Ezo Restaurant

Fried shrimp and avocado inside, red snapper, acevichado sauce and crispy sweet potato threads on top.

Salmon fillet glazed in sweet aji-miso sauce, with sauteed pak choi and kyuri salad

Stir-fried beef with onions and tomatoes, served alongside creamy huancaina fettuccine for a bold Peruvian twist.

Grilled octopus with anticucho sauce, golden potatoes and roasted corn.

24 hrs slow-cooked with cilantro and dark beer sauce, sided with a rice and breans croquette and chalaquita.

Stir-fried beef with onions and tomatoes, served alongside creamy huancaina fettuccine for a bold Peruvian twist.

Stir-fried seitan with onions and tomatoes, served alongside creamy huancaina fettuccine for a bold Peruvian twist.

Fresh catch marinated in special lime sauce. Served with corn, sweet potato, casava and a golden corn fritter.

Thin slices of red snapper dressed in a vibrant Nikkei-style tiger's milk, topped with spicy-sweet habanero chalaquita.

A classic Peruvian-style ceviche featuring fresh fish marinated in special lime sauce, served with crispy fried calamari.

Crispy shrimp, grilled asparagus and cream cheese inside, topped with seared beef, finished with Nikkei chimichurri.

Fried shrimp and avocado inside, red snapper, acevichado sauce and crispy sweet potato threads on top.

Cucumber, avocado, and cream cheese inside, topped with flamed salmon, spicy mayo and hints of habanero chili.

Avocado, grilled asparagus and cream cheese inside, topped with torched marinated bell pepper, finished with Nikkei chimichuri

Sushi rice topped with grilled skirt steak and torched foie gras, finished with teriyaki reduction.

Traditional nigiri with salmon.

Traditional nigiri with tuna.

Hand-formed sushi rice wrapped in nori, topped with a creamy, mildly, spicy tuna mix.

Crispy prawns served with sweet-sour passionfruit mayo.

Potato croquettes, aji amarillo sauce, topped with calamari.

Potato croquettes, aji amarillo sauce, topped with king oyster mushrooms.

Two fluffy bao buns, filled with sweet char siu pork, coleslaw and cucumber.

Crisp green mango, red cabbage, pineapple, herbs, peanuts and crispy onion, tossed in a bright Cambodian dressing.

Two fluffy bao buns, filled with crispy korean-style chicken, kimchi, red onion and cucumber.

Two fluffy bao buns, filled with glazed seitan, tomato and cucumber.

Chargrilled ribeye finished with noisette and chimichurri, served with seasonal vegitables.

Lamb chops in a bold spicy black bean glaze, finished with Sichuan pepper heat

Peruvian-style skewers marinated in anticuchera sauce, grilled over open flame and served with potato, corn and chimichurri.

Crispy roasted duck breast with Singaporean-inspired soy spice sauce and wok-tossed pak choi

Salmon fillet glazed in sweet aji-miso sauce, with sauteed pak choi and kyuri salad

A silky, creamy broth of crab and chicken, layered with umami from kombu and katsuobushi, served with shredded crab, sweet corn, marinated egg, anf fresh scallions.

Indonesian-style fried jasmine rice with chicken, shrimp and vegetables, wok-tossed with chilli and sweet soy sauce.

Rich pork-bone broth with chashu, wheat noodles and soft egg.

Indonesian-style fried jasmine with baby corn, wok-tossed with chili and sweet soy sauce.

Wok-fried vegetables with seitan, finished with spring onions, toasted cashews and chili slices.

Grilled vegetables

Shiitake mashed potatoes

Sweet & sour french fries

Kimchi

Jasmine rice

Layers of banana, toffee, and chocolate cream

Sponge soaked in spiced three milks.

Soft rice cake filled with whipped cream and fresh fruits.