sway - Espoo, Keilaniementori

Weekday lunch buffet featuring various Asian dishes

Kung Pao Chicken — Kung Pao Chicken (L, M) Tender diced boneless chicken stir-fried in savory sauce with Sichuan dried chilies, cucumber, carrot, scallions and peanuts, flavored with soy sauce, pepper, sugar and vinegar.

Cantonese Pineapple Chicken — Cantonese Pineapple Chicken (L, M) Tender boneless chicken thigh coated in thin layer of starch and deep-fried, then stir-fried with fresh pineapple, bell peppers, mix of soy sauce, tomato sauce, vinegar and sugar.

Chongqing Spicy Diced Chicken — Chongqing Spicy Diced Chicken (L, M) Tender diced boneless chicken dry stir-fried with a large amount of Chongqing dried red chilies, garlic and ginger, paired with soy sauce, peppercorns and other seasonings.

Thai Stir-Fried Chicken with Holy Basil (L, M) Tender chicken stir-fried with aromatic Thai holy basil, garlic, and fiery chilies, tossed in savory-sweet blend of soy, fish, and oyster sauces, topped with golden and crispy fried egg.

Malaysian Chicken Cooked in Coconut Milk with Bird’s Eye Chili (L, G) Tender chicken simmered in rich and creamy coconut milk gravy sauce, infused with the Malaysian flavors of bird’s eye chilies, turmeric, lemongrass, and aromatic herbs.

Indonesian Chicken Braised in Soy Sauce (L, M) Succulent chicken pieces simmered in rich and dark soy sauce with garlic, onions, and fragrant spices, each bite coated in glossy, caramelized glaze by the slightly sweetness and spiciness.

Hong Kong Braised Beef Brisket — Hong Kong Braised Beef Brisket (L, M) Tender chunks of beef brisket and tendon slow-cooked with carrot in savory and aromatic sauce, flavored with a blend of soy sauce, garlic, ginger, star anise, and other Chinese spices.

Cantonese Beef Strips with Black Pepper — Cantonese Beef Strips with Black Pepper (L, M) Tender strips of beef tenderloin stir-fried with onions, bell peppers and cooked in the sauce with freshly ground black pepper, soy sauce, oyster sauce and sugar.

Sichuan Spicy Boiled Beef — Sichuan Spicy Boiled Beef (L, M) Tender slices of beef poached in broth made with fermented chili bean paste, garlic, ginger, and Sichuan peppercorns, layered over blanched vegetables and topped with chili oil and dried chili flakes.

Massaman Beef Curry — Thai Massaman Beef Curry (L, G) Tender chunks of beef slow-cooked in creamy coconut milk-based sauce with potatoes and peanuts and warming spices, the sweetness and creaminess balanced by a subtle hint of tamarind or lime.

Beef Satay — Malaysian Beef Satay (L, M) Tender slices of beef loin marinated in savory and aromatic satay sauce, soy sauce and minced garlic, pan-fried with seasoning vegetables, garnished with sesame seeds and chopped scallions.

Beef Rendang — Indonesian Beef Rendang (L, G) Tender beef long time slow-cooked in blend of Indonesian coconut milk, spices, and herbs, combined with savoury, spicy, and slightly sweet notes with ginger, lemongrass, turmeric, and chili.

Cumin Lamb — Xinjiang Cumin Lamb (L, M) Tender dices of baby lamb stir-fried with Xinjiang cumin seeds, dried chili peppers, garlic, and onions, seasoned with additional black pepper and coriander.

Stir-Fried Lamb with Scallions — Stir-Fried Lamb with Scallions (L, M) Tender slices of baby lamb flashly stir-fried over high heat with scallions and aromatic garlic, locked juiciness and smoky wok aroma, seasoned with soy sauce, ginger, and garlic.

Indonesian Lamb Curry — Indonesian Lamb Curry (L, G) Tender pieces of baby lamb slow-cooked in Malaysian fragrant, spiced coconut milk gravy infused with turmeric, coriander, cumin, cinnamon, and star anise.

Sweet and Sour Pork — Cantonese Sweet and Sour Pork (L, M) Crispy battered pork loin pieces tossed in Cantonese sweet-and-sour sauce with pineapple, bell peppers and onions, formed crunchy on the outside and tender inside.

Twice Cooked Pork — Sichuan Twice Cooked Pork (L, M) Sliced pork belly simmered until tender and stir-fried in Sichuan fermented bean paste and soy sauce with onion, bell peppers, garlic and ginger.

Lemongrass Chili Pork Stir-Fry — Vietnamese Lemongrass Chili Pork Stir-Fry (L, M, G) Thinly sliced pork belly marinated and stir-fried with finely minced fresh lemongrass, garlic, and chili, seasoned with Vietnamese fish sauce.

Gochujang Pork Bulgogi — Korean Stir-Fried Pork with Gochujang (L, M) Tender slices of pork belly marinated and stir-fried in savory gochujang chili paste with scallions, onions, garlic, ginger, finished with glossy and caramelized sauce and subtle smoky note.

Teriyaki Pork — Japanese Teriyaki Pork (L, M) Tender slices of pork loin glazed in classic Japanese teriyaki sauce made with soy sauce, mirin, and sugar, cooked until caramelized and glossy, finished with savory-sweet umami depth.

Pork Adobo — Filipino Pork Adobo (L, M) Tender pork belly slowly braised in a savory and tangy blend of soy sauce, cane vinegar, garlic, bay leaves, and black peppercorns to absorb layers of rich, savory, and tangy flavors.

