Price: $120/pax

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.