Heat things up with this big bowl of spicy goodness! Juicy chicken pieces batter fried and tossed in a spicy chilli sauce are served with a healthy portion of assorted veggie fried rice. A flavoursome and hearty meal that’s bound to quieten a growling stomach and liven up those taste buds! May contain mushroom. No added MSG. Serves 1.
The mighty Shoguns of Tokugawa family, who ruled Japan in the 1600s, are credited for developing teriyaki, a cooking method whose result is stunningly dark, caramelized meat. Our Teriyaki Chicken Rice Bowl is an enticing meal you’ll easily surrender to. You’ll see! Diced, grilled chicken, leeks, broccoli, bell peppers, carrot and Chinese cabbage are seasoned, sautéed and simmered in a rice-wine vinegar infused teriyaki sauce, for you to do the honours… go ahead, gobble it up with a portion of the humble white fried-rice. May contain mushroom. No added MSG. Serves 1.
Malabari Paratha and Cheesey Chicken Korma
Bombay Tawa Masala Pulao and Cheesey Chicken Korma
If it's Japanese, it's got to be Teriyaki. This fine delicacy comes with a warm bowl of noodles layered with tangy, sweet Teriyaki sauce. Cooked with tender chicken pieces and plenty of greens including leeks, onions and crunchy bell peppers. Prepare to be delighted.
Among the several modern-day claims about Doner Kebab being invented in London and Berlin, journals suggest that the Turk Iskander Efendi who lived in Bursa in the 19th century crafted the Doner Kebab. Here’s a refreshing take on this popular street food from the Middle East. Chicken breast marinated in hung curd, Indian spices and the tangy sumac is grilled and pulled apart while still warm and tossed in a spiced tomato-yoghurt sauce. Served with sweet bell-pepper rice, Doner Chicken Rice Bowl is as wholesome as the original Doner Kebab! Serves 1.
Shredded chicken breast is marinated with herbs, garlic and oven roasted to perfection. Tossed with spaghetti arrabiata and garnished with parmesan cheese, this' a perfect dish to serve on a chilly evening or windy, sunny afternoon.
Seductive, varied and delicious best describe Vietnamese cuisine that’s an eclectic mix of ancient culinary traditions and colonial influences. Our Vietnamese Lemongrass Chicken is a MUST TRY! Chopped, fragrant lemon grass leads the way in a marinade of plum sauce, chilli paste and rice-wine vinegar that seeps into deboned chicken leg before being roasted, sliced and served with an incredibly flavourful lemongrass sauce and the humble chow. May contain Mushroom. No added MSG. Serves 1.
What better way to BBQ than with an all-American BBQ steak bowl – a deboned leg of chicken marinated with garlic, BBQ sauce, fresh rosemary, red-wine vinegar and Worcestershire sauce is barbequed, sliced and served on a bed of herbed and buttered rice. Mushroom, zucchini, baby-corn sautéed with garlic, leek and celery, simmered with tomato concasse and baked beans, and finished off with herbs; accompany the steak. A luscious rosemary and pepper infused BBQ sauce, and a dollop of creamy ranch dressing top off your BBQ steak bowl. Serves 1.
Flavourful, fragrant and filling, this bowl is prepared with marinated chicken steak topped with a spicy firecracker sauce. Served with fried rice and assorted stir-fried veggies on the side.. As delicious as it can be!
Basa is ideal for grilling because, unlike other fish, it hardy lets out the distinct ‘fishiness’. Delicate in texture and delicious, its subtle sweetness heightens any dish it features in, especially when paired with the daring ‘chilli’ and the brilliantly effervescent garlic. Cubed, fillet of Basa batter fried to a crisp and tossed in a bold chilli-garlic sauce is served with a portion of lip-smacking chilli-garlic fried rice. May contain Mushroom. No added MSG. Serves 1.