Menu Kitchen

Mosyay is made using an Asian technique — bashing the cucumbers so they burst open and the sesame ginger dressing creeps into all those cracks and crevices. It’s a unique way to prepare cucumbers that creates unique textures and flavours.

Fresh cucumber and tomato salad with cilantro and aromatic Kakhetian oil.

Marinated, salted and fermented Beijing Napa Cabbage soft leaves with sweet and hot peppers. Basay is very close to Korean Kimchi.

Thin slices of beef, seared until juicy, with crunchy red and green bell peppers, fresh cucumbers, fragrant garlic, and cilantro. Central Asian spices and a hint of lemon bring a bright, bold flavor with real character.

Marinated Beef Salad with Bell Pepper & Chef’s Signature Dressing Tender slices of beef in a homemade marinade, crunchy bell peppers, fresh cilantro, and our signature sweet-and-spicy sauce with a hint of garlic.

Thin slices of chicken, seared until juicy, with crunchy red and green bell peppers, fresh cucumbers, fragrant garlic, and cilantro. Central Asian spices and a hint of lemon bring a bright, bold flavor with real character.

Manpar is unleavened dough cooked in a rich meat sauce with vegetables. Manpar is originated from Uyghur cuisine but very common in Central Asia. The dish is delicious, hearty and flavorful.

Mini-dumpling soup with minced beef, onions seasoned with black pepper.

Stewed beef in a special broth for many hours, added our branded thick noodles and special spices that gives the broth a unique taste.

Traditional Uyghur hand-pulled boiled long noodles served with sautéed beef and large pieces of chunky stir-fried vegetables.

Traditional Uyghur hand-pulled fried noodles served with sautéed beef and large pieces of chunky stir-fried vegetables.

Homemade Uyghur hand-pulled noodle soup served with beef and vegetables.

Traditional Uyghur hand-pulled boiled long noodles served with sautéed beef and diced stir-fried vegetables.

Traditional Uyghur Guyru lagman with added wood ear black mushrooms.

Traditional Uyghur tsomyan with added wood ear black mushrooms. This is a fried noodle dish where the hand-pulled noodles are stir-fried together with sauce, vegetables, and beef for a rich, smoky flavor.

Kazakh soup made with a rich, hearty lamb broth, tender pieces of lamb, and vegetables. Slow-simmered to bring out a deep, comforting flavor and the natural taste of the ingredients.

Traditional Kazakh fried dough made from soft yeast dough. Crispy on the outside, fluffy on the inside, with a warm, comforting flavor.

A traditional Kazakh dish made with tender lamb slowly stewed until soft, combined with chunky carrots and potatoes.

a Kazakh dish featuring roasted bone marrow with a rich, buttery texture and deep flavor. Served with sauce and bread to complement the dish perfectly.

Slow-braised lamb ribs with sautéed spinach and chimichurri sauce

Kazakh dish made with slow-braised lamb neck cooked until tender in a rich sauce, served with golden potato wedges that soak up all the flavor.

Thinly sliced homemade noodles mixed with finely chopped beef and kazy (traditional horse-meat sausage), lightly seasoned with black pepper. Served with a rich meat broth on the side. A hearty traditional dish with a deep, meaty flavor.

Homemade boiled pasta sheets served with tender beef and kazy (traditional horse-meat sausage), slowly cooked in a rich broth. Topped with fragrant onions. A hearty national dish with a deep, meaty flavor.

Uyghur-style steamed buns stuffed with beef and onions, seasoned with black pepper and house spices. 6 pcs per serve.

Uyghur-style steamed buns stuffed with beef, pumpkin and onions, seasoned with black pepper and house spices. 6 pcs per serve.

Uyghur-style steamed buns stuffed with pumpkin and onions, seasoned with black pepper and house spices. 6 pcs per serve.

Uyghur-style steamed buns stuffed with jusai herb (Chinese chives), beef and onions, seasoned with black pepper and house spices. 6 pcs per serve.

Uyghur-style steamed, then pan-fried buns stuffed with beef and onions, seasoned with black pepper and house spices. 6 pcs per serve.

Uyghur-style hand-made and oven-baked puff pastry buns with minced beef and onions, seasoned with black pepper and sprinkled with sesame.

Uyghur traditional baked buns with minced beef, pumpkin, and onions, sprinkled with sesame. 4 pcs per serve.

Uyghur traditional baked buns with minced pumpkin and onions, sprinkled with sesame. 4 pcs per serve.

Freshly oven-baked Uyghur flatbread Ø12-15cm with butter and milk. Ingredients: milk, butter, egg, sesame, salt, sugar, flour.

A crispy flaky samsa filled with beef, potatoes, and onions, served with roasted bone marrow 2 pic Mix the buttery marrow into the filling, wrap it all together, and enjoy an incredibly rich and juicy bite.

Pan-grilled beef topped with onions and spices. Preparation time: 10–15 minutes.

Pan-grilled beef and potato topped with bell peppers, onions, and spices. Preparation time: 10–15 minutes.

Chicken kazan kebab with crispy vegetables and celery

Traditional Uyghur sautéed beef and stir-fried vegetables served with rice. Preparation time: 20–25 minutes.

Uyghur-style steamed bun served with sautéed beef and stir-fried vegetables. Preparation time: 20–25 minutes.

⏱ Cooking time: 1 hour a hearty Uyghur dish made with juicy chicken, potatoes, bell peppers, and onions, cooked in a rich, aromatic sauce with spices. Everything is slowly simmered together, bringing out bold, savory flavors.

⏱ Cooking time: 1 hour a hearty dish made with chicken, slowly cooked with potatoes, cabbage, carrots, bell peppers, and spices. Everything is gently simmered in its own juices, creating a rich, deep flavor and a soft, juicy texture.

A traditional Kazakh dish made with tender lamb slowly stewed until soft, combined with chunky carrots and potatoes.