Our own play on Chicken and Chips. We marinade the boneless chicken thighs for at least 24hrs, before coating in our very own Cornflake seasoned blend and frying to juicy perfection. Served in a Chicken box with skin on fries and a choice of one of our homemade sauces which include; Soy & Garlic Glaze, Nuoc Cham (Vietnamese Fish sauce) and Sriracha Mayo.

One of our best sellers. We introduce the 5 Spice slow braised Pork Belly Bao, which has been through a 2 day process of cooking pressing and cutting. All this is to ensure maximum flavour and a soft melt in your mouth experience. Whole spices such as Star Anise, Cinnamon and Black Cardomom are slowly infused with the Pork belly during the cooking process. Each piece of belly for the bao is glazed with this sauce before hitting it with some garnishes for taste and texture. We include Cucumber, Mint, Coriander, Carrot & Daikon pickle, Chilli, Peanuts and mixed sesame. You will not have had a Pork bao like this before!

A well known popular flavour in Vietnamese Cuisine is Lemongrass. We use the inner breast for a more succulent, juicy and soft texture. The marination process is minimum 24hrs to penetrate, ensuring a flavoursome bomb in your mouth with each bite. The skewers are chargrilled for a sweet smoky flavour and served with our homemade peanut sauce.

Japan has definitely influenced this dish, which is one of our favourites salads anywhere! Japanese Mizuna (tastes like less peppery rocket), Italian Parmigiano Reggiano and Black Truffle oil are the main staples of this dish alongside baby spinach, roasted broccoli, sunflower/pumpkin seeds and mixed sesame. All this is tied in and finished off with a drizzle of a salty citrus flavour of Yuzu Ponzu.