In the small plates, a harmony of textures and sauces dominates. Dishes like yasai tempura and king oyster & shiitake gyoza offer crispiness against silky sauces and fermented notes. The duck dumplings and Korean chicken yakitori provide richness and sweetness, often balanced by pickles or ginger-infused elements. The use of kimchi, black garlic, and gochujang adds depth and a fermented funkiness that keeps the flavour profile adventurous and layered. The large plates span a wide East Asian spectrum —from comforting Thai green chicken curry and tiger prawn rendang to theatrical showstoppers like black cod miso and aromatic duck leg with pancakes. These dishes often layer sweetness, spice, and aromatics—think lemongrass, coconut, ginger, and star anise. There’s a notable use of luxurious ingredients—wagyu beef, truffle, and lobster—for an opulent twist on Asian staples. Finally, sides offer supportive brightness and crunch, like pickled daikon, chilli noodles, and aubergine in miso and masago—a nod to both comfort and complexity.
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