Aunty's

Crispy chicken thigh "pops" tossed in a sticky, sweet, and slightly spicy glaze. Topped with crushed hcneycomb and a dusting of smokey chilli flakes.

Sweet corn ribs slathered in a Miso-Gochugaru butter and topped with Parmesan snow and fresh shallots. Messy, salty, and addictive.

A fusion powerhouse. Crispy fried rice balls stuffed with finely chopped aged kimchi and molten mozzarella. served on a bed of bulgogi-infused aioli. (3pc)

Brioche bun toasted with garlic butter, sandwiching sweet and sav-pickled red onions and a crunchy perilla leaf slaw. It's the perfect two- bite bar snack.

Skewers of chewy rice cakes, flash-fried until the exterior is crisp while the inside remains molten. Brushed with a sweet-spicy cinnamon gochujang glaze and topped with toasted peanuts ” (12pc)

Thinly sliced seared tuna on a crispy wonton cracker, topped with avocado mash, a drop of Ssamjang-crema and micro-greens

A street-food classic upgraded. Glass noodles wrapped in seaweed, tempura-battered, and fried Instead of standard soy, served with infused dipping vinegar. (5pc)

Crispy, lightly buttered calamari with asian aromatics

Tempura prawn in soft pillowy Japanese Milk roll filled with smooth egg puree with nori flakes (2 rolls)

The ultimate soul food stew - a spicy, savory stew packed with aged Kimchi, silken tofu and succulent pork belly. Recommended with rice.

The ritual of the table. Thick-cut, honey-glazed, and grilled pork belly served on crisp red leaf lettuce, Perilla leaves, garlic slices, green chives, and a house-made Ssamjang (savoury soybean paste). (3pc)

Our Famous for a reason! Ultra-crunchy boneless thighs double fried and tossed in your choice of Gochujang glaze (spicy/sweet) or soy-garlic butter. (GFO)

Thinly sliced rib-eye marinated in a pear-soy reduction seared on a high-heat cast iron plate with caramelized onions, scallions, and toasted sesame seeds.

Chewy rice cakes and fish cakes loaded with thick, fiery Gochujang sauce. Topped with a melted three-cheese blend and a soft-boiled "ramen" egg to balance the heat.