Twice-fried, glazed sticky-sweet-hot, sesame flurry — the wing that ended arguments.

Wok-flashed prawns, brown butter, blistered garlic — the pan speaks first.

Frenched drumettes, crackling coat, red-hot glaze — nostalgia on a stick.

Sesame-crusted golden toasts, sweet corn and crunch inside — Cantonese teahouse mornings.

Shatter-crisp battered vegetables, salt-and-pepper flurry — the honest one, done right.

Steamed young soybeans, sea salt or chilli-garlic — the snack that keeps up with any conversation.

Chilli-glazed, curry-leaf snap, cashew rubble — a fuse you'll want to relight.

Ice-cold batter, hot oil, feather-light lace — Osaka precision, Xin plate.

Twice-fried, glazed gochujang or soy-garlic, sesame flurry — Seoul's Friday night in a basket.

Sweet, sharp and impossible to stop at one.

Sesame-crusted golden toasts, sweet prawn mince within — Chinatown's underdog classic.

Wok-tossed, crisp, blistered chilli-garlic — the Hong Kong midnight edit.

Charcoal-kissed skewers with warm peanut sauce — Bali beach, pulled indoors.

Green papaya salad, palm sugar, lime, chilli — Isaan pounded fresh in the mortar.

Twice-cooked potatoes tumbled in burnt garlic and chilli — trouble, gorgeously.

Rice-paper crisp, vegetable coil, plum-chilli dip — the appetiser that never went out of style.

Bok choy, bamboo shoot, mushroom in a garlicky wok gloss — the plate that made vegetables cool.

House-baked Vietnamese baguette, pickled slaw, sriracha aioli — Saigon crust, soul of our kitchen

Cloud-soft steamed buns, slow-braised filling, house pickles — pillow on the outside, heart on the inside.

Snow-white steamed bun, sweet-glazed barbecue pork within — a cloud with a molten secret

Golden wontons, crunch you can hear across the table — fried, not sorry.

Hand-pleated Japanese dumplings, seared gold, steamed tender — a whisper of soy, a shattering base.

Gochujang-glazed chicken, slaw, cloud-soft bao — Seoul-Chinatown, married.

Crackling Korean fried chicken, sweet-fire glaze, pillowy flatbread — thunder, wrapped in a whisper.

Hand-pleated dumplings, seared till golden underneath — one bite, two textures, no compromise.

Chicken-and-prawn siu mai, steamed plump, open-faced — confidence, pleated into a cup.

Silk-thin wrappers, pleated by hand, steamed just so — patience, made edible.

Wok-crisped Chinese folded flatbread — Xin exclusive. Nobody in the city does the Bing quite like this.

Rice, jewelled vegetables, gochujang, sesame — Seoul's prettiest bowl, made to be stirred into chaos.

American / Chinese / Dragon · fried or steamed noodles

Sesame-chilli sauce, springy noodles, peanut crunch — Sichuan's slow burn in a fast bowl.

Wide noodles, basil, wok fire — Bangkok street heat, no hangover required.

Silken poached chicken, fragrant rice, ginger-scallion oil — Singapore's quietest masterpiece.

Panko-crisped cutlet, dark curry sea — Tokyo comfort, plated for a Xin tray.

Coconut noodle broth with a table of toppings — Burma's warmest hug, built your way.

Wok-charred rice, tangy kimchi, sesame gloss — Seoul comfort with a fermented spark.

Sweet-spicy glazed fried chicken over steamed rice — crunch on top, comfort below.

Coconut-spice broth, noodles, a slow-building glow — Straits soul, spoon-first.

Smoky Indonesian fried rice, sweet soy, crowned with a fried egg — Jakarta's midnight classic.

Holy basil, chilli, wok-seared and fierce — Thailand’s favourite fifteen minutes.

Tamarind-glossed noodles, peanuts, lime — Bangkok's sweet-sour handshake with the world.

Clear slow-simmered broth, rice noodles, fresh herbs — Hanoi's morning calm in a bowl.

Golden fried rice, caramelised pineapple, cashews — sunshine, wok-tossed.

Coconut milk, lemongrass, bird's-eye fire — gentle on arrival, fierce on finish.

Wok-charred mushrooms, garlic, crisp rice, holy basil — the forest floor, flame-finished.

Red chilli-coconut warmth, bamboo, basil — Bangkok's deeper, slower fire.

Himalayan noodle broth, vegetables, mountain warmth — the high passes, ladled hot.

Hot-sour lemongrass punch over fragrant rice — Thailand's wake-up call, plated.

Sweet-fiery tomato-chilli gravy, white rice alongside — Singapore’s national treasure, hands required.

