[Exclusive for Alvin] 10-Course Menu by Chef Luke
Time & Location
About the Event
Date: 28 April 2021, Wednesday
Time: 7:30pm - 9:30pm
Toro Trio Temari Sushi
- Chutoro. Furikake. Yukishio
- Negitoro. Avocado. Quail Egg
- Saketoro. Uni. Ikura
Oven grilled Tiger Prawns
Basted with Sea Salt Butter, Mentaiko, and torched to give it a satisfying smokey taste.
Fiery Salt Baked Chicken
Wrapped with salt and spices, and slow-cooked in the oven, with fork-tender moist and juicy meat flamed with Cognac to seal in all the goodness.
Seasonal Fish marinated in aromatic Sake Lees
Oven-baked to perfection, best enjoyed with a special blend of Hae Bee Hiam for the extra umami flavour.
Wok tossed Live Clams
in an umami Dashi Butter Broth, naturally finger-licking good
Sanchoku Wagyu Beef (+MS5)
Grilled with just Yukishio & Kampot black pepper to bring out the right level of richness, taste and tenderness. Served on a bed of wok-tossed Green Dragon Vegetables (青龙菜)*
*Non-Beef: Slow-cooked Pork Ribs with juicy and tender fall-off-the-bone meat, torched to give a Gula Melaka caramelised finish.
Simmered in a rich stock of prawn shells, konbu seaweed, and dashi to bring out the flavours of the sea. The combination of Abalone, Aka Ebi, Asari Clams, Dried Scallops, and Hand-pressed Pork Balls adds additional layers of sweetness to every bite.
Super addictive Chocolate Tiffins
Made with a rich delicious blend of dark and milk chocolates filled with Biscuit Crumbs, Cranberries, Nuts, and Malteser. Served with fresh strawberries and sea salt.
- 28 Apr | 1 Pax$150$1500$0