Steamed oyster in a ginger lime perilla herbs sauce

Fish coconut curry dip with sawtooth herb and a Vietnamese sesame rice cracker

Golden fried soft shell crab in a fruity tamarind glaze

Smoked duck with a spicy seasonal fruit salad

Spring rolls with a smooth pork and taro filling in a thin crispy rice paper pastry

Traditional minced beef with herbs and spices rolled in a wild betel leaf

Prawns stir-fried in a chilli basil sauce with crispy Vietnamese rice bubbles and okra

Whole Snapper cooked in a preserved beancurd sauce with kang kong

Crocodile meat stir-fried with chilli, lemongrass and leek (seasonal)

Duck braised in a preserved bean curd sauce with lemongrass and chilli

Traditional braised pork belly with egg and a plate of pickled vegetable

Pork knuckle slow-cooked in light soy with ginger, shallots, mushrooms and chestnuts

Tender beef cubes with a pepper and butter glaze on a bed of watercress