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| Taste of SaSaZu | Group Dining
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SAMBAL

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.

THAI PAPAYA SALAD
Green papaya, mango, coriander, Thai beans, cashew, lemon grass, lime-chilli sauce, krupuk
[1,2,4,6,7,8,12]
BANG CHANG SHRIMPS
Roll with shrimps, citrus fruits, kemiri nuts, mint, basil, coconut paste, lemon-coriander sauce
[1,2,4,5,6,7,8,11,12]
TATAKI
Tuna, salmon, sesame, chilli, shimeji mushrooms, micro greens, miso-yuzu sauce
[4,6,11]
COD–SALMON TARTAR
Kizami wasabi, coriander, chilli, apple-mustard sauce, sesame cracker
[1,4,6,11]
CHA–ZU–RHA
Chicken and banana roll, vietnamese herbs, fried onion, lettuce, carrot-coriander sauce
[1,4,6,7,11,12]
HONG KONG ROLL
Hong Kong style rice paper roll, crispy cod fish, cucumber, onion, peanuts, mint, apple-kiwi sauce
[1,2,3,4,5,6,7,8,10,11,12]
TAN TAN ROLL
Beef, asparagus, crispy chilli, truffle mayonnaise
[3,5,7,8,12]
KABAYAKI UNAGI ROLL
Tuna, salmon, unagi, crispy chilli, wakame seeweed, mint, sesame-vinegar sauce
[1,2,3,4,5,6,7,8,10,11,12]
COCONUT CORN SOUP
Chicken, green chilli, noodle, basil, yakitori
[1,2,4,6,7,12]
YAM YAM SOUP
Sake kombu broth, shrimps, unagi, soba noodles, shimeji mushrooms, coriander
[1,2,4,6,12]
KO PI PI LOBSTER SOUP
Lobster, shrimps, balinese lemon grass fish
[1,2,3,4,9,14]
BOROBODUR BEEF TATAKI
Beef Angus fillet (USDA Prime), daikon, shiso, beetroot, fried garlic, ponzu sauce
[6,11]

OTAK OTAK

A popular way how to prepare fish and seafood in the Southeastern Asian islands, bringing together two techniques - steaming and frying.

SASA CRISPY ROLL
Tuna salmon roll in nori, wasabi, black sesame sauce
[1,2,3,4,6,11,12]
VOLCANO SCALLOPS
Grilled scallops, rocket salad, galangal, daikon, laksa sauce
[1,4,6,11]
BAGO CALAMARI
Roll with crispy calamari, magic chilli,coriander, egg omelette, pepper-mushroom sauce
[1,2,3,4,6,7]
BLACK BEAN DORADE
Steamed dorade, mix of herbs, chilli, black bean sauce
[1,4,6,11]
LUMPIA DUCK ROLL
Duck cooked in jasmin tea, kimchi salad, foie gras, apple-unagi sauce
[2,4,5,6,7,8,11,12]
HANOI SHRIMPS
Shrimps in tempura, pumpkin, green onion, yogurt dashi sauce
[1,2,4,6,7,8,11,12]
SINGAPORE CRAB CHILLI
Soft-shell crab, almonds, chilli coconut sauce
[1,2,3,4,6,7,11,12]
CHICKEN LEMON
Chicken, peanuts, lemon, togarashi, rocket
[1,3,4,5,6,8,11]
BALINESE MONK FISH
Monk fish, chilli oil, coriander, panko shrimp, coconut-galangal sauce
[1,2,4,6,12]

TAI – TAI GRILL

Discover with us Tai Tai Grill SaSaZu style. Classic Grill with coconut milk that makes our meat much more succulent and tender

SASAZU FILLET
Beef fillet, chi mi ha toast, morel-mushroom sauce, rice
[1,2,4,6,7,9,11,12]
7+5 ASIAN SPICE
Grilled 5-spice beef sirloin, salad with rocket, 7-spice lime togarashi, Asian mustard sauce
[1,2,4,6,7,9,11,12]
CHINESE SHAWARMA
Short beef ribs, foie gras, mint, gome sesame sauce, radish, street pita bread
[1,2,3,4,6,7,8,10,11,12]
VIETNAMESE BO
Beef fillet, foie gras, coconut butter, avocado, radish, truffle oil, Vietnamese curry sauce
[2,4,5,6,7,8,11,12]
TOGA ENTRECÔTE
Beef entrecôte (USDA Prime), shimeji, shiitake,trompette de la mort mushrooms, pepper-mushroom sauce
[1,2,4,6,7,11,13]
TAI–TAI TRUFFLE ENTRECÔTE
Rib eye steak, rocket, potato-sesame crockets, truffle-ginger sauce
[1,2,3,6,11]
LOMBOK OCTOPUS
Octopus, tiger prawns, long bens, avocado, green pepper-ginger sauce
[1,2,4,7,11,12]
ROYAL LOBSTER
Lobster, basil, tomato, soba noodles, gulai sauce
[1,2,4,5,6,7,8,12]
CHICKEN WAKADORI
Grilled chicken, kecap manis, garlic, ginger, sesame
[5,6,8,11]
SURAKARTA TOURNEDOS
Beef fillet (USDA Prime), avocado, lettuce, crispy chilli, kimchi salad, nui tom-ginger sauce
[2,4,6,7,8]

ROTI

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.

