Japanese cuisine is based on combining staple foods (shushoku), typically rice or noodles, with a soup, and okazu - dishes made from fish, meat, vegetable, tofu and the like, designed to add flavor to the staple food. These are typically flavored with dashi, miso, and soy sauce and are usually low in fat

Japanese Menu

Many popular Thai dishes originated in China, and were introduced to Thailand mainly by Teochew people who make up the majority of the Thai Chinese. Such dishes include jok, kway teow rad na, khao kha moo (also known as moo pa-loh) and khao mun gai. Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce

Thai Menu

Classic Cantonese sauces are light, refreshing and mellow compared to the thicker, darker, and richer sauces of other Chinese cuisines. Spring onion, sugar, salt, soy sauce, rice wine, corn starch, vinegar, scallion oil, sesame oil, and other oils suffice to enhance flavor in most Cantonese cooking

Cantonese Menu