Three types or Oriental Food is this restaurant's specialty: Korean, Vietnamese and Thai. Korean cuisine is dominated by a side dish called kimch'i - grated vegetables mixed with chili, garlic and ginger and left to ferment. The main spices used are soy sauce, sesame oil, garlic and chili.
For example:

• Ke Jon: Crab cakes.
• Kalbigui: Korean Barbecue.
• Ke Tchim: Steamed Crabmeat in Shells.
• Pibimbap: Fragrant Rice with Vegetables.

Vietnamese cuisine is varied with many different traditional dishes, but the staple is plain white rice with vegetables, meat, fish, spices and sauces. For example:

• Canh Bun Tau: Fish and cellophane noodle soup.
• Goi Cuon Rice paper spring rolls.
• Tom Bau Bot Ran: Shrimp toasts.
• Pho Sai Gon: Flat noodles with meat or vegetables.

Thai cuisine is pungent and spicy, seasoned with heaps of garlic and chilies and a characteristic mix of limejuice, lemon grass and fresh coriander. Galangal and Kachai (Thai Gingers), Thai basil, ground peanuts, kaffir lime, tamarind juice, ginger and coconut milk are other common additions. For example:

• Tom Yum Koong: Hot and sour Prawn soup.
• Kung Yuar: Peppered Prawns.
• Kaeng Pet Kiew: Traditional Thai curry.
• Phat Thai: Stir-fried noodles with vegetables.

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