Wat Room

Crisp vegetable spring rolls filled with cabbage, carrot, and glass noodles, served with a sweet chili dipping sauce.

olive oil, boneless chicken breasts, lettuce, garlic clove, and mayonnaise

Wok-minced chicken with ginger, scallion, and sweet-soy chili sauce, served with crisp lettuce cups.

Tempura shrimp, sweet heat chili glaze & sesame

Char-grilled chicken wings glazed in spicy gochujang, finished with sesame, scallion, and a touch of chili heat.

Golden-seared scallops bathed in a velvet miso-cream, served sizzling with tender asparagus and carrots.

Shrimp tempura, lump crab, avocado, spicy seafood ailoi, bonito flakes

Lobster tempura, kani salad, avocado, cucumber, snow crab

Shrimp tempura, spicy lump crab, smoked wagyu, truffle salt

Spicy tuna, tempura flakes, tuna, mango, avocado, kabayaki, creamy spice

Ebi shrimp tempura, cream cheese, kani salad, kabayaki

Spicy tuna, avocado, masago, cream cheese, soy-garlic chili

Ponzu, jalapeños, Sriracha and pickle wasabi

Flash-fried eel, masago, cream cheese spicy tuna, avocado, serrano, eel sauces

Mango cucumbers, avocado, carrots, and asparagus

Spicy tuna, fried asparagus, salmon, hamachi, ponzu-truffle

Sliced ribeye served on a sizzling plate, finished with cowboy butter-rich, bold and indulgent.

Light, flaky branzino finished with a fresh lemon-herb sauce.

Herb crusted lollipop lamb chops, roasted garlic potatoes, char grilled brussels sprouts, gochujang demi-glacé

Jasmine rice kissed by flame and folded with tender lump crab, egg, scallion, and shadowed garlic-butter aromattics — rich, savory, quietly dangerous.

Wok-tossed shrimp fried rice with sweet pineapple and crisp vegetables, finished with a savory glaze and served in a fresh pineapple shell.

Boneless crispy duck tossed in a rich Thai curry and served with jasmine rice.

Flame-kissed chicken brushed with chili-garlic glaze and black-soy, finished with scallion, sesame, and slow-building heat.

Hand-tossed noodles bathed in a rich, shadowed soy-chili sauce with garlic, ginger, and hidden aromatics.

Wok-fried jasmine rice tossed with savory seasoned chicken, roasted garlic, fresh vegetables, scallions, and bold Asian flavors.

Vodka, Lychee, Hibiscus, Lime, Rose Essence

Bourbon, Blackberry, Smoked Vanilla, Orange Peel

Japanese Whisky, Peach Purée, Honey, Ginger, Lemon

Rum, coconut, pineapple and lime.. topped with coconut flakes

Vodka, Yuzu, Elderflower, hint of pineapple

Cognac, Espresso, Cocoa, Vanilla Cream

Cognac, Cinnamon, Spiced Citrus, Fire Finish

Tequila, orange juice, strawberry, passion fruit Topped with tonic water and lime

Vanilla vodka, pineapple, and a sidecar of champagne. Sweet, sparkling, and dangerously smooth.

Strawberry puree, Dusse, lime , mint and champagne

Cognac, yuzu, lemon, agave and ginger

Pomegranate, Vanilla, Sparkling Water

Peach, Coconut,Cream Foam

Lychee, Lime, Honey, Mint