Delicate crab folded through smoky fried rice — the quiet cousin of the chilli crab, all grace, no gravy.

Wok · burnt garlic — noodles with crisp edges, high heat, quick hands — Calcutta-Chinese's most-ordered line.

Wok-charred rice, spring onion, wok breath — the reason the fire alarm exists.

Chilli-oil-slicked rice, numbing pepper, garlic bite — Chengdu's version of comfort food.

Thin noodles, high heat, soy-glossed vegetables — the Calcutta Chinatown export.

Brown-butter and garlic bath, rice or noodles — that has quietly won over everyone.

Fried, then wok-tossed in tangy garlic-soy-ginger — the Calcutta-Chinese national anthem.

Wok-fired, sweet-hot chilli glaze, spring onion, capsicum — the loud, honest classic.

Sichuan-style peanut, dried chilli, black vinegar snap — a bowl that talks back.

Coarse black pepper, wok-scorched, dark and bold — the one that leaves a mark.

Pick your staple, then a main. Same price whichever combo you build.

Fresh base: mixed lettuce

Base → main → sauce. Design a bowl only you would eat — your instinct, wok-fired.

Rich Thai curry, slow-braised beef, potato, cashew, cardamom warmth — the mountain's soul-food.

The definitive Vietnamese beef noodle soup — clear, star-anise-sweet broth, thin slices, herbs at the table.

Indonesian slow-cooked dry curry, coconut and lemongrass, deep spice — hours-long love, plated.

The Calcutta-Chinese beef — wok-fired, coarse-pepper crunch, spring onion snap.

6 pc — crab-avocado inside, sesame outside — the roll that opened the West's door.

6 pc — nori-wrapped rice, seasonal filling — the classic Tokyo cut.

Pillow of hand-shaped rice, single slice of fish — the purest test in the kitchen.

Hand-pulled noodles, long-simmered broth, nori, chashu — Tokyo's warmest greeting.

6 pc — inside-out roll, sesame or tobiko dressed — the fusion first-move.

Charcoal-grilled skewers, tare glaze, spring onion — Tokyo alleyway smoke on a plate.

Thai coconut broth, galangal, lime leaf — a warm hug with citrus in it.

Hot-and-sour Thai broth, lemongrass, chilli, mushroom — the wake-up call.

Silky broth, hand-folded wontons, spring onion — Cantonese teahouse quiet.

Golden broth, sweet corn, silken threads — the softest hello a bowl can offer.

Dark, peppery broth, fried noodle crunch on top — Calcutta-Chinese, unfiltered.

Bamboo, mushroom, tofu, black vinegar heat — the argument between chilli and vinegar, resolved.

Pick your leaf — Assam, Darjeeling, jasmine, chamomile, oolong. Pot-brewed, unhurried.

Pick your flavour — jasmine, vanilla crème or lemon. Long-steeped, shaken cold, poured tall.

Choose your Vietnamese classic — dark roast dripped over condensed milk (egg, coconut or classic). Saigon in a small glass.

Cold-brewed and shaken over ice — coffee without the rush.

Pick your fruit — chewy tapioca pearls, milky tea, real fruit — the drink you eat with a straw.

Caramelised brown sugar syrup drizzled through milky tea and chewy pearls — Taiwan's tiger-stripe classic.

Nutty purple yam, milky tea, chewy pearls — the pastel one with real backbone.

House-brewed fizz, live-cultured, botanical bright — pick your flavour and toast something.

Bar-grade, alcohol-free — a shaker's worth of craft, none of the hangover.

Chilled fizz in a glass bottle — the classic reset button.

Still — pour, breathe, begin again.

Half brownie, half cookie, all comfort — served warm, argue quietly.

Dark chocolate ganache, sea salt, buttery shell — the last word in the night.

Hot banana fritters, vanilla ice cream, toasted coconut shavings.

Crisp noodle nest, honey, vanilla ice cream — Calcutta-Chinese dessert, still undefeated.

Sharp lemon curd, torched meringue, crumble base — a bright ending.

Ripe mango folded through vanilla custard — the summer memory, spooned.

The Thai must-have — coconut sticky rice, ripe mango, sesame — Bangkok's sunset in a bowl.

House-churned black sesame, flaked sea salt — nutty, cold, quietly addictive.

Mild wok-tossed rice, no chilli — a smaller bowl for a smaller appetite.

Soft-tossed noodles, mild and buttery — the one dish every kid finishes.

Slow-cooked chicken and rice, cooled to safe temperature. Ask your server.

Warm, clear broth with soft vegetables. Ask your server.

House-baked treats — soft, sweet-free, dog-safe. Ask your server.