Kokoda Fish Ceviche. Inspired by Fiji Ceviche, fresh fish cured in lemon juice & seasoned with our homemade chilli and coconut cream.

Sambal Ponzu Sea Whelk. Fresh Tiger Clams (Sea Whelk) tossed in butter, homemade sambal and Ponzu sauce.

Pearl Oyster Mushroom Ceviche. Vegetarian take on our Fiji inspired fish ceviche, made with locally grown organic Pearl Oyster Mushrooms.

Duck Liver & Shrimp Rolls. Fried beancurd rolls with duck liver & prawn, served with our tamarind chutney.

Momo Dumplings. Signature chicken dumplings, mildly spiced & served with chilli tomato chutney and sour cream.

Mutton Momo Dumplings. Signature dumplings, mildly spiced & served with chilli tomato chutney and sour cream.

Spicy Shroomcakes. Our yummy vegetarian take on crab cakes, with mushrooms, herbs, spice and chilli.

Spicy Fish Cakes. Home-made with Threadfin fish, fresh herbs & spiked with a sichuan peppercorn kick. Served with a tangy lemon sauce.

Duck Liver & Shrimp Parcels. Rice paper parcels with duck liver & prawn, served with our tamarind chutney and chilli.

Garlic Butter Chilli Clams. Fresh sweet Batik Clams panfried in butter, garlic and Poon’s Fragrant Chilli.

Fried Mutton Dumplings. Fried mutton dumplings, mildly spiced & served with fresh tomato chutney & sour cream.

Dry + Fry Beef Truffle Chips. Beef cuts, dried then fried, with curry leaves, carrot shavings & black truffle oil drizzle.

Spicy Crab Soup with Fish Roe. Delicious, spicy and with just the right amount of umami flavour.

Cured Duck & Pumpkin Congee. Cantonese congee reimagined as a rice soup, with cured duck leg, pumpkin, salted egg and soy beans.

Ox Tail & Radish Soup. Inspired by Cantonese Lou Fo Tong (Old Fire Soup) with ox tail, ginger, radish, black pepper & scallion.

Papaya & Lentil Dahl Soup. Lightly spiced vegetarian soup, lentil slow-boiled with sweet papaya, tomato and spinach.

Seafood Curry. Signature curry made with freshly ground chilli turmeric paste & a banquet of fresh shellfish.

Beef Brisket Curry with Tendon and Tripe, slow-cooked to perfection in our spicy curry broth.

Lamb Shank Curry. Big chunky lamb shanks slow-cooked in our spicy curry paste.

Duck Curry. Spicy curry made with freshly ground chilli turmeric paste, duck, chickpeas & potatoes.

Vegetarian Meatball Curry. A vegetarian take on our signature curries, made with plant-based beef balls in a sea of our spicy turmeric-based curry paste.

Goat Curry. Signature curry made with freshly ground chilli turmeric paste, cumin, spices & bone-in Goat chunks & offals.

Siu Yuk Roast Pork. Signature, seasoned with our own Five Spice, roasted crispy and served baked sweet potatoes & au jus sauce.

Homemade Corned Beef Stew. Homemade from 7-day brined beef brisket, stewed gently with carrots, potatoes, root crop leaves, wine & coconut cream.

Palusami. A taste of the Pacific. Taro leaf parcels with corned beef, poached in coconut cream. Vegetarian option available.

Salt & Pepper Quail. Singapore farm quail & eggs fried and tossed in our shiok peppery and savoury seasoning.

Honey Soya Chicken with Salted Fish. Juicy chicken thighs marinated in sweet honey soya sauce, then shallow-fried with Cantonese salted fish.

Smoked Wok-Lovo Fish. Inspired by Fijian Lovo earth pit smoking – Whole fish wrapped in banana leaf with herbs & coconut cream, and smoked with sweet apple wood.

Mongolian Lamb. Inspired by my father's diasporic restaurant dishes, lamb leg strips stir-fried with bamboo shoot, pepper & onion.

Sichuan Pepper Spare Ribs. Juicy chunks of Pork Ribs stirfried with chilli and Sichuan peppercorns.

Paper Wrapped Chicken Wings. Chicken Wings two ways – Honey Plum & Cumin Chilli, wrapped and fried to umami perfection.

Bruised Tapioca Leaves in Coconut Cream. Inspired by Fiji Rourou, fresh tapioca leaves, mildly spiced then cooked in coconut cream.

Homemade Ice Cream. Our very own yummy homemade ice cream, made with fresh fruits.

Steamed Cassava Pudding. A sweet Fijian pudding made from steamed cassava, gula melaka and coconut cream.

Steamed Pacific Purini Cake. A simple but lush cake enjoyed in the Pacific, made from coconut cream, ginger and brown sugar.

Menu & Food Gallery