[5-Course] Nanyang Fusion Menu by Chef Alvin
Time & Location
About the Event
Date: 24 April 2021, Sat
Time: 7:30pm - 9:30pm
Pan-seared Scallop wrapped in Prosciutto, Served with Salad
Scallop wrapped in prosciutto (Parma Ham), Pan Seared to bring out the natural sweetness of Scallops, served with greens in a refreshing oriental dressing inspired by “Yu sheng”.
Perfect Poached Chicken in Himalayan Salt Brine and Spices, Serve with Homemade Dipping sauce.
Fresh Chicken poached in Brine solution flavoured by Himalayan Salt, Sand Ginger, Liquorice, Bay Leave, Bentong Ginger and peppercorn. Served with L’Vin’s special dipping sauce.
Japanese Style Cod fish serve with Sauteed Wild Mushroom
Cod Fish marinated in Dashi, Sake, Mirin and Soya sauce, Oven Baked to tenderness
Nanyang Style Braised Pork Belly Rice
KOC 2 (三把刀2) Wining Dish- Fresh Pork belly slow cooked in rempah, salted bean paste, dried shrimp and shitake mushroom. Heirloom dish from Mama Vin. Elevated in L’Vin’s way to give the Classic Braised Pork Belly rice a twist of Nanyang flavours.
Chilled Pulut Hitam Serves with Ice Cream and Crusted Nuts.
Homemade black glutinous rice flavoured by Pandan Leave and Gula Melaka.
Tickets are strictly non-refundable
Menu subject to change without prior notice
- 24 Apr | 1 Pax$100$1000$0