Chicken thigh meat in creamy chicken broth with mild curry spice and sweet corn kernels. Served with garlic french loaf.

Shitake, white button and portobello mushrooms sautéed with butter, and house blended into a thick soup before being drizzled with fragrant white truffle oil and shaved truffle.

Angel hair pasta sautéed with minced meat, foie gras, sesame oil, and pork lard. The dish is served with braised shitake and pan seared foie gras. Inspired by Singaporean styled "Ba Chor" noodles.

Fine angel hair pasta sautéed w fragrant sakura ebi, garlic, mushrooms, truffle paste, mirin, and sake. The pasta is subsequently topped with truffle oil, furikake, bonito flakes, truffle shavings, and a 63 egg.

Sous vide chicken thighs stuffed with water chestnuts and a medley of Asian mushrooms before being oven roasted. The roulade is then glazed with plum vinegratte and grilled to perfection. Served with savoury garlic mash, fried shallots, and dusted with plum powder.

Pork belly is first rolled with green apple puree and grated ginger flower. It is then rubbed with our house spice blend, and slow baked in the oven. The result? Aromatic and succulent pork with a crackling exterior. Served with caremelised onions and five spice pork jus.

Greenland halibut fillets slow poached in citrus, Asian Herbs, and spices. Served with lemongrass and kaffir coconut cream, and baby spinach.