Executive Chef Prashanth and Chef Sumit assured patrons of a new repertoire of dishes that draws inspiration from Asia’s vast and diverse culinary history, display experimentation with new flavour combinations, and cater to the city’s love for Sichuan cuisine.
Highlights from the new menu include Stacked Tofu Sushi, Soft-Shell Crab Sushi, Vegetables and Truffle Oil Pizza, Japanese Pickle, Spinach and Spicy Cherry Compote, Banana Blossom and Chicken Salad, Kimchi and Prawn Fried Rice, Chinese Chicken Mixian Ramen and steamed or grilled Whole Bhekti.
The Fatty Bao specialty - open faced steamed baos - now come with a choice of new fillings. Try the Crispy Potato Bao made with Sriracha and sambal tossed potato, kimchi cabbage, togarashi, scallion and sesame, or the Spicy Tofu and Beetroot Bao with Sriracha chilli sauce, pickled cucumber and pickled cabbage, or may be a Grilled Mock Duck MeatBao with chilli black bean sauce, kimchi cabbage, sesame, fried garlic, or the Fried Fish Bao comprising tempura Bhetki with mustard mayonnaise, pickled cucumber and seven spice.
Worried about the calorie-meter? Then settle for the salads such as Tea Leaf Salad made with Darjeeling tea leaves, cabbage, iceberg lettuce, roasted sesame, cucumber, green chilli, and a creamy soy, garlic and basil dressing; Banana Blossom and Chicken Salad comprising crispy banana blossom, snow peas, water-chestnut, tossed in a fresh chilli honey tamarind dressing, crushed peanut and topped with coconut flakes or a refreshing Seafood & Pomelo Salad with poached prawns, calamari with a Nam prik dressing and a drizzle of chilli oil.
Not a large eater? The restaurant has retained its small plate offer.
The new vegetarian small plates include Corn & Turnip savory cakes served with chilli garlic sauce, Stuffed Mushrooms with a three-pepper sauce and Penang Tofu tossed in Malaya spicy peanut sauce.
Or, you may try the new Vegetables and Truffle Oil Pizza with kimchi apple, mixed mushrooms, spinach, corn, togarashi, cabbage pickle and a spicy tangy sauce.
Not to be missed are the Filo-wrapped Brie served with plum sauce, pickled beetroot, toasted almonds, shichimi and drizzled with an orange reduction.
Non-vegetarian patrons can dip into Coconut Prawns made with lemongrass chilli and coconut flavoured panko fried prawn served with a chilli mayo, or bite into Fire Cracker Chicken Wings tossed with hot homemade Sriracha sauce with fried garlic and basil, and ginger, garlic and polenta crusted Calamari tossed in a hot sauce, fried curry leaves and fresh red chilli.
The chefs offered a glimpse into their secret recipes when they said noodles are made in-house and the stock is simmered for over eight hours, thus giving the broth an unparalleled robust flavour.
Check out their Ramen dishes in new flavours.
The Chinese Chicken Mixian Ramen is a Yunnan-inspired rice noodles with chicken broth, confit chicken, fermented chilli paste, lightly fried garlic, marinated wild mushroom and spinach.
The Vegetable Mixian is a vegetable broth with spiced tofu, lotus chips, baby bok choy, bean sprouts, a sweet-spicy miso bean sauce and scallions.
The Northern Thai Khao Soi Noodles consists of a rich creamy curry paste, coconut milk, crispy fried noodles, lime, chilli oil and shallots.
Vegetarian mains include Sichuan Dry Stir Fried Long Green Beans with sesame oil, dried red chilli, soy sauce and fujiko, Kangkong stir fried with garlic, sesame oil and fresh red chilli, Stir fried Broccoli, Snow Peas quick stir-fried with ginger and chilli.
Non-Vegetarian mains include Lamb Massaman with lamb meatballs, baby potato, peanut, sambal onion and basil, Malay Fish Curry with Bhetki and okra in a rich creamy coconut curry flavoured with ginger, kaffir lime and basil, a spicy, light Jungle Prawn Curry with kaffir lime, lemongrass, coriander root and galangal or the Sichuan King Prawns with Dalle sauce and Gondhoraj zest.
Or, you may order a Whole Bhetki steamed or grilled with a Thai Fragrant and Singapore sauce, and served with a choice of wok tossed vegetables or basil rice.
End your meal on a sweet note from a wide range of desserts.
There is an eggless Apple Filo Pastry with green apple, pastry, almond crumble, almond sponge, cinnamon crisp filo served with soy caramel gel pastry cream or sour cream ice cream.
The Miso Panna Cotta is made with honey miso gel, pistachio crumble, micro oven pistachio sponge, green apple caviar and micro greens.