Cheeky Don

The pork jowl of our signature Cheeky Don™ is prepared through a 5-steps method. More than 24 hours of brining and marinating in our secret brining solution. Next, it is pan-seared, flame-torched, and smoke with high quality green apple wood chips from the USA. We guaranteed it will be fully packed with umami! Served with Takenoko Gohan (たけのこご飯) , Miso,.Nori, Sesame Lotus Root, Smoked King Oyster Mushrooms, and Chimichurri sauce.

Designed with joy in mind, Happy Veggie Don is the perfect choice for sharing with your vegetarian friends and colleagues. 🌱 Featuring 8-hours shoyu-braised tofu cutlets, smoky grilled cauliflower florets, and served with Takenoko Gohan (たけのこご飯) and Chimichurri sauce, this donburi is sure to bring a smile to your face with every bite! Also served with miso soup, nori, sesame lotus root, and smoked king oyster mushrooms.

Shogayaki (Ginger Pork Collar) Donburi 豚の生姜焼き丼, is a popular Japanese comfort food. We re-create it with a savoury twist! A generous serving of juicy caramelised pork collar coated with a unique ginger teriyaki sauce. Served with Takenoko Gohan (たけのこご飯), miso soup, nori, sesame lotus root, smoked king oyster mushrooms, and marinated spring onions!

The Zen Salad in Sichuan Peppercorn Vinaigrette is a refreshing and vibrant dish that combines the crispiness of okra, the sweetness of cherry tomatoes, and the crunchiness of Japanese cucumbers. The star of this salad is the Sichuan peppercorn vinaigrette, which adds a delightful floral and citrusy flavor to the dish.

Pan-seared King Oyster Mushroom is a delightful vegetarian dish that beautifully mimics the texture of scallops. The juicy and meaty King Oyster mushroom slices are seared to perfection, creating a caramelised crust while maintaining a tender and succulent center. With added Japanese soy sauce, the dish has a savory umami flavor and it's a fantastic option for both vegetarians and vegans alike.

This dish was inspired from Netflix's Midnight Dinner. Nagaimo is a type of yam with almost zero calories. When it is sauteed with olive oil, salt, and pepper, it tastes like potatoes with a herbaceous taste. The Japanese soy sauce gives this healthy snack an added umami. Best for vegans, vegetarians, and maybe beer-loving football TV fans.

Kinpira Renkon is a delightful Japanese dish that showcases the unique crunch of lotus root. Thinly sliced lotus root is stir-fried with carrots in fragrant sesame oil and seasoned with a combination of soy sauce, mirin, and a hint of sweetness. The result is a delicious balance of flavours, with a slight nuttiness from the sesame oil and a subtle sweetness from the mirin. This dish is garnished with sesame seeds for added crunch and a sprinkle of chili flakes for a touch of heat. It's a wonderful side dish or appetiser to go along with any donburi.

An short version of the original recipe by Chef Jacky Tan's "Lotus in Muddy Water" - a full cauliflower dish cooked in 5 ways. This version will only feature the smoked caramelised grilled florets with a cauliflower brown butter sauce.

Discovered by our chef on a trip to Cape Town—home to South Africa’s finest rooibos plantations. We serve Five Roses, a premium rooibos brand known for its smooth, earthy flavor. Naturally caffeine-free, this tea aids digestion and helps relieve stress.

Sustainably grown in the Yunnan Highlands and roasted for a warm, nutty flavor—add a touch of sugar and it tastes like Horlicks! Naturally high in fibre and antioxidants, this tea supports digestion, promotes satiety, and helps regulate blood sugar levels.

Premium chamomile flowers, handpicked in Greece and grown without pesticides, paired with a freeze-dried lemon slice to preserve its brightness. A soothing blend that aids digestion and helps relieve tension.

Handpicked from the high mountains of Greece, this rare organic tea—also known as ironwort or Greek Mountain Flowers—supports immunity, helps digestion, and soothes the senses.

Crafted with freeze-dried osmanthus flowers from responsible farms in Southeastern China, grown without chemicals or pesticides. A nostalgic dish, it was one of the first creations by our chef in his early training. Please note that the picture is not 100g jelly. We will change with a new pic soon.

Bamboo rice infused with the umami-rich flavours of dashi. We use winter bamboo shoots, which imparts a subtle earthy taste to the rice and adds a slight acidity to meat, thus balancing the flavour of our donburi to its optimal level. The addition of Tau Pok adds a delightful textural contrast to the dish, making it a truly special and aromatic experience.

A delightful and comforting Japanese soup that combines the umami-rich flavors of bonito and mackerel powder with the earthy and slightly sweet notes of miso paste. The soup is beautifully balanced, offering a deep and savory taste that is complemented by the crispy nori seaweed on top. It's a perfect choice for those seeking a warm and nourishing dish with a touch of Japanese elegance.