Bao & Bowl

Our signature — a cloud-soft steamed bao bun cradling 12-hour braised pork belly glazed in a sticky soy-ginger reduction, topped with pickled daikon, crunchy peanuts, and fresh coriander.

A fluffy steamed bao filled with crunchy panko-fried chicken thigh, drizzled with sriracha mayo, and topped with house-made kimchi slaw and sesame seeds.

A steamed bao stuffed with king oyster mushrooms glazed in a sweet miso-hoisin sauce, with pickled cucumber ribbons and crispy shallots.

A steamed bao bun filled with golden tempura tiger prawns, spicy Kewpie mayo, shredded nori, and quick-pickled red cabbage.

Grilled chicken thigh glazed in our house teriyaki sauce, served over steamed jasmine rice with edamame, pickled ginger, avocado, sesame seeds, and a drizzle of sriracha.

Tender sliced bulgogi beef marinated in a sweet-savoury Korean BBQ sauce, served over rice with house-fermented kimchi, a fried egg, pickled carrot, and gochujang drizzle.

Crispy panko-crusted tofu steaks served over rice with a fragrant Japanese-style golden curry sauce, pickled red cabbage, and fresh spring onions.

Fresh cubed salmon tossed in a ponzu-sesame dressing, served over sushi rice with mango, avocado, edamame, crispy wonton strips, and tobiko fish roe.

A rich, creamy pork bone broth simmered for 18 hours, served with thin ramen noodles, chashu pork belly, a soft-boiled marinated egg, nori, bamboo shoots, and spring onions.

Wok-tossed rice noodles with tiger prawns, scrambled egg, bean sprouts, and chives in a tangy tamarind sauce, finished with crushed peanuts and a lime wedge.

Springy wheat noodles swimming in a fiery Sichuan chilli oil and sesame paste sauce, topped with seasoned minced pork, crispy peanuts, and Sichuan peppercorns.

Stir-fried Japanese buckwheat noodles with shiitake mushrooms, bok choy, bell peppers, and bean sprouts in a sweet-savoury yakisoba sauce, topped with pickled ginger and nori.

Hand-folded Japanese dumplings filled with seasoned pork and garlic chives, pan-fried until crispy on the bottom and served with a soy-vinegar dipping sauce.

Delicate hand-folded dumplings filled with shiitake mushroom, cabbage, ginger, and water chestnut. Pan-fried golden and served with ponzu dipping sauce.

Steamed young soybeans tossed in sea salt and a touch of sesame oil. Simple, addictive, and protein-packed.

Japanese-style double-fried chicken thigh pieces marinated in soy, ginger, and sake, coated in potato starch for an extra-crispy, juicy finish. Served with Kewpie mayo.

A comforting bowl of dashi broth with white miso paste, silken tofu, wakame seaweed, and spring onions. Light, warming, and umami-rich.

Crispy sweet potato fries seasoned with sea salt and served with a creamy sriracha mayo dipping sauce.

Creamy Japanese matcha soft-serve ice cream swirled into a cone and dusted with kinako (roasted soybean) powder. Earthy, smooth, and not too sweet.

Three hand-made mochi rice cakes with ice cream centres: mango, black sesame, and strawberry. Chewy, cold, and delightful.

Ripe banana halves in a light, crispy tempura batter, served with a scoop of house-made black sesame ice cream, a drizzle of honey, and toasted sesame seeds.

Sparkling lemonade made with Japanese yuzu citrus, honey, and soda water. Bright, aromatic, and uniquely refreshing.

A sweet, creamy Thai iced tea made with Ceylon tea, condensed milk, and crushed ice. Vibrant orange, indulgently sweet, and cooling.

A classic Japanese marble soda in the iconic Codd-neck bottle. Available in original, melon, and strawberry flavours.

Fragrant whole-leaf jasmine green tea, brewed and served in a traditional ceramic teapot. Delicate, floral, and calming.