Roaring woks, glowing charcoal grills and that unmistakable smoky wok hei. Bold flavours from across Asia, cooked fast over open flame.
Fired up fresh to order, all day long
Small plates to sharing feasts
18-hour broth, flame-torched pork, ajitama egg.
Hand-pulled noodles seared over open flame.
Five sticks grilled over binchotan charcoal.
Six crisp-bottomed pork & chive dumplings.
Slow-cooked coconut curry with a smoky kick.
Sweet coconut rice with fresh mango.
Dine in by the open kitchen or order for pickup.