Korean sugar candy made from just caster sugar and a pinch of bicarbonate of soda, puffed into a pale honeycomb foam, pressed flat and stamped with a shape.

Korean sugar candy made from just caster sugar and a pinch of bicarbonate of soda, puffed into a pale honeycomb foam, pressed flat and stamped with a shape.

Seasoned ramen noodles, cabbage and carrot rolled in spring roll pastry and fried until blistered and crunchy. Freeze them raw and fry from frozen.

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.

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.

The Signature Sips formula: two fruit syrups, citrus, cold soda water, plenty of ice and popping boba. One method, twelve flavour combinations.

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.