EGG DROP SOUP
Inspired by ‘fake’ sharks fin soup of Singapore market
Cabbage Salad with Toasted Ramen and Almond Crumble
A very Japanese salad served with instant ramen and nuts cooked in butter to create crumble like toppings.
Ingredient; bacon, potato, cheese
Golden ‘Tulip’ Mid Joint Wings
Ingredient; mid joint wing, shoyu, mirin
5-spice Shoyu Pork Belly
Inspired by night market satays and mom's braised pork
Thai Basil Chicken Skewer
Chicken thigh skewer with thai basil flavour. Topped with fresh basil and grilled lemon.
Slow Braised Beef Cheek Rendang Satay
Slow cooked beef beef cheek in rendang sauce topped with fresh salad and probably some toast/ketupat.
Grilled Tiger Prawn with Salted Egg Sauce
Adaptation from salted egg prawn ball from typical chinese tze char.
Hong Kong street food curry fishball, reinvent with mix of prawn, fish and octopus. Breaded and deep fried. Served with curry mayonnaise.
BBQ Chicken Wing
Bone out chicken wings marinated with pork lard then glazed with mirin shoyu. Served with spring onion.
Kurobuta Pork Jowl
Ingredient; kurobuta pork cheek, tare
Wagyu Satay with Truffled Sabayon
Ingredient; wagyu striploin, sea salt, truffle infused sabayon
Mini Tonkotsu Ramen
Ingredient; thick pork broth, chashu, onsen quail egg, seaweed
Mini Dry Shredded Pork Ramen
Inspired by bak chor mee, ramen is served with little broth and shredded pork
Black Pepper Hotate Mentaiyaki
Ingredient; half shell scallop, fish roe, black pepper, mayo
ICE KACANG BALL
Traditional ice ball drizzled with flavoured syrup