Food Menu (Siglap)

Delicate translucent dumpling filled with plump prawns, fresh chives, and bamboo shoots, finished with gold dust.

Savory edamame and assorted vegetables, finished with truffle oil and served with aromatic chili foam.

Juicy steamed pork dumplings served with house-made Sichuan chili oil.

Infused with truffle oil, combined with cream cheese and the savory flavor of mushrooms.

A curated selection of our 10-signature handcrafted dim sums — steamed, and full of bold Burmese-Asian flavor.

Juicy chicken and water chestnut dumplings, infused with Thai chili, served with house-made chili jam.

Crunchy veg roll crowned with tempura crumble, spiced mayo, and sun-dried spinach.

Piquillo pepper, asparagus, avocado, cucumber, and pickled radish, finished with a vibrant chili mango salsa.

Seared salmon roll with cucumber, cream cheese, avocado, and a touch of citrusy yuzu kosho.

Crispy prawn tempura roll topped with creamy avocado and a sprinkle of golden tempura flakes.

Fermented young ginger with garden fresh veggies igniting a fiery tangy twist.

Burmese tea leaf salad with a creamy avocado twist.

Burmese Squash Puree with Tender Tasmanian Lamb, Delicately Flavored with Mint and Cumin.

Wok tossed chicken simmered with shiitake mushroom, bamboo shoot, sun dried chili & chili bean sauce. Served with Jasmine rice.

Burma's National dish, umami flavored barramundi, rice noodles served in a hearty, herbal fish & shallot based soup, garnished with boiled eggs and crispy fritters.

Salmon Veiled in a Leaf; Salt Baked to Perfection with Fermented Tea Leaves.

Crispy soft-shell crab in rich Malvani curry, served with warm, fluffy house-made pav

Wok tossed (zucchini, broccoli, tofu, lotus stem, baby spinach) with Sichuan Sauce. Served with jasmine rice.

Crispy crushed samosas served in a hearty, tangy lentil curry.

Kang Kong leaves fried to perfection with a hint of ginger, chili, and garlic, served with a rich and tangy Burmese tamarind sauce

Crispy fried chicken tossed with lantern chili, topped with delicate curls of leek and celery.

Burmese styled 18-hour braised pork belly, tender in sweet soy glaze, served with a soy-cured egg.

Prawns crumb-fried to a golden crisp, tossed with caramelized raw mango, creating a sweet and savory symphony.

Crispy, lacy spring roll filled with crab and savory seafood, served with Vietnamese chili sauce.

Crispy, tender squid tossed in an aromatic blend of salt, pepper, and savory spices.

Tender lamb pieces from the Xing Jiang region, flash fried to perfection and tossed with smoked cumin and a spicy chili sauce.

Thinly sliced lotus root, golden fried to a crispy perfection, tossed in a zesty Pin Sean Tamarind Sauce.

Tossed eggplant infused with aromatic Burmese and Laotian herbs, fermented sweet soy, and a spicy kick of chili.

Crispy fried chickpea flour cake, steamed to perfection, and served with a rich, nutty and tangy sauce, blending the bold flavors of Burma and Thailand.

Chicken marinated in spiced yogurt, skewered and flame-roasted in a traditional tandoor — a timeless Old Delhi classic.

Crispy soft-shell crab in a fluffy steamed bao, with pickled vegetables and a kick of sriracha

Sweet and savory teriyaki chicken tucked inside a soft, fluffy steamed bao.

Fiery tofu in chili garlic sauce, tucked into a fluffy bao with pickled red cabbage, cucumber, and lettuce

Savory plant-based patty in a fluffy slider bun with lettuce, cucumber, tomato, and spiced mayo.

Guacamole with a bold Indian twist — creamy avocado, aji Amarillo, and onions served with spiced khakhra crisps.

Shredded chicken with Thai herbs, melted cheese, and peanut sauce — a taco with bold, herbaceous flair.

Crispy Bite Size Shrimps in Our Special Sauces.

Tempura fried Avocado mixed with spicy mayo, corn & tea leaf kimchi.

Crispy Japanese pumpkin tempura served with glazed onion in a tangy soy-vinegar umami sauce.

Young Soybeans Pods Tossed in Chili Garlic Sauce.

Wok-tossed rice with Burmese white peas & Onion, spiked with Burmese seasoning.

Signature Crunchy Biscoff with Smooth Caramelized Biscoff Cream Cheese Filling. A Birthday Favorite.

Velvety Rose Elixir, Tangled Jewels in Chilled Ecstasy.

Sago Pearl Pudding drenched in coconut milk and drizzled with palm sugar syrup.

Burmese Pineapple Pastry from Chef Home Town, Highly Recommended.

Burmese Rendition of the famous Crème brûlée.

Bangkok’s famous street dessert served with Yuzu raspberry sorbet & lemon sorbet.