Katsu Chicken Ramen
Crisp panko chicken over a 12-hour broth, molten egg, seasonal greens.
Modern East Asian Kitchen · Since 1998
Fire, broth & a quarter-century of craft.
Wok-charred classics, hand-folded dumplings and slow-simmered broths — cooked the way we always have, served the way you love.
Signatures from the pass
Dishes people come back for
Sesame Chilli Prawns
Wok-tossed in honey, chilli and toasted sesame — sweet, sticky, fierce.
House Sukiyaki Hot Pot
Marbled beef, silken tofu and udon simmered tableside in sweet dashi.
Our kitchen
The wok never really cools.
Since 1998 we've cooked over live fire — the breath of the wok, wok hei, that no shortcut can fake. Every broth is started before dawn, every dumpling folded by hand.
Three generations, one kitchen, and a menu that has grown across East Asia without ever losing its centre.
Read our story27
Years at the pass
4.9★
Across 2,100+ reviews
40+
Dishes, all made in-house
“The most honest East Asian cooking in the city — you can taste the fire in every bite.”— The City Table, Restaurant Review
Hungry yet?
Order in, or come sit with us.
Delivery, collection and dine-in — all from the same kitchen, all cooked to order.