Smart Tech Food Hub — Artisanal Digital Menu & Bistro

Toasted sourdough topped with wild mushrooms sautéed in white wine, butter, and black truffle oil.

Pan-seared jumbo prawns with garlic, crushed red pepper, and parsley in lemon butter emulsion.

Traditional minced chicken dumplings infused with spring onion and ginger, served with Dalle chutney.

Crispy bottom dumplings stuffed with local Sikkim cheese, sweet corn, and cabbage.

Steamed chicken momos immersed in a hot, tangy sesame, soybean, and tomato broth.

Wok-tossed pork dumplings coated in fiery Sichuan garlic sauce with fresh bell peppers.

Half-steamed, half-pan-fried cottage cheese momos served with roasted tomato salsa.

Crispy fried chicken breast, Dalle mayo, pickled cucumbers, shredded lettuce in toasted brioche.

Two smashed beef patties, double cheddar cheese, caramelized onions, house burger sauce.

Spiced black bean and quinoa patty, truffle aioli, avocado, arugula, and Swiss cheese.

Panko crust paneer patty, spicy harissa spread, grilled peppers, and iceberg lettuce.

Grilled chicken patty topped with sautéed wild mushrooms, melted gruyere cheese, and garlic butter.

San Marzano tomato sauce, fresh buffalo mozzarella, extra virgin olive oil, and fresh basil leaves.

Artisanal pork pepperoni, hot honey drizzle, chili flakes, mozzarella, and tomato base.

White sauce base, porcini & button mushrooms, fontina cheese, thyme, and black truffle oil.

Pulled BBQ chicken, caramelized onions, smoked gouda, mozzarella, and cilantro.

Mozzarella, gorgonzola blue cheese, ricotta, parmesan, and roasted garlic oil.

Zucchini, bell peppers, Kalamata olives, red onions, feta cheese, and basil pesto base.

Hand-pulled noodles tossed with scallions, crushed garlic, dark soy, and toasted chili oil.

Diced chicken wok-tossed with peanuts, dry red chili, bell peppers, and sweet soy reduction.

Fried vegetable dumplings simmered in ginger, garlic, cilantro, and dark soy broth.

Wok-fried jasmine rice with shrimp, char siu chicken, sweet peas, and egg ribbons.

Fresh cottage cheese cubes cooked in house Schezwan chili paste, bell peppers, and scallions.

Bok choy, broccoli, snow peas, and water chestnuts tossed in light sesame garlic sauce.

House brewed black tea infused with passion fruit, fresh mint, lemon, and a subtle chili kick.

Muddled white peach puree, fresh spearmint, lime, and sparkling soda.

Shaken espresso over ice with Madagascar vanilla bean syrup and oat milk foam.

Uji Japanese ceremonial matcha layered over creamy coconut milk and organic agave.

Cold-pressed fresh watermelon juice, Thai basil leaves, Himalayan pink salt, and lime.

Molten dark chocolate center cake served with artisanal Madagascar vanilla bean gelato.

Savoiardi ladyfingers soaked in espresso and Kahlua, layered with whipped mascarpone cream.

Baked New York style cheesecake topped with fresh Alphonso mango coulis and passion fruit seeds.

Silky vanilla bean cream dessert served with salted butter caramel and almond brittle.

Fudge chocolate brownie topped with roasted hazelnuts, hot fudge sauce, and dark chocolate chips.