chicken, mushroom, salmon, and steak satays with dipping sauces

tender marinated steak and pickled vegetables

basted with pineapple soy served with Indonesian pickled vegetables

wood-oven crisped with light herbs, roasted tomatoes and onion

house made Indian panir cheese, mango chutney and tomato sambal

unique salad of green papaya, cabbage, ginger, peanuts, dried shrimp, yellow split peas, sesame, sunflower seeds and coconut

whole fresh romaine leaves tossed with a tangy Caesar inspired dressing and papadam crisps

traditional japanese style soybean appetizer

an E abd O signature small plate served with chili soy dipping sauce

sushi-grade ahi, mixed with lemongrass, chilies, cilantro, green onions and sesame oil

shredded roasted pork tenderloin and shiitake mushrooms, sautéed in sweet chili soy served with crisp lettuce cups

generous portions of barbecued pork, black tiger prawns, fresh carrots, peas, eggs, green onion and spicy chilies quick-fried with jasmine rice

prawns and fresh vegetables simmered in red curry sauce over a crispy noodle cake

oven roasted Salmon served with matcha green tea rice, lotus root namasu, wasabi and pickled plum sauce

tender prawns, squid, clams and fish simmered in chili spiced coconut broth with bamboo shoots, pineapple and onions