Flame embodies the main energy in Asian cooking. It describes the art of tossing the wok to create flavours from Shaoxing wine, spring onions, ginger and sesame oil.

RED CURRY SHRIMPS

Shrimps, snow peas, mushrooms, eggplant, red curry-coconut sauce, rice

BEET NAM BEEF SALAD

Mix vegetable brunoise, spinach, pinch vinaigrette, walnuts, quinoa

MOMO FUKU

Beef filet mignon, shallot, shiitake, long beans, kimchi salad, rice

ZU FILLET

Beef filet mignon, mint, mustard seeds, lemongrass, noodle salad, foie gras, indonesian oper coconut sauce

TRUFFLE KOFTA

Carrot, edamame, potato, truffle paste, panko, curry laksa sauce

THONGLOR OCTOPUS & PAPAYA ROLL

Octopus, papaya roll, microherbs, chinese chilli butter & habanero sauce