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Email: lilianhiw@lilianskitchen.co.uk

Tel: 07813-702759

Bury St Edmunds, Suffolk 

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Newsletter

~ Vegetarian ~

Jumping Sprouts Salad
Flavours and textures that dance on your palette! A combination of crunchy beansprouts, carrots, cucumber and red onion, freshened with mint and cilantro; a handful of creamy cashews and fragrant fried shallots all tossed together with a zingy sweet and sour ginger dressing
Tom Yum Curry
A zesty curry inspired by the popular Tom Yum soup, fragranced with kaffir lime leaves, lemongrass, galangal, spiced with chilli padi; slow cooked with white aubergine,
baby bamboo shoots, straw mushrooms and capsicum, finished
with a squeeze of fresh limes
Mixed Vegetable Tempura
Crunchy mixture of carrots, green beans, courgette and eggplant tempura with a citrus Ponzu dip
Vietnamese Summer Rolls with Nuoc Cham Sauce
Create your own summer rolls from a selection of fresh mint leaves, cilantro, vermicelli noodles, pickled carrot strips, lettuce and bean sprouts; rolled in Vietnamese rice paper served with a refreshing Nuoc Cham dip
Wok Smoked Chinese Greens
Blanched Chinese greens quick flashed in a smoking wok with chopped garlic, finished with light soya and a drop of toasted sesame oil
Vegetable Gyoza with Ponzu Dip
These dainty dumplings are delicious filled with nappa cabbage, carrots, mushrooms and spring onions flavoured with nutty sesame and Japanese sweet Mirin. These dumplings are crispy on the bottom and soft on top, served with a citrus Ponzu dip
Young Corn Satay
Tender young corn marinated in ground turmeric and coriander threaded onto bamboo skewers; grilled to juicy perfection, dipped in peanut sauce, sprinkled with finely diced fresh cucumber and red onions
Tandoori Tofu Skewers
Tofu marinated in warming ginger, garlic and tandoori marsala spice mix, interlaced with red onion and capsicum charred in a scorching oven; served with smoked garlic Greek yoghurt, butter nann bread and wedges of fresh lime
Pad Thai Noodle Sala
Refreshing salad of spiralised carrots, courgette and mung bean noodles with fresh mint and coriander tossed in a zingy dressing of fresh limes, fish sauce, garlic and chilli; garnished with slivers of spring onions and a big handful of smashed peanuts
Nonya Style Pickled Vegetables in Turmeric, Garlic, Toasted Sesame and Peanuts
A fusion of Malay and Chinese cuisine, this 'Achar' pickle is sweet and sour with a hint of spice from turmeric, chilli and garlic slices, packed with toasted sesame seeds and crushed peanuts.
Tempe (Fermented Soybeans) with Kacap Manis
Power food packed full of protein, it is delicious deep-fried till crispy, then panfried in caramelised banana shallots, garlic slices, kaffir lime leaves and sticky sweet dark soya sauce.
Thai Green Vegetable Curry
An aromatic and creamy curry, spicy with sweetness from palm sugar, its mild green colour derived from green chillies, fresh coriander and Thai sweet basil; simmered with chunks of aubergine, carrots, red onions, young corn, mushrooms, sugar snap peas and kaffir lime leaves
Sticky Soya Ginger Edamame Beans
These soya bean pods are literally finger licking and simply irresistible!
Glutinous Rice Siew Mai
An ‘open top’ dumpling packed full of glutinous rice, shitake mushrooms, fresh coriander and spring onion with dark caramelised soya, Chinese rice wine and toasted sesame oil
Chinese Silken Beancurd
Smooth and silken beancurd steamed with a light soya and sesame sauce,topped with fresh coriander, spring onion and fried crispy garlic and shallot oil
Sesame Crusted Tofu
A block of goodness from protein packed tofu, black & white sesame seeds and crunchy Panko breadcrumbs. Great on its own or with a Gochujang brown rice red pepper soya dip.
Pandan Jasmine Rice
Fluffy soft grain fragranced with grassy pandan leaves and a hint of fresh ginger
Sticky Rice w Salted Coconut Cream
Simple and heavenly Thai classic of sticky rice infused with salty-sweet coconut milk served with tender, sweet scented slices of mango
Golden Vegetables Spring Rolls
Slender cigar rolls with treasures of golden carrots, Chinese nappa cabbage, bamboo shoot and Chinese five spice deep fried to golden perfection; served with a sweet and sour dip
Wok Smoked Cantonese Noodles
Pan flashed egg noodles with fresh bean sprouts fragranced with light
soya sauce and toasted sesame oil
Korean Warm Cucumber Salad
Crunchy wok-smoked cucumber with a hint of nutty sesame
Inari Sushi
Japanese rice stuffed in deep fried sweet tofu pouches sprinkled with toasted white sesame seeds; served with a light soya dip
Gado Gado Salad
This Indonesian street food is true to its name, Gado Gado means ‘poturri’; a medley of crunchy green bean, beansprout and lettuce with fresh coriander, boiled eggs, potatoes, fried tofu and crispy tempeh all binded together with a sweet and spicy peanut sauce; topped with a sprinkling of prawn crackers and fried shallot for extra crunch
Fortune Cookies
Behold your good fortune!
Crisp-fried Lotus Root Tempura
Crisp-fried Lotus Root Tempura
Crispy light batter over the crunchy and sweet lotus root, feast to the eye and the taste buds!
Firecracker Cauliflower
Deep fried cauliflower in a light batter, tossed in a spicy sweet and sour glace.
Singapore Curry Puff
A legendary local snack, these melt in the mouth flaky parcels are filled with potatoes and peas in a fragrant Singapore curry sauce and crisp fried
Cucumber Maki Rolls
Toasted nori (seaweed) rolled with vinegared rice and fresh cucumber; served with light soya sauce, pickled Japanese ginger and wasabi
Vegetable Jiaozi
Little pockets bursting with Chinese leaves, carrots, spring onions and grated ginger. These dumplings are shallow fried till crispy on the bottom and steamed on top, served with julienne of ginger and Chinkiang black vinegar
Nonya Prawn Curry
Nonya cuisine is a fine hybrid of Chinese and Malay flavours, using an abundance of ingredients and techniques from both cultures, combining tangy, sweet, sour and spicy.
This Nonya prawn curry combines pineapple for its sweetness, butternut squash for its meaty mouthfeel, green beans for a burst of colour and red chilli slices for heat and vibrancy. Fragrant fresh kaffir lime leaves, tangy tamarind juice, a hint of coconut milk and smashed peanuts completes the dish.
Black Pepper Yellow Bean Tofu
Braised tofu in black pepper and yellow bean sauce finished with Chinese rice wine and a drizzle of toasted sesame oil.
BBQ Quorn Puff
Light flaky pastry bursting with quorn and mushrooms in a sticky bbq hoisin gravy.
Chinese Five SpiceTofu
Firm tofu marinated in Chinese five spice, pepper and soya, panfried till fragrant and served with a sweet chilli dip
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