BOMBAY BUTTER CHICKEN
Chicken marinated in yoghurt, garam masala, lemon, coriander, tortilla
[1,3,4,6,7,8,10,11,12]
BEEF RENDANG ROLL
Indonesian beef, foie gras, coconut, tandoori mint bread, Lao Ma Gan chilli sauce
[1,4,5,6,7,8,11,12]
SINGAPORE LAMB
Lamb, coriander, dried tomatoes, Indian naan bread, curry-laksa sauce
[1,2,4,6,7,8,11,12]
STONE OVEN CRISPY DUCK
Peking duck, foie gras, spring onion, cucumber, chinese pancake
[1,4,11,12]
PHNOM–PENH FISH
Cod prepared in roti oven, galangal kemiri sauce, navajo fried bread, cauliflower sauce
[1,2,3,4,5,6,7,8,12]

FLAME

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.

TAMARIND DUCK
Five spice duck, tamarind sauce, rice noodles with garlic and beans
[1,2,4,6,7,11,12]
BANGKOK BEEF SALAD
Beef, mix salad, peanuts, carrot-chilli sauce
[2,4,6,8,11]
BOLLYWOOD LAMB CHOPS
Lamb, aubergine, cauliflower, massaman curry
[2,4,6,7,8,11,12]
ZU–FILLET
Beef medailons, shallots, shiitake, long beans, kimchi, rice
[1,2,4,6,11,12]
SEAFOOD CURRY
Cod, shrimp, mussels, snow peas, wild mushroom, basil, yellow curry sauce
[1,2,4,6,7,12]
RED CURRY BEEF AND SHRIMPS
Beef, shrimps, snow peas, mushroom, eggplant, red curry coconut sauce, rice
[1,2,4,6,11,12]

VEGETARIAN DISHES

HONG KONG ROLL TOFU
Hong Kong style rice paper roll with tofu, cucumber, onion, peanuts, mint, apple-kiwi sauce
[1,3,5,6,8,10,11]
BAGO RICE ROLL
Asparagus, crispy chilli, avocado, omelette, peper mushroom sauce
[1,3,5,6,7,11]
RED CURRY TOFU
Tofu, snow peas, mushroom, eggplant, red curry coconut sauce, rice
[1,6,7,8,11]
SINGAPORE VEGA (vegan)
Falafel with edamame, tahini, mushrooms, street pita bread, curry-laksa sauce
[1,6,8,11]
ROASTED EGGPLANT (vegan)
Eggplant, spicy miso, yuzu miso, chilli yuzu, daikon, spring onion
[1,6,11]

DIM SUM

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 now launching 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.

XIAO BAO DUCK
Two way methods dim sum, braised duck, magic chilli, ginger, garlic, corn-miso sauce
[1,3,5,6,7,8,11,14]
SHANGHAI BAO
Dim Sum with beef, foie gras, cauliflower, pepper-ginger sauce
[1,2,3,4,6,7,14]
DRAGON TALE OX BAO
Steamed bao ox beef, shiitake, rendang sauce
[1,3,5,6,7,8,14]
BLACK SHRIMP HAR GOW
Steamed har gow, squid ink, shrimp, asparagus, chives, corn-miso sauce
[1,2,4,6,7,11,14]
ZU TAMARIND DUCK GYOZA
Pan Fried dim sum, duck, onion, hoisin sauce
[1,3,5,6,8,14]

SIDE DISHES

SASAZU FRIES, WASABI MAYONNAISE
[3]
BURI BOB – STEAMED WHITE RICE
[1,6.11]
EDAMAME
[6]
PAD THAI NOODLES
[3,5,11]
EGG FRIED RICE
[3,11]
STEAMED VEGETABLES (vegan)
Long beans, cauliflower, broccoli, carrot

DESSERTS

COCONUT TIRAMISU
[1,3,7]
CHOCOLATE FONDANT WITH ICE CREAM
[1,3,7]
TWO KINDS OF CRÈME BRÛLÉE
sesame, jasmin)
[3,7,11]
SEMI FREDO STRAWBERRY
[1,3,7,8]
COCONUT–MANGO BAVAROIS
[1,3,7,8]
THREE KINDS OF ICE–CREAM
Coconut, green tea, black sesame
[3,7,8]
THREE KINDS OF SORBET
Blackberry, yuzu, passion fruit
[3,7,8]
SASAZU GRAND DESSERT
[1,3,7,8,11]