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Vegetarian & Gluten Free*


Wok Smoked Cantonese Style Noodles

Egg noodles flashed in a fiery wok with fresh bean sprouts, light

soya sauce and toasted sesame oil


Wok fried Chinese Greens

Baby pak choy tossed in a fiery wok with oyster sauce and Shaoxing wine


Crisp Fried Spring Rolls

Always eaten during Chinese New Year for the symbolic meaning of wealth as the cylinder shape resembles gold bar, these parcels are filled with vegetables and crisp-fried to golden perfection


Treasure Claypot Vegetables

A medley of vegetables, lightly braised in mushroom brown sauce


Spicy Tuna Onigiri

Pyramid shaped sushi with spicy tuna in Japanese mayonnaise


Thai Tom Yum Tofu 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 tofu, white aubergine, baby bamboo shoots, straw mushrooms, red onions and capsicum, finished with a squeeze of fresh lime


Tofu with Spicy Bean Sauce

Fresh tofu cubes braised in Szechuan style broad bean sauce and crispy garlic pieces; finished with Chinese rice wine and a drizzle of toasted sesame oil


Shallot Oil Noodles with Sugar Snap Peas

Stir fried egg noodles with sugar snap peas, transformed by the amazing fragrance of shallot oil


Sesame Crusted Tofu

Tender pieces of soya bean marinated in garlic salt, coated in rice flour, black and white sesame and deep fried till golden; accompanied by Lilian’s signature dipping sauce


Pulled Jackfruit Taco

Sizzled jackfruit with a Chinese style barbeque sauce, encased in a soft steamed flatbread, served with crunchy carrot slaw


Vietnamese Pickled Carrot Summer Rolls

A soft rice roll bursting with fresh flavours of mint leaves, cilantro, vermicelli noodles, pickled carrots, lettuce and bean sprouts. Delicious with Hoisin peanut sauce and a generous handful of crushed peanuts


Indian Spiced Chickpeas with Greek yoghurt

Chickpeas flash-fried with garlic served with Greek yoghurt, a sprinkling of toasted ground cumin, chopped fresh coriander and a drizzle of virgin coconut oil


Gado Gado

This Indonesian street food is true to its name, Gado Gado means ‘poturri’. This medley of crunchy green bean, beansprout, cucumber, boiled eggs, potatoes, fried tofu and crispy tempeh are binded together with a sweet and spicy peanut sauce, topped with prawn crackers and fried shallot for extra crunch


Pad Thai Noodle Salad

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 plenty of peanuts


Indonesian Young Corn Satay

Chargrilled baby corn painted with Indonesian kecap manis (caramelised soya sauce) sprinkled with finely diced banana shallots and fresh red chillies


Aubergine Tempura

Aubergine dipped in a light and crisp Japanese batter, serve with Ponzu dipping sauce

Korean Warm Cucumber Salad

Crunchy wok-smoked smashed cucumber with Gochujang hot pepper paste, light soya, nutty sesame oil and white & black toasted sesame seeds


Edamame and Mushroom Gyoza

These dainty dumplings are filled with chopped edamame beans and field mushrooms flavoured with Japanese mirin, pan-fried till crispy on the bottom and softly steamed on top, served with a lightly sweetened soya dip


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


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


Crisp-fried Lotus Root Tempura

Deep fried crispy light batter over the crunchy and sweet lotus root, feast to the eye and the taste buds!


Vietnamese Summer Rolls with Prawns

A soft rice roll bursting with fresh flavours of mint leaves, cilantro, vermicelli noodles, carrots, lettuce, bean sprouts and fresh prawns. Delicious with Hoisin peanut sauce and another sprinkling of crushed peanuts


Vegetable Dumplings

Little pockets bursting with Chinese leaves, carrots, spring onions and grated ginger, rapidly boiled and served with a Chinese vinegar and soya dip


Tandoori Tofu Skewers

Tofu marinated in warming tandoori marsala, skewered with red onion and capsicum, charred in a scorching oven; served with a garlic and fresh coriander yoghurt dip


Nonya Style Pickled Vegetables

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


Pandan Jasmine Rice

Fluffy white grain with a hint of grassy pandan leaves and fragrance of jasmine


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


Treasure Egg Fried Rice

Fluffy jasmine rice wok fried with lots of chopped garlic, salt, white pepper and eggs, wrapped in an egg crepe


Chinese Five Spice Wontons

Light and crispy pastry skin filled with diced young corn, water chestnuts and spring onions, with a hint of five spice and a kick from steamed ground white pepper. Irresistible served with sweet chilli


Vegetarian ‘Char Siew’ Puffs
A parcel bursting with flavours of mushrooms, spring onions, fresh coriander, quorn and peas with toasted sesame oil and aged soya. Brushed with honey and lavishly sprinkled with sesame seeds, these puffs are baked to flaky perfection

* We can swap ingredients for most of these vegetarian dishes to make them gluten-free friendly; or we’re happy to suggest alternatives. Call us to design your bespoke menu.

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