Kang Kong leaves fried to perfection with a hint of ginger, chili, and garlic, served with a rich and tangy Burmese tamarind sauce.
Crispy fried chicken tossed with lantern chili, topped with delicate curls of leek and celery.
burmese styled 18-hour braised pork belly, tender in sweet soy glaze, served with a soy-cured egg.
Prawns crumb-fried to a golden crisp, tossed with caramelized raw mango, creating a sweet and savoury symphony.
Crispy, lacy spring roll filled with crab and savory seafood, srved with Vietnamese chili sauce.
Crispy, tender squid tossed in an aromatic blend of salt, pepper, and savory spices.
Tender lamb pieces from the Xing Jiang region, flash fried to perfection and tossed with smoked cumin and a spicy chili sauce.
Thinly sliced lotus root, golden fried to a crispy perfection, tossed in a zesty Pin Sean Tamarind Sauce.
Tossed eggplant infused with aromatic Burmese and Laotian herbs, fermented sweet soy, and a spicy kick of chili.
Crispy fried chickpea flour cake, steamed to perfection, and served with a rich, nutty and tangy sauce, blending the bold flavours of Burma and Thailand.
Bao, the Culinary Sonnet: Tender Folds, Umami Poetry, a Dance of Flavors, our Culinary Masterpiece.