Popular dishes in various parts of Asia are traditionally made from chilli, ginger,coriander, turmeric, cinnamon, shallots, lemon grass, kemiri nuts and kaffir leaves.Sambal brings the freshness of Asian markets with their wealth of spices and aromas.
Harvested at the peak of freshness, each oyster is a whisper of the sea, offering a briny embrace that melds with a hint of natural sweetness. Indulge in the purity of the oceans bounty and let each silky, sumptuous bite transport you to the waters edge.
A popular way how to prepare fish and seafood in the Southeastern Asian islands, bringing together two techniques - steaming and frying.
Roti represents stone oven, commonly used in Malaysia, Thailand and Singapore. In SaSaZu restaurant we bring this 500°C oven to you, creating exceptional colour, aroma and taste.
Flame embodies the main energy in Asian cooking. It describes the art of tossing the wok to create flavours from Shaoxing wine, spring onions, ginger and sesame oil.
Discover with us Tai Tai Grill SaSaZu style. Classic Grill with coconut milk that makes our meat much more succulent and tender
Experience our in house hand picked steaks sourced directly from Miyazaki and Kagoshima Prefectures in Japan. 100% purebred Wagyu cattle, Kuroge Washu are the largest of the four Wagyu breeds raised in Japan known for its ability to produce richly marbled beef, the best of which is rated A5. Based on availability, ask your waiter.
The unique art of dim sum originated in China many hundreds of years ago. The magic of these dumplings has recently conquered the western culinary capitals. Our restaurant is offering its exclusive SaSaZu Dim Sum Collection, carefully prepared by our Head Chef Andy Tan. He takes from the Chinese tradition but artfully combines it with current fusion trends and fresh ideas and ingredients.