Red Lantern

Red Beef Curry, Orak Arik, Green Papaya Salad, Jasmine Rice & Garlic Crackers

Pepes Prawns, Orak Arik, Green Papaya Salad, Jasmine Rice & Garlic Crackers

Galangal Chicken, Orak Arik, Green Papaya Salad, Jasmine Rice & Garlic Crackers

Grilled Marinated Tofu, Orak Arik, Green Papaya Salad, Jasmine Rice & Garlic Crackers

Spicy Barbeque Chicken, White Pepper Calmari, Orak Arik, Pawon Salad, Jasmine Rice & Garlic Crackers

Spicy Lamb Curry, Chicken Sate, Orak Arik, Pawon Salad, Jasmine Rice & Garlic Crackers

Beef Short Ribs Kare- Kare, Chicken Sate, Orak Arik, Pawon Salad, Jasmine Rice & Garlic Crackers

Aromatic Chicken Soup with Tofu, Chilies, and Fresh Bean Sprouts

Spiced Coconut Broth with Organic Vegetables, Chayote and Fried Shallots; Finished with a Drizzle of Truffle Oil

Heirloom Tomato Salad with Wok-Tossed Yellow Corn and Kaffir Lime Banana Dressing

Shredded Green Papaya, Kaffir Lime Poached Prawns, Nuc-cham Dressing and Fresh Herbs

Thai Spiced Grilled Filet tossed with English Cucumber, Shaved Onions, Sprouts and Nam-pla Vinaigrette

Fresh Sliced Cabbage and Vegetables with Organic Coconut Krachai Vinaigrette

Seasoned Crispy Calamari with Lemongrass Lime Dip

Ahi Tuna with Red Seaweed, Sweet Onions, Cashew Nuts, Served with Garlic Crackers and Island Seasonings

Singaporean Griddled Pancake Stuffed with Madras Spice Lamb Served with Sweet Mango Chutney

Duck and Wild Mushroom Samosas Served with a Fresh Water Chestnut and Cucumber Salad

Wok-Tossed Hand Pulled Pork with Hoisin

Seared Day Boat Scallops Served Over Crispy Coconut Rice and Dressed with a Caramelized Shallot Reduction

Chicken Skewers with Pickled Cabbage and Malaysian Peanut Sauce

Kurobuta Pork Short Ribs Glazed with Adobo Sauce and Stone-Cracked Black Peppercorns

Crispy Vegetable and Taro Eggroll Served with Tropical Sweet and Spicy Dipping Sauce

Wok-Tossed Cubes of Beef Tenderloin Seasoned with Lemongrass, Kaffir Lime, Galangal and Fresh Herb Salad

Fillet of Chilean Sea Bass, Oven Roasted in a Clay Pot with Wild Mushrooms, Leeks and Fermented Black Bean Relish

Chef Sudar's Award Winning Spicy Lamb Shank Curry Based on a Centuries-Old Family Recipe. Served with a Cardamom-Yogurt Sauce

Slow Braised Chicken in Coconut Milk, Chilies, Galangal and Candlenut.

Banana Leaf Wrapped Prawns Marinated in Sambal Chilies, Belacan and Coconut Milk

Slow Braised Beef Short Ribs with Eggplant, Napa Cabbage and String Beans

Pork and Shrimp Dumplings with Fresh Corn Fritters and Spicy Szechuan Pepper Sauce

Singaporean Wok-Tossed Egg Noodles with Curried Chicken, Bean Sprouts and Fresh Herbs

Wok-Tossed Rice Noodles with Shrimp, Tofu, Chilies, Bean Sprouts and Tamarind-Tomato Sauce

Javanese Wok-Tossed Green Beans with Kaffir Lime and Palm Sugar Soy

Wok-Tossed Chinese Eggplant with Garlic and Lemongrass

Traditional sweet tea from Thailand served over ice with cream.

Spring harvest from northern Fujian, China. Antioxidant rich, smooth and aromatic.

Spring harvest tea from the Westlake region of Zhejiang, China. Pan-roasted by hand.

Hand-rolled tea buds, scented with Summer jasmine blossoms. Intensely fragrant.

Spring harvest tea from Taiwan. Hint of gardenias and honey.

High fired oolong from the Wuyi Mountains of China. Rich with a hint of spice & caramel.

A mild "jade" oolong scented with rose petals. Sweet and fragrant.

Mild gold-tipped black tea from Fujian. Hint of roasted pumpkin and brown sugar.

Sweet and lively blend of Elderflower and Osmanthus flowers.