Vegetarian & Gluten Free*
Wok Smoked Cantonese Style Noodles
Egg noodles flashed in a fiery wok with fresh bean sprouts, light
soya sauce and toasted sesame oil
Wok fried Chinese Greens
Baby pak choy tossed in a fiery wok with oyster sauce and Shaoxing wine
Crisp Fried Spring Rolls
Always eaten during Chinese New Year for the symbolic meaning of wealth as the cylinder shape resembles gold bar, these parcels are filled with vegetables and crisp-fried to golden perfection
Treasure Claypot Vegetables
A medley of vegetables, lightly braised in mushroom brown sauce
Spicy Tuna Onigiri
Pyramid shaped sushi with spicy tuna in Japanese mayonnaise
Thai Tom Yum Tofu Curry
A zesty curry inspired by the popular Tom Yum soup, fragranced with kaffir lime leaves, lemongrass, galangal, spiced with chilli padi; slow cooked with tofu, white aubergine, baby bamboo shoots, straw mushrooms, red onions and capsicum, finished with a squeeze of fresh lime
Tofu with Spicy Bean Sauce
Fresh tofu cubes braised in Szechuan style broad bean sauce and crispy garlic pieces; finished with Chinese rice wine and a drizzle of toasted sesame oil
Shallot Oil Noodles with Sugar Snap Peas
Stir fried egg noodles with sugar snap peas, transformed by the amazing fragrance of shallot oil
Sesame Crusted Tofu
Tender pieces of soya bean marinated in garlic salt, coated in rice flour, black and white sesame and deep fried till golden; accompanied by Lilian’s signature dipping sauce
Pulled Jackfruit Taco
Sizzled jackfruit with a Chinese style barbeque sauce, encased in a soft steamed flatbread, served with crunchy carrot slaw
Vietnamese Pickled Carrot Summer Rolls
A soft rice roll bursting with fresh flavours of mint leaves, cilantro, vermicelli noodles, pickled carrots, lettuce and bean sprouts. Delicious with Hoisin peanut sauce and a generous handful of crushed peanuts
Indian Spiced Chickpeas with Greek yoghurt
Chickpeas flash-fried with garlic served with Greek yoghurt, a sprinkling of toasted ground cumin, chopped fresh coriander and a drizzle of virgin coconut oil
Gado Gado
This Indonesian street food is true to its name, Gado Gado means ‘poturri’. This medley of crunchy green bean, beansprout, cucumber, boiled eggs, potatoes, fried tofu and crispy tempeh are binded together with a sweet and spicy peanut sauce, topped with prawn crackers and fried shallot for extra crunch
Pad Thai Noodle Salad
Refreshing salad of spiralised carrots, courgette and mung bean noodles with fresh mint and coriander tossed in a zingy dressing of fresh limes, fish sauce, garlic and chilli; garnished with slivers of spring onions and plenty of peanuts
Indonesian Young Corn Satay
Chargrilled baby corn painted with Indonesian kecap manis (caramelised soya sauce) sprinkled with finely diced banana shallots and fresh red chillies
Aubergine Tempura
Aubergine dipped in a light and crisp Japanese batter, serve with Ponzu dipping sauce
Korean Warm Cucumber Salad
Crunchy wok-smoked smashed cucumber with Gochujang hot pepper paste, light soya, nutty sesame oil and white & black toasted sesame seeds
Edamame and Mushroom Gyoza
These dainty dumplings are filled with chopped edamame beans and field mushrooms flavoured with Japanese mirin, pan-fried till crispy on the bottom and softly steamed on top, served with a lightly sweetened soya dip
Jumping Sprouts Salad
Flavours and textures that dance on your palette! A combination of crunchy beansprouts, carrots, cucumber and red onion, freshened with mint and cilantro; a handful of creamy cashews and fragrant fried shallots all tossed together with a zingy sweet and sour ginger dressing
Thai Green Vegetable Curry
An aromatic and creamy curry, spicy with sweetness from palm sugar, its mild green colour derived from green chillies, fresh coriander and Thai sweet basil; simmered with chunks of aubergine, carrots, red onions, young corn, mushrooms, sugar snap peas and kaffir lime leaves
Crisp-fried Lotus Root Tempura
Deep fried crispy light batter over the crunchy and sweet lotus root, feast to the eye and the taste buds!
Vietnamese Summer Rolls with Prawns
A soft rice roll bursting with fresh flavours of mint leaves, cilantro, vermicelli noodles, carrots, lettuce, bean sprouts and fresh prawns. Delicious with Hoisin peanut sauce and another sprinkling of crushed peanuts
Vegetable Dumplings
Little pockets bursting with Chinese leaves, carrots, spring onions and grated ginger, rapidly boiled and served with a Chinese vinegar and soya dip
Tandoori Tofu Skewers
Tofu marinated in warming tandoori marsala, skewered with red onion and capsicum, charred in a scorching oven; served with a garlic and fresh coriander yoghurt dip
Nonya Style Pickled Vegetables
A fusion of Malay and Chinese cuisine, this ‘Achar’ pickle is sweet and sour with a hint of spice from turmeric, chilli and garlic slices, packed with toasted sesame seeds and crushed peanuts
Pandan Jasmine Rice
Fluffy white grain with a hint of grassy pandan leaves and fragrance of jasmine
Singapore Curry Puff
A legendary local snack, these melt in the mouth flaky parcels are filled with potatoes and peas in a fragrant Singapore curry sauce
Treasure Egg Fried Rice
Fluffy jasmine rice wok fried with lots of chopped garlic, salt, white pepper and eggs, wrapped in an egg crepe
Chinese Five Spice Wontons
Light and crispy pastry skin filled with diced young corn, water chestnuts and spring onions, with a hint of five spice and a kick from steamed ground white pepper. Irresistible served with sweet chilli
Vegetarian ‘Char Siew’ Puffs
A parcel bursting with flavours of mushrooms, spring onions, fresh coriander, quorn and peas with toasted sesame oil and aged soya. Brushed with honey and lavishly sprinkled with sesame seeds, these puffs are baked to flaky perfection
* We can swap ingredients for most of these vegetarian dishes to make them gluten-free friendly; or we’re happy to suggest alternatives. Call us to design your bespoke menu.