The Cozy Bowl kitchen
Restaurant-inspired ramen, warming bowls and quick dinners made for real kitchens.
Spiced Bramley apple filling rolled in spring roll pastry, fried until blistered, tossed in cinnamon sugar and served with warm custard. Pineapple version included.
Coconut sticky rice and ripe mango wrapped in spring roll pastry and fried until blistered, served with cold double cream. Our Dream Rolls, made at home.
Pressed mint, fresh lime, fruit purée and cold soda over crushed ice. One base, six flavours: strawberry, apple, mango, lychee, pomegranate and pineapple.
Cold coconut water topped with a fluffy whipped fruit cloud that actually floats. Five minutes, no cooking, and it works with any fruit purée.
The Signature Sips formula: two fruit syrups, citrus, cold soda water, plenty of ice and popping boba. One method, twelve flavour combinations.
A deeply moist oil-based chocolate sponge with a proper dark chocolate fudge frosting, served with warm custard. Our menu dessert, made at home.
Panko-coated onion rings with an ice-cold sparkling water batter that grips instead of sliding off. Plain with salt, or tossed in fiery Demon sauce.
Oven-crisped chicken wings with two sauces: fiery naga and gochujang Demon, or zesty non-spicy Angel. Our Demon and Angel range, made at home.
Korean-style cheesy corn dogs with a yeasted batter, panko crumb, molten mozzarella and chilli jam. Our Corn to Be Cheesy, made at home.
Smooth three-cheese macaroni topped with buttermilk crispy chicken tenders, crispy onions and a spicy honey sriracha drizzle. Our Chicken Mac Daddy, made at home.