April 7 – May 31
The art of flavour begins at the source. In this six-course epicurean experience, Chinese Executive Chef Alec Khoo draws on years of quiet expertise to bring rare, seasonal and exceptional ingredients to life.
SET MENU
SGD 238 PER PERSON
- Starters
- Crispy Pacific Oyster with Salted Egg Yolk
- Seared Japanese Scallop with Spring Onion Oil
- Imperial Bird’s Nest
- Japanese Daikon, Thick Chicken Broth
- Seafood
- Select one
- Braised Turbot Fillet with Rice Cakes and Yellow Bean Sauce
- Braised Spiny Lobster with Onion Trio
- Entrée
- Select one
- Crispy Chicken with Prawn Paste and Morel Mushrooms
- White Asparagus with Yunnan Ham and Bamboo Piths
- Egg Noodles Soup
- Beef Brisket, Honey Pea
- Osmanthus Madeline Cake
- Whipped Ganache, Peach Sorbet
À LA CARTE
Price per person
- Assorted Bites
- Crispy Pacific Oyster with Salted Egg Yolk
- Seared Japanese Scallop with Spring Onion Oil
- SGD 36
- Imperial Bird’s Nest
- Japanese Daikon, Thick Chicken Broth
- SGD 88
- Braised Turbot Fillet
- Rice Cakes, Yellow Bean Sauce
- SGD 48
- Braised Spiny Lobster
- with Onion Trio
- SGD 58
- Crispy Chicken
- Prawn Paste, Morel Mushrooms
- SGD 24
- White Asparagus
- Yunnan Ham, Bamboo Piths
- SGD 24
- Egg Noodles Soup
- Beef Brisket, Honey Pea
- SGD 28
- Osmanthus Madeline Cake
- Whipped Ganache, Peach Sorbet
- SGD 24
All prices are in Singapore dollars and subject to service charge and other prevailing government taxes. Menu and menu items are subject to change without prior notice.