Get a taste of dishes such as Sautéed Empress Clams with Preserved “Xue Cai” paired with Dr Loosen Wehlener Sonnenuhr Riesling Kabinett; Braised Wagyu Veal Cheek with Brown Sauce with Domaine des Remizieres Crozes-Hermitage Cuvee Particuliere; and Sweetened Mango Sago with Pomelo and Ramos Pinto Tawny Port 20 years feature on the menu, promising a blend of flavours that will awaken the palate. These are just a few of the selections one can savour on the 7 course menus using the freshest seasonal ingredients, which are handled with respect and talent to bring out the delicate flavours.
By Darinee Durai & Qian Leung
By Darinee Durai
