6-Course Local Fusion Menu by Chef Luke

Wok tossed Live Clams in an umami Dashi Butter Broth. Naturally finger-licking good. 

Slow cooked Pork Ribs

Served with juicy and tender fall-off-the-bone meat, torched to give a Gula Melaka caramelised finish. 

Oven-grilled Tiger King Prawns 

Basted with Sea Salt Butter, Mentaiko, and torched to give it a satisfying smokey taste. 

Fiery Salt Baked Chicken wrapped with salt, pepper, and spices, and slow cooked in the oven, with fork tender moist and juicy meat flamed with Cognac to seal in all the goodness.

Truffled Capellini tossed in Dashi Reduction, topped with Ikura (salmon roe), crisp Sakura Shrimps, and Furikake 

Finish with the nourishing umeshu jelly with osmanthus and seasonal fruits!

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