Pan-Asian Kitchen

Steamed chicken dumplings served with a ginger-chilli dipping sauce.

Wok-fried rice noodles with egg, bean sprouts and tamarind sauce.

Chef selection of nigiri and maki rolls with wasabi and pickled ginger.

Fragrant Thai hot and sour soup with mushrooms, lemongrass and kaffir lime.

Aromatic green curry with coconut milk, vegetables and jasmine rice.

Spicy Sichuan-style chicken with peanuts, chillies and Sichuan pepper.

Wok-tossed jasmine rice with seasonal vegetables and soy seasoning.

Classic Japanese miso broth with silken tofu, wakame and spring onion.

Thai sweet sticky rice with fresh mango slices and coconut cream drizzle.

Crispy pan-fried spring rolls with glass noodles and sweet chilli dip.