyashankar

Edamame Dumplings: Steamed Dumplings Filled With Edamame, Shiitake Mushrooms, And Water Chestnuts, Served With A Soy-Ginger Dipping Sauce.

Vietnamese Fresh Spring Rolls: Rice Paper Rolls Filled With Shrimp, Vermicelli Noodles, Fresh Herbs, And Served With A Hoisin-Peanut Dipping Sauce.

Tuna Tataki: Seared Sesame-Crusted Tuna Slices, Drizzled With A Citrus-Soy Glaze, And Topped With Sliced Green Onions.

Tom Yum Soup: A Spicy And Sour Thai Soup With Shrimp, Mushrooms, Lemongrass, And Kaffir Lime Leaves.

Miso Soup: Traditional Japanese Soup With Tofu, Seaweed, And Green Onions In A Savory Miso Broth.

Panang Curry With Chicken: Creamy Thai Curry With Tender Chicken, Coconut Milk, Lime Leaves, And Ground Peanuts.

Sushi Platter: A Selection Of Nigiri And Maki Rolls Featuring Fresh Fish Like Salmon, Tuna, And Avocado.

Korean Bibimbap: A Colorful Bowl With Rice, Sautéed Vegetables, A Fried Egg, And Gochujang Sauce.

Szechuan Shrimp: Stir-Fried Shrimp With Broccoli, Bell Peppers, And Szechuan Sauce For A Spicy Kick.

Beef And Broccoli Stir-Fry: Sliced Beef Stir-Fried With Broccoli, Garlic, And Ginger In A Savory Brown Sauce.

Coconut Jasmine Rice: Fragrant Jasmine Rice Cooked In Coconut Milk For A Subtly Sweet Flavour.

Japanese Cucumber Salad: Refreshing Salad With Thinly Sliced Cucumbers, Sesame Seeds, And A Rice Vinegar Dressing.

Mango Sticky Rice: Sweet Sticky Rice Topped With Fresh Mango Slices And Drizzled With Coconut Milk.

Lychee Ginger Sparkler: A Sparkling Drink With Lychee Juice, Ginger Syrup, And A Splash Of Soda.

Thai Iced Tea: Sweet And Creamy Thai Tea Served Over Ice.