the contemporary breath
Spring inspired ingredients and complimenting flavor combinations await as we launch our spring menu lasting from March to June 2020. Diners can expect combinations of Hamachi and Seaweed, King Prawn and Pomelo, Black Chicken and Shiitake Mushrooms, as well as Foie Gras and Burrata Ice Cream. And as always… expect a unique twist.
Head Chef Hoang Tung also debuts, for the first time in Asia, the art of 3D Food Printing into the preparation and presentation of several dishes.
The contemporary breath lasting from March to June 2020.