Wok and Sizzler

Steamed wonton wrappers stuffed with mushroom, water-chestnut and ginger.

Open-top chicken dumplings with prawn and bamboo shoot.

Crystal-skin shrimp dumplings.

Edamame and truffle-oil dumplings in pleated wrappers.

Wilted spinach and mushroom in a delicate green wrapper.

Pepper-forward chicken soup with mushrooms and shoots.

Thai sour-spicy soup with prawn, lemongrass and galangal.

Steaming clay-pot of veg, tofu and udon in a clear broth.

Wok-tossed chicken with peanuts and dried chillies.

Crispy pork in tangy pineapple-tomato sauce.

Sichuan tofu in fermented bean and chilli sauce.

Stir-fried tofu in chilli-garlic glaze.

Lotus stem chips tossed in honey-chilli glaze.

Battered baby corn in chilli-soy.

Coconut-milk red curry with bamboo shoots and basil.

Coconut-milk green curry with chicken and Thai basil.

Slow-cooked lamb in massaman curry with potato and peanut.

Mongolian-style veg over rice on a sizzling plate.

Pepper-glazed chicken with stir-fried veg and rice on a sizzler.

Wok-fired garlic prawns with udon noodles, sizzling.

Crispy tofu and seasonal veg in sesame-soy on a sizzler.

Wok rice with charred garlic and spring onion.

Rice noodles tossed in curry-spice with chicken and peppers.

Wok-tossed Hakka noodles with crunchy veg and soy.

Stir-fried rice noodles with prawn, peanut and tamarind.

Vietnamese rice-noodle broth with herbs and lime.

Steamed jasmine rice.

Chilled coconut sago dessert with palm sugar.

Sweet sticky rice with mango and coconut cream.

Honey-noodle dessert with vanilla ice cream.