CHORIZO MEATBALLS (MEXICO) 15

SAVOURY AND SPICY DELIGHT

Two savoury pork and beef meatballs, garlic, and spices, served with a rich, saucy finish anda side of our homemade focaccia bread to soak up every bit of flavour. Best Way to Eat: Fork and focaccia—scoop up the sauce and enjoy!

GAMBAS AL AJILLO (SPAIN) 20

GARLICKY, SIZZLING SHRIMP

Five succulent tiger shrimp sizzled in olive oil with thinly sliced garlic, fresh parsley, and a splash of lime juice for a bright finish. Served with soft in-house brioche bread—perfect for soaking up every last bit of that garlicky goodness. Best Way to Eat: Cutlery optional—scoop a shrimp, swipe the brioche through the sauce, and enjoy the bold, zesty flavours.

TORTANG TALONG (PHILIPPINES) 12

VIBRANT VEGGIE BITE

Pressed pan-seared rice and tender eggplant, bound together in a fluffy egg coating and topped with a zesty apple gastrique for a spicy twist. Best Way to Eat: Pick it up with your hands like sushi—one bite at a time to enjoy the perfect balance of flavor and spice.

BEEF CROQUETTE (JAPAN) 15

CRISPY OUTSIDE, CREAMY INSIDE

Golden panko-crusted croquette filled with a savory blend of beef sausage, sharp 5-year-old cheddar, and creamy mashed potatoes. Served with tangy guajillo mayo and crunchy cabbage for the perfect bite. Best Way to Eat: Use a fork and knife to enjoy these crispy, savory croquettes.

CHICKEN TERRINE (FRANCE) 16

CLASSIC FRENCH INDULGENCE

Slow-cooked chicken terrine with crushed pistachios, served with house-made brioche and a rich blackberry brandy compote. Best Way to Eat: Layer the tender chicken and compote on the brioche for the perfect balance of savory and sweet.

STEAMED PORK BUN (KOREA) 13

A TASTE OF KOREA IN A BUN

Soft, fluffy steamed buns filled with tender pork, pickled veggies, and a spicy-sweet gochujang dressing. A delicious and satisfying bite that’s bursting with flavour. Best Way to Eat: Grab it with your hands, like a mini taco, and savour every flavourful bite.