R&D

SMALL: Crab Siu Mai (4pcs, flower crab, pork, shrimp, wasabi tobiko); LARGE: Chicken Fried Rice (fried chicken, mushroom XO, porcini butter, maitake, smoked portobello, olive leaf, coconut rice); DESSERT: Profiteroles (4pcs, lau sa pastry cream)

chicken, truffle, bamboo

flower crab, pork, shrimp, wasabi tobiko

beef short rib, caramelized onions, Swiss cheese, beef jus

grilled beef short rib, kimchi, kewpie

marinated chicken thigh, korean slaw, butter lettuce

pan-seared turnip cake, chorizo, har mi, and pat chun vinegar

deep fried, korean soy glaze, puffed wild rice

shimeji mushroom, garlic, roasted red pepper, sesame

miso butterscotch, d’affinois cheese, pistachios, beet powder

mirin, yamasa soy, curry leaves, thai chili, singapore crunch

prawn-crusted nobashi shrimp, sweet sambal glaze.

satay bechamel, Indonesian spiced panko, artisan cheeses

Jasmine rice cooked in coconut milk

mushroom XO, porcini butter, maitake, smoked portobello, olive leaf, enoki branch, coconut rice

karaage style, gochujang glaze, nori mayo, and scallions.

seared ahi tuna, prawns, bell peppers, beansprouts, bok choy, egg noodle

grilled kalbi short rib, kimchi, shimeji, sushi rice, furikake, sunny side up egg

whole roasted Pekin duck, roasted garlic hoisin, cucumber, leeks, and steamed baos PLEASE ALLOW 30 MIN PREPARATION TIME

Valrhona dark chocolate, Hong Kong milk tea crème anglaise

lau sa pastry cream