Main Courses
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Seafood Dishes
Poultry
Meat Dishes
Vegetables
kalaRED FLAMING WOK
A wok is a versatile cooking vessel originating in the Canton region of China. It is one of the most common cooking utensils in China and also used in East and Southeast Asian cooking. Our chef's ability to perform stir frying by the "wok chee", the high heat and high speed wokking is to bring out the aroma of the wok and essence of the freshness food cooking.
Sweet & Sour
Ginger & Spring Onions
Black Bean chilli with mixed peppers
Black Peppercorns
Spiced Kung Po Hot Style
Satacha (satay) sauce
oyster sauce
thai sweet chilli
Thai Green Curry
Uses green chilies, onions or shallots, garlic, and shrimp paste, kaffir lime leaves, lemon grass, galangal and also coconut milk are used.
Chinese Canton Style Curry
Spices in a mildly spicy yellow curry sauce, white pepper, soy sauce, hot sauce, and with or without hot chili oil.
Malaysian Curry
Rich in turmeric, coconut milk, shallots, ginger, belacan (shrimp paste), chili peppers, and garlic. Tamarind is also often used.
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