Cambodian dish of thinly sliced beef and onions, served on a bed of lettuce, tomato, and cucumber.
Topped off with a perfectly fried egg & side with garlic salt and pepper dipping sauce.
Tender prime beef slow cooked for 12 hours in a spicy coconut curry with kaffir lime, lemongrass, and Asian spices. Served with ikan bilis and pickled veggies.
Popular crispy chicken fillets stir-fried in creamy chili jam sauce with fresh veggies and cashew nuts.
From the British Empire’s colonies emerge a bold Chinese tea leaf, dark blend with nutty overtones and a crisp finish.
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