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FIVE-SPICE CHICKEN WITH SICHUAN AROMATICS
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SPRING CUCUMBER & ASPARAGUS SALAD
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OYSTER OKONOMIYAKI
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BUCKWHEAT BANH XEO WITH CRISPY LAMB & CASHEWS
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HONEY, PEANUT & COCONUT PANCAKES WITH CARAMELISED APPLES
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XIAN BING (STUFFED PANCAKES WITH JACKFRUIT)
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POPIAH WITH PORK & PINEAPPLE SALSA
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SWEET CRUST PASTRY SHELL
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RHUBARB, ROSEWATER & CUSTARD TART
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KŪMARA & ORANGE PIE
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