The menu is a mix of international cuisines, and the menu changes with the seasons. It was dinner for University Students pot luck style.
Asian
Indonesian Gado Gado
Seasonal vegetables often served with boiled egg and kroopook (prawn crackers) and gado gado sauce.
Mie Goreng
Traditional Goreng Noodles with chinese vegetables.
Chow Mein
With waterchestnuts, beansprouts, baby corn spears, wombok, capsicum, mushroom, green shallot and chow mein seasoned noodles in chinese oyster sauce with lite soy, garlic and ginger.
Steamed Asian Greens
With oyster sauce, garlic and ginger.
Chinese Char Siu
Pork in Char Siu marinade served with tomato and cucumber.
Beef Stir-fry
Traditional beef and broccoli stirfry.
Chinese Sweet and Sour
Traditional Sweet n Sour homemade sauce with Meatballs with chinese vegetables.
Thai Pad See-Ew
Traditional recipe.
Thai Green Curry Chicken
Traditional Green Curry Recipe.
Thai Yellow Curry Soup
Recipe from back of curry paste jar.
Laksa Soup
Traditional recipe.
Filiippino Adobo Chicken Legs
Authentic recipe from a filippino friend.
Other Dishes
Bulgogi Sliders
See appetizers for recipe
Mini Caesar Rolls
See Appetizers for recipe
Assorted Croissants
Mini Croissants with variety of fillings.
Cook with Barb 