Dinner

Beautiful duck slices, grilled with Char Siu sauce. Topped with spring onions and sesame seeds.

A long plate of slightly seared beef tenderloin, thinly sliced and marinated in soy sauce, garlic, and a mirin marinade. With fried onion, spring onions, sesame seeds, and sliced onions. To share or to indulge yourself.

2 Large jumbo prawn skewers in a sweet garlicky chili sauce on a bed of sweet and sour cucumber. Topped with Fried glass noodles, spring onions and sesame seeds.

Sliced smoked salmon loin, wasabi mayo, ponzu sauce, yuzu pearls, wasabi pearls, crispy wonton, spring onions.

3 shrimp balls in panko, special ingredients, served with crying tiger chili mayo, topped with spring onions.

Sticky rice, beef rib-eye tartar, unagi sauce. Topped with wasabi mayo, fried onions, spring onions.

4 home-made present shaped chicken gyoza’s with cabbage, garlic, and sesame oil gyoza’s. Fried and steamed and served with soy sauce and wasabi foam. Topped with sesame seeds and spring onions.

Chicken skewer marinated in Filipino Sweet BBQ sauce (banana ketchup), served with Toyomansi dipping sauce and bread with Calamansi-garlic butter.

Large bowl with 300 grams beef tenderloin steak slices, 450 grams of clams in soy and garlic, 10 large jumbo prawns, rice, corn, star anise carrots, pickled daikon, Japanese spices, spring onions. Dipping sauces: yakiniku sauce, garlic parsley butter, ponzu sauce.

Beef tenderloin steak, teppanyaki grill fried, with a Pam’s invented buttery garlic/sesame/soy sauce. Served with Potato mash with wasabi, topped with home-made chili oil (12 ingredients), sesame seeds, and spring onions, fried vegetables, and cucumber pickle.

Roasted duck, red curry, coconut, bell peppers, onions, pineapple, basil, sesame, rice.

Beef ribeye, light spicy Korean soy sauce, onions, rice, pickled daikon.

Beef ribeye and large jumbo prawns skewer grilled with garlic and soy, yakiniku sauce, star anise carrots, rice.

A Japanese dish that is served in a traditional cast-iron Japanese hot pot. It consists of thinly sliced beef tenderloin, Japanese noodles, and vegetables (cabbage, onions, mushrooms, courgettes, and bell peppers), served in a sweet savoury broth made of beef stock, shitake mushroom, soy sauce, sake, and mirin.

6 Large jumbo prawns with onions and bell peppers in a red chili pepper, garlic, lemongrass, galangal, and kaffir lime curry sauce. Topped with sesame seeds and spring onions. Served with rice. Topped with sesame seeds and spring onions. Served with rice.

Taiwanese pulled braised ribeye beef noodle soup (star anise, cinnamon, garlic, cherry tomatoes, sambal and egg noodles)

Chicken with garlic and onions, in a mild sauce (lemongrass, chili, palm sugar, cinnamon, and soy sauce) with rice. Sprinkled with fried onions. Served with sweet sour cucumber and prawn crackers.

Light spicy chicken stir-fry with rice noodles, red chilies, garlic, bell peppers, onions, basil, and savoy cabbage in a very special home-made sauce. Topped with spring onions.

Chicken with onions, bell peppers and corn in a mild yellow curry with lemongrass, galangal, kaffir lime, and coconut. Topped with sesame seeds and spring onions. Served with rice.

2 Grilled chicken skewers served with steamed rice. Tender bite-sized chicken pieces glazed in a mild, kid-friendly teriyaki sauce. Perfect for little warriors. Including small gift.

Crispy chicken karaage served with wafer chips, Golden Japanese chicken nuggets with a panko crust, paired with wafer chips for happy snacking. Including small gift.

Vanilla ice cream topped with strawberry sauce. A creamy scoop with a pink “blossom” drizzle. Perfect for little heroes.

Vanilla ice cream with a smooth chocolate sauce. A simple, yummy treat with a chocolatey ninja drizzle for a fun, sneaky-sweet finish.

Starter: Japanese tsuyu broth (soup) each with beef tenderloin slices. Topped with spring onions and shichimi togarashi spices. Main: 1,5 Kilo, 40 days aged Tomahawk steak to share with bone to share. Served with yakiniku sauce, wasabi potato puree with crying tiger chili oil and spring onions, bread with garlic parsley butter, star anise carrots and pickled daikon radish. Dessert: Umeshu poached pear with a fluffy Japanese pancake, Chinese plum wine reduction and vanilla ice-cream each.

Starter: 6 large jumbo prawns. fried with soy, garlic and butter to share. Topped with spring onions. Main: 2x ½ a lobster (250 grams) fully cleaned and served with butter, garlic and soy. Served with rice, fried asparagus, and bread with garlic parsley butter each. Dessert: Umeshu poached pear with a fluffy Japanese pancake, Chinese plum wine reduction and vanilla ice-cream each.

4 apple home-made deep-fried gyozas. Apples sliced with vanilla and sugar in gyoza pastry. Served with vanilla ice-cream and a miso and caramel sauce to dip.

2 Beef ribeye sate, marination, sweet soy, fried onions.

Custard vanilla foam with vanilla cream and liquor 43.

Glass of sweet Chinese premium plum wine. (Pam's favourite)

Vanilla ice-cream with a green Indonesian pandan paste (sweet) in coconut milk. Sprinkled with peanuts.

Cheesecake with a strawberry drizzle and home-made strawberry sauce on top.