Bowls

Sauteed tofu and shiitake mushrooms served with spinach, carrots, and bean sprouts over sticky rice. Finished with Gochujang bibimbap sauce and kimchi.

[Veg preparation] Warm noodles tossed in a spicy kimchi gochujang sauce, served with daikon radish, cucumber and cabbage slaw. Topped with sesame seeds and scallions.

[Veg preparation] Crispy tofu or paneer cubes served over sticky rice with pok choy, shredded carrot and edamame. Served with a sweet teriyaki glaze, sesame seeds and scallions.

[Veg preparation] Crispy tofu or paneer cubes over sticky rice with pok choy, shredded carrot and edamame. Drizzled with spicy gochujang sauce and topped with sesame seeds and scallions.

Japanese-style fried chicken served over sticky rice with cabbage slaw, pickled radish, and shredded carrots. Finished with a light soy citrus ponzu with a lemon wedge.

Grilled chicken over sticky rice with bokchoy, sesame spinach, shredded carrots and a teriyaki glaze. Topped with soft boiled egg [1 egg] and scallions.

Crispy panko-fried chicken cutlet on sticky rice with choy, sesame spinach, shredded carrots, and spicy gochujang sauce. Finished with a soft-boiled egg and scallions. [1 pc egg]

Succulent prawns scooped in rich miso butter served over sticky rice with sauteed bok choy, edamame, and shredded cabbage. Topped with nori strips and toasted sesame seeds.