Lezat--Southeast Asian Delight!
Southeast Asian cuisine does not stand out with its very own characteristics. Instead, it is heavily influenced by Chinese, Indian, and European cuisines, resulted from its rich history. Immigrants from South China and British India brought their traditional flavors to the land, and European colonists also heavily influenced the diet styles of Southeast Asia. This restaurant will provide to you a new understanding of the importance of history--hey, it creates gourmets!
Banh mi: A take on the French casse-croûte (meaning "break crust," or sandwich), this Southeast Asian lunch favorite is made with a small baguette, split open lengthwise and filled with pickled carrots and daikon, fresh lettuce, cilantro, chili sauce and Vietnamese bologna, pâté and/or grilled lemongrass-flavored sliced pork.
Cabbage Salad: Popularly referred to as "Asian coleslaw," this refreshing shredded green cabbage salad is seasoned with fish sauce, sugar and freshly squeezed lime juice, and garnished with crushed peanuts and cilantro, mint or Thai basil leaves. Add shredded or sliced roast chicken or pork, or steamed shrimp for a more filing version of the traditional cuisine.
Basic Stir-fry: ryour choice of protein and vegetables stir-fried in the traditional marinade--The delicious, authentic combination of equal parts palm sugar and fish sauce with grated garlic and lemongrass is used as a marinade for all sorts of proteins. Pork chops or chicken thighs, for example, are marinated for about 20 minutes, and then grilled and served with lime or lemon wedges on the side.
Curries: Even though originated in India, the Southeast Asian people made a unique new version of curries. Often starting with melting coconut butter and stir-frying a spice paste--commonly lemongrass, kaffir lime leaves, garlic, turmeric and galangal with dry spices including coriander, cumin and fenugreek — followed by meat or vegetables, curries played an important role in Southeast cuisine. Coconut milk and occasionally stock is then added, and reduced until slightly thickened. Served with long-grain white rice, sticky short-grain rice, or French baguette.
-available in mild, medium, hot, super hot, and burning devil hot!
Nuoc cham: A sweet lime and fish sauce dipping sauce with sliced, chopped or minced fresh garlic and chilies, this ubiquitous table condiment is enjoyed throughout Vietnam, Cambodia and Laos. It is great for dipping spring rolls, from China, and all sorts of lettuce-wrapped grilled meats and seafood. It is also a delicious alternative to classic salad dressings for European palate.
Spring Rolls: Originated in Southern China, these deep-fried morsels are often made using rice paper, thin wheat flour wrappers, or thin lacy crepes. Filled with all sorts of vegetables and proteins, or red bean paste as a dessert, these spring rolls are improved in Southeast Asia by local sauces such as nuoc cham, a sweet soy sauce called kecap manis, or simply rice vinegar for dipping.
Summer Rolls: Also referred to as "salad rolls" or "fresh spring rolls," these deliciously refreshing rolls of shrimp, lettuce, carrot, cucumber and mint, wrapped in softened, delicate rice paper make for a healthier version of traditional spring roll. You also have the option to replace the traditional protein of shrimp with shredded or sliced chicken, pork or tofu. Served with peanut sauce or nuoc cham, garnished with ground peanuts.
Cabbage Salad: Popularly referred to as "Asian coleslaw," this refreshing shredded green cabbage salad is seasoned with fish sauce, sugar and freshly squeezed lime juice, and garnished with crushed peanuts and cilantro, mint or Thai basil leaves. Add shredded or sliced roast chicken or pork, or steamed shrimp for a more filing version of the traditional cuisine.
Basic Stir-fry: ryour choice of protein and vegetables stir-fried in the traditional marinade--The delicious, authentic combination of equal parts palm sugar and fish sauce with grated garlic and lemongrass is used as a marinade for all sorts of proteins. Pork chops or chicken thighs, for example, are marinated for about 20 minutes, and then grilled and served with lime or lemon wedges on the side.
Curries: Even though originated in India, the Southeast Asian people made a unique new version of curries. Often starting with melting coconut butter and stir-frying a spice paste--commonly lemongrass, kaffir lime leaves, garlic, turmeric and galangal with dry spices including coriander, cumin and fenugreek — followed by meat or vegetables, curries played an important role in Southeast cuisine. Coconut milk and occasionally stock is then added, and reduced until slightly thickened. Served with long-grain white rice, sticky short-grain rice, or French baguette.
-available in mild, medium, hot, super hot, and burning devil hot!
Nuoc cham: A sweet lime and fish sauce dipping sauce with sliced, chopped or minced fresh garlic and chilies, this ubiquitous table condiment is enjoyed throughout Vietnam, Cambodia and Laos. It is great for dipping spring rolls, from China, and all sorts of lettuce-wrapped grilled meats and seafood. It is also a delicious alternative to classic salad dressings for European palate.
Spring Rolls: Originated in Southern China, these deep-fried morsels are often made using rice paper, thin wheat flour wrappers, or thin lacy crepes. Filled with all sorts of vegetables and proteins, or red bean paste as a dessert, these spring rolls are improved in Southeast Asia by local sauces such as nuoc cham, a sweet soy sauce called kecap manis, or simply rice vinegar for dipping.
Summer Rolls: Also referred to as "salad rolls" or "fresh spring rolls," these deliciously refreshing rolls of shrimp, lettuce, carrot, cucumber and mint, wrapped in softened, delicate rice paper make for a healthier version of traditional spring roll. You also have the option to replace the traditional protein of shrimp with shredded or sliced chicken, pork or tofu. Served with peanut sauce or nuoc cham, garnished with ground peanuts.