Sichuan Spicy Boiled Fish — Sichuan Spicy Boiled Fish (L, M) Tender slices of white fish poached in broth made with fermented chili bean paste, dried chilies, garlic, ginger, and Sichuan peppercorns, layered over blanched vegetables and topped with garlic, sesame and hot chili oil.

Sichuan Pickled Cabbage Fish — Sichuan Pickled Cabbage Fish (L, M, G) Tender white fish thinly sliced and poached in broth made with pickled mustard greens to create the balance of sour, spicy, and umami flavors and infused with garlic, ginger, dried chilies, and Sichuan peppercorns.

Malaysian Spicy and Sour Fish (L, M, G) Sliced white fish simmered in Malaysian sour and spicy broth made from tamarind juice, chili paste, lemongrass, garlic, shallots, and other aromatic spices, garnished with tomatoes, okra, radish, and coriander.

Salt and Pepper Prawns — Cantonese Salt and Pepper Prawns (L, M) Prawn meat lightly coated in thin layer of starch and deep-fried until golden and crispy, tossed with a mixture of salt, ground black or white pepper, garlic, and chopped chili peppers.

Thai Hot and Sour Prawn Soup (L, M, G) Soup with prawn features clear creamy broth infused with traditional Thai herbs, elevated with Thai chili paste, fish sauce, and lime juice, garnished by mushrooms, tomatoes, fresh chilies and coriander.

Sambal Prawns — Malaysian Sambal Prawns (L, M, G) Succulent prawns cooked in rich spicy but sweet Southeast Asian sambal sauce from a blend of chili paste, shallots, garlic, tamarind, and belacan, coated with intense and fragrant chili glaze.

Mapo Tofu — Sichuan Mapo Tofu (L, M, V) Silken cubes of tofu simmered in spicy and savory Sichuan chili bean sauce, infused with layers of flavor from aromatic garlic, ginger, and Sichuan peppercorns with numbing heat.

Home Style Tofu — Chinese Home Style Tofu (L, M, V) Tofu pan-fried until golden and crispy on the outside, simmered in a flavorful sauce made from soy sauce, garlic, ginger, and vinegar or sugar, added by bell peppers and black fungus.

Vegetables and Tofu in Coconut Lodeh Sauce (L, G, V) Tender tofu and amedley of fresh vegetables simmered in creamy and mildly spiced coconut milk-based broth, infused with aromatic spices such as lemongrass, galangal, and turmeric.

Yangzhou Fried Rice — Yangzhou Fried Rice (L, M, G) Rice stir-fried with scrambled eggs, diced shrimp, Chinese ham, green bean, corn and carrots over high heat, seasoned lightly with soy sauce, salt, and sesame oil.

Village Style Fried Rice (L, M) Rice stir-fried with sweet soy sauce, garlic, shallots, chili, and shrimp paste, added by scrambled egg, anchovy and mixed vegetables, garnished with fried egg (sunny-side-up).

Coconut Milk Rice with Chicken Fillet (L, G) Fragrant rice dish cooked with coconut milk and infused with pandan leaves, accompanied by spicy and tangy Sambal paste, fried chicken fillet, boiled eggs, fried anchovies, and roasted peanuts.

Beef Ho Fun — Cantonese Stir-Fried Beef Ho Fun (L, M) Silken rice noodles (ho fun) stir-fried with tender beef slices, scrambled eggs, bean sprouts, onions, and scallions, seasoned with savory soy sauce and oyster sauce.

Malaysian Stir-Fried Rice Noodles (L, M) Flat rice noodles stir-fried with soy sauce and chili paste, added by shrimp, eggs, fish cakes, bean sprouts, scallions, mixed vegetables, garnished with fried egg (sunny-side-up).

Thai Stir-Fried Rice Noodles (L, M) Thin and flat rice noodles stir-fried with tamarind paste, fish sauce, palm sugar and chilli, added by shrimp, chicken, scrambled egg, bean sprouts, scallions and julienned carrots.

Beef Noodle Soup — Chinese Soy-Braised Beef Noodle Soup (L, M) Soup features chunks of beef slowly braised with soy sauce, star anise, ginger and garlic, absorbed by wheat-based noodles, garnished with bok choy, carrot and scallions.

Malaysian Spicy Coconut Curry Noodle Soup (L) Flavorful and aromatic egg noodle soup blending of spicy curry broth, coconut milk, and a medley of fresh herbs, topping of egg, prawns, tofu puffs, fish cakes and bean sprouts.

Phở — Vietnamese Beef/Chicken Noodle Soup (L, M, G) Rich slow-simmered broth infused with star anise, cinnamon, and cloves, served with rice noodles and thinly sliced beef or chicken, garnished with fresh herbs, bean sprouts, lime and chili.

Smashed Cucumber Salad — (L, M, V)

Kimchi — (L, M, G, V)

Edamame — (L, M, G, V)

Fried Chicken Wings — (L, M)

Fried Chicken Cutlets — (L, M)

Fried Chicken Gyoza — (L, M)

Fried Butterfly Shrimps — (L, M)

Fried Prawn Fritters — (L, M)

Fried Spring Rolls — (L, M, V)

Onion Rings — (L, M, V)

Sweet Potato Fries — (L, M, V)

Sesame Balls — (L, M, V)

Assorted Cakes — Chocolate/strawberry/passionfruit/carrot/honey cake, frozen berries, syrup, crushed nuts.

Turkish yogurt, whip cream, fresh cheese, queezed lemon juice, sugar, frozen berries.

Fried banana, vanilla ice cream, syrup, crushed nuts.

Three-Course Catering Menu — Three-courses catering experience (Entrée, Main Course, Dessert)