Taro potato and shiitake wonton served with Sichuan pepper chilli soy dipping sauce w spring onion oil. Stir-fried Asian eggplant with green curry paste and soy bean bean sauce with sliced chili and Thai basil. Crispy vermicelli rice noodle salad with yam bean, crispy tofu and spicy tamarind dressing. Charred zucchini flower with garlic oil, lotus chips and Yam bean salad served with hot and sour dressing. Vegan banana cake; made from non-dairy products with banana, cinnamon sugar, and coconut.