Chef Yui To (Dave)

Ve)Grilled Vegetable Dumplings-Crispy Dumplings Filled With Seasonal Vegetables

Ve)Shredded Vegetables Salad-Delicious Shredded Bean Curd, Black Fungus, Enoki Mushrooms, Shitake Mushrooms And Carrots With Soy Sauce, Rice Vinegar And Sesame Oil.

Crispy Aubergine With Chicken & Prawn-Deep Fried Japanese Aubergine Filled With Chicken And Prawn Mince

Chicken Salad With Cold Skin Noodles-Shredded Chicken With Cold Skin Noodles Made From Sweet Potatoes, Cucumber, Vinegar And Homemade Chilli Sauce

(Ve)Veg Spring Rolls-Shitake Mushrooms, Bamboo, Carrot, Onions.

Ve) Sautéed Seasonal Vegetables With Black Bean Sauce

V) Veg Sweet And Sour Chicken

Red Braised Boneless Chicken With Shallot, Bell Peppers, Bean Curd And Shitake Mushrooms.

Sautéed Egg Omelette Dumplings Filled With Chicken And Prawn

Halaled Beef With Black Pepper And Honey Sauce

(V)Plain Noodles With Beans Sprouts

(V)Veg Singapore Vermicelli: Rice Vermicelli, Bell Peppers, Shimeiji Mushroom, Shitake Mushroom, Onion, Bean Sprouts, Bamboo.

(Ve)Steamed Jasmine Rice- Fragrant And Fluffy White Rice.

(V)Fried Rice With Green Asparagus, Preserved Turnip, Egg, Bell Peppers, Onion And Bird Eye Beans.

(V) Stir-Fried Egg Noodles With Vegetables And Soy Sauce.

V)Tarte Tatin With Caramelised Apple And Pear

(Ve)Sweet Red Bean Soup With Sesame Mochi

(V)Basque Cheese Cake With A Raspberry Coulis

Ve)Mango Pudding With Fresh Mango Puree

(V)Creamy Crema Catalana Infused With Fresh Mango Puree