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Here you can see all page revisions and compare the changes have been made in each revision. Left column shows the page title and transcription in the selected revision, right column shows what have been changed. Unchanged text is highlighted in white, deleted text is ~~highlighted in red~~, and inserted text is highlighted in green color.

2 revisions	Sarahjd at Feb 26, 2024 12:18 PM	Compared with
Feb 26, 2024 Sarahjd May 23, 2023 Dish By Dish	page_0005 SEA FOOD WOK TOSSED LOBSTER (550-650Grams) (sichuan chilli/black pepper/butter garlic) - AED 120 WOK FRIED KING PRAWNS (hunan roasted chilli/yellow bean/pepper garlic) - AED 60 CHONG QING PRAWNS(chilli) red chillies, peanuts, sichuan aioli - AED 60 ROCK SHRIMP TEMPURA tobanjan mayo/wasabi mayo - AED 60 PRAWN SESAME TOAST sweet chilli sauxe - AED 60 NIKKEI CRAB CAKE chipottle gochujang aioli, light greens - AED 65 PAN FRIED CHILLI FISH yue-yang barbequed style - AED 55 FISH KATSU lemon basil aioli - AED 55 KEONG GINGER CHILLI FISH green peppercorn sauce - AED 55 CRISPY HANOI FISH zasai chilli sauce - AED 55 ORIENTAL HOT BUTTER CUTTLE FISH (chilli) bell pepper & chilli oil - AED 58 SMOKED SALMON JAPANESE FLAT BREAD black bean cream cheese, pickled onion, tobiko - AED 60 (v) Vegetarian (H) Healthy (chilli) Extra Spicy (Leaves) Vegan	page_0005

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Dish by Dish

Help us transcribe menus of the global cuisines represented in the UAE