Asian Cuisine: Main Course
- A crispy "bonbon" of duck on wok-fried vegetables and a delicate tamarind sauce
- A warm combination of abalone, shitake, tree ear and oyster mushrooms in a piquant lime-garlic-chilli marinade
- Basmati rice with celery and king prawns
- Chunks of roast chicken, cooked with fresh red Thai curry, pineapple chunks and cocktail tomatoes in coconut milk
- Deep-fried chicken in lemon grass
- Duck breast with ginger, sesame and chinese noodles
- Duck stroganov, Thailand style
- Fricassee of vegetables and curry with pilaf rice and mango chutney
- Fried rice noodles with Gulf of Siam prawns, soybean sprouts, egg and deep-fried banana
- Glazed chicken in sweet & sour tamarind sauce with pineapple, tomato, cucumber and spring onion
- Glazed guinea fowl with lemon and coriander on couscous
- Green vegetable curry with Thai asparagus and lotus root, cooked in a coconut milk
- Grilled chicken kebabs marinated in curry and coconut milk
- Marinated grilled beefsteak with a piquant tamarind chilli sauce, vegetables and rice
- Piquant chopped beef with fiery basil and chilli
- Pork tenderloin with coconut and curry sauce
- Quick-cooked chicken curry with peanuts and strips of Keffir lime leaves
- Rice basmati with leek and king prawns
- Roast duck breast on steamed Chinese cabbage with spicy soy-cinnamon sauce
- Roasted (Gröstl) oyster mushrooms
- Sautéed vegetables a l'asian
- Spring rolls filled with king prawns on sauteed vegetables
- Spring rolls with scampi-vegetable filling on spicy chinese noodles and papaya
- Stir-fried chicken with spring onions, tree ear mushrooms and cashews nuts
- Stir-fried jasmine rice with chicken and pineapple chunks
- Stir-fried spicy curry dish with Thai golden pumpkin and lotus seed, enhanced with coconut cream
- Stuffed courgettes with vegetable couscous on saffron sauce
- Stuffed fried rabbit fillet on warm sweet-and-sour onions
- Stuffed pepper with vegetable couscous
- Thai curry with duck, lotus seeds and coconut milk
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