Por Pia Thod [V]
Crispy vegetable spring rolls with woodear mushrooms, served with plum sauce, iceberg lettuce and mint
Sundried Pork**
Marinated pork with palm sugar, soy sauce and white sesame seeds deep fried and served with hot chilli sauce and sticky rice
Saba Chicken Wings*
With a soy sauce, honey and sesame glaze, served with a tamarind dip
Black Pepper Squid*
Served with a ginger soy sauce
Hoisin Duck Rolls
Aromatic confit of duck wrapped in pancakes with julienne of leek, cucumber, iceberg lettuce and hoisin sauce (served at room temperature)
Tiger Prawn Mieng Kam**[GF]
Chargrilled tiger prawns with pink grapefruit, shredded roasted coconut, peanuts, ginger, shallots, lime and birds eye chillis with tamarind shrimp paste and palm sugar sauce on betel leaves