A dry brunch plate of potsticker dumplings with crisp golden bases, two runny fried eggs, crisp sliced potatoes and a scatter of crispy seaweed. No broth, all crunch.
Asian-inspired
Ramen Smash: Chilli Oil Ramen over Cheesy Mash
Cheesy mash spread in a shallow bowl and topped with chilli oil dressed ramen noodles, a runny fried egg, crispy onions and spring onions. Soft, savoury and much better than it sounds.
Thunder Spud: Ramen Loaded Baked Potato
A crisp-skinned baked potato loaded with chilli oil ramen noodles, melting cheddar and a runny fried egg, finished with spring onions and crispy onions. Strange on paper, excellent in practice.
Crispy Ramen Rolls
Seasoned ramen noodles, cabbage and carrot rolled in spring roll pastry and fried until blistered and crunchy. Freeze them raw and fry from frozen whenever you want them.
Homemade Chicken and Cabbage Dumplings (Potstickers)
Juicy chicken thigh, ginger and Chinese cabbage dumplings made with shop-bought wrappers, cooked potsticker style for a crisp golden base and a soft steamed top. Makes 30, and they freeze beautifully.
Crispy Filo King Prawns with Sweet Chilli Dip
Raw king prawns wrapped in a single strip of buttered filo and fried for three minutes until the pastry shatters and the prawn is just cooked. Served with a lifted sweet chilli dip.
Sticky Beef Bao Buns with Cucumber, Carrot and Crispy Onions
Soft steamed bao buns filled with fast-seared sticky beef in a glossy soy and oyster glaze, then loaded with cold cucumber and carrot matchsticks, spring onions and crispy onions.
Coconut Cloud
Cool, unsweetened coconut water over ice, topped with a fluffy whipped fruit cloud that floats instead of sinking. Light, creamy and fruity at the same time, and ready in five minutes.
Fruit Bubble Soda with Popping Boba
The Signature Sips formula, built at home: two fruit syrups, a squeeze of citrus, ice-cold soda water and popping boba. Five minutes, and it works for any of the twelve flavour pairings on our menu.
Demon and Angel Chicken Wings
Oven-crisped chicken wings finished two ways: fiery Demon sauce built on gochujang and naga chilli, or zesty non-spicy Angel sauce with lemon, lime and honey. Both finished with sesame seeds and spring onions.