Kung Pao Potatoes with Shichwan Fried Rice, Kimchi and Mango Panna cotta

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Potatoes cooked in chilli oil, soy sauce, red chilli sauce, ginger, garlic and peanuts topped with spring onion; to be relished with schezwan fried rice; accompanied by a fermented preparation of cabbage strips and a sinful dessert of a soft, creamy pudding of mangoes!