Delicate soften rice paper wrapped with cucumber, shredded lettuce, mints, and carrots.
Crispy flour cups filled with sautéed chicken, onion, snow peas, and corns with a slight touch of black pepper and garlic, served with cucumber salad.
Hot and sour shrimp soup with mushrooms in lemon grass-flavored chicken broth.
Boneless roasted duck, flavored with red chili paste, tossed in with tomatoes and pineapples chunks, sprinkled with basil leaves.
Flavored with red chili paste with bamboo shoot, green beans, sweet red peppers, green peppers and sprinkled with basil leaves.
Flavored with red chili paste with additional flavor of coriander and cumin, tossed in with sweet red peppers and sprinkled with basil leaves.
Crispy half roasted duck in ginger sauce with shredded ginger, scallion and red chili.
Combination of scallops, shrimp, squids, and mussels, sautéed with minced chillies-garlic, onion, sweet red peppers and basil leaves.
Chef's selected fish fillet slightly browned topped with spicy tamarind sauce.
Grilled skinless salmon steak served in Choo-Chi curry with green beans and red peppers.
Half chicken, marinated with our special recipe, barvecued and served with tangy chili sauce.
Pork ribs marinated in spices with minced garlic and soy sauce, barbecued and served with fresh cucumber slices.
Fried rice with red/green peppers, onions, basil leaves in chilli-garlic sauce, flavored with oyster sauce.
Soft flat rice noodles sautéed in chili-garlic sauce with red/green peppers, onions, and basil leaves, flavored with oyster sauce.
Stir-fried vermicelli noodles with eggs and assorted vegetable.