7 Course Nanyang Fusion Menu

Sunday, 12 Dec 2021

$158 / pax  (Chef for Hire)

Double Boiled Cordyceps Flowers with Baby Abalone in Chicken Stock

12H Double Boiled Soup with Cordyceps Flower (虫草花), 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 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 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 Cod fish serve with Sauteed Wild Mushroom

Cod Fish marinated in Dashi, Sake, Mirin and Soya sauce, Pan-seared and Oven Baked to tenderness

Pan Seared Tiger Prawn Serve with L’Vin’s Special Dipping Sauce,

Tiger Prawn pan seared and blow torch for a char finishing.

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 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.

Chef reserves the right the substitute items of similar value in the event of unavailability.