Agitation of vegetables and fruits

Southeast Asia teems with flavor, the chef of this cafeteria people come from the southeast Asia country such as Indonesian, Vietnam respectively, know well greatly naturally how flavor proper ground and vegetables and fruits are clever and tie-in.

Pineapple honey fries shrimp of curry of prawn, pineapple... the introduction that looks at dish card to go up, can not consider dribble only, already spent season as afore-mentioned fruits, should sample these fresh fruit cate are about to await arrival year summer. Fortunately the dish of Xian Guo of a kind of characteristic that cup of fragrant citrus seafood is instantly. The practice is first fragrant citrus hollow, put in willow of prawn, squid, crab, drench again on the orange juice that delicacy extracts and tailor-made flavour expect one case 焗. The seafood entrance sour sweet taste after giving heat is beautiful, one is plant shine like that pure and fresh.

Coconut oar is a Malaysian most the cook spice that often uses, coconut sweet hodgepodge gives priority to the renown dish that should flavor with coconut oar together namely. The coconut sweet hodgepodge here lies outstandingly Yu Yexiang flavour is particularly thick, and added tallow milk, because this has full-bodied grandma taste again. With violet broccoli, on the west the vegetable such as orchid, red turnip will match, color is bright and inviting, the entrance is relaxed and sweet.

(violet ／ weaves)