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NOODLE:
(SOFT FRIED OR CRISPY FRIED WITH SEASONAL VEGETABLES & SOY SAUCE)

*WITH BEANCURD & FRESH VEGETABLES
.............................16
*WITH CHICKEN, BEEF OR BBQ PORK 
.....................................19
 *WITH TIGER PRAWNS OR SEAFOOD COMBINATION.............23

 BBQ DISHES WITH PEANUT SAUCE:
(WITH FRESH ONION, BAMBOO SHOOT & CAPSICUM)

*CHICKEN  
.........................................................19
*ROCKLING 
.......................................................23
*TIGER PRAWNS 
..............................................23

 SALT & PEPPER DISHES:
(LIGHT BATTERED IN SALT & PEPPERSERVEDWITH A TANGY LEMON  PEPPER SAUCE & SALAD)

*WITH CHICKEN 
........................................................19
*WITH PORK SPARE RIBS
.......................................21
*WITH ROCKLING
.......................................................23
*WITH TIGER PRAWNS OR CALAMARI ...................23

CLAY POT DELIGHT:
(COOKED AND SERVED IN A TRADITIONAL VIETNAMESE CLAYPOT  WITH FRESH ONION, COCONUT MILK & CARAMEL)

*CHICKEN WITH GINGER..............................................20
 *PORK WITH BLACK PEPPER 
.....................................20
 *FISH (ROCKLING) WITH BLACK PEPPER.................23
*TIGER PRAWNS OR SEAFOOD COMBO.....................23

SIZZLING HOT PLATE:

SIZZLING STEAK (WITH FRESH ONION AND MUSHROOM)...................21
CHICKEN, BEEF OR PORK IN CHILIPEPPER SAUCE ............19
CHICKEN, BEEF OR PORK IN GARLIC SAUCE....................... 19
TIGER PRAWNS, FISH OR CALAMARI IN GARLIC SAUCE......23

 
VEGETERIAN:

SEASONAL VEGETABLE WITH COCONUT IN CLAYPOT......16
FRESH GREEN VEGETABLE WITH FISH SAUCE.................16
BEANCURDS WITH CHILI LEMONGRASS
............................16
VEGETABLES IN CHILI PLUM SAUCE
...................................16
STEAMED SEASONAL VEGETABLES
..................................... 16


 

Chili Pepper Fine Vietnamese Cuisine 2010