From Our Journal

Juicy prawns stir-fried with dried chillies, garlic and soy.

Fish glazed in a sweet-spicy Korean gochujang sauce with sesame.

Tender chicken pieces in a sticky Korean glaze with sesame and spring onion.

Succulent prawns tossed in a fiery-sweet Korean sauce.

Pan-fried fish fillet in a classic French brown butter and lemon sauce.

Saut\u00e9ed chicken breast in golden brown butter with capers and parsley.

Fish fingers infused with fragrant Gondhoraj lime \u2014 a Bengali twist on a classic.

Sautéed prawns in a classic beurre noisette with lemon and fresh herbs.

Delicate fish croquettes coated in herbed breadcrumbs, fried to a golden crisp.

Crispy wings glazed in your choice of honey-chilli, barbeque or house seasoning.