[Exclusive for Joyce] 5-Course Nanyang Fusion Menu by Chef Alvin Law
Time & Location
About the Event
Date: 18 Sep 2021, Sat
Time: 7pm - 9pm
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, Served 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 Cod Fish served with Sauteed Wild Mushroom
Cod Fish marinated in Dashi, Sake, Mirin and Soya sauce, Oven Baked to tenderness
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 Served with Ice Cream and Crusted Hazel Nuts
Homemade black glutinous rice flavoured by Pandan Leaves and Gula Melaka.
Chef reserves the right the substitute items of similar value in the event of unavailability.
- 1 Pax | $100$100$1000$0