Cuisine 02 / 06 · Wok · Fire

Indo-Chinese

"Crispy chilli paneer, wok-tossed, table-side."

The kitchen

The Chinese aroma corner — oriental snacks at the wok station and a fuller wok-and-rice main when the room calls for it. Crisp, glossy, generous.

Pass-around snacks; live wok station for noodles and rice.

Notes from the house

The Menu

Indo-Chinese, course by course

2 courses · 11 dishes · Pass-around snacks; live wok station for noodles and rice.

Course 01

✦Signature
Crispy Chilli Paneer
Paneer in glossy red chilli sauce, spring onion, sesame.
Chilli Mushroom
Wok-tossed mushrooms, chilli, garlic, bell pepper.
Chef's pick
Dimsum
Hand-folded vegetable dumplings, steamed, chilli oil.
Cigar Rolls
Crisp rolled wrappers, spiced vegetable filling, sweet chilli.
Dry Manchurian
Crisped vegetable balls, dark soy, garlic, scallion.
Crispy Honey Potato
Twice-fried potatoes glazed with honey, chilli flakes, sesame.
Singapore Cauliflower
Cauliflower florets in a hot-sweet Singapore glaze.

Course 02

Mix Veg Hot Garlic Sauce
Garden vegetables in a fiery hot-garlic sauce.
Schezwan Fried Rice
Long-grain rice tossed with house-ground Schezwan paste.
✦Signature
Hakka Noodles
Stir-fried noodles, julienned vegetables, dark soy, wok hei.
Gravy Manchurian
Vegetable dumplings in a rich brown manchurian gravy.