6-Course Nanyang Fusion Menu by Chef Alvin
Time & Location
About the Event
Date: 13 June 2021, Sunday
Time: 7:30pm - 9:30pm
::Double Boiled Agaricus Mushroom with Abalone in Chicken Stock::
Double Boiled Soup with Agaricus Mushroom (Brazilian mushroom), Baby Abalone, Pork Rib and Chicken.
::Pan-seared Scallop wrapped in Prosciutto, Served with Salad::
Scallop wrapped in prosciutto, Pan Seared to bring out the natural sweetness of Scallops, served with melon and petite mesclun 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 stock flavoured by Himalayan Salt, Sand Ginger, Liquorice, Bay Leave, Bentong Ginger and peppercorn. Served with L’Vin’s special dipping sauce.
::Japanese Style Pan Fried Codfish served with Sauteed Wild Mushroom::
Cod Fish marinated in Dashi, Sake, Mirin and Soya sauce, Pan-seared and Oven Baked to tenderness
::Nanyang Style Braised Pork Belly Rice::
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 Hazel Nuts::
Homemade black glutinous rice flavoured by Pandan Leave and Gula Melaka.
- 13 June | 1 Pax$120$1200$0