Thai Red Curry — The bowl was a painter’s palette of orange and cream, coconut milk swirled like clouds over a sunset. The curry had that perfect balance of richness and heat, its gentle spice offset by the sweetness of fresh basil leaves and the brightness of red chilli. Each spoonful carried tender strips of chicken and vegetables that had soaked up the sauce’s depth like old friends absorbing stories.

Japanese Katsu Curry — Crisp golden chicken cutlet resting beside a mound of fluffy white rice, all smothered in thick, savoury curry sauce. The sauce wasn’t shy; it had body, a comforting earthiness, and the kind of warmth that lingers on your tongue. The side salad added a fresh crunch, keeping each bite balanced.

Pad Thai with Prawns — A generous serving of noodles, glistening with a tangy-sweet sauce, crowned with a soft omelette and a wedge of lime. The prawns were plump and perfectly cooked, their sweetness playing against the zing of citrus. A dish you can’t help but eat slowly, just to make it last longer.

Chow Mein and Sushi Rolls — The chow mein was lively with colour — slivers of peppers, carrots, and onions tangled in golden noodles. It paired surprisingly well with the sushi rolls beside it, each piece wrapped neatly, the pop of tobiko giving little bursts of salt and crunch.

Salmon Donburi — Slices of fresh salmon draped over sushi rice, accented with edamame, seaweed, and salmon roe. Every bite was clean, fresh, and umami-rich, like the ocean distilled into a single mouthful.