Embark on a culinary journey as four of Asia’s most celebrated Michelin-distinguished chefs unite to craft a six-course feast that transcends ordinary dining.
SGD 488 PER PERSON (Complimentary Wine Pairing Included)
- Steamed Matsuba Crabmeat
- with Bak Kut Teh Spices
- by Chef Alan Chan of Jiang-Nan Chun
- Double-Boiled Chicken Soup
- Sea Whelk, Fish Maw, Velvet Mushrooms
- by Chef Alan Chan of Jiang-Nan Chun
- Braised Whole Oma Abalone
- in Supreme Oyster Sauce
- by Chef Adam Wong of Forum
- Steamed Australian Lobster
- Steamed Egg White, Aged Hua Diao Wine in Chicken Broth
- by Chef Chan Yan Tak of Lung King Heen
- Braised Inaniwa Noodles
- Wagyu Beef Cheek, Wild Mushrooms, Mountain Pepper Sauce
- by Chef Matt Chen of GEN Taiwan
- Orange Blossom Mousse
- Black Sesame Crémeux, White Chocolate
- by Chef Alan Chan of Jiang-Nan Chun
All prices are in Singapore dollars and subject to service charge and other prevailing government taxes. Menu and menu items are subject to change without prior notice.