Sharon Kwan is doing “flame-grilled Asian chicken”.

Her chargrilled chickens come in two varieties: one with a Thai marinade of coriander root, garlic, onion, oyster and fish sauces, and the other with a Malaysian marinade of fried curry powder, galangal, dried chilli, coconut milk and tamarind.

Kwan roasts the chickens for precisely 52 minutes to achieve the perfect balance of crisp skin and juicy meat, and finishes the birds with a healthy serving of sambal. Kwan also makes a Thai nam jim dressing. It comes in medium-spicy and a spicy-spicy. Both sambals have heat, but neither is overpowering.

There’s also a gravy-thick hearty laksa with prawns, or chicken topped with Vietnamese mint. And char kwei teow (a classic Malaysian stir-fried rice-noodle dish), curry puffs and a divine chicken curry. It’s at once rich and light, with fresh curry leaves, lemongrass and kefir lime infused into the thick sauce. And tamarind to cut through the richness of the coconut milk.

A delicious sago pudding soaked in coconut milk and a dark, molasses-y coconut sugar is the only dessert on the menu.