Everything off the wok

Deep-fried chicken tossed in a tangy garlic-and-chilli Manchurian glaze.

Hand-folded dumplings, steamed and served with black-vinegar soy.

Golden-battered cuttlefish in our signature sweet-butter and curry-leaf toss.

Wok-fired chicken with onion, capsicum and a smoky devilled sauce.

Prawn, cuttlefish and tofu in a peppery, tangy broth.

Silky corn and shredded chicken with a whisper of white pepper.

Plump seafood wontons floating in a clear, ginger-scented stock.

Crisp chicken, pineapple and peppers in a glossy sweet-and-sour sauce.

Diced chicken with roasted cashews and dried Sichuan chillies.

Lightly battered chicken in a bright, house lemon sauce.

Stir-fried chicken and garden vegetables in a light brown gravy.

Tender cuttlefish flash-fried with water spinach, garlic and chilli.

Plump prawns in a glossy garlic-butter and spring-onion sauce.

Crisp fish fillets in a sweet-hot chilli and capsicum sauce.

Mixed seafood sizzling with peppers, onion and oyster sauce.

Strips of beef tossed in our sweet-butter, curry-leaf signature.

Wok-charred beef with crushed black pepper and onion.

Sliced beef and vegetables in a light, savoury gravy.

Sweet-soy glazed beef with spring onion and a hint of ginger.

Crisp pork with pineapple and peppers in a tangy glaze.

Honey-glazed barbecue pork, roasted till the edges caramelise.

Twice-cooked pork tossed dry with chilli, garlic and onion.

Our house special — fried rice crowned with chop suey gravy.

Spiced fried rice with chicken, prawn, egg and fried shallots.

Egg fried rice loaded with prawn and cuttlefish.

Garden vegetables, egg and spring onion, wok-tossed.

Egg noodles tossed with chicken, prawn and crunchy vegetables.

Fiery Schezwan noodles with chicken and peppers.

Soft noodles wok-fried with mixed seafood and greens.

Curry-spiced thin noodles with prawn, egg and spring onion.

Crisp tofu and roasted cashews in a light garlic sauce.

Button mushrooms in a glossy garlic-butter toss.

Vegetable dumplings in a tangy Manchurian sauce.

Egg-free noodles tossed with crunchy garden vegetables.

Classic steamed custard under a burnt-caramel mirror.

The Sri Lankan favourite — layered, chilled and rich.

Warm pancakes with banana, honey and toasted sesame.

Crisp-shelled vanilla ice cream with a honey drizzle.

Lime, soda and a pinch of salt — endlessly refreshing.

House-brewed iced tea with lemon and mint.

Layered citrus and berry — the colour of a clear evening sky.

Cold-pressed watermelon with lime over crushed ice.