The appetizer menu is presented in showcasing portions enough for sharing, comprising dishes from a variation of Indo-Chinese and Peranakan influences.
ORGANIC ROAST PORK
Tender and succulent sous vide 3 layer pork belly, organically raised, served with a hoisin balsamic reduction dipping sauce.
GRILLED CHICKEN KAPITAN
With a paste of chilli, garlic, shallots and candle nuts.
PRAWN GENG **
Wild caught prawns in a curry of turmeric and lemongrass
HONG BAK LAMB
Prime New Zealand shank sous vide for 48 hours and served in its jus.
KEBAYA TAMARIND BEEF
72-hour sous vide Australian beef shoulder glazed with tamarind and Gula Melaka.
LOR ARK
Duck confit with caramelised spiced plums & oranges in cinnamon, star anise, cloves & nutmeg.
GRILLED SNAPPER
Fresh fillet of snapper marinated in a spice paste and wrapped in a banana leaf, grilled over a charcoal flame.
