Asian

Silky rice noodles in a fragrant star anise and ginger broth, topped with spring onions and fresh herbs.

Delicate wrappers filled with seasoned pork and cabbage, served with a ginger-soy dipping sauce.

Light, vibrant Vietnamese fresh spring rolls filled with rice vermicelli, crisp vegetables, fresh herbs, and prawns — wrapped in translucent rice paper and served with a tangy hoisin-peanut-free dipping sauce. Naturally gluten-free and dairy-free.

Tender, golden chicken skewers marinated in lemongrass, turmeric, and coconut cream — grilled until lightly charred and served with a rich, creamy sunflower seed dipping sauce in place of peanuts. Dairy-free, gluten-free, and completely peanut-free.

Crispy-bottomed Japanese pan-fried dumplings filled with edamame, cabbage, shiitake mushrooms, and ginger — steamed then seared to a golden crust using the classic potsticker method. Served with a sharp tamari and rice vinegar dipping sauce. Dairy-free and naturally vegan.

Crispy, golden Korean savoury pancakes packed with julienned courgette, carrot, spring onion, and red pepper — made with a light rice flour batter for a gluten-free version that fries up beautifully crisp. Served with a sharp soy and sesame dipping sauce. Dairy-free and vegan.

Fragrant Southeast Asian chicken skewers marinated in a punchy blend of lemongrass, galangal, garlic, and fish sauce — grilled until caramelised and smoky. Served with a bright, tangy nuoc cham-style dipping sauce. Gluten-free, dairy-free, and peanut-free.

Crisp seasonal vegetables tossed in a ginger-garlic sauce with sesame oil and a splash of tamari.

A fragrant, vibrant Thai green curry packed with courgette, aubergine, baby spinach, and mangetout — simmered in a rich homemade-style green curry paste with coconut milk and fresh kaffir lime leaves. Dairy-free, gluten-free, and vegan. Served with steamed jasmine rice.

Classic Japanese maki and inside-out rolls filled with avocado, cucumber, pickled daikon, roasted red pepper, and seasoned sushi rice — rolled in nori and sliced into neat rounds. Served with tamari, pickled ginger, and wasabi. Dairy-free, gluten-free, and vegan.

A vibrant Korean mixed rice bowl piled with individually seasoned vegetables — spinach, beansprouts, carrots, courgette, and shiitake mushrooms — topped with a fried egg and a bold, gluten-free, sesame-free gochujang sauce. Dairy-free and naturally gluten-free.

A fragrant, wok-tossed Chinese fried rice packed with carrots, peas, mangetout, baby corn, and spring onions — seasoned with coconut aminos instead of soy sauce, and completely free from eggs and sesame. Light, savoury, and deeply satisfying. Gluten-free, dairy-free, vegan, soy-free, egg-free, and sesame-free.

A deeply fragrant Vietnamese pho with a clear, golden vegetable broth infused with charred ginger, charred onion, star anise, cinnamon, cloves, and coriander seeds — ladled over silky rice noodles and topped with beansprouts, pak choi, shiitake mushrooms, fresh herbs, and lime. Gluten-free, dairy-free, vegan, and soy-free.

Tender chicken thighs simmered in a rich, fragrant Thai coconut curry sauce built on red curry paste, lemongrass, kaffir lime leaves, and two tins of coconut milk — finished with fish sauce, lime juice, and fresh Thai basil. Served with steamed jasmine rice. Gluten-free and dairy-free.

Boneless chicken thighs marinated in lemongrass, garlic, fish sauce, and lime — pan-seared until deeply caramelised and served over steamed jasmine rice with a bright, tangy dipping sauce, fresh cucumber, and herbs. A Vietnamese street-food classic. Gluten-free and dairy-free.

Juicy chicken thighs lacquered in a glossy, deeply savoury teriyaki glaze made entirely without soy sauce — coconut aminos and a touch of mirin give the same sweet-salty depth. Served over steamed short-grain rice with steamed broccoli and spring onions. Gluten-free, dairy-free, and soy-free.

Thinly sliced beef sirloin marinated in a deeply savoury, slightly sweet Korean bulgogi sauce made with coconut aminos instead of soy — caramelised in a hot pan until sticky and fragrant, then served over steamed short-grain rice with crisp lettuce leaves, pickled cucumber, and spring onions. Gluten-free, dairy-free, soy-free, and sesame-free.

Plump prawns simmered in a fragrant, fiery Thai red curry sauce made with coconut milk, lemongrass, kaffir lime leaves, and fish sauce — rich, aromatic, and ready in under 30 minutes. Served with steamed jasmine rice and fresh Thai basil. Gluten-free and dairy-free.

Creamy coconut milk chia pudding layered with fresh mango purée and toasted coconut flakes.

Thailand's most beloved dessert — glutinous sticky rice soaked in sweetened coconut milk, served warm alongside slices of ripe fresh mango and finished with a thin, salted coconut cream drizzle. Naturally gluten-free, dairy-free, and sesame-free. Simple, stunning, and deeply satisfying.

A gently sweet Vietnamese street dessert of ripe banana and small tapioca pearls simmered in fragrant coconut milk with pandan — served warm or at room temperature, finished with a salted coconut cream drizzle. Naturally gluten-free, dairy-free, vegan, and nut-free.

A silky, gently bitter Japanese rice pudding made with short-grain rice and full-fat coconut milk, steeped with ceremonial-grade matcha and sweetened with coconut sugar. Served warm or chilled, topped with a thin coconut cream drizzle. Naturally gluten-free, dairy-free, vegan, and sesame-free.

A dairy-free, egg-free, nut-free take on the beloved Filipino Christmas rice cake — glutinous rice flour and coconut milk baked into a soft, chewy, golden-edged round with a caramelised coconut sugar crust. Fragrant with pandan and lined with banana leaf for that signature smoky sweetness. Naturally gluten-free.

Silky, vivid green pandan-scented rice flour jelly strands served in a pool of sweet, lightly salted coconut milk over crushed ice — Thailand's most refreshing street dessert. Naturally gluten-free, dairy-free, vegan, nut-free, and sesame-free. Made with just five core ingredients.