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SOUS-VIDE CHICKEN BREAST WITH CRISPY VERMICELLI, ONSEN EGG & TRUFFLE ESSENCE

WITH CURED SCALLOP & SOM TAM GRANITA

WITH CUCUMBER SALAD & COCONUT YOGURT

WITH FERMENTED SPICY PINEAPPLE

WITH GREEN HERB RELISH ON CRISPY SAGO

WITH CRISPY GARLIC & RED CHILI SAUCE

WITH AVOCADO SALAD ON TOAST

WITH SEASONAL CITRUS SALSA & BEETROOT PONZU

WITH ROASTED CHILI PASTE & LIME FOAM ON AN EDIBLE SHELL

WITH CRAB CURRY & LOCAL PICKLE CONDIMENTS

WITH GREEN CHILI & MANGO

WITH TRUFFLE ESSENCE & MUSHROOM ON TOAST

WITH TOM YUM SALSA & CHILI LEAF CRACKERS

WITH MUSTARD OIL INFUSION

WITH COCONUT CREAM & FIRECRACKER SAUCE

WITH MUSTARD CURRY MAYO

SOUS-VIDE CHICKEN BREAST WITH CRISPY VERMICELLI, ONSEN EGG & TRUFFLE ESSENCE

WITH CURED SCALLOP & SOM TAM GRANITA

WITH CUCUMBER SALAD & COCONUT YOGURT

WITH FERMENTED SPICY PINEAPPLE

WITH GREEN HERB RELISH ON CRISPY SAGO

WITH CRISPY GARLIC & RED CHILI SAUCE

WITH AVOCADO SALAD ON TOAST

WITH SEASONAL CITRUS SALSA & BEETROOT PONZU