In the run up to this milestone, we’ve spent the summer months reviewing all the tiny details that make a big difference. Guided by our new executive head chef Pui, we’ve made improvements to all our sauces and introduced some tantalising new Asian ingredients for you to try.
Pui’s an expert on authentic Thai flavours and alongside these tweaks to our main menu, she’s also helped us to revive a selection of some of our most popular dishes from the past 20 years. Do you spot any of your old favourites?
Chilli Prawn Rice (1999)
Chilli prawn fried rice.
Char Kwetio (2002)
Spiced ho fun noodles with smoked chicken and prawns.
Jungle Curry (2006)
Red chicken curry with shiitake mushrooms and bamboo shoots.
Asparagus Fried Rice (2007)
Asparagus fried rice, apple, sundried tomatoes and pickled pink ginger.
Crab Claw Po (2010)
Wok fried crab claws, coriander, chilli and sesame.