A rich and aromatic curry dish that is sure to satisfy.

Red Curry

Crispy on the outside, filled with delicious ingredients.

Fried Dumplings

A unique twist on traditional nachos featuring fresh tuna.

Tuna Nachos

Spicy and crispy shrimp served with a unique sauce.

Bang Bang Shrimp

A flavorful Japanese noodle soup that is a favorite among our guests.

Ramen

In a large pan, heat a tablespoon of oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.

Prepare the Base

Stir in the red curry paste and cook for another 2 minutes until fragrant.

Add Curry Paste

Add the diced chicken to the pan and cook until browned on all sides.

Cook Chicken

Add the sliced bell pepper and carrot to the pan. Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.

Add Vegetables and Coconut Milk

Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the chicken is cooked through and the vegetables are tender.

Simmer the Curry

Stir in lime juice and fresh basil leaves before serving. Serve hot over cooked rice.

Finish and Serve

coconut milk

red curry paste

chicken breast, diced

bell pepper, sliced

carrot, sliced

onion, chopped

garlic, minced

ginger, grated

fish sauce

brown sugar

lime juice

fresh basil leaves

cooked rice

In a mixing bowl, combine ground pork, chopped cabbage, green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until well combined.

Prepare the Filling

Take a dumpling wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges with water, fold the wrapper over to create a half-moon shape, and pinch the edges to seal. Repeat with the remaining wrappers and filling.

Fill the Dumplings

In a large skillet, heat a generous amount of oil over medium-high heat. Once hot, add the dumplings in a single layer. Fry until the bottoms are golden brown, about 3-4 minutes.

Fry the Dumplings

Carefully add about 1/4 cup of water to the skillet and cover immediately. Allow dumplings to steam for about 5-6 minutes until the water has evaporated and the dumplings are cooked through.

Steam and Finish Cooking

Remove the lid, let the dumplings cook for another minute to crisp up the bottoms, then serve hot with soy sauce for dipping.

Serve

Ground pork

Finely chopped cabbage

Chopped green onions

Garlic, minced

Ginger, minced

Soy sauce

Sesame oil

Salt

Black pepper

In a bowl, combine the diced tuna with lime juice, salt, and black pepper. Toss gently and set aside to marinate for about 10 minutes.

Prepare the Tuna

On a large baking sheet or platter, spread out the tortilla chips evenly. Sprinkle half of the shredded cheese over the chips.

Assemble the Nachos

Layer the marinated tuna, diced avocado, cherry tomatoes, red onion, and jalapeño slices (if using) over the chips. Top with the remaining shredded cheese.

Add Toppings

Place the nachos under a broiler for 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye to avoid burning.

Melt the Cheese

Remove from the oven and sprinkle with fresh cilantro. Serve immediately with additional lime wedges on the side.

Garnish and Serve

Tuna (sushi grade, diced)

Tortilla chips

Avocado (diced)

Shredded cheese (cheddar or Monterey Jack)

Cherry tomatoes (halved)

Red onion (finely chopped)

Fresh cilantro (chopped)

Lime (juiced)

Jalapeño (sliced, optional)

In a bowl, coat the shrimp with cornstarch until well covered.

Prepare the Shrimp

Dip the cornstarch-coated shrimp in the beaten egg, then coat with panko breadcrumbs.

Breading the Shrimp

Heat vegetable oil in a deep skillet over medium-high heat. Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Shrimp

In a separate bowl, mix mayonnaise, sweet chili sauce, and sriracha until smooth.

Make the Bang Bang Sauce

Toss the crispy shrimp in the bang bang sauce until well coated. Serve warm, garnished with chopped green onions.

Combine and Serve

Shrimp, peeled and deveined

Cornstarch

Egg, beaten

Panko breadcrumbs

Vegetable oil

Mayonnaise

Sweet chili sauce

Sriracha sauce

Green onions, chopped

In a large pot, combine the chicken broth, soy sauce, mirin, miso paste, ginger, garlic, and sesame oil. Bring to a simmer over medium heat.

Prepare the Broth

Allow the broth to simmer for about 15 minutes to let the flavors meld together.

Simmer the Broth

While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.

Cook the Noodles

In bowls, place a portion of the cooked noodles. Ladle the hot broth over the noodles and add your choice of toppings.