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Unit 1, 118 Commercial Road, Port Adelaide, 5015
Delivery from 12:00
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Stir Fry Bihon Guisado, Crispy Salt and Pepper Calamari, Pork BBQ Skewer, Vegetable Spring Rolls Aioli and Lemon Wedge.
Tender Crispy Pata, Bihon Guisado, Pork BBQ Skewers and Lumpia Shanghai.
1 Crispy Pata, 4 King Prawns, 4 Pork BBQ, Blue Swimmer Crab, 4 Spring Rolls, 4 Mussels Bihon Guisado, 4 Calamari, Steamed Rice, 4 Corn on Cob, Watermelon and 4 Complimentary Drinks.
Blue Swimmer Crabs, Australian King Prawns, Green Lip Mussels, Calamari tossed in paprika, shallots, herbs, garlic and butter served on steamed Jasmine rice.
Sauteed cabbage, sweet potato and green beans wrapped in egg wrapper served with sweet honey garlic soy topped with roasted peanuts.
Filipino spring rolls. Minced pork and prawns wrapped in crispy spring roll wrapper with sweet chili sauce.
Traditional street food BBQ. (4 pcs)
With garden salad and roasted garlic aioli.
Classic Filipino pork stew, savory dish made with diced pork, pork blood, and spices.
Maryland chicken marinated overnight adobo, pan-fried with steamed rice and bok choy.
A perfect balance of salty, sweet, vinegary goodness with steamed rice, boiled egg, and fresh tomato.
Diced pork seasoned with citrus, onions, chili peppers, liver pate served on sizzling plate with steamed Jasmine rice.
Served with chips and garden salad.
Marinated beef, pan fry served with garlic fried rice and sunny side up egg.
Crispy skin pork hock, served with Java rice and spiced soy coconut vinaigrette – a must try!
Barramundi fillet topped with onion, capsicum, ginger, sweet and sour sauce.
Fried tofu, green beans, and bok choy.
Tender pieces of beef slow cooked simmered in peanut sauce served with bok choy, fried eggplant, steamed rice and fermented shrimp paste.
Crispy pork belly tossed and spiced with shrimp paste on steam vegetables and Kare- Kare sauce.
Calamari, prawns, New Zealand mussels, bok choy, eggplant, green beans topped with salt and pepper barramundi.
Tasmanian salmon belly with daikon radish, snake beans bok choy, eggplant in miso soup.
With snake beans, eggplant, bok choy, taro and okra.
With daikon radish, snake beans, okra, eggplant and bok choy in tamarind broth.
Stir fried egg noodles, pork and prawns with Asian vegetables in soy sauce (V option).
Succulent flavour stir-fried noodles, pork, prawns and Asian vegetables. (GF/V/VG option)
Pork and prawns with Asian vegetables in oyster sauce.
Taro leaves cooked in rich coconut milk, ginger, pork pieces and shrimp paste.
Pan grilled tofu skewers glazed with BBQ sauce with chef’s salad.
Crispy tofu, snow peas, capsicum, carrots, chilli, cabbage and bok choy in soy sauce.
Stir fry of assorted vegetables with pork loin pieces and prawns in oyster sauce.
Pumpkin, snake beans, okra, bitter melon and eggplant sauteed in annatto oil with pork and shrimp paste.
Poached chicken breast, fresh egg noodles, spring onion, bok choy and fried garlic.
Slow cooked five spiced beef brisket, bok choy, boiled egg, spring onion, fried garlic, egg noodles and broth.
Egg noodles topped with crispy pork rinds (Chicharon), pork liver, poached chicken breast and spring onion.
With sauteed pork, prawns, pork liver, Asian vegetables, egg drop topped with chicharon.
Cooked in butter and annatto seed.
Broccoli, cauliflower, carrots, and peas.
Chorizo, carrots, peas and egg.
With vanilla ice cream and chocolate topping.
With sweetened saba, jackfruit, beans, sweet potato halaya, kaong, nata de coco, pandan jelly and leche flan.
Ice Cold Creamy Halo-Halo topped with vanilla ice cream.
Glutinous rice balls, jackfruit, and tapioca pearls cooked in coconut milk.
Glutinous rice balls, banana pieces, taro, sweet potato, jackfruit and tapioca pearls cooked in coconut milk.
Coconut juice, milk, fruit salad cocktail, and jelly.
Coconut juice, coconut meat and milk.
Black pearl tapioca, almond jelly, caramelised vanilla, and pandan juice